RU2461281C1 - Method for production of preserved product "fried cod with carrots and cabbages in tomato sauce" - Google Patents
Method for production of preserved product "fried cod with carrots and cabbages in tomato sauce" Download PDFInfo
- Publication number
- RU2461281C1 RU2461281C1 RU2011148661/05A RU2011148661A RU2461281C1 RU 2461281 C1 RU2461281 C1 RU 2461281C1 RU 2011148661/05 A RU2011148661/05 A RU 2011148661/05A RU 2011148661 A RU2011148661 A RU 2011148661A RU 2461281 C1 RU2461281 C1 RU 2461281C1
- Authority
- RU
- Russia
- Prior art keywords
- cod
- carrots
- sauce
- vegetable oil
- cabbage
- Prior art date
Links
- 235000011301 Brassica oleracea var capitata Nutrition 0.000 title claims abstract description 16
- 244000000626 Daucus carota Species 0.000 title claims abstract description 16
- 235000002767 Daucus carota Nutrition 0.000 title claims abstract description 16
- 235000015067 sauces Nutrition 0.000 title claims abstract description 16
- 240000007124 Brassica oleracea Species 0.000 title claims abstract description 11
- 235000003899 Brassica oleracea var acephala Nutrition 0.000 title claims abstract description 11
- 235000001169 Brassica oleracea var oleracea Nutrition 0.000 title claims abstract description 11
- 235000007688 Lycopersicon esculentum Nutrition 0.000 title claims description 4
- 240000003768 Solanum lycopersicum Species 0.000 title claims description 4
- 238000004519 manufacturing process Methods 0.000 title abstract description 6
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 claims abstract description 24
- 235000019516 cod Nutrition 0.000 claims abstract description 14
- 235000013312 flour Nutrition 0.000 claims abstract description 13
- 235000015112 vegetable and seed oil Nutrition 0.000 claims abstract description 13
- 239000008158 vegetable oil Substances 0.000 claims abstract description 13
- 238000005520 cutting process Methods 0.000 claims abstract description 9
- 235000020188 drinking water Nutrition 0.000 claims abstract description 9
- 239000003651 drinking water Substances 0.000 claims abstract description 9
- 235000015113 tomato pastes and purées Nutrition 0.000 claims abstract description 8
- 235000002732 Allium cepa var. cepa Nutrition 0.000 claims abstract description 7
- 244000018436 Coriandrum sativum Species 0.000 claims abstract description 7
- 235000002787 Coriandrum sativum Nutrition 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
- 244000223014 Syzygium aromaticum Species 0.000 claims abstract description 7
- 235000016639 Syzygium aromaticum Nutrition 0.000 claims abstract description 7
- 235000021307 Triticum Nutrition 0.000 claims abstract description 7
- 238000000034 method Methods 0.000 claims abstract description 7
- 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
- 244000020551 Helianthus annuus Species 0.000 claims abstract description 6
- 235000003222 Helianthus annuus Nutrition 0.000 claims abstract description 6
- 244000178937 Brassica oleracea var. capitata Species 0.000 claims abstract description 5
- 241000276438 Gadus morhua Species 0.000 claims abstract description 5
- 238000010411 cooking Methods 0.000 claims abstract description 4
- 230000008961 swelling Effects 0.000 claims abstract description 3
- 244000203593 Piper nigrum Species 0.000 claims description 7
- 235000008184 Piper nigrum Nutrition 0.000 claims description 7
- 244000291564 Allium cepa Species 0.000 claims description 6
- 241000209140 Triticum Species 0.000 claims description 6
- 235000002566 Capsicum Nutrition 0.000 claims description 5
- 239000006002 Pepper Substances 0.000 claims description 5
- 235000016761 Piper aduncum Nutrition 0.000 claims description 5
- 235000017804 Piper guineense Nutrition 0.000 claims description 5
- 238000012856 packing Methods 0.000 claims description 3
- 238000007789 sealing Methods 0.000 claims description 3
- 239000007787 solid Substances 0.000 claims description 3
- 230000001954 sterilising effect Effects 0.000 claims description 3
- 238000004659 sterilization and disinfection Methods 0.000 claims description 2
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 2
- 238000005516 engineering process Methods 0.000 abstract description 5
- 235000013305 food Nutrition 0.000 abstract description 2
- 239000000203 mixture Substances 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
- 244000098338 Triticum aestivum Species 0.000 abstract 1
- 238000012423 maintenance Methods 0.000 abstract 1
- 238000003801 milling Methods 0.000 abstract 1
- 244000080466 oignon Species 0.000 abstract 1
- 238000002360 preparation method Methods 0.000 abstract 1
- 239000000126 substance Substances 0.000 abstract 1
- 235000013614 black pepper Nutrition 0.000 description 2
- 235000013324 preserved food Nutrition 0.000 description 2
- 239000002994 raw material Substances 0.000 description 2
- 241000251468 Actinopterygii Species 0.000 description 1
- 241000276457 Gadidae Species 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
- 235000019688 fish Nutrition 0.000 description 1
- 238000009987 spinning Methods 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
- 238000005406 washing Methods 0.000 description 1
- 239000002699 waste material Substances 0.000 description 1
Landscapes
- Seeds, Soups, And Other Foods (AREA)
Abstract
Description
Изобретение относится к технологии производства рыбоовощных консервов.The invention relates to the production technology of canned fish and vegetables.
Известен способ получения консервированного продукта "Треска обжаренная с морковью и капустой в томатном соусе", предусматривающий подготовку рецептурных компонентов, резку, пассерование в растительном масле и измельчение репчатого лука, его смешивание с растительным маслом, томатной пастой, питьевой водой, сахаром, солью, перцем черным горьким, перцем душистым, гвоздикой, кориандром и лавровым листом, варку и добавление уксусной кислоты с получением соуса, резку, панирование в пшеничной муке и обжаривание в растительном масле трески, резку моркови, шинковку свежей белокочанной капусты, фасовку трески, моркови, капусты и соуса, герметизацию и стерилизацию (Справочник по производству консервов. Том 3. - М.: Пищевая промышленность, 1971, с.424-494).A known method of producing a canned product "Cod fried with carrots and cabbage in tomato sauce", which includes preparing the recipe, cutting, sautéing in vegetable oil and chopping onions, mixing it with vegetable oil, tomato paste, drinking water, sugar, salt, pepper black bitter, allspice, cloves, coriander and bay leaves, cooking and adding acetic acid to produce sauce, cutting, breading in wheat flour and frying in cod vegetable oil, p ZKU carrot shredder fresh cabbage, packing cod, carrots, cabbage and sauce, sealing and sterilization (Handbook of canned production Volume 3 -. M .: Food Industry 1971, s.424-494).
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 получения консервированного продукта "Треска обжаренная с морковью и капустой в томатном соусе", предусматривающем подготовку рецептурных компонентов, резку, пассерование в растительном масле и измельчение репчатого лука, его смешивание с томатной пастой, питьевой водой, сахаром, солью, перцем черным горьким, перцем душистым, гвоздикой, кориандром и лавровым листом, варку и добавление уксусной кислоты с получением соуса, резку, панирование в пшеничной муке и обжаривание в растительном масле трески, резку моркови, шинковку свежей белокочанной капусты, фасовку трески, моркови, капусты и соуса, герметизацию и стерилизацию, согласно изобретению в соус дополнительно вводят подсолнечную муку, которую перед смешиванием заливают питьевой водой 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 producing a canned product "Cod fried with carrots and cabbage in tomato sauce", which involves preparing the recipe components, cutting, sautéing in vegetable oil and chopping onions, mixing it with tomato paste, drinking water, sugar, salt, bitter black pepper, allspice, cloves, coriander and bay leaves, cooking and adding acetic acid to obtain a sauce, cutting, breading in wheat flour and frying in vegetable oil codfish, cutting carrots, chopping fresh white cabbage, packing cod, carrots, cabbage and sauce, sealing and sterilizing, according to the invention, sunflower flour is additionally added to the sauce, which is poured with drinking water before mixing and allowed to swell, and the components are used at the following cost ratio 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.
Подготовленный репчатый лук нарезают, пассеруют в растительном масле и измельчают на волчке или протирочной машине.Prepared onions are chopped, sautéed in vegetable oil and chopped on a spinning top or a washing machine.
Подготовленную подсолнечную муку по ТУ 9146-034-27147091-09 заливают питьевой водой в соотношении по массе около 1:5 и выдерживают для набухания.Prepared sunflower flour according to TU 9146-034-27147091-09 is poured with drinking water in a weight ratio of about 1: 5 and kept for swelling.
Перечисленные компоненты в рецептурном соотношении смешивают с томатной пастой, питьевой водой, сахаром, солью и молотыми перцем черным горьким, перцем душистым, гвоздикой, кориандром и лавровым листом. Полученную смесь варят до достижения содержания сухих веществ около 15,5% и добавляют уксусную кислоту с получением соуса.The listed components in a recipe ratio are mixed with tomato paste, drinking water, sugar, salt and ground black pepper, allspice, cloves, coriander and bay leaf. The resulting mixture is boiled until a solids content of about 15.5% is reached, and acetic acid is added to give a sauce.
Подготовленную треску нарезают, панируют в пшеничной муке и обжаривают в растительном масле.The prepared cod is cut, breaded in wheat flour and fried in vegetable oil.
Подготовленную морковь нарезают.Prepared carrots are chopped.
Подготовленную свежую белокочанную капусту шинкуют.Prepared fresh white cabbage is chopped.
Треску, морковь, капусту и соус расфасовывают в рецептурном соотношении, герметизируют и стерилизуют с получением целевого продукта.Cod, carrots, cabbage and sauce are packaged in the recipe ratio, sealed and sterilized to obtain the target product.
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 "Konservlodozyot", 1990, p.124).
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.The costs of the components are given taking into account the norms of waste and losses of the corresponding types of raw materials. The costs presented in the form of intervals cover their possible change in the shelf life of raw materials.
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 №8, 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. 8, 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.
Claims (1)
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| RU2011148661/05A RU2461281C1 (en) | 2011-11-30 | 2011-11-30 | Method for production of preserved product "fried cod with carrots and cabbages in tomato sauce" |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| RU2011148661/05A RU2461281C1 (en) | 2011-11-30 | 2011-11-30 | Method for production of preserved product "fried cod with carrots and cabbages in tomato sauce" |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| RU2461281C1 true RU2461281C1 (en) | 2012-09-20 |
Family
ID=47077277
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| RU2011148661/05A RU2461281C1 (en) | 2011-11-30 | 2011-11-30 | Method for production of preserved product "fried cod with carrots and cabbages in tomato sauce" |
Country Status (1)
| Country | Link |
|---|---|
| RU (1) | RU2461281C1 (en) |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| RU2512571C1 (en) * | 2012-12-06 | 2014-04-10 | Олег Иванович Квасенков | Method for production of preserved product "fried cod with carrots and cabbages in tomato sauce" |
| RU2512509C1 (en) * | 2012-12-06 | 2014-04-10 | Олег Иванович Квасенков | Method for production of preserved product "fried cod with carrots and cabbages in tomato sauce" |
| RU2512516C1 (en) * | 2012-12-06 | 2014-04-10 | Олег Иванович Квасенков | Method for production of preserved product "fried cod with carrots and cabbages in tomato sauce" |
| RU2512818C1 (en) * | 2012-12-10 | 2014-04-10 | Олег Иванович Квасенков | Method for production of preserved product "fried cod with vegetable garnish in tomato sauce" |
| RU2512295C1 (en) * | 2012-12-06 | 2014-04-10 | Олег Иванович Квасенков | Method for production of preserved product "fried cod with carrots and cabbages in tomato sauce" |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| RU2303937C1 (en) * | 2006-02-10 | 2007-08-10 | Всероссийский научно-исследовательский институт консервной и овощесушильной промышленности (Государственное научное учреждение) | Method for manufacturing canned food "cod stewed with cabbage" |
| RU2330478C1 (en) * | 2007-01-25 | 2008-08-10 | Всероссийский научно-исследовательский институт консервной и овощесушильной промышленности (Государственное научное учреждение) | Method of production of fish and vegetable preserves from cod |
| RU2335186C1 (en) * | 2007-05-30 | 2008-10-10 | Олег Иванович Квасенков | Method of production of tinned food "cod with tomatoes" |
| CN101331959A (en) * | 2008-07-29 | 2008-12-31 | 泰祥集团技术开发有限公司 | Production method of cods can in tomato sauce |
-
2011
- 2011-11-30 RU RU2011148661/05A patent/RU2461281C1/en active
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| RU2303937C1 (en) * | 2006-02-10 | 2007-08-10 | Всероссийский научно-исследовательский институт консервной и овощесушильной промышленности (Государственное научное учреждение) | Method for manufacturing canned food "cod stewed with cabbage" |
| RU2330478C1 (en) * | 2007-01-25 | 2008-08-10 | Всероссийский научно-исследовательский институт консервной и овощесушильной промышленности (Государственное научное учреждение) | Method of production of fish and vegetable preserves from cod |
| RU2335186C1 (en) * | 2007-05-30 | 2008-10-10 | Олег Иванович Квасенков | Method of production of tinned food "cod with tomatoes" |
| CN101331959A (en) * | 2008-07-29 | 2008-12-31 | 泰祥集团技术开发有限公司 | Production method of cods can in tomato sauce |
Non-Patent Citations (1)
| Title |
|---|
| Справочник по производству консервов, т.3. - М.: Пищевая промышленность, 1971, с.424-494. * |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| RU2512571C1 (en) * | 2012-12-06 | 2014-04-10 | Олег Иванович Квасенков | Method for production of preserved product "fried cod with carrots and cabbages in tomato sauce" |
| RU2512509C1 (en) * | 2012-12-06 | 2014-04-10 | Олег Иванович Квасенков | Method for production of preserved product "fried cod with carrots and cabbages in tomato sauce" |
| RU2512516C1 (en) * | 2012-12-06 | 2014-04-10 | Олег Иванович Квасенков | Method for production of preserved product "fried cod with carrots and cabbages in tomato sauce" |
| RU2512295C1 (en) * | 2012-12-06 | 2014-04-10 | Олег Иванович Квасенков | Method for production of preserved product "fried cod with carrots and cabbages in tomato sauce" |
| RU2512818C1 (en) * | 2012-12-10 | 2014-04-10 | Олег Иванович Квасенков | Method for production of preserved product "fried cod with vegetable garnish in tomato sauce" |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| RU2467607C1 (en) | Method for production of preserves "fried herring with carrots and cabbages in tomato sauce" | |
| RU2461281C1 (en) | Method for production of preserved product "fried cod with carrots and cabbages in tomato sauce" | |
| RU2463833C1 (en) | Method for production of preserves "fried cod with carrots and cabbages in tomato sauce" | |
| RU2463830C1 (en) | Method for production of preserved product "fried cod with carrots and cabbages in tomato sauce" | |
| RU2467606C1 (en) | Method for production of preserved product "fried scad with carrots and cabbages in tomato sauce" | |
| RU2461304C1 (en) | Method for production of preserved product "fried scad with carrots and cabbages in tomato sauce" | |
| RU2463838C1 (en) | Method for production of preserves "fried cod with carrots and cabbages in tomato sauce" | |
| RU2463826C1 (en) | Method for production of preserved product "fried herring with carrots and cabbages in tomato sauce" | |
| RU2467605C1 (en) | Method for production of preserves "fried scad with carrots and cabbages in tomato sauce" | |
| RU2461287C1 (en) | Method for production of preserved product "fried herring with carrots in tomato sauce" | |
| RU2463853C1 (en) | Method for production of preserved product "fried herring with carrots and cabbages in tomato sauce" | |
| RU2467612C1 (en) | Method for production of preserves "fried scad with carrots and cabbages in tomato sauce" | |
| RU2463827C1 (en) | Method for production of preserved product "fried cod with carrots and cabbages in tomato sauce" | |
| RU2463843C1 (en) | Method for production of preserved product "fried scad with carrots in tomato sauce" | |
| RU2461279C1 (en) | Method for production of preserved product "fried herring with carrots and cabbages in tomato sauce" | |
| RU2463801C1 (en) | Method for production of preserved product "fried herring with carrots in tomato sauce" | |
| RU2467608C1 (en) | Method for production of preserved product "fried cod with carrots and cabbages in tomato sauce" | |
| RU2461297C1 (en) | Method for production of preserved product "fried herring with carrots and cabbages in tomato sauce" | |
| RU2461303C1 (en) | Method for production of preserved product "fried scad with carrots and cabbages in tomato sauce" | |
| RU2463824C1 (en) | Method for production of preserved product "fried cod with carrots and cabbages in tomato sauce" | |
| RU2461280C1 (en) | Method for production of preserved product "fried herring with carrots and cabbages in tomato sauce" | |
| RU2463832C1 (en) | Method for production of preserves "fried scad with carrots and cabbages in tomato sauce" | |
| RU2463852C1 (en) | Method for production of preserved product "fried cod with carrots and cabbages in tomato sauce" | |
| RU2461277C1 (en) | Method for production of preserves "fried cod with carrots and cabbages in tomato sauce" | |
| RU2461216C1 (en) | Method for production of preserves "fried cod with carrots and cabbages in tomato sauce" |