RU2487595C1 - Method for production of preserves "stewed cisco with vegetables" - Google Patents
Method for production of preserves "stewed cisco with vegetables" Download PDFInfo
- Publication number
- RU2487595C1 RU2487595C1 RU2012115753/13A RU2012115753A RU2487595C1 RU 2487595 C1 RU2487595 C1 RU 2487595C1 RU 2012115753/13 A RU2012115753/13 A RU 2012115753/13A RU 2012115753 A RU2012115753 A RU 2012115753A RU 2487595 C1 RU2487595 C1 RU 2487595C1
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- RU
- Russia
- Prior art keywords
- extract
- cutting
- acetic acid
- sugar
- pumpkin
- Prior art date
Links
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 7
- 235000013311 vegetables Nutrition 0.000 title claims description 4
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 claims abstract description 24
- 239000000284 extract Substances 0.000 claims abstract description 12
- 241000251468 Actinopterygii Species 0.000 claims abstract description 11
- 238000005520 cutting process Methods 0.000 claims abstract description 10
- 235000013312 flour Nutrition 0.000 claims abstract description 9
- 238000000034 method Methods 0.000 claims abstract description 8
- 235000015113 tomato pastes and purées Nutrition 0.000 claims abstract description 8
- 235000002732 Allium cepa var. cepa Nutrition 0.000 claims abstract description 7
- 240000002234 Allium sativum Species 0.000 claims abstract description 7
- 240000001851 Artemisia dracunculus Species 0.000 claims abstract description 7
- 235000000832 Ayote Nutrition 0.000 claims abstract description 7
- 235000011293 Brassica napus Nutrition 0.000 claims abstract description 7
- 235000000540 Brassica rapa subsp rapa Nutrition 0.000 claims abstract description 7
- 241000669136 Coregonus ussuriensis Species 0.000 claims abstract description 7
- 240000004244 Cucurbita moschata Species 0.000 claims abstract description 7
- 235000009854 Cucurbita moschata Nutrition 0.000 claims abstract description 7
- 235000009804 Cucurbita pepo subsp pepo Nutrition 0.000 claims abstract description 7
- 244000000626 Daucus carota Species 0.000 claims abstract description 7
- 235000002767 Daucus carota Nutrition 0.000 claims abstract description 7
- 244000061456 Solanum tuberosum Species 0.000 claims abstract description 7
- 235000002595 Solanum tuberosum Nutrition 0.000 claims abstract description 7
- 244000223014 Syzygium aromaticum Species 0.000 claims abstract description 7
- 235000016639 Syzygium aromaticum Nutrition 0.000 claims abstract description 7
- 235000004611 garlic Nutrition 0.000 claims abstract description 7
- 235000011197 perejil Nutrition 0.000 claims abstract description 7
- 235000012015 potatoes Nutrition 0.000 claims abstract description 7
- 235000015136 pumpkin Nutrition 0.000 claims abstract description 7
- 150000003839 salts Chemical class 0.000 claims abstract description 7
- 235000000346 sugar Nutrition 0.000 claims abstract description 7
- 235000011301 Brassica oleracea var capitata Nutrition 0.000 claims abstract description 6
- 244000178937 Brassica oleracea var. capitata Species 0.000 claims abstract description 6
- 244000020551 Helianthus annuus Species 0.000 claims abstract description 6
- 235000003222 Helianthus annuus Nutrition 0.000 claims abstract description 6
- 239000000203 mixture Substances 0.000 claims abstract description 4
- 230000008961 swelling Effects 0.000 claims abstract description 4
- 240000002791 Brassica napus Species 0.000 claims abstract description 3
- 240000009164 Petroselinum crispum Species 0.000 claims abstract 3
- 241000234282 Allium Species 0.000 claims description 6
- 235000003092 Artemisia dracunculus Nutrition 0.000 claims description 6
- 244000223760 Cinnamomum zeylanicum Species 0.000 claims description 6
- 244000203593 Piper nigrum Species 0.000 claims description 6
- 235000008184 Piper nigrum Nutrition 0.000 claims description 6
- 235000017803 cinnamon Nutrition 0.000 claims description 6
- 239000008162 cooking oil Substances 0.000 claims description 5
- 235000021384 green leafy vegetables Nutrition 0.000 claims description 5
- 240000008100 Brassica rapa Species 0.000 claims description 4
- 235000013614 black pepper Nutrition 0.000 claims description 4
- 206010033546 Pallor Diseases 0.000 claims description 3
- 230000008014 freezing Effects 0.000 claims description 3
- 238000007710 freezing Methods 0.000 claims description 3
- 239000004615 ingredient Substances 0.000 claims description 3
- 238000007789 sealing Methods 0.000 claims description 3
- 230000001954 sterilising effect Effects 0.000 claims description 3
- 241000442132 Lactarius lactarius Species 0.000 claims description 2
- 239000007787 solid Substances 0.000 claims description 2
- 238000004659 sterilization and disinfection Methods 0.000 claims description 2
- 229940021973 bay leaf extract Drugs 0.000 claims 1
- 239000001883 pimenta racemosa mill. fruit leaf extract Substances 0.000 claims 1
- 238000005516 engineering process Methods 0.000 abstract description 5
- 235000021156 lunch Nutrition 0.000 abstract description 2
- 240000008574 Capsicum frutescens Species 0.000 abstract 1
- 235000002568 Capsicum frutescens Nutrition 0.000 abstract 1
- 240000000278 Syzygium polyanthum Species 0.000 abstract 1
- 235000008089 Syzygium polyanthum Nutrition 0.000 abstract 1
- 235000011054 acetic acid Nutrition 0.000 abstract 1
- 235000010633 broth Nutrition 0.000 abstract 1
- 235000014541 cooking fats Nutrition 0.000 abstract 1
- 235000013305 food Nutrition 0.000 abstract 1
- 244000080466 oignon Species 0.000 abstract 1
- 235000002639 sodium chloride Nutrition 0.000 abstract 1
- 239000000126 substance Substances 0.000 abstract 1
- 241000208317 Petroselinum Species 0.000 description 4
- 235000013324 preserved food Nutrition 0.000 description 4
- 229920003266 Leaf® Polymers 0.000 description 3
- 235000002566 Capsicum Nutrition 0.000 description 2
- 239000006002 Pepper Substances 0.000 description 2
- 235000016761 Piper aduncum Nutrition 0.000 description 2
- 235000017804 Piper guineense Nutrition 0.000 description 2
- 239000002994 raw material Substances 0.000 description 2
- 240000007124 Brassica oleracea Species 0.000 description 1
- 235000003899 Brassica oleracea var acephala Nutrition 0.000 description 1
- 235000001169 Brassica oleracea var oleracea Nutrition 0.000 description 1
- ATJFFYVFTNAWJD-UHFFFAOYSA-N Tin Chemical compound [Sn] ATJFFYVFTNAWJD-UHFFFAOYSA-N 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 235000021186 dishes Nutrition 0.000 description 1
- 238000004806 packaging method and process Methods 0.000 description 1
- 238000012856 packing Methods 0.000 description 1
- 239000011369 resultant mixture Substances 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 239000002699 waste material Substances 0.000 description 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 1
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- Preparation Of Fruits And Vegetables (AREA)
Abstract
Description
Изобретение относится к технологии производства консервированных вторых обеденных блюд.The invention relates to the production technology of canned second lunch dishes.
Известен способ производства консервов "Сиг тушеный с овощами", предусматривающий подготовку рецептурных компонентов, резку сига амурского, тыквы и зелени эстрагона, резку и пассерование в кулинарном жире моркови, корня петрушки и репчатого лука, резку и бланширование картофеля и репы, шинковку и замораживание свежей белокочанной капусты, протирку чеснока, пассерование пшеничной муки, смешивание перечисленных компонентов с рыбным бульоном, томатной пастой, уксусной кислотой, сахаром, солью и CO2-экстрактами гвоздики, корицы, перца черного горького и лаврового листа, фасовку полученной смеси, герметизацию и стерилизацию (RU 2282378 С1, 2006).A known method for the production of canned food "Braised whitefish with vegetables", which includes preparing the recipe components, cutting Amur whitefish, pumpkin and tarragon greens, cutting and sautéing carrots, parsley and onions in cooking oil, cutting and blanching potatoes and turnips, shredding and freezing fresh cabbage, garlic rubbing, sautéing flour, mixing the listed ingredients with fish broth, tomato paste, acetic acid, sugar, salt and the CO 2 extract of clove, cinnamon, pepper black of bitter and leafs, packing the resultant mixture, sterilizing and sealing (RU 2282378 C1, 2006).
Недостатком этого способа является высокая адгезия к стенкам тары получаемого целевого продукта.The disadvantage of this method is the high adhesion to the container walls of the resulting target product.
Техническим результатом изобретения является снижение адгезии к стенкам тары получаемого целевого продукта.The technical result of the invention is to reduce the adhesion to the container walls of the resulting target product.
Этот результат достигается тем, что в способе производства консервов "Сиг тушеный с овощами", предусматривающем подготовку рецептурных компонентов, резку сига амурского, тыквы и зелени эстрагона, резку и пассерование в кулинарном жире моркови, корня петрушки и репчатого лука, резку и бланширование картофеля и репы, шинковку и замораживание свежей белокочанной капусты, протирку чеснока, смешивание перечисленных компонентов с мукой, рыбным бульоном, томатной пастой, уксусной кислотой, сахаром, солью и CO2-экстрактами гвоздики, корицы, перца черного горького и лаврового листа, фасовку полученной смеси, герметизацию и стерилизацию, согласно изобретению используют подсолнечную муку, которую предварительно заливают рыбным бульоном и выдерживают для набухания, а компоненты используют при следующем соотношении расходов, мас.ч.:This result is achieved by the fact that in the method for the production of canned food “Sig stewed with vegetables”, which involves preparing the recipe components, cutting Amur whitefish, pumpkin and tarragon greens, cutting and sautéing carrots, parsley and onion roots, cutting and blanching potatoes and turnips, chopping and freezing fresh white cabbage, rubbing garlic, mixing the listed ingredients with flour, fish broth, tomato paste, acetic acid, sugar, salt and CO 2 -extracts of cloves, cinnamon, pepper black bitter and bay leaves, packaging the resulting mixture, sealing and sterilization, according to the invention, use sunflower flour, which is pre-filled with fish broth and kept for swelling, and the components are used in the following flow ratio, parts by weight:
Способ реализуется следующим образом.The method is implemented as follows.
Рецептурные компоненты подготавливают по традиционной технологии.Prescription components are prepared according to traditional technology.
Подготовленные сига амурского, тыкву и зелень эстрагона нарезают.Prepared Amur whitefish, pumpkin and tarragon cut.
Подготовленные морковь, корень петрушки и репчатый лук нарезают и пассеруют в кулинарном жире.Prepared carrots, parsley root and onions are chopped and sautéed in cooking oil.
Подготовленные картофель и репу нарезают и бланшируют.Prepared potatoes and turnips are cut and blanched in hot water.
Подготовленную свежую белокочанную капусту шинкуют и замораживают.Prepared fresh white cabbage is chopped and frozen.
Подготовленный чеснок протирают.The prepared garlic is mashed.
Подготовленную подсолнечную муку по ТУ 9146-034-27147091-09 заливают рыбным бульоном в соотношении по массе около 1:5 и выдерживают для набухания.Prepared sunflower flour according to TU 9146-034-27147091-09 is poured with fish broth in a weight ratio of about 1: 5 and kept for swelling.
Перечисленные компоненты в рецептурном соотношении смешивают с рыбным бульоном, томатной пастой, уксусной кислотой, сахаром, солью и CO2-экстрактами гвоздики, корицы, перца черного горького и лаврового листа.The listed components in the recipe ratio are mixed with fish broth, tomato paste, acetic acid, sugar, salt and CO 2 -extracts of cloves, cinnamon, black pepper and bay leaf.
Полученную смесь расфасовывают, герметизируют и стерилизуют с получением целевого продукта.The resulting mixture is packaged, sealed and sterilized to obtain the target product.
Расходы компонентов приведены с учетом норм отходов и потерь соответствующих видов сырья. Приведенные в виде интервалов расходы охватывают их возможное изменение по срокам хранения сырья.Component costs are given taking into account waste standards and losses of the corresponding types of raw materials. The costs presented in the form of intervals cover their possible change in terms of storage of raw materials.
При использовании томатной пасты с содержанием сухих веществ, не совпадающим с рецептурным, и/или уксусной кислоты с концентрацией, не совпадающей с рецептурной, осуществляют пересчет их расходов на эквивалентное содержание сухих веществ и/или кислоты соответственно по известным зависимостям (Сборник технологических инструкций по производству консервов. Том I. - М.: АППП "Консервплодоовощ", 1990, с.124).When using tomato paste with a dry matter content that does not match the prescription, and / or acetic acid with a concentration that does not match the prescription, their costs are calculated for the equivalent dry matter and / or acid content, respectively, according to known dependencies (Collection of technological instructions for production canned food.Volume I. - M .: APPP "Konservplodoizgot", 1990, p.124).
Полученные по описанной технологии консервы по органолептическим свойствам сходны с продуктом по наиболее близкому аналогу.The canned food obtained using the described technology is similar in organoleptic properties to the product according to the closest analogue.
Для подтверждения указанного технического результата жестебанки №5, содержащие продукты, полученные по описанной технологии и по наиболее близкому аналогу, вскрывали и устанавливали в штативе в перевернутом положении. Опытный продукт полностью вываливался из банки, а продукт по наиболее близкому аналогу нет.To confirm the indicated technical result, tin can No. 5 containing products obtained by the described technology and by the closest analogue was opened and mounted in a tripod in an inverted position. The experimental product completely fell out of the can, but the product according to the closest analogue did not.
Таким образом, предлагаемый способ позволяет снизить адгезию к стенкам тары получаемого целевого продукта.Thus, the proposed method allows to reduce the adhesion to the container walls of the resulting target product.
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Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| RU2012115753/13A RU2487595C1 (en) | 2012-04-20 | 2012-04-20 | Method for production of preserves "stewed cisco with vegetables" |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| RU2012115753/13A RU2487595C1 (en) | 2012-04-20 | 2012-04-20 | Method for production of preserves "stewed cisco with vegetables" |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| RU2487595C1 true RU2487595C1 (en) | 2013-07-20 |
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| RU2012115753/13A RU2487595C1 (en) | 2012-04-20 | 2012-04-20 | Method for production of preserves "stewed cisco with vegetables" |
Country Status (1)
| Country | Link |
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| RU (1) | RU2487595C1 (en) |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH0866168A (en) * | 1994-08-30 | 1996-03-12 | Nichiro Corp | Oil canned snack food in cans and method for producing the same |
| RU2282376C1 (en) * | 2004-12-22 | 2006-08-27 | Олег Иванович Квасенков | Method for production of canned goods from white-fish and vegetables |
| RU2288605C1 (en) * | 2005-05-31 | 2006-12-10 | Олег Иванович Квасенков | Method for producing of special canned food "stewed whitefish with vegetables" |
-
2012
- 2012-04-20 RU RU2012115753/13A patent/RU2487595C1/en active
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH0866168A (en) * | 1994-08-30 | 1996-03-12 | Nichiro Corp | Oil canned snack food in cans and method for producing the same |
| RU2282376C1 (en) * | 2004-12-22 | 2006-08-27 | Олег Иванович Квасенков | Method for production of canned goods from white-fish and vegetables |
| RU2288605C1 (en) * | 2005-05-31 | 2006-12-10 | Олег Иванович Квасенков | Method for producing of special canned food "stewed whitefish with vegetables" |
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