RU2585018C1 - Method for production of preserved "calamary salad, cabbages and onion sauce" - Google Patents
Method for production of preserved "calamary salad, cabbages and onion sauce" Download PDFInfo
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- RU2585018C1 RU2585018C1 RU2015108879/13A RU2015108879A RU2585018C1 RU 2585018 C1 RU2585018 C1 RU 2585018C1 RU 2015108879/13 A RU2015108879/13 A RU 2015108879/13A RU 2015108879 A RU2015108879 A RU 2015108879A RU 2585018 C1 RU2585018 C1 RU 2585018C1
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- RU
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- Prior art keywords
- cutting
- cabbage
- acetic acid
- sugar
- squid
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/50—Molluscs
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
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- 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)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
Description
Изобретение относится к технологии производства закусочных консервов.The invention relates to a technology for the production of canned snacks.
Известен способ производства консервов "Салат из кальмаров, капусты и лука", предусматривающий подготовку рецептурных компонентов, резку и бланширование филе кальмара, резку и замораживание свежей белокочанной капусты, резку зеленого лука и зелени, смешивание перечисленных компонентов с уксусной кислотой, сахаром, солью, глутаматом кальция или магния и перцем черным горьким, фасовку полученной смеси и растительного масла, герметизацию и стерилизацию (RU 2305997 С1, 2007).A known method of producing canned food "Salad of squid, cabbage and onions", which includes preparing the recipe components, cutting and blanching the squid fillet, cutting and freezing fresh cabbage, cutting green onions and herbs, mixing these components with acetic acid, sugar, salt, glutamate calcium or magnesium and bitter black pepper, packaging the resulting mixture and vegetable oil, sealing and sterilization (RU 2305997 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 производства консервов "Салат из кальмаров, капусты и лука", предусматривающем подготовку рецептурных компонентов, резку и бланширование филе кальмара, резку и замораживание свежей капусты, резку зеленого лука и зелени, смешивание перечисленных компонентов с уксусной кислотой, сахаром, солью, глутаматом кальция или магния и перцем черным горьким, фасовку полученной смеси и растительного масла, герметизацию и стерилизацию, 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 for the production of canned food “Squid, cabbage and onion salad”, which involves preparing the recipe components, cutting and blanching the squid fillet, cutting and freezing fresh cabbage, cutting green onions and greens, mixing the listed components with acetic acid, sugar, salt, calcium or magnesium glutamate and bitter black pepper, packaging the resulting mixture and vegetable oil, sealing and sterilization, according to the invention use decorative cabbage, and the components are used use 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.
Подготовленное филе кальмара нарезают и бланшируют.The prepared squid fillet is cut and blanched in hot water.
Подготовленную свежую декоративную капусту нарезают и замораживают.Prepared fresh ornamental cabbage is cut and frozen.
Подготовленные лук и зелень нарезают.Prepared onions and herbs are chopped.
Перечисленные компоненты в рецептурном соотношении смешивают с уксусной кислотой, сахаром, солью, глутаматом кальция или магния и молотым перцем черным горьким.The listed components in the recipe ratio are mixed with acetic acid, sugar, salt, calcium or magnesium glutamate and ground black pepper.
Полученную смесь и растительное масло расфасовывают в рецептурном соотношении, герметизируют и стерилизуют с получением целевого продукта.The resulting mixture and vegetable oil are packaged in a prescription ratio, sealed and sterilized 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 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 |
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RU2015108879/13A RU2585018C1 (en) | 2015-03-16 | 2015-03-16 | Method for production of preserved "calamary salad, cabbages and onion sauce" |
Applications Claiming Priority (1)
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RU2015108879/13A RU2585018C1 (en) | 2015-03-16 | 2015-03-16 | Method for production of preserved "calamary salad, cabbages and onion sauce" |
Publications (1)
Publication Number | Publication Date |
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RU2585018C1 true RU2585018C1 (en) | 2016-05-27 |
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RU2015108879/13A RU2585018C1 (en) | 2015-03-16 | 2015-03-16 | Method for production of preserved "calamary salad, cabbages and onion sauce" |
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Citations (5)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
RU2086157C1 (en) * | 1995-08-09 | 1997-08-10 | Дальневосточный коммерческий институт | Method for producing half-conserves from squid |
KR20000006719A (en) * | 1999-10-23 | 2000-02-07 | 윤동근 | Squid jelly preparing method and squid jelly canning method |
RU2186502C2 (en) * | 1999-06-28 | 2002-08-10 | Не-Ок Ли | Salad |
RU2305997C1 (en) * | 2006-03-01 | 2007-09-20 | Олег Иванович Квасенков | Method for manufacturing canned food "salad with squid, cabbage and onions" |
RU2438361C2 (en) * | 2010-04-12 | 2012-01-10 | Общество с ограниченной ответственностью "Веста" | Method for preparation of octopus preserves |
-
2015
- 2015-03-16 RU RU2015108879/13A patent/RU2585018C1/en active
Patent Citations (5)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
RU2086157C1 (en) * | 1995-08-09 | 1997-08-10 | Дальневосточный коммерческий институт | Method for producing half-conserves from squid |
RU2186502C2 (en) * | 1999-06-28 | 2002-08-10 | Не-Ок Ли | Salad |
KR20000006719A (en) * | 1999-10-23 | 2000-02-07 | 윤동근 | Squid jelly preparing method and squid jelly canning method |
RU2305997C1 (en) * | 2006-03-01 | 2007-09-20 | Олег Иванович Квасенков | Method for manufacturing canned food "salad with squid, cabbage and onions" |
RU2438361C2 (en) * | 2010-04-12 | 2012-01-10 | Общество с ограниченной ответственностью "Веста" | Method for preparation of octopus preserves |
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