RU2280386C1 - Canned goods - Google Patents

Canned goods Download PDF

Info

Publication number
RU2280386C1
RU2280386C1 RU2004137674/13A RU2004137674A RU2280386C1 RU 2280386 C1 RU2280386 C1 RU 2280386C1 RU 2004137674/13 A RU2004137674/13 A RU 2004137674/13A RU 2004137674 A RU2004137674 A RU 2004137674A RU 2280386 C1 RU2280386 C1 RU 2280386C1
Authority
RU
Russia
Prior art keywords
salt
cutting
fish
potatoes
onion
Prior art date
Application number
RU2004137674/13A
Other languages
Russian (ru)
Other versions
RU2004137674A (en
Inventor
Олег Иванович Квасенков (RU)
Олег Иванович Квасенков
Светлана Викторовна Сарапкина (RU)
Светлана Викторовна Сарапкина
нов Геннадий Иванович Кась (RU)
Геннадий Иванович Касьянов
Original Assignee
Олег Иванович Квасенков
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Олег Иванович Квасенков filed Critical Олег Иванович Квасенков
Priority to RU2004137674/13A priority Critical patent/RU2280386C1/en
Publication of RU2004137674A publication Critical patent/RU2004137674A/en
Application granted granted Critical
Publication of RU2280386C1 publication Critical patent/RU2280386C1/en

Links

Abstract

FIELD: canned goods from fish and vegetables.
SUBSTANCE: claimed canned goods are produced by formula component preparation, namely shopping of skinned fish fillet and speck; cooking, pilling and cutting of part of chicken eggs; garlic pulping; shredding and freezing of fresh white cabbage; cutting of carrot, parsley root and onion followed by roasting thereof in vegetable oil; wheat flour roasting; potatoes cutting and blanching. Fish fillet, speech, fresh eggs and table salt are blended to produce mince. Part of onion, pulled wheat bread, cooked eggs, garlic, salt and black pepper are blended to produce filling. Mince is formed with filling. Remainder part of onion, potatoes, cabbage, carrot, parsley root, tomato paste, acetic acid, wheat flour, sugar, table salt, black pepper, bay leaf, and fish broth are blended in oxygen-free atmosphere to produce garnish. Obtained formed product and garnish are pre-packed in specific component ratio.
EFFECT: canned goods of increased digestion value.

Description

The invention relates to the production technology of canned fish.
There is a method of producing a culinary dish "Ukrainian fish sichen", which involves preparing the recipe components, chopping the skinless fish fillet and bacon in a meat grinder, mixing them with chicken eggs and salt to produce minced meat, cutting and sautéing onions in margarine, cooking, peeling and cutting eggs, rubbing the garlic, mixing them with wheat breadcrumbs and table salt to get the filling, forming minced meat dumplings with the filling, wetting them in an ice cream, breading in wheat bread and frying to obtain the main component, cutting and sautéing carrots, parsley and onions in melted animal fat, storing wheat flour, chopping fresh white cabbage, putting it into a pot, adding broth or water, acetic acid, fat and tomato puree, stewing semi-prepared with periodic stirring, adding carrots, parsley root, onions, bay leaves and pepper, stew until cooked, adding wheat flour, sugar and sodium chloride and bringing to a boil, cutting and boiling potatoes with obtaining a complex side dish and the formation of the finished dish from the main component, melted butter and side dish (Collection of recipes for dishes and culinary products of the near abroad - St. Petersburg: Profession, 2001, p. 259-260, 384, 388-389, 391).
The technical result of the invention is to obtain new canned food with increased digestibility compared to a similar culinary dish.
This result is achieved by the fact that the method of production of canned fish "Ukrainian sicheniki" involves preparing the recipe components, cutting the skinless fish fillet and bacon, cooking, peeling and cutting part of the eggs, rubbing the garlic, chopping and freezing fresh cabbage, cutting and sautéing in vegetable oil of carrots, parsley and onions, passer wheat flour, cutting and blanching potatoes, mixing fish, bacon, raw chicken eggs and salt to obtain minced meat, mix part of onions, wheat crackers, boiled chicken eggs, garlic, table salt and black bitter pepper to get the filling, forming minced meat with the stuffing to get the dumplings, mixing the rest of the onions, potatoes, cabbage, carrots, parsley root without oxygen tomato paste, acetic acid, wheat flour, sugar, table salt, bitter black pepper, bay leaf and fish broth to obtain a side dish, packing of eggs and side dish at the following component consumption, parts by weight:
skinned fish fillet 300
bacon 105
chicken eggs 115
vegetable oil fifty
wheat crackers 10
garlic 6.5
potatoes 320-337.5
cabbage 312.5
carrot 12.5-12.8
onion 108.7-110.1
parsley root 6.7-6.9
tomato paste 30% 8.3
acetic acid 80% 0.3
Wheat flour 3
sugar 7.5
salt 12
black pepper 0.2
Bay leaf 0.1
fish stock before the release of the target product 1000,
sealing and sterilization.
The method is implemented as follows.
Prescription components are prepared according to traditional technology. Prepared bacon and skinned fish fillets are cutted. Approximately 2/3 of the recipe amount of prepared chicken eggs is boiled, peeled and chopped. The prepared garlic is mashed. Prepared fresh white cabbage is chopped and subjected to freezing, preferably slow. Prepared carrots, parsley root and onions are cut and sautéed in vegetable oil. Prepared wheat flour passer. Prepared potatoes are cut and blanched in hot water.
Fish, bacon, raw chicken eggs and salt are mixed to produce minced meat.
About half the prescription amount of onions, wheat crackers, boiled chicken eggs, black bitter pepper and table salt to give the filling.
Stuffed meat is stuffed with sichenica filling.
The remaining part of onions is mixed without oxygen with cabbage, potatoes, carrots, parsley root, tomato paste, acetic acid, wheat flour, sugar, table salt, bitter black pepper, bay leaf and fish broth to obtain a side dish.
The sicheniki and side dish are packed at the aforementioned consumption of components, sealed and sterilized to obtain the desired product.
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 solids content that does not coincide with the formulation, its consumption is calculated on the equivalent solids 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 an interval 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.
Obtained according to the described technology, canned food according to organoleptic and physico-chemical indicators correspond to GOST 12292.
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. It amounted to 11.4 · 10 4 for the experimental product and 7.4 · 10 4 for the control product, respectively.
Thus, the proposed method allows to obtain new canned foods with increased digestibility compared to a similar culinary dish.

Claims (1)

  1. A method for the production of canned food, which involves the preparation of prescription components, the chopping of skinless fish fillet and bacon, cooking, cleaning and cutting parts of chicken eggs, rubbing garlic, chopping and freezing fresh white cabbage, cutting and sautéing carrot, parsley root and onion in vegetable oil, wheat flour, cutting and blanching potatoes, mixing fish, bacon, raw chicken eggs and salt to obtain minced meat, mixing part of onions, wheat crackers, boiled chicken x eggs, garlic, salt and black bitter pepper to get the filling, forming minced meat with the stuffing to get the sichenka, mixing the remaining portion of onions, potatoes, cabbage, carrots, parsley root, tomato paste, acetic acid, wheat flour, without oxygen sugar, salt, black pepper, bay leaf and fish broth to obtain a side dish, packing of sichenico and side dish at the following component consumption, parts by weight:
    Skinless Fish Fillet 300 Bacon 105 Chicken eggs 115 Vegetable oil fifty Wheat crackers 10 Garlic 6.5 Potatoes 320-337.5 Cabbage 312.5 Carrot 12.5-12.8 Onion 108.7-110.1 Parsley root 6.7-6.9 Tomato Paste 30% 8.3 Acetic acid 80% 0.3 Wheat flour 3 Sugar 7.5 Salt 12 Black bitter pepper 0.2 Bay leaf 0.1 Fish broth Before the release of the target product 1000
    sealing and sterilization.
RU2004137674/13A 2004-12-23 2004-12-23 Canned goods RU2280386C1 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
RU2004137674/13A RU2280386C1 (en) 2004-12-23 2004-12-23 Canned goods

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
RU2004137674/13A RU2280386C1 (en) 2004-12-23 2004-12-23 Canned goods

Publications (2)

Publication Number Publication Date
RU2004137674A RU2004137674A (en) 2006-06-10
RU2280386C1 true RU2280386C1 (en) 2006-07-27

Family

ID=36712187

Family Applications (1)

Application Number Title Priority Date Filing Date
RU2004137674/13A RU2280386C1 (en) 2004-12-23 2004-12-23 Canned goods

Country Status (1)

Country Link
RU (1) RU2280386C1 (en)

Cited By (14)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
RU2469581C1 (en) * 2012-04-27 2012-12-20 Олег Иванович Квасенков "sichenik fish cutlets ukrainian-style" preserve preparation method
RU2484719C1 (en) * 2012-03-27 2013-06-20 Олег Иванович Квасенков Method for production of preserved product "sichenik fish cutlets ukrainian-style"
RU2485861C1 (en) * 2012-03-27 2013-06-27 Олег Иванович Квасенков "sichenik fish cutlets ukrainian-style" preserve preparation method
RU2485851C1 (en) * 2012-03-27 2013-06-27 Олег Иванович Квасенков "sichenik fish cutlets ukrainian-style" preserved product manufacture method
RU2485842C1 (en) * 2012-03-27 2013-06-27 Олег Иванович Квасенков Method for preparation of preserved product "sichenik fish cutlets ukrainian-style"
RU2485852C1 (en) * 2012-03-27 2013-06-27 Олег Иванович Квасенков "sichenik fish cutlets ukrainian-style" preserved product manufacture method
RU2485860C1 (en) * 2012-03-27 2013-06-27 Юрий Афанасьевич Лялин Method for production of preserved product "sichenik fish cutlets ukrainian-style"
RU2498729C1 (en) * 2013-02-20 2013-11-20 Олег Иванович Квасенков Method for production of preserves "sichenik fish cutlets ukrainian-style"
RU2502427C1 (en) * 2013-02-11 2013-12-27 Олег Иванович Квасенков Method for manufacture of preserved product "sichenik fish cutlets ukrainian-style"
RU2502425C1 (en) * 2013-02-11 2013-12-27 Олег Иванович Квасенков Method for manufacture of preserved product "sichenik fish cutlets ukrainian-style"
RU2502426C1 (en) * 2013-02-11 2013-12-27 Олег Иванович Квасенков Method for manufacture of preserved product "sichenik fish cutlets ukrainian-style"
RU2503315C1 (en) * 2013-02-11 2014-01-10 Олег Иванович Квасенков Method for preparation of preserved product "sichenik fish cutlets ukrainian-style"
RU2514216C1 (en) * 2013-02-18 2014-04-27 Олег Иванович Квасенков Method for preparation of preserved product "sichenik fish cutlets ukrainian-style"
RU2565242C1 (en) * 2015-01-20 2015-10-20 Олег Иванович Квасенков Method for production of preserves "sichenik fish cutlets ukrainian-style"

Non-Patent Citations (1)

* Cited by examiner, † Cited by third party
Title
Сборник рецептур блюд и кулинарных изделий ближнего зарубежья. - СПб.: Профессия, 2001, с.259-260, 384, 388-389, 391. *

Cited By (14)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
RU2485860C1 (en) * 2012-03-27 2013-06-27 Юрий Афанасьевич Лялин Method for production of preserved product "sichenik fish cutlets ukrainian-style"
RU2484719C1 (en) * 2012-03-27 2013-06-20 Олег Иванович Квасенков Method for production of preserved product "sichenik fish cutlets ukrainian-style"
RU2485861C1 (en) * 2012-03-27 2013-06-27 Олег Иванович Квасенков "sichenik fish cutlets ukrainian-style" preserve preparation method
RU2485851C1 (en) * 2012-03-27 2013-06-27 Олег Иванович Квасенков "sichenik fish cutlets ukrainian-style" preserved product manufacture method
RU2485842C1 (en) * 2012-03-27 2013-06-27 Олег Иванович Квасенков Method for preparation of preserved product "sichenik fish cutlets ukrainian-style"
RU2485852C1 (en) * 2012-03-27 2013-06-27 Олег Иванович Квасенков "sichenik fish cutlets ukrainian-style" preserved product manufacture method
RU2469581C1 (en) * 2012-04-27 2012-12-20 Олег Иванович Квасенков "sichenik fish cutlets ukrainian-style" preserve preparation method
RU2502427C1 (en) * 2013-02-11 2013-12-27 Олег Иванович Квасенков Method for manufacture of preserved product "sichenik fish cutlets ukrainian-style"
RU2502425C1 (en) * 2013-02-11 2013-12-27 Олег Иванович Квасенков Method for manufacture of preserved product "sichenik fish cutlets ukrainian-style"
RU2502426C1 (en) * 2013-02-11 2013-12-27 Олег Иванович Квасенков Method for manufacture of preserved product "sichenik fish cutlets ukrainian-style"
RU2503315C1 (en) * 2013-02-11 2014-01-10 Олег Иванович Квасенков Method for preparation of preserved product "sichenik fish cutlets ukrainian-style"
RU2514216C1 (en) * 2013-02-18 2014-04-27 Олег Иванович Квасенков Method for preparation of preserved product "sichenik fish cutlets ukrainian-style"
RU2498729C1 (en) * 2013-02-20 2013-11-20 Олег Иванович Квасенков Method for production of preserves "sichenik fish cutlets ukrainian-style"
RU2565242C1 (en) * 2015-01-20 2015-10-20 Олег Иванович Квасенков Method for production of preserves "sichenik fish cutlets ukrainian-style"

Also Published As

Publication number Publication date
RU2004137674A (en) 2006-06-10

Similar Documents

Publication Publication Date Title
RU2347460C1 (en) "sichenik fish cutlets ukrainian-style" preserve preparation method
RU2300262C1 (en) Method for manufacturing canned food "domaschnie cutlets with cabbage and sour cream sauce with tomato"
RU2353137C1 (en) "sichenik fish cutlets ukrainian-style" preserve preparation method
RU2278551C2 (en) Method for production of canned goods
RU2360523C1 (en) Method for producing "home-made cutlets in red main sauce" preserves
RU2348259C1 (en) Production method for tinned food "domashnie cutlets with onion sauce and mustard"
RU2347469C1 (en) "sichenik fish cutlets ukrainian-style" preserve preparation method
RU2362463C1 (en) Method of production of canned product "home-made cutlets with red sauce, onions and cucumbers"
RU2359480C1 (en) Production method of preserves "home-made" cutlets with red sauce, onion and pickled gherkins"
RU2347485C1 (en) "sichenik fish cutlets ukrainian-style" preserve preparation method
RU2347487C1 (en) "sichenik fish cutlets ukrainian-style" preserve production method
RU2278550C2 (en) Method for production of canned fish-and-vegetable goods
RU2298349C1 (en) Canned goods from fish and vegetables
RU2363314C1 (en) Method of production of canned product "moscow cutlets with red sauce, onion and cucumbers"
RU2363308C1 (en) Production method of preserved product "home-made cutlets in onion sauce"
RU2348266C1 (en) "sichenik fish cutlets ukrainian-style" preserve preparation method
RU2353165C1 (en) "sichenik fish cutlets ukrainian-style" preserve preparation method
RU2301584C1 (en) Method for manufacturing canned food "fish stewed in tomato with vegetables"
RU2351220C1 (en) "sichenik fish cutlets ukrainian-style" preserve preparation method
RU2300242C1 (en) Method for manufacturing canned food "specific bitochki with cabbage and red sauce with onions and cucumbers"
RU2357563C1 (en) "sichenik fish cutlets ukrainian-style" preserve preparation method
RU2292821C1 (en) Method for production of canned goods from fish and vegetables
RU2348277C1 (en) "sichenik fish cutlets ukrainian-style" preserve preparation method
RU2349209C1 (en) "sichenik fish cutlets ukrainian-style" preserve preparation method
RU2302144C1 (en) Method for manufacturing canned food "moskovskie cutlets with cabbage and basic red sauce"