RU2582791C1 - Method for production of preserved "fresh cabbage salad with fish and speck" - Google Patents
Method for production of preserved "fresh cabbage salad with fish and speck" Download PDFInfo
- Publication number
- RU2582791C1 RU2582791C1 RU2015104449/13A RU2015104449A RU2582791C1 RU 2582791 C1 RU2582791 C1 RU 2582791C1 RU 2015104449/13 A RU2015104449/13 A RU 2015104449/13A RU 2015104449 A RU2015104449 A RU 2015104449A RU 2582791 C1 RU2582791 C1 RU 2582791C1
- Authority
- RU
- Russia
- Prior art keywords
- fish
- cutting
- marinade
- bacon
- allspice
- Prior art date
Links
- 241000251468 Actinopterygii Species 0.000 title claims abstract description 13
- 235000003899 Brassica oleracea var acephala Nutrition 0.000 title claims abstract description 12
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 5
- 235000011301 Brassica oleracea var capitata Nutrition 0.000 title claims description 11
- 240000007124 Brassica oleracea Species 0.000 title claims description 10
- 235000001169 Brassica oleracea var oleracea Nutrition 0.000 title claims description 10
- 240000008415 Lactuca sativa Species 0.000 title claims description 4
- 235000012045 salad Nutrition 0.000 title claims description 4
- 101100117236 Drosophila melanogaster speck gene Proteins 0.000 title abstract 2
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 claims abstract description 24
- 235000015090 marinades Nutrition 0.000 claims abstract description 10
- 235000011054 acetic acid Nutrition 0.000 claims abstract description 8
- 238000005520 cutting process Methods 0.000 claims abstract description 8
- 235000009421 Myristica fragrans Nutrition 0.000 claims abstract description 7
- 244000270834 Myristica fragrans Species 0.000 claims abstract description 7
- 240000008474 Pimenta dioica Species 0.000 claims abstract description 7
- 235000006990 Pimenta dioica Nutrition 0.000 claims abstract description 7
- 244000203593 Piper nigrum Species 0.000 claims abstract description 7
- 235000008184 Piper nigrum 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
- 235000013614 black pepper Nutrition 0.000 claims abstract description 7
- 238000000034 method Methods 0.000 claims abstract description 7
- 239000001702 nutmeg Substances 0.000 claims abstract description 7
- WXMKPNITSTVMEF-UHFFFAOYSA-M sodium benzoate Chemical compound [Na+].[O-]C(=O)C1=CC=CC=C1 WXMKPNITSTVMEF-UHFFFAOYSA-M 0.000 claims abstract description 7
- 235000010234 sodium benzoate Nutrition 0.000 claims abstract description 7
- 239000004299 sodium benzoate Substances 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
- 235000020188 drinking water Nutrition 0.000 claims abstract description 5
- 239000003651 drinking water Substances 0.000 claims abstract description 5
- 239000000203 mixture Substances 0.000 claims abstract description 5
- 238000007710 freezing Methods 0.000 claims abstract description 4
- 230000008014 freezing Effects 0.000 claims abstract description 4
- 150000003839 salts Chemical class 0.000 claims abstract description 4
- 235000015241 bacon Nutrition 0.000 claims description 9
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims description 5
- 238000001816 cooling Methods 0.000 claims description 3
- 238000011049 filling Methods 0.000 claims description 3
- 238000004806 packaging method and process Methods 0.000 claims description 3
- 239000011780 sodium chloride Substances 0.000 claims description 3
- 230000032683 aging Effects 0.000 claims description 2
- 230000005070 ripening Effects 0.000 claims description 2
- 238000007789 sealing Methods 0.000 claims description 2
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 2
- 244000128884 Zier Kohl Species 0.000 abstract description 2
- 239000002994 raw material Substances 0.000 abstract description 2
- 235000013311 vegetables Nutrition 0.000 abstract description 2
- 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
- 238000005516 engineering process Methods 0.000 description 3
- 241000196324 Embryophyta Species 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 244000178937 Brassica oleracea var. capitata Species 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 230000035800 maturation Effects 0.000 description 1
- 235000013324 preserved food Nutrition 0.000 description 1
- 239000002699 waste material Substances 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
- A23L19/00—Products from fruits or vegetables; 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
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
Landscapes
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
Description
Изобретение относится к технологии производства рыбоовощных пресервов.The invention relates to the production technology of fish and vegetable preserves.
Известен способ производства пресервов "Салат из свежей капусты с рыбой и шпиком", предусматривающий подготовку рецептурных компонентов, шинковку и замораживание свежей белокочанной капусты, резку и обжаривание шпика, резку обесшкуренного филе соленой рыбы, смешивание перечисленных компонентов, смешивание питьевой воды, уксусной кислоты, сахара, поваренной соли, бензоата натрия, перца черного горького, перца душистого, гвоздики и мускатного ореха с получением маринадной заливки, фасовку полученной смеси и маринадной заливки, герметизацию, охлаждение и выдержку до созревания (RU 2304405 C1, 2007).A known method of producing preserves "Fresh cabbage salad with fish and bacon", which includes preparing the recipe components, chopping and freezing fresh white cabbage, cutting and frying the bacon, cutting the skinless salted fish fillet, mixing the listed components, mixing drinking water, acetic acid, sugar , sodium chloride, sodium benzoate, bitter black pepper, allspice, cloves and nutmeg to obtain a marinade fill, packaging the resulting mixture and marinade fill, seal tion, cooling and aging until ripening (RU 2304405 C1, 2007).
Техническим результатом изобретения является получение новых пресервов с использованием нетрадиционного растительного сырья.The technical result of the invention is to obtain new preserves using non-traditional plant materials.
Этот результат достигается тем, что в способе производства пресервов "Салат из свежей капусты с рыбой и шпиком", предусматривающем подготовку рецептурных компонентов, шинковку и замораживание свежей капусты, резку и обжаривание шпика, резку обесшкуренного филе соленой рыбы, смешивание перечисленных компонентов, смешивание питьевой воды, уксусной кислотой, сахара, поваренной соли, бензоата натрия, перца черного горького, перца душистого, гвоздики и мускатного ореха с получением маринадной заливки, фасовку полученной смеси и маринадной заливки, герметизацию, охлаждение и выдержку до созревания, согласно изобретению, используют декоративную капусту, а компоненты используют при следующем соотношении расходов, мас.ч.:This result is achieved by the fact that in the method of producing preserves "Fresh cabbage salad with fish and bacon", which involves preparing the recipe components, chopping and freezing fresh cabbage, cutting and frying the bacon, cutting the skinless salted fish fillet, mixing the listed components, mixing drinking water , with acetic acid, sugar, sodium chloride, sodium benzoate, bitter black pepper, allspice, cloves and nutmeg to obtain a marinade fill, packaging the resulting mixture and marinade livki, sealing, cooling and exposure to the maturation of the invention using the decorative cabbage, and components used in the following ratio costs pbw .:
Способ реализуется следующим образом.The method is implemented as follows.
Рецептурные компоненты подготавливают по традиционной технологии.Prescription components are prepared according to traditional technology.
Подготовленную свежую декоративную капусту шинкуют и замораживают.Prepared fresh ornamental cabbage is chopped and frozen.
Подготовленный шпик нарезают и обжаривают.The prepared bacon is cut and fried.
Подготовленное обесшкуренное филе соленой рыбы нарезают.Prepared skinned salted fish fillet cut.
Перечисленные компоненты смешивают в рецептурном соотношении.The listed components are mixed in a prescription ratio.
Питьевую воду, уксусную кислоту, сахар, поваренную соль, бензоат натрия и молотые перец черный горький, перец душистый, гвоздику и мускатный орех смешивают в рецептурном соотношении с получением маринадной заливки.Drinking water, acetic acid, sugar, salt, sodium benzoate and ground black pepper, allspice, cloves and nutmeg are mixed in a prescription ratio to obtain a marinade fill.
Полученную смесь и маринадную заливку расфасовывают в рецептурном соотношении, герметизируют, охлаждают и выдерживают до созревания с получением целевого продукта.The resulting mixture and marinade filling are packaged in a prescription ratio, sealed, cooled and aged until ripe to obtain the target product.
Расходы компонентов приведены с учетом норм отходов и потерь соответствующих видов сырья.Component costs are given taking into account waste standards and losses of the corresponding types of raw materials.
При использовании уксусной кислоты с концентрацией, не совпадающей с рецептурной, осуществляют пересчет ее расхода на эквивалентное содержание кислоты по известным зависимостям (Сборник технологических инструкций по производству консервов. Том I. - М.: АППП "Консервплодоовощ", 1990, с. 124).When using acetic acid with a concentration that does not coincide with the prescription, its consumption is recalculated to the equivalent acid 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 пресервы по органолептическим свойствам сходны с продуктом по наиболее близкому аналогу.Preserves obtained using the described technology are similar in organoleptic properties to the product according to the closest analogue.
Таким образом, предлагаемый способ позволяет получить новые пресервы с использованием нетрадиционного растительного сырья без изменения органолептических свойств целевого продукта.Thus, the proposed method allows to obtain new preserves 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 |
|---|---|---|---|
| RU2015104449/13A RU2582791C1 (en) | 2015-02-11 | 2015-02-11 | Method for production of preserved "fresh cabbage salad with fish and speck" |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| RU2015104449/13A RU2582791C1 (en) | 2015-02-11 | 2015-02-11 | Method for production of preserved "fresh cabbage salad with fish and speck" |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| RU2582791C1 true RU2582791C1 (en) | 2016-04-27 |
Family
ID=55794668
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| RU2015104449/13A RU2582791C1 (en) | 2015-02-11 | 2015-02-11 | Method for production of preserved "fresh cabbage salad with fish and speck" |
Country Status (1)
| Country | Link |
|---|---|
| RU (1) | RU2582791C1 (en) |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| RU2147412C1 (en) * | 1997-10-21 | 2000-04-20 | Дальневосточная государственная академия экономики и управления | Preserves "zakusochnyie" |
| RU2304405C1 (en) * | 2005-12-23 | 2007-08-20 | Олег Иванович Квасенков | Method for production of canned goods from fish and cabbage |
| RU2438361C2 (en) * | 2010-04-12 | 2012-01-10 | Общество с ограниченной ответственностью "Веста" | Method for preparation of octopus preserves |
-
2015
- 2015-02-11 RU RU2015104449/13A patent/RU2582791C1/en active
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| RU2147412C1 (en) * | 1997-10-21 | 2000-04-20 | Дальневосточная государственная академия экономики и управления | Preserves "zakusochnyie" |
| RU2304405C1 (en) * | 2005-12-23 | 2007-08-20 | Олег Иванович Квасенков | Method for production of canned goods from fish and cabbage |
| RU2438361C2 (en) * | 2010-04-12 | 2012-01-10 | Общество с ограниченной ответственностью "Веста" | Method for preparation of octopus preserves |
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