KVASENKOV OLEG IVANOVICH,Квасенков Олег Иванович (RU)
申请号：
RU2011137263/10
公开号：
RU0002462067C1
申请日:
2011.09.12
申请国别(地区):
RU
年份:
2012
代理人:
摘要：
FIELD: food industry.SUBSTANCE: invention relates to the fish-and-vegetable preserves production technology. The method envisages the following operations. The recipe components are prepared according to the traditional technology. Prepared herring fillet is cut and maintained in salt solution at preset process parameters. Pre-processed carrots and bulb onions are cut and sauteed in vegetable oil. Pre-processed fresh white cabbages are taken to leaves, approximately 49% whereof are chopped while the remaining part is blanched. Pre-processed rice is boiled till double volume increase. Raw and fried herring fillet, carrots, bulb onions and chopped cabbage leaves are mixed at the recipe ratio and minced. Rice and approximately 56% of the recipe quantity of ground black hot pepper are added to the milled mass to produce mince. Produced mince is moulded into blanched cabbage leaves to produce cabbage rolls. Prepared sunflower flour is poured with drinking water at a ratio of nearly 1:5 and maintained for swelling. One mixes the swollen sunflower flour (at the recipe ratio) with tomato puree, drinking water, sugar and the remaining black hot pepper, allspice, cloves, cinnamon, coriander and laurel leaf. The produced mixture is cooked till dry substances content is equal to nearly 15% acetic acid is added into the mixture to produce a sauce. The cabbage rolls and sauce are packed according to the recipe ratio, sealed and sterilised to produce the target product.EFFECT: invention allows to reduce the manufactured target product adhesion to container walls.Изобретение относится к технологии производства рыборастительных консервов. Способ предусматривает следующее. Рецептурные компоненты подготавливают по традиционной технологии. Подготовленное филе сельди нарезают и выдерживают в солевом растворе при заданных параметрах процесса. Подготовленные морковь и репчатый лук нарезают и пассеруют в растительном масле. Подготовленную свежую белокочанную капусту разбирают на листья, из
