KVASENKOV OLEG IVANOVICH,Квасенков Олег Иванович,PETROV ANDREJ NIKOLAEVICH,Петров Андрей Николаевич
申请号：
RU2012153988/13
公开号：
RU0002512486C1
申请日:
2012.12.14
申请国别(地区):
RU
年份:
2014
代理人:
摘要：
FIELD: food industry.SUBSTANCE: method envisages recipe components preparation, part of bulb onions cutting, sauteing in vegetable oil and milling, fresh white cabbages chopping and mincing, vendace and carrots mincing. One mixes the listed components with salt and part of black hot pepper to produce mince. Then the produced mince is moulded, mealed in wheat flour and fried in vegetable oil to produce cutlets. Then the remaining bulb onions are milled and mixed with tomato paste, drinking water, sugar, the remaining black hot pepper, allspice, cloves, mustard, coriander and laurel leaf. One cooks the mixture and adds acetic acid to produce a sauce. The cutlets and sauce are packed, sealed and sterilised. One additionally introduces into the sauce ground pumpkin seeds extraction cake that is poured, before mixing, with drinking water and maintained for swelling while the components are used at the following expenditure ratio, weight parts: vendace - 842 vegetable oil - 65.2 fresh white cabbages - 142.9 carrots - 71.4-73.3 bulb onions - 62.9-63.7 wheat flour - 28.5, pumpkin seeds extraction cake - 13.7, tomato paste in conversion to 30% dry substances content - 77.7, acetic acid in conversion to 80% concentration - 4.3, sugar - 28.6, salt - 17.1, black hot pepper - 0.51, allspice - 0.17, cloves - 0.11, mustard - 1.1 coriander - 0.11 laurel leaf - 0.03, water till the target product yield is equal to 1000.EFFECT: method ensures reduction of the manufactured target product adhesion to container walls.Изобретение относится к технологии производства рыбоовощных консервов. Способ предусматривает подготовку рецептурных компонентов, резку, пассерование в растительном масле и измельчение части репчатого лука, шинковку и измельчение на волчке свежей белокочанной капусты, измельчение на волчке ряпушки и моркови. Смешивают перечисленные компоненты с солью и частью перца черного горького с получением фарша. Затем его формуют, панируют в пшеничной муке и обжаривают в растительном
