RU2012128126A

RU2012128126A - METHOD FOR PRODUCING VEGETABLE-FISH PASTE AND CARPET PASTE

Info

Publication number: RU2012128126A
Application number: RU2012128126/13A
Authority: RU
Inventors: Евгений Игорьевич Важенин; Геннадий Иванович Касьянов; Светлана Викторовна Белоусова; Ольга Викторовна Косенко
Original assignee: Евгений Игорьевич Важенин
Priority date: 2012-07-03
Filing date: 2012-07-03
Publication date: 2014-01-10
Also published as: RU2512341C2

Abstract

1. Способ производства растительно-рыбных паст и паштетов из карпа, включающий подготовку компонентов: карп, тыква, лук, последующее их измельчение, перемешивание, тепловую обработку, добавление молока, СО-экстракта перца черного, СО-экстракта чеснока, соли, отличающийся тем, что тепловая обработка ведется в закрытой герметичной емкости в среде горячего инертного газа.2. Способ производства растительно-рыбных паст и паштетов из карпа, включающий подготовку компонентов: карп, тыква, лук, последующее их измельчение, перемешивание, тепловую обработку, добавление молока, СО-экстракта перца черного, СО-экстракта чеснока, соли, отличающийся тем, что тепловая обработка ведется при температуре от 80° до 90°С в течение 10-15 мин.3. Способ производства растительно-рыбных паст и паштетов из карпа, включающий подготовку компонентов: карп, тыква, лук, последующее их измельчение, перемешивание, тепловую обработку, добавление молока, СO-экстракта перца черного, СО-экстракта чеснока, соли, отличающийся тем, что в качестве теплового агента используется инертный газ азот.4. Способ производства растительно-рыбных паст и паштетов из карпа, включающий подготовку компонентов: карп, тыква, лук, последующее их измельчение, перемешивание, тепловую обработку, добавление молока, СО-экстракта перца черного, СО-экстракта чеснока, соли, отличающийся тем, что в нем используется замкнутый цикл движения инертного газа.1. Method for the production of vegetable and fish pastas and pastes from carp, including the preparation of components: carp, pumpkin, onions, their subsequent grinding, stirring, heat treatment, adding milk, CO-extract of black pepper, CO-extract of garlic, salt, characterized in that heat treatment is carried out in a closed sealed container in a hot inert gas environment. 2. Method for the production of fish and vegetable pastes and pastes from carp, including the preparation of components: carp, pumpkin, onions, their subsequent grinding, stirring, heat treatment, adding milk, CO-extract of black pepper, CO-extract of garlic, salt, characterized in that heat treatment is carried out at a temperature of from 80 ° to 90 ° C for 10-15 minutes. 3. Method for the production of fish and vegetable pastes and pastes from carp, including the preparation of components: carp, pumpkin, onions, their subsequent grinding, stirring, heat treatment, adding milk, CO-extract of black pepper, CO-extract of garlic, salt, characterized in that inert gas nitrogen is used as a heat agent. 4. Method for the production of fish and vegetable pastes and pastes from carp, including the preparation of components: carp, pumpkin, onions, their subsequent grinding, stirring, heat treatment, adding milk, CO-extract of black pepper, CO-extract of garlic, salt, characterized in that it uses a closed cycle of inert gas movement.

Claims

1. A method for the production of fish and vegetable pastes and pastes from carp, including the preparation of components: carp, pumpkin, onions, their subsequent grinding, stirring, heat treatment, adding milk, a CO ₂ extract of black pepper, a CO ₂ extract of garlic, salt, characterized in that the heat treatment is carried out in a closed sealed container in a hot inert gas environment.

2. A method for the production of fish and vegetable pastes and pastes from carp, including the preparation of components: carp, pumpkin, onions, their subsequent grinding, stirring, heat treatment, adding milk, a CO ₂ extract of black pepper, a CO ₂ extract of garlic, salt, characterized in that the heat treatment is carried out at a temperature of from 80 ° to 90 ° C for 10-15 minutes

3. A method for the production of fish and vegetable pastes and pastes from carp, including the preparation of components: carp, pumpkin, onions, their subsequent grinding, stirring, heat treatment, adding milk, CO ₂ -extract of black pepper, CO ₂ -extract of garlic, salt, characterized in that an inert gas, nitrogen, is used as a thermal agent.

4. A method for the production of fish and vegetable pastes and pastes from carp, including the preparation of components: carp, pumpkin, onions, their subsequent grinding, stirring, heat treatment, adding milk, a CO ₂ extract of black pepper, a CO ₂ extract of garlic, salt, characterized in that it uses a closed cycle of inert gas movement.