METHOD FOR PRODUCTION OF PRESERVED "FISH WITH VEGETABLE STEW IN SOUR CREAM SAUCE" Russian patent published in 2016 - IPC A23L17/00 A23L3/00 

Abstract RU 2577011 C1

FIELD: food industry.

SUBSTANCE: invention relates to production method for canned second course dinner dishes. Method comprises recipe components preparation, cutting, sautéing in vegetable oil, and partial pulping carrots, parsley roots, and bulb onions. Cutting and blanching potatoes and turnips, chopping and freezing fresh ornamental cabbages is performed. Cutting fish fillet and pumpkins, pulping garlic, sautéing wheat flour is performed. Unpulped parts of carrots, parsley roots, and bulb onions, potatoes, turnips, pumpkin, and cabbages are mixed to produce garnish. Pulped parts of carrots, parsley roots, and bulb onions, garlic, wheat flour, sour cream, fish broth, tomato paste, sugar, salt, hot black pepper, and bay leaf are mixed to obtain sauce. Fish fillet, garnish, and sauce are packed, then sealed and sterilised.

EFFECT: method allows to produce new preserves with usage of non-traditional vegetable raw materials without changing organoleptic properties of target product.

1 cl

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RU 2 577 011 C1

Authors

Kvasenkov Oleg Ivanovich

Dates

2016-03-10Published

2015-02-11Filed