KVASENKOV OLEG IVANOVICH,Квасенков Олег Иванович,PETROV ANDREJ NIKOLAEVICH,Петров Андрей Николаевич
申请号：
RU2012154122/13
公开号：
RU0002512611C1
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 shredding and mincing, raw and fried small ordinary fish and carrots mincing, the listed components mixing with salt and part of black hot pepper to produce mince, the mince moulding, mealing in wheat flour and frying in vegetable oil to produce cutlets. The remaining bulb onions are minced. Ground pumpkin seeds extraction cake is poured with drinking water and maintained for swelling. One mixes the listed components with tomato paste, drinking water, sugar, the remaining black hot pepper, allspice, cloves, mustard, coriander and laurel leaf. The produced mixture is cooked acetic acid is added to produce a sauce. The cutlets and sauce are packed at the recipe ratio, sealed and sterilised. The components are used at the following expenditure ratio, weight parts: small ordinary fish - 1000 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 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 сырого и обжаренного мелкого частика и моркови, смешивание перечисленных компонентов с солью и частью перца черного горького с получением фарша, его формование, панирование в пшеничной муке и
