RU2360539C1 - Method of canned food production "marinaded fried fish" - Google Patents
Method of canned food production "marinaded fried fish" Download PDFInfo
- Publication number
- RU2360539C1 RU2360539C1 RU2007143229/13A RU2007143229A RU2360539C1 RU 2360539 C1 RU2360539 C1 RU 2360539C1 RU 2007143229/13 A RU2007143229/13 A RU 2007143229/13A RU 2007143229 A RU2007143229 A RU 2007143229A RU 2360539 C1 RU2360539 C1 RU 2360539C1
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- RU
- Russia
- Prior art keywords
- cutting
- fillet
- canned food
- fish
- vegetable oil
- Prior art date
Links
- 241000251468 Actinopterygii Species 0.000 title claims abstract description 12
- 235000013324 preserved food Nutrition 0.000 title claims abstract description 10
- 238000000034 method Methods 0.000 title claims abstract description 7
- 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 21
- 235000015112 vegetable and seed oil Nutrition 0.000 claims abstract description 10
- 239000008158 vegetable oil Substances 0.000 claims abstract description 10
- 235000002732 Allium cepa var. cepa Nutrition 0.000 claims abstract description 7
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims abstract description 7
- 235000013312 flour Nutrition 0.000 claims abstract description 7
- 235000015113 tomato pastes and purées Nutrition 0.000 claims abstract description 7
- 235000005254 Allium ampeloprasum Nutrition 0.000 claims abstract description 6
- 240000006108 Allium ampeloprasum Species 0.000 claims abstract description 6
- 244000223760 Cinnamomum zeylanicum Species 0.000 claims abstract description 6
- 244000000626 Daucus carota Species 0.000 claims abstract description 6
- 235000002767 Daucus carota Nutrition 0.000 claims abstract description 6
- 240000009164 Petroselinum crispum Species 0.000 claims abstract description 6
- 240000008474 Pimenta dioica Species 0.000 claims abstract description 6
- 235000006990 Pimenta dioica Nutrition 0.000 claims abstract description 6
- 244000223014 Syzygium aromaticum Species 0.000 claims abstract description 6
- 235000016639 Syzygium aromaticum Nutrition 0.000 claims abstract description 6
- 235000021307 Triticum Nutrition 0.000 claims abstract description 6
- VSGNNIFQASZAOI-UHFFFAOYSA-L calcium acetate Chemical compound [Ca+2].CC([O-])=O.CC([O-])=O VSGNNIFQASZAOI-UHFFFAOYSA-L 0.000 claims abstract description 6
- 235000011092 calcium acetate Nutrition 0.000 claims abstract description 6
- 239000001639 calcium acetate Substances 0.000 claims abstract description 6
- 229960005147 calcium acetate Drugs 0.000 claims abstract description 6
- 235000017803 cinnamon Nutrition 0.000 claims abstract description 6
- 235000011197 perejil Nutrition 0.000 claims abstract description 6
- 235000002639 sodium chloride Nutrition 0.000 claims abstract description 6
- 235000000346 sugar Nutrition 0.000 claims abstract description 6
- 239000000203 mixture Substances 0.000 claims abstract description 5
- 235000011054 acetic acid 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
- 239000011780 sodium chloride Substances 0.000 claims abstract description 4
- 238000007789 sealing Methods 0.000 claims abstract description 3
- 238000004659 sterilization and disinfection Methods 0.000 claims abstract description 3
- 244000291564 Allium cepa Species 0.000 claims abstract 3
- 238000012856 packing Methods 0.000 claims abstract 2
- 244000124209 Crocus sativus Species 0.000 claims description 6
- 235000015655 Crocus sativus Nutrition 0.000 claims description 6
- 235000013974 saffron Nutrition 0.000 claims description 6
- 239000004248 saffron Substances 0.000 claims description 6
- 241000209140 Triticum Species 0.000 claims description 5
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 claims description 3
- 229910052760 oxygen Inorganic materials 0.000 claims description 3
- 239000001301 oxygen Substances 0.000 claims description 3
- 150000003839 salts Chemical class 0.000 claims description 2
- 230000001954 sterilising effect Effects 0.000 claims description 2
- 241001599594 Eleginus navaga Species 0.000 abstract description 5
- 235000019621 digestibility Nutrition 0.000 abstract description 5
- 238000005516 engineering process Methods 0.000 abstract description 4
- 239000000126 substance Substances 0.000 abstract description 2
- 244000098338 Triticum aestivum Species 0.000 abstract 1
- 239000011248 coating agent Substances 0.000 abstract 1
- 238000000576 coating method Methods 0.000 abstract 1
- 235000013305 food Nutrition 0.000 abstract 1
- 241000234282 Allium Species 0.000 description 4
- 235000015090 marinades Nutrition 0.000 description 3
- 239000002994 raw material Substances 0.000 description 2
- 235000013311 vegetables Nutrition 0.000 description 2
- 241000223782 Ciliophora Species 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 235000007688 Lycopersicon esculentum Nutrition 0.000 description 1
- 240000003768 Solanum lycopersicum Species 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 238000012258 culturing Methods 0.000 description 1
- 238000009472 formulation Methods 0.000 description 1
- 239000002699 waste material Substances 0.000 description 1
Landscapes
- Meat, Egg Or Seafood Products (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 кулинарного блюда "Жареная рыба под маринадом", предусматривающий подготовку рецептурных компонентов, резку, панирование в муке и жарку на растительном масле филе наваги, его заливку маринадом овощным с томатом и посыпание нашинкованным зеленым луком с получением готового блюда (Годунова Л.Е. Сборник рецептур блюд и кулинарных изделий для предприятий общественного питания. - СПб.: ПрофиКС, 2003, с.57).A known method of obtaining a culinary dish "Fried fish under the marinade", which includes preparing the recipe components, cutting, breading in flour and frying in vegetable oil saffron fillet, pouring it with vegetable marinade with tomato and sprinkling with chopped green onions to obtain the finished dish (Godunova L.E. A collection of recipes for dishes and culinary products for public catering establishments. - St. Petersburg: ProfiKS, 2003, p. 57).
Техническим результатом изобретения является получение новых консервов, обладающих повышенной усвояемостью по сравнению с аналогичным кулинарным блюдом.The technical result of the invention is to obtain new canned food with increased digestibility compared to a similar culinary dish.
Этот результат достигается тем, что способ получения консервов "Жареная рыба под маринадом" предусматривает подготовку рецептурных компонентов, резку и пассерование в растительном масле лука-порея, моркови и корня петрушки, резку и замораживание зеленого лука, смешивание перечисленных компонентов без доступа кислорода с томатной пастой, уксусной кислотой, сахаром, поваренной солью, ацетатом кальция, перцем душистым, гвоздикой, корицей и лавровым листом, резку, панирование в пшеничной муке и обжарку в растительном масле филе наваги, фасовку филе наваги, полученной смеси и рыбного бульона при следующем расходе компонентов, мас.ч.:This result is achieved by the fact that the method for producing canned food “Fried fish under the marinade” involves preparing the recipe components, cutting and sautéing leek, carrot and parsley root in vegetable oil, cutting and freezing green onions, mixing the listed components without oxygen and tomato paste , acetic acid, sugar, sodium chloride, calcium acetate, allspice, cloves, cinnamon and bay leaf, cutting, breading in wheat flour and frying in vegetable oil saffron fillet, faso navaga ku fillets obtained mixture and fish broth with the following flow components pbw .:
герметизацию и стерилизацию.sealing and sterilization.
Способ реализуется следующим образом.The method is implemented as follows.
Рецептурные компоненты подготавливают по традиционной технологии. Подготовленные лук-порей, морковь и корень петрушки нарезают и пассеруют в растительном масле. Подготовленный зеленый лук нарезают и подвергают замораживанию, желательно быстрому. Перечисленные компоненты смешивают без доступа кислорода с томатной пастой, уксусной кислотой, сахаром, поваренной солью, ацетатом кальция, перцем душистым, гвоздикой, корицей и лавровым листом.Prescription components are prepared according to traditional technology. Prepared leeks, carrots and parsley root are cut and sautéed in vegetable oil. Prepared green onions are cut and subjected to freezing, preferably quick. The listed components are mixed without oxygen with tomato paste, acetic acid, sugar, sodium chloride, calcium acetate, allspice, cloves, cinnamon and bay leaf.
Подготовленное филе наваги нарезают, панируют в пшеничной муке и обжаривают в растительном масле.The prepared navaga fillet is cut, breaded in wheat flour and fried in vegetable oil.
Филе наваги, полученную смесь и рыбный бульон фасуют при указанном выше расходе компонентов, герметизируют и стерилизуют с получением целевого продукта.Navaga fillet, the resulting mixture and fish broth are Packed at the above consumption of components, sealed and sterilized to obtain the target product.
Расход всех компонентов, кроме рыбного бульона, приведен с учетом норм отходов и потерь каждого вида сырья. При использовании томатной пасты с содержанием сухих веществ, не совпадающим с рецептурным, ее расход пересчитывают на эквивалентное содержание сухих веществ. При использовании уксусной кислоты с концентрацией, не совпадающей с рецептурной, ее расход пересчитывают на эквивалентное содержание безводной кислоты. Для компонентов растительного происхождения приведенные в виде интервалов расходы охватывают их возможное изменение по срокам хранения сырья. При этом минимальное значение расхода принимают во втором календарном полугодии, а максимальное - в первом.The consumption of all components, except for fish broth, is given taking into account the norms of waste and losses of each type of raw material. When using tomato paste with a dry matter content that does not coincide with the formulation, its consumption is converted to the equivalent dry matter content. When using acetic acid with a concentration that does not coincide with the prescription, its consumption is calculated on the equivalent content of anhydrous acid. For components of plant origin, the costs given in the form of intervals cover their possible change in the shelf life of raw materials. In this case, the minimum flow rate is taken in the second calendar half year, and the maximum in the first.
Полученные по описанной технологии консервы по органолептическим и физико-химическим показателям соответствуют ГОСТ 12292-00.Obtained according to the described technology, canned food according to organoleptic and physico-chemical indicators correspond to GOST 12292-00.
Проверку усвояемости консервов, полученных по предлагаемому способу, и кулинарного блюда по наиболее близкому аналогу осуществляли путем культивирования на их пробах тест-организма Tetrachimena pyriformis. Усвояемость оценивали по количеству инфузорий в 1 см3 продукта. Она составила для опытного продукта 2,5·105 и для контрольного продукта 2,1·105 соответственно.Checking the digestibility of canned food obtained by the proposed method, and a culinary dish by the closest analogue was carried out by culturing the test organism Tetrachimena pyriformis on their samples. Digestibility was evaluated by the number of ciliates in 1 cm 3 product. She was 2.5 · 10 5 for the experimental product and 2.1 · 10 5 for the control product, respectively.
Таким образом, предлагаемый способ позволяет получить новые консервы, обладающие повышенной усвояемостью по сравнению с аналогичным кулинарным блюдом.Thus, the proposed method allows to obtain new canned foods with increased digestibility compared to a similar culinary dish.
Claims (1)
герметизацию и стерилизацию. A method of producing canned food, which involves preparing the recipe components, cutting and sautéing leek, carrot and parsley root in vegetable oil, cutting and freezing green onions, mixing the listed components without oxygen, with tomato paste, acetic acid, sugar, sodium chloride, calcium acetate , allspice, cloves, cinnamon and bay leaves, cutting, breading in wheat flour and frying in vegetable oil saffron fillet, packing of saffron fillet, the resulting mixture and fish broth with the following the total consumption of components, parts by weight:
sealing and sterilization.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| RU2007143229/13A RU2360539C1 (en) | 2007-11-23 | 2007-11-23 | Method of canned food production "marinaded fried fish" |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| RU2007143229/13A RU2360539C1 (en) | 2007-11-23 | 2007-11-23 | Method of canned food production "marinaded fried fish" |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| RU2360539C1 true RU2360539C1 (en) | 2009-07-10 |
Family
ID=41045503
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| RU2007143229/13A RU2360539C1 (en) | 2007-11-23 | 2007-11-23 | Method of canned food production "marinaded fried fish" |
Country Status (1)
| Country | Link |
|---|---|
| RU (1) | RU2360539C1 (en) |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| RU2452222C1 (en) * | 2011-02-28 | 2012-06-10 | Олег Иванович Квасенков | Method for production of preserves "pickled vegetables with tomato filling" |
| RU2453169C1 (en) * | 2011-07-20 | 2012-06-20 | Олег Иванович Квасенков | Method for production of preserves "fried asp in tomato sauce" |
| RU2454090C1 (en) * | 2011-07-26 | 2012-06-27 | Олег Иванович Квасенков | Method for production of preserves "fried eelpout in tomato sauce" |
| RU2459479C1 (en) * | 2011-08-29 | 2012-08-27 | Олег Иванович Квасенков | Method for production of preserves "fried scad in tomato sauce" |
| RU2512658C1 (en) * | 2012-12-20 | 2014-04-10 | Олег Иванович Квасенков | Method for production of preserves "fish-and-vegetable cutlets in tomato sauce" |
-
2007
- 2007-11-23 RU RU2007143229/13A patent/RU2360539C1/en active
Non-Patent Citations (2)
| Title |
|---|
| ГОДУНОВА Л.Е. Сборник рецептур блюд и кулинарных изделий для предприятий общественного питания. - СПб.: ПрофиКС, 2003, с.57. * |
| Министерство торговли СССР. Сборник рецептур блюд и кулинарных изделий для предприятий общественного питания. - М.: Экономика, 1968, приложение «Расчеты выхода сырья, выхода полуфабрикатов и готовых изделий», с.685-804. * |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| RU2452222C1 (en) * | 2011-02-28 | 2012-06-10 | Олег Иванович Квасенков | Method for production of preserves "pickled vegetables with tomato filling" |
| RU2453169C1 (en) * | 2011-07-20 | 2012-06-20 | Олег Иванович Квасенков | Method for production of preserves "fried asp in tomato sauce" |
| RU2454090C1 (en) * | 2011-07-26 | 2012-06-27 | Олег Иванович Квасенков | Method for production of preserves "fried eelpout in tomato sauce" |
| RU2459479C1 (en) * | 2011-08-29 | 2012-08-27 | Олег Иванович Квасенков | Method for production of preserves "fried scad in tomato sauce" |
| RU2512658C1 (en) * | 2012-12-20 | 2014-04-10 | Олег Иванович Квасенков | Method for production of preserves "fish-and-vegetable cutlets in tomato sauce" |
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