Kvasenkov Oleg Ivanovich (RU),Квасенков Олег Иванович (RU),KVASENKOV OLEG IVANOVICH,Квасенков Олег Иванович
申请号：
RU2011142504/13
公开号：
RU0002474258C1
申请日:
2011.10.21
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, bulb onions cutting, sauteing in vegetable oil and milling, fresh white cabbages chopping and mincing, raw and fried scad and carrots mincing, mixing part of bulb onions, scad, cabbages, carrots, 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. One performs sunflower flour pouring with drinking water and maintenance for swelling, the flour mixing with the remaining bulb onions, tomato paste, drinking water, sugar, the remaining black hot pepper, allspice, cloves, coriander and laurel leaf, the mixture cooking 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: scad - 1000； vegetable oil - 68.6； 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, 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 репчатого лука, шинковку и измельчение на волчке свежей белокочанной капусты, измельчение на волчке сырой и обжаренной ставриды и моркови, смешивание части репчатого лука, ставриды, капусты, моркови, соли и части перца черного горького с получением фарша. После чего фарш формуют, панируют в пшеничн
