RU2585032C1 - Method for production of preserved "fresh cabbage fritters with calamaries" - Google Patents
Method for production of preserved "fresh cabbage fritters with calamaries" Download PDFInfo
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- RU2585032C1 RU2585032C1 RU2015108887/13A RU2015108887A RU2585032C1 RU 2585032 C1 RU2585032 C1 RU 2585032C1 RU 2015108887/13 A RU2015108887/13 A RU 2015108887/13A RU 2015108887 A RU2015108887 A RU 2015108887A RU 2585032 C1 RU2585032 C1 RU 2585032C1
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- Prior art keywords
- fritters
- cutting
- milk
- squid
- salt
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/50—Molluscs
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- Life Sciences & Earth Sciences (AREA)
- Marine Sciences & Fisheries (AREA)
- Zoology (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Seeds, Soups, And Other Foods (AREA)
- Dairy Products (AREA)
Abstract
Description
Изобретение относится к технологии производства консервированных вторых обеденных блюд.The invention relates to the production technology of canned second lunch dishes.
Известен способ производства консервов "Оладьи из свежей капусты с кальмарами", предусматривающий подготовку рецептурных компонентов, резку и пассерование в топленом масле репчатого лука, резку и замораживание свежей белокочанной капусты, резку филе кальмара, взбивание куриных яиц, смешивание перечисленных компонентов с молоком, пшеничной мукой, солью и перцем черным горьким, формование полученной смеси и обжаривание в топленом масле с получением оладий, фасовку оладий и сметаны, герметизацию и стерилизацию (RU 2305996 C1, 2007).A known method of producing canned food "Fresh cabbage fritters with squid", which includes preparing the recipe components, cutting and sautéing onion ghee, cutting and freezing fresh white cabbage, cutting squid fillet, beating chicken eggs, mixing the listed components with milk, wheat flour , salt and black bitter pepper, molding the resulting mixture and frying in ghee to obtain fritters, packing fritters and sour cream, sealing and sterilization (RU 2305996 C1, 2007).
Техническим результатом изобретения является получение новых консервов с использованием нетрадиционного растительного сырья.The technical result of the invention is the production of new canned food using non-traditional plant materials.
Этот результат достигается тем, что в способе производства консервов "Оладьи из свежей капусты с кальмарами", предусматривающем подготовку рецептурных компонентов, резку и пассерование в топленом масле репчатого лука, резку и замораживание свежей капусты, резку филе кальмара, взбивание куриных яиц, смешивание перечисленных компонентов с молоком, пшеничной мукой, солью и перцем черным горьким, формование полученной смеси и обжаривание в топленом масле с получением оладий, фасовку оладий и сметаны, герметизацию и стерилизацию, согласно изобретению используют декоративную капусту, а компоненты используют при следующем соотношении расходов, мас. ч.:This result is achieved by the fact that in the method for the production of canned food "Fresh cabbage fritters with squid", which involves preparing the recipe components, cutting and sautéing onion in ghee, cutting and freezing fresh cabbage, cutting squid fillet, beating chicken eggs, mixing the listed components with milk, wheat flour, salt and bitter black pepper, molding the resulting mixture and frying in ghee to get fritters, packing fritters and sour cream, sealing and sterilization, according to acquisition use decorative cabbage, and the components are used in the following ratio of costs, wt. hours:
Способ реализуется следующим образом.The method is implemented as follows.
Рецептурные компоненты подготавливают по традиционной технологии.Prescription components are prepared according to traditional technology.
Подготовленный репчатый лук нарезают и пассеруют в топленом масле.Prepared onions are chopped and sautéed in ghee.
Подготовленную свежую декоративную капусту нарезают и замораживают.Prepared fresh ornamental cabbage is cut and frozen.
Подготовленное филе кальмара нарезают.Prepared squid fillet cut.
Подготовленные куриные яйца взбивают.Prepared chicken eggs beat.
Перечисленные компоненты в рецептурном соотношении смешивают с молоком, пшеничной мукой, солью и молотым перцем черным горьким.The listed components in the recipe ratio are mixed with milk, wheat flour, salt and ground black pepper.
Полученную смесь формуют и обжаривают в топленом масле с получением оладий.The resulting mixture is molded and fried in ghee to obtain fritters.
Оладьи и сметану расфасовывают в рецептурном соотношении, герметизируют и стерилизуют с получением целевого продукта.Fritters and sour cream are packaged in a prescription ratio, sealed and sterilized to obtain the target product.
Расходы компонентов приведены с учетом норм отходов и потерь соответствующих видов сырья. Приведенный в виде интервала расход репчатого лука охватывает его возможное изменение по срокам хранения сырья.Component costs are given taking into account waste standards and losses of the corresponding types of raw materials. Shown in the form of an interval onion consumption covers its possible change in the shelf life of raw materials.
Полученные по описанной технологии консервы по органолептическим свойствам сходны с продуктом по наиболее близкому аналогу.The canned food obtained using the described technology is similar in organoleptic properties to the product according to the closest analogue.
Таким образом, предлагаемый способ позволяет получить новые консервы с использованием нетрадиционного растительного сырья без изменения органолептических свойств целевого продукта.Thus, the proposed method allows to obtain new canned food using non-traditional plant materials without changing the organoleptic properties of the target product.
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Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
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RU2015108887/13A RU2585032C1 (en) | 2015-03-16 | 2015-03-16 | Method for production of preserved "fresh cabbage fritters with calamaries" |
Applications Claiming Priority (1)
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RU2015108887/13A RU2585032C1 (en) | 2015-03-16 | 2015-03-16 | Method for production of preserved "fresh cabbage fritters with calamaries" |
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RU2585032C1 true RU2585032C1 (en) | 2016-05-27 |
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RU2015108887/13A RU2585032C1 (en) | 2015-03-16 | 2015-03-16 | Method for production of preserved "fresh cabbage fritters with calamaries" |
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Citations (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
FR2852789A1 (en) * | 2003-03-24 | 2004-10-01 | Michel Payet | Manufacturing new food product, places oyster in cavity of buttered bread shell and freezes |
RU2305996C1 (en) * | 2006-03-01 | 2007-09-20 | Олег Иванович Квасенков | Method for manufacturing canned food "oladyas out of fresh cabbage with squids" |
CN101720802A (en) * | 2008-10-27 | 2010-06-09 | 薛伟强 | Method for preparing seafood cakes |
RU2514445C1 (en) * | 2012-09-10 | 2014-04-27 | Общество с ограниченной ответственностью "Мидас 888" | Method for preparation of filled pancake |
-
2015
- 2015-03-16 RU RU2015108887/13A patent/RU2585032C1/en active
Patent Citations (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
FR2852789A1 (en) * | 2003-03-24 | 2004-10-01 | Michel Payet | Manufacturing new food product, places oyster in cavity of buttered bread shell and freezes |
RU2305996C1 (en) * | 2006-03-01 | 2007-09-20 | Олег Иванович Квасенков | Method for manufacturing canned food "oladyas out of fresh cabbage with squids" |
CN101720802A (en) * | 2008-10-27 | 2010-06-09 | 薛伟强 | Method for preparing seafood cakes |
RU2514445C1 (en) * | 2012-09-10 | 2014-04-27 | Общество с ограниченной ответственностью "Мидас 888" | Method for preparation of filled pancake |
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