RU2581210C1 - Method for production of preserved "trepang with vegetables" - Google Patents
Method for production of preserved "trepang with vegetables" Download PDFInfo
- Publication number
- RU2581210C1 RU2581210C1 RU2015105849/13A RU2015105849A RU2581210C1 RU 2581210 C1 RU2581210 C1 RU 2581210C1 RU 2015105849/13 A RU2015105849/13 A RU 2015105849/13A RU 2015105849 A RU2015105849 A RU 2015105849A RU 2581210 C1 RU2581210 C1 RU 2581210C1
- Authority
- RU
- Russia
- Prior art keywords
- cutting
- vegetable oil
- trepang
- sugar
- salt
- Prior art date
Links
- 235000013311 vegetables Nutrition 0.000 title claims abstract description 5
- 238000004519 manufacturing process Methods 0.000 title abstract description 6
- 238000005520 cutting process Methods 0.000 claims abstract description 12
- 235000015112 vegetable and seed oil Nutrition 0.000 claims abstract description 12
- 239000008158 vegetable oil Substances 0.000 claims abstract description 12
- 235000003899 Brassica oleracea var acephala Nutrition 0.000 claims abstract description 9
- 239000000203 mixture Substances 0.000 claims abstract description 9
- 238000000034 method Methods 0.000 claims abstract description 8
- 235000015113 tomato pastes and purées Nutrition 0.000 claims abstract description 8
- 244000000626 Daucus carota Species 0.000 claims abstract description 7
- 235000002767 Daucus carota Nutrition 0.000 claims abstract description 7
- 244000061456 Solanum tuberosum Species 0.000 claims abstract description 7
- 235000002595 Solanum tuberosum Nutrition 0.000 claims abstract description 7
- 235000012015 potatoes Nutrition 0.000 claims abstract description 7
- 150000003839 salts Chemical class 0.000 claims abstract description 7
- 241000219136 Lagenaria Species 0.000 claims abstract description 6
- 235000013372 meat Nutrition 0.000 claims abstract description 5
- 206010033546 Pallor Diseases 0.000 claims abstract description 4
- 230000008014 freezing Effects 0.000 claims abstract description 4
- 238000007710 freezing Methods 0.000 claims abstract description 4
- 244000128884 Zier Kohl Species 0.000 claims abstract description 3
- 240000007124 Brassica oleracea Species 0.000 claims description 6
- 235000011301 Brassica oleracea var capitata Nutrition 0.000 claims description 6
- 235000001169 Brassica oleracea var oleracea Nutrition 0.000 claims description 6
- 244000203593 Piper nigrum Species 0.000 claims description 6
- 235000008184 Piper nigrum Nutrition 0.000 claims description 6
- 235000013614 black pepper Nutrition 0.000 claims description 5
- 238000007789 sealing Methods 0.000 claims description 3
- 230000001954 sterilising effect Effects 0.000 claims description 3
- 238000004659 sterilization and disinfection Methods 0.000 claims description 3
- 238000012856 packing Methods 0.000 claims description 2
- 239000007787 solid Substances 0.000 claims description 2
- 235000002566 Capsicum Nutrition 0.000 claims 1
- 241000447437 Gerreidae Species 0.000 claims 1
- 239000006002 Pepper Substances 0.000 claims 1
- 235000016761 Piper aduncum Nutrition 0.000 claims 1
- 235000017804 Piper guineense Nutrition 0.000 claims 1
- 235000013324 preserved food Nutrition 0.000 abstract description 6
- 239000002994 raw material Substances 0.000 abstract description 3
- 235000021186 dishes Nutrition 0.000 abstract description 2
- 238000002360 preparation method Methods 0.000 abstract description 2
- 235000002568 Capsicum frutescens Nutrition 0.000 abstract 1
- 240000008574 Capsicum frutescens Species 0.000 abstract 1
- 235000013305 food Nutrition 0.000 abstract 1
- 239000004615 ingredient Substances 0.000 abstract 1
- 239000000126 substance Substances 0.000 abstract 1
- 238000005516 engineering process Methods 0.000 description 3
- 241000196324 Embryophyta Species 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 241000219130 Cucurbita pepo subsp. pepo Species 0.000 description 1
- 235000003954 Cucurbita pepo var melopepo Nutrition 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 238000009472 formulation Methods 0.000 description 1
- 238000004806 packaging method and process Methods 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 239000002699 waste material Substances 0.000 description 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/40—Shell-fish
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
Landscapes
- 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)
- Preparation Of Fruits And Vegetables (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 выработки консервов ′′Трепанг с овощами′′, предусматривающий подготовку рецептурных компонентов, резку и обжаривание в растительном масле мяса трепанга, резку и пассерование в растительном масле моркови, резку и бланширование картофеля и кабачков, шинковку и замораживание свежей белокочанной капусты, смешивание перечисленных компонентов с томатной пастой, сахаром, солью и перцем черным горьким, фасовку полученной смеси, герметизацию и стерилизацию (RU 2279829 С2, 2006).There is a known method for producing canned food “Trepang with vegetables”, involving the preparation of recipe components, cutting and frying carrion meat in vegetable oil, cutting and sautéing carrots in vegetable oil, cutting and blanching potatoes and zucchini, chopping and freezing fresh cabbage, mixing the above components with tomato paste, sugar, salt and bitter black pepper, packaging the resulting mixture, sealing and sterilization (RU 2279829 C2, 2006).
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 выработки консервов ′′Трепанг с овощами′′, предусматривающем подготовку рецептурных компонентов, резку и обжаривание в растительном масле мяса трепанга, резку и пассерование в растительном масле моркови, резку и бланширование картофеля, шинковку и замораживание свежей капусты, смешивание перечисленных компонентов с томатной пастой, сахаром, солью и перцем черным горьким, фасовку полученной смеси, герметизацию и стерилизацию, согласно изобретению в составе смеси дополнительно используют лагенарию, которую предварительно нарезают и бланшируют, и декоративную капусту, а компоненты используют при следующем соотношении расходов, мас.ч.:This result is achieved by the fact that in the method of producing canned “Trepang with vegetables” ′, which involves preparing the recipe components, cutting and frying meat of trepang in vegetable oil, cutting and sautéing carrots in vegetable oil, cutting and blanching potatoes, chopping and freezing fresh cabbage , mixing the listed components with tomato paste, sugar, salt and bitter black pepper, packing the resulting mixture, sealing and sterilization, according to the invention, the mixture is additionally used lagenaria, which is previously cut and blanched, and decorative cabbage, and the components are used in the following ratio of costs, parts by weight:
Способ реализуется следующим образом.The method is implemented as follows.
Рецептурные компоненты подготавливают по традиционной технологии.Prescription components are prepared according to traditional technology.
Подготовленное мясо трепанга нарезают и обжаривают в растительном масле.Prepared meat trepang cut and fried in vegetable oil.
Подготовленную морковь нарезают и пассеруют в растительном масле.Prepared carrots are chopped and sautéed in vegetable oil.
Подготовленные картофель и лагенарию нарезают и бланшируют.Prepared potatoes and lagenaria are cut and blanched in hot water.
Подготовленную свежую декоративную капусту шинкуют и замораживают.Prepared fresh ornamental cabbage is chopped and frozen.
Перечисленные компоненты в рецептурном соотношении смешивают с томатной пастой, сахаром, солью и молотым перцем черным горьким.The listed components in the recipe ratio are mixed with tomato paste, sugar, salt and ground black pepper.
Полученную смесь расфасовывают, герметизируют и стерилизуют с получением целевого продукта.The resulting mixture is packaged, sealed and sterilized to obtain the target product.
Расходы компонентов приведены с учетом норм отходов и потерь соответствующих видов сырья. Приведенные в виде интервалов расходы охватывают их возможное изменение по срокам хранения сырья.Component costs are given taking into account waste standards and losses of the corresponding types of raw materials. The costs presented in the form of intervals cover their possible change in terms of storage of raw materials.
При использовании томатной пасты с содержанием сухих веществ, не совпадающим с рецептурным, осуществляют пересчет ее расхода на эквивалентное содержание сухих веществ по известным зависимостям (Сборник технологических инструкций по производству консервов. Том I. - М.: АППП ′′Консервплодоовощ′′, 1990, с. 124).When using tomato paste with a dry matter content that does not coincide with the formulation, its consumption is recalculated to the equivalent dry matter content according to known dependencies (Collection of technological instructions for the production of canned food. Volume I. - M .: APPP “Konservlodo fruit” ′, 1990, p. 124).
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.
Claims (1)
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| RU2015105849/13A RU2581210C1 (en) | 2015-02-20 | 2015-02-20 | Method for production of preserved "trepang with vegetables" |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| RU2015105849/13A RU2581210C1 (en) | 2015-02-20 | 2015-02-20 | Method for production of preserved "trepang with vegetables" |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| RU2581210C1 true RU2581210C1 (en) | 2016-04-20 |
Family
ID=56194708
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| RU2015105849/13A RU2581210C1 (en) | 2015-02-20 | 2015-02-20 | Method for production of preserved "trepang with vegetables" |
Country Status (1)
| Country | Link |
|---|---|
| RU (1) | RU2581210C1 (en) |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| RU2095009C1 (en) * | 1993-06-28 | 1997-11-10 | Краснодарский научно-исследовательский институт рыбного хозяйства | Method for production of fish-and-vegetable conserves |
| US6039990A (en) * | 1998-07-21 | 2000-03-21 | Friedman; Saloman | Vacuum processed fish product in a tomato base cooking sauce |
| RU2279829C2 (en) * | 2004-05-28 | 2006-07-20 | Олег Иванович Квасенков | Canned goods from sea cucumber and vegetables |
| CN103750394A (en) * | 2013-12-02 | 2014-04-30 | 王鹏宇 | Tomato-fish can |
-
2015
- 2015-02-20 RU RU2015105849/13A patent/RU2581210C1/en active
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| RU2095009C1 (en) * | 1993-06-28 | 1997-11-10 | Краснодарский научно-исследовательский институт рыбного хозяйства | Method for production of fish-and-vegetable conserves |
| US6039990A (en) * | 1998-07-21 | 2000-03-21 | Friedman; Saloman | Vacuum processed fish product in a tomato base cooking sauce |
| RU2279829C2 (en) * | 2004-05-28 | 2006-07-20 | Олег Иванович Квасенков | Canned goods from sea cucumber and vegetables |
| CN103750394A (en) * | 2013-12-02 | 2014-04-30 | 王鹏宇 | Tomato-fish can |
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