RU2581205C1 - Method for production of preserved "fish with vegetable stew in tomato sauce" - Google Patents
Method for production of preserved "fish with vegetable stew in tomato sauce" Download PDFInfo
- Publication number
- RU2581205C1 RU2581205C1 RU2015101411/13A RU2015101411A RU2581205C1 RU 2581205 C1 RU2581205 C1 RU 2581205C1 RU 2015101411/13 A RU2015101411/13 A RU 2015101411/13A RU 2015101411 A RU2015101411 A RU 2015101411A RU 2581205 C1 RU2581205 C1 RU 2581205C1
- Authority
- RU
- Russia
- Prior art keywords
- fish
- cutting
- onions
- sauce
- carrots
- Prior art date
Links
- 241000251468 Actinopterygii Species 0.000 title claims abstract description 22
- 235000015067 sauces Nutrition 0.000 title claims abstract description 14
- 235000013311 vegetables Nutrition 0.000 title claims abstract description 5
- 235000007688 Lycopersicon esculentum Nutrition 0.000 title claims description 4
- 240000003768 Solanum lycopersicum Species 0.000 title claims description 4
- 235000013547 stew Nutrition 0.000 title claims description 4
- 238000004519 manufacturing process Methods 0.000 title abstract description 6
- 244000000626 Daucus carota Species 0.000 claims abstract description 18
- 235000002767 Daucus carota Nutrition 0.000 claims abstract description 18
- 235000011197 perejil Nutrition 0.000 claims abstract description 18
- 241000234282 Allium Species 0.000 claims abstract description 17
- 235000002732 Allium cepa var. cepa Nutrition 0.000 claims abstract description 17
- 235000003899 Brassica oleracea var acephala Nutrition 0.000 claims abstract description 14
- 240000002234 Allium sativum Species 0.000 claims abstract description 12
- 235000011293 Brassica napus Nutrition 0.000 claims abstract description 12
- 240000007124 Brassica oleracea Species 0.000 claims abstract description 12
- 235000011301 Brassica oleracea var capitata Nutrition 0.000 claims abstract description 12
- 235000001169 Brassica oleracea var oleracea Nutrition 0.000 claims abstract description 12
- 240000008100 Brassica rapa Species 0.000 claims abstract description 12
- 235000000540 Brassica rapa subsp rapa Nutrition 0.000 claims abstract description 12
- 244000061456 Solanum tuberosum Species 0.000 claims abstract description 12
- 235000002595 Solanum tuberosum Nutrition 0.000 claims abstract description 12
- 238000005520 cutting process Methods 0.000 claims abstract description 12
- 235000013312 flour Nutrition 0.000 claims abstract description 12
- 235000004611 garlic Nutrition 0.000 claims abstract description 12
- 235000012015 potatoes Nutrition 0.000 claims abstract description 12
- 235000021307 Triticum Nutrition 0.000 claims abstract description 11
- 238000000034 method Methods 0.000 claims abstract description 9
- 235000009854 Cucurbita moschata Nutrition 0.000 claims abstract description 8
- 235000009852 Cucurbita pepo Nutrition 0.000 claims abstract description 8
- 235000020354 squash Nutrition 0.000 claims abstract description 8
- 235000015113 tomato pastes and purées Nutrition 0.000 claims abstract description 8
- 150000003839 salts Chemical class 0.000 claims abstract description 7
- 235000002639 sodium chloride Nutrition 0.000 claims abstract description 7
- 235000000346 sugar Nutrition 0.000 claims abstract description 7
- 244000203593 Piper nigrum Species 0.000 claims abstract description 5
- 235000008184 Piper nigrum Nutrition 0.000 claims abstract description 5
- 235000013614 black pepper Nutrition 0.000 claims abstract description 5
- 206010033546 Pallor Diseases 0.000 claims abstract description 4
- 235000010633 broth Nutrition 0.000 claims abstract description 4
- 230000008014 freezing Effects 0.000 claims abstract description 4
- 238000007710 freezing Methods 0.000 claims abstract description 4
- 235000021189 garnishes Nutrition 0.000 claims abstract description 4
- 238000007789 sealing Methods 0.000 claims abstract description 4
- 230000001954 sterilising effect Effects 0.000 claims abstract description 4
- 238000012856 packing Methods 0.000 claims abstract description 3
- 240000004244 Cucurbita moschata Species 0.000 claims abstract 4
- 241000208317 Petroselinum Species 0.000 claims description 15
- 241000209140 Triticum Species 0.000 claims description 10
- 235000012046 side dish Nutrition 0.000 claims description 8
- 235000015112 vegetable and seed oil Nutrition 0.000 claims description 6
- 239000008158 vegetable oil Substances 0.000 claims description 6
- 238000004659 sterilization and disinfection Methods 0.000 claims description 3
- 239000007787 solid Substances 0.000 claims description 2
- 235000013324 preserved food Nutrition 0.000 abstract description 5
- 239000002994 raw material Substances 0.000 abstract description 3
- 244000128884 Zier Kohl Species 0.000 abstract description 2
- 235000021186 dishes Nutrition 0.000 abstract description 2
- 240000009164 Petroselinum crispum Species 0.000 abstract 3
- 244000098338 Triticum aestivum Species 0.000 abstract 1
- 230000000694 effects Effects 0.000 abstract 1
- 235000013305 food Nutrition 0.000 abstract 1
- 239000004615 ingredient Substances 0.000 abstract 1
- 238000002360 preparation method Methods 0.000 abstract 1
- 239000000126 substance Substances 0.000 abstract 1
- 240000001980 Cucurbita pepo Species 0.000 description 4
- 238000005516 engineering process Methods 0.000 description 3
- 241000219130 Cucurbita pepo subsp. pepo Species 0.000 description 2
- 235000003954 Cucurbita pepo var melopepo Nutrition 0.000 description 2
- 241000196324 Embryophyta Species 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 241000287107 Passer Species 0.000 description 1
- 238000004806 packaging method and process Methods 0.000 description 1
- 238000003756 stirring Methods 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
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Marine Sciences & Fisheries (AREA)
- Zoology (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Seeds, Soups, And Other Foods (AREA)
- 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 получения консервов "Рыба с овощным рагу в томатном соусе", предусматривающий подготовку рецептурных компонентов, резку, пассерование в растительном масле и частичную протирку моркови, корня петрушки и репчатого лука, резку и бланширование картофеля и репы, шинковку и замораживание свежей белокочанной капусты, резку рыбного филе и кабачков, протирку чеснока, пассерование пшеничной муки, смешивание непротертых частей моркови, корня петрушки и репчатого лука, картофеля, репы, кабачков и капусты с получением гарнира, смешивание протертых частей моркови, корня петрушки и репчатого лука, чеснока, пшеничной муки, рыбного бульона, томатной пасты, сахара, соли, перца черного горького и лаврового листа с получением соуса, фасовку рыбного филе, гарнира и соуса, герметизацию и стерилизацию (RU 2291635 С1, 2007).There is a method of producing canned fish and vegetable stew in tomato sauce, which includes preparing the recipe, cutting, sautéing in vegetable oil and partially rubbing carrots, parsley and onions, cutting and blanching potatoes and turnips, chopping and freezing fresh cabbage, cutting fish fillet and zucchini, rubbing garlic, sautéing wheat flour, mixing non-mashed portions of carrots, parsley root and onions, potatoes, turnips, zucchini and cabbage with a side dish, mixing wiped parts of carrots, parsley and onions, garlic, wheat flour, fish stock, tomato paste, sugar, salt, black bitter and bay leaves to produce sauce, packing fish fillet, side dish and sauce, sealing and sterilization (RU 2291635 C1, 2007).
Техническим результатом изобретения является получение новых консервов с использованием нетрадиционного растительного сырья.The technical result of the invention is the production of new canned food using non-traditional plant materials.
Этот результат достигается тем, что в способе получения консервов "Рыба с овощным рагу в томатном соусе", предусматривающем подготовку рецептурных компонентов, резку, пассерование в растительном масле и частичную протирку моркови, корня петрушки и репчатого лука, резку и бланширование картофеля и репы, шинковку и замораживание свежей капусты, резку рыбного филе, протирку чеснока, пассерование пшеничной муки, смешивание непротертых частей моркови, корня петрушки и репчатого лука, картофеля, репы и капусты с получением гарнира, смешивание протертых частей моркови, корня петрушки и репчатого лука, чеснока, пшеничной муки, рыбного бульона, томатной пасты, сахара, соли, перца черного горького и лаврового листа с получением соуса, фасовку рыбного филе, гарнира и соуса, герметизацию и стерилизацию, согласно изобретению в составе гарнира дополнительно используют патиссоны, которые предварительно нарезают, и декоративную капусту, а компоненты используют при следующем соотношении расходов, мас. ч.:This result is achieved by the fact that in the method for producing canned fish and vegetable stew in tomato sauce, which involves preparing the recipe, cutting, sautéing in vegetable oil and partially rubbing carrots, parsley and onions, cutting and blanching potatoes and turnips, shredding and freezing fresh cabbage, cutting fish fillet, rubbing garlic, stirring wheat flour, mixing the uncooked portions of carrots, parsley root and onions, potatoes, turnips and cabbage to obtain a side dish, mixing ground parts of carrots, parsley root and onions, garlic, wheat flour, fish broth, tomato paste, sugar, salt, black bitter and bay leaves to produce sauce, packaging of fish fillet, side dish and sauce, sealing and sterilization, according to the invention in the composition of the garnish additionally uses squash, which are pre-cut, and decorative cabbage, and the components are used in the following ratio of costs, wt. hours:
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 морковь, корень петрушки и репчатый лук нарезают, пассеруют в растительном масле и протирают приблизительно 17% рецептурного количества моркови, приблизительно 29% рецептурного количества корня петрушки и приблизительно 14% рецептурного количества репчатого лука.Prepared carrots, parsley root and onions are chopped, sautéed in vegetable oil and rubbed with about 17% of the recipe for carrots, about 29% of the recipe for parsley and about 14% of the recipe.
Подготовленные картофель и репу нарезают и бланшируют.Prepared potatoes and turnips are cut and blanched in hot water.
Подготовленную свежую декоративную капусту шинкуют и замораживают.Prepared fresh ornamental cabbage is chopped and frozen.
Подготовленные рыбное филе и патиссоны нарезают.Prepared fish fillet and squash sliced.
Подготовленный чеснок протирают.The prepared garlic is mashed.
Подготовленную пшеничную муку пассеруют.Prepared wheat flour passer.
Непротертые части моркови, корня петрушки и репчатого лука, картофель, репу, патиссоны и капусту смешивают в рецептурном соотношении с получением гарнира.Non-mashed portions of carrots, parsley and onions, potatoes, turnips, squash and cabbage are mixed in a prescription ratio to obtain a side dish.
Протертые части моркови, корня петрушки и репчатого лука, чеснок и пшеничную муку в рецептурном соотношении смешивают с рыбным бульоном, томатной пастой, сахаром, солью и молотыми перцем черным горьким и лавровым листом с получением соуса.Rubbed parts of carrots, parsley and onions, garlic and wheat flour in a recipe ratio are mixed with fish broth, tomato paste, sugar, salt and ground black pepper bitter and bay leaves to obtain a sauce.
Рыбное филе, гарнир и соус расфасовывают в рецептурном соотношении, герметизируют и стерилизуют с получением целевого продукта.Fish fillet, side dish and sauce are packaged in the recipe ratio, 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, осуществляют пересчет ее расхода на эквивалентное содержание сухих веществ 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 coincide with the recipe, its consumption is recalculated to the equivalent dry matter content according to known dependencies (Collection of technological instructions for the production of canned food. Volume I - M .: APPP Konservplodozyach, 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.
Таким образом, предлагаемый способ позволяет получить новые консервы с использованием нетрадиционного растительного сырья без изменения органолептических свойств целевого продукта.Thus, the proposed method allows to obtain new canned food using non-traditional plant materials without changing the organoleptic properties of the target product.
Claims (1)
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| RU2015101411/13A RU2581205C1 (en) | 2015-01-20 | 2015-01-20 | Method for production of preserved "fish with vegetable stew in tomato sauce" |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| RU2015101411/13A RU2581205C1 (en) | 2015-01-20 | 2015-01-20 | Method for production of preserved "fish with vegetable stew in tomato sauce" |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| RU2581205C1 true RU2581205C1 (en) | 2016-04-20 |
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ID=56194703
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| RU2015101411/13A RU2581205C1 (en) | 2015-01-20 | 2015-01-20 | Method for production of preserved "fish with vegetable stew in tomato sauce" |
Country Status (1)
| Country | Link |
|---|---|
| RU (1) | RU2581205C1 (en) |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| SU1524866A1 (en) * | 1988-03-31 | 1989-11-30 | Всесоюзный Заочный Институт Пищевой Промышленности | Method of producing preserves in tomato sauce from coarse fish |
| RU2090070C1 (en) * | 1993-08-12 | 1997-09-20 | Краснодарский научно-исследовательский институт рыбного хозяйства | Method of fish canned food making |
| RU2095009C1 (en) * | 1993-06-28 | 1997-11-10 | Краснодарский научно-исследовательский институт рыбного хозяйства | Method for production of fish-and-vegetable conserves |
| US6039990A (en) * | 1998-07-21 | 2000-03-21 | Friedman; Saloman | Vacuum processed fish product in a tomato base cooking sauce |
| RU2291635C1 (en) * | 2005-09-19 | 2007-01-20 | Олег Иванович Квасенков | Method for manufacturing canned food "fish with vegetable ragout in tomato gravy" |
-
2015
- 2015-01-20 RU RU2015101411/13A patent/RU2581205C1/en active
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| SU1524866A1 (en) * | 1988-03-31 | 1989-11-30 | Всесоюзный Заочный Институт Пищевой Промышленности | Method of producing preserves in tomato sauce from coarse fish |
| RU2095009C1 (en) * | 1993-06-28 | 1997-11-10 | Краснодарский научно-исследовательский институт рыбного хозяйства | Method for production of fish-and-vegetable conserves |
| RU2090070C1 (en) * | 1993-08-12 | 1997-09-20 | Краснодарский научно-исследовательский институт рыбного хозяйства | Method of fish canned food making |
| US6039990A (en) * | 1998-07-21 | 2000-03-21 | Friedman; Saloman | Vacuum processed fish product in a tomato base cooking sauce |
| RU2291635C1 (en) * | 2005-09-19 | 2007-01-20 | Олег Иванович Квасенков | Method for manufacturing canned food "fish with vegetable ragout in tomato gravy" |
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