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RU2000106201A - METHOD FOR PRODUCING CANNED PRODUCT FROM THERMALLY UNPROCESSED FISH IN TOMATO SAUCE - Google Patents

METHOD FOR PRODUCING CANNED PRODUCT FROM THERMALLY UNPROCESSED FISH IN TOMATO SAUCE

Info

Publication number
RU2000106201A
RU2000106201A RU2000106201/13A RU2000106201A RU2000106201A RU 2000106201 A RU2000106201 A RU 2000106201A RU 2000106201/13 A RU2000106201/13 A RU 2000106201/13A RU 2000106201 A RU2000106201 A RU 2000106201A RU 2000106201 A RU2000106201 A RU 2000106201A
Authority
RU
Russia
Prior art keywords
fish
tomato sauce
canned product
sauce
producing canned
Prior art date
Application number
RU2000106201/13A
Other languages
Russian (ru)
Inventor
Евгений Константинович Колпаков
Original Assignee
Общество с ограниченной ответственностью "Гамма-Сервис"
Filing date
Publication date
Application filed by Общество с ограниченной ответственностью "Гамма-Сервис" filed Critical Общество с ограниченной ответственностью "Гамма-Сервис"
Publication of RU2000106201A publication Critical patent/RU2000106201A/en

Links

Claims (2)

1. Способ получения консервированного продукта из термически необработанной рыбы в томатном соусе, включающий подготовку рыбного сырья, закладку его в банки с последующей заливкой томатным соусом, закатывание и стерилизацию, отличающийся тем, что в качестве рыбного сырья используют мойву, которую заливают томатным соусом с содержанием сухих веществ 43-44% при соотношении закладки рыбы и соуса: 72-73% рыбы, остальное - соус.1. A method of obtaining a canned product from thermally untreated fish in tomato sauce, including preparing fish raw materials, putting them in jars, followed by pouring tomato sauce, rolling and sterilizing, characterized in that capelin is used as fish raw material, which is filled with tomato sauce containing solids 43-44% with the ratio of the bookmark fish and sauce: 72-73% of fish, the rest is sauce. 2. Способ по п. 1, отличающийся тем, что в качестве мойвы используют отходные мелкие сорта, которые укладывают в банки насыпью, и стерилизацию проводят в течение 55-65 мин в зависимости от используемой банки. 2. The method according to p. 1, characterized in that small capillaries are used as capelin, which are placed in banks in bulk, and sterilization is carried out for 55-65 minutes, depending on the can used.
RU2000106201/13A 2000-03-13 METHOD FOR PRODUCING CANNED PRODUCT FROM THERMALLY UNPROCESSED FISH IN TOMATO SAUCE RU2000106201A (en)

Publications (1)

Publication Number Publication Date
RU2000106201A true RU2000106201A (en) 2002-02-10

Family

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Cited By (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
RU2466544C1 (en) * 2011-07-11 2012-11-20 Олег Иванович Квасенков Method for production of preserves "fried goby in tomato sauce"
RU2467636C1 (en) * 2011-11-30 2012-11-27 Олег Иванович Квасенков Method for production of preserves "fried herring with vegetable garnish in tomato sauce"
RU2495606C1 (en) * 2013-01-24 2013-10-20 Олег Иванович Квасенков Method for production of preserves "fried capelins with vegetables in tomato sauce"
RU2506865C1 (en) * 2013-01-09 2014-02-20 Олег Иванович Квасенков Method for production of preserves "fried vendace in tomato sauce"
RU2509512C1 (en) * 2013-01-09 2014-03-20 Олег Иванович Квасенков Method for production of preserves "fried haddock in tomato sauce"

Cited By (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
RU2466544C1 (en) * 2011-07-11 2012-11-20 Олег Иванович Квасенков Method for production of preserves "fried goby in tomato sauce"
RU2467636C1 (en) * 2011-11-30 2012-11-27 Олег Иванович Квасенков Method for production of preserves "fried herring with vegetable garnish in tomato sauce"
RU2506865C1 (en) * 2013-01-09 2014-02-20 Олег Иванович Квасенков Method for production of preserves "fried vendace in tomato sauce"
RU2509512C1 (en) * 2013-01-09 2014-03-20 Олег Иванович Квасенков Method for production of preserves "fried haddock in tomato sauce"
RU2495606C1 (en) * 2013-01-24 2013-10-20 Олег Иванович Квасенков Method for production of preserves "fried capelins with vegetables in tomato sauce"

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