Kvasenkov Oleg Ivanovich (RU),Квасенков Олег Иванович (RU),KVASENKOV OLEG IVANOVICH,Квасенков Олег Иванович
申请号：
RU2011143692/13
公开号：
RU0002474264C1
申请日:
2011.10.31
申请国别(地区):
RU
年份:
2013
代理人:
摘要：
FIELD: food industry.SUBSTANCE: invention relates to the technology for production of fish-and-vegetable preserves. The method envisages preparation of recipe components, cutting, sauteing in vegetable oil and milling part of bulb onions, fresh white cabbages chopping and mincing, navaga and carrots mincing, the listed components mixing with salt and part of black hot pepper to produce mince. Then the mince is moulded, mealed in wheat flour and fried in vegetable oil to produce cutlets. The remaining bulb onions are minced. Sunflower flour is poured with drinking water and maintained for swelling. One mixes the listed components at the recipe ratio with tomato paste, drinking water, sugar, the remaining black hot pepper, allspice, cloves, mustard, coriander and laurel leaf； one proceeds with cooking the mixture and addition of acetic acid to produce a sauce. Then the cutlets and the sauce are packed, sealed and sterilised. The components are used at the following expenditure ratio, weight parts: navaga - 1084； vegetable oil - 65.2； fresh white cabbages - 142.9； carrots - 71.4-73.3； bulb onions - 62.9-63.7； wheat flour - 28.5, sunflower flour - 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 allows to reduce 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 наваги и моркови, смешивание перечисленных компонентов с солью и частью перца черного горького с получением фарша. После чего фарш формуют
