(A23L1/314)

Chopped poultry meat semi-products // 2572491
FIELD: food industry.SUBSTANCE: semi-product contains mechanically deboned poultry meat, neck skin, a colouring agent represented by fermented rice, Cartelling Power preserving agent and NovaSOL Rosemary food additive. One has selected a quantitative ratio of the ingredients.EFFECT: manufacture of mince with antioxidant properties, reduction of oxidative and microbiological spoilage of meat raw material and semi-products which improves their quality and extends storage life.3 dwg
ethod for production of preserves "cabbage rolls with meat" // 2571630
FIELD: food industry.SUBSTANCE: method envisages recipe components preparation, bulb onions cutting and sauteing in vegetable oil, beef chopping, wheat bread grating and garlic straining. Then one mixes the listed components with chicken eggs, salt and black hot pepper to produce mince. One performs fresh ornamental cabbages taking to leaves, freezing and defrostation, mince moulding into cabbage leaves to produce cabbage rolls. One performs bone broth, tomato paste, lemon juice and sugar mixing to produce filling, the cabbage rolls and filling packing, sealing and sterilisation.EFFECT: method allows to produce new preserves with usage of non-traditional vegetal raw materials without the target product organoleptic properties modification.
ethod of manufacture of preserves "lamian with vermicelli" // 2570413
FIELD: food industry.SUBSTANCE: method envisages recipe components preparation, meat cutting and frying in melted butter, garlic and tomatoes cutting and sauteing in melted butter, potatoes and radish cutting and blanching, carrots blanching and cutting, fresh cabbages chopping and freezing, paprika cutting, the listed components mixing with vermicelli, salt and black hot pepper, the obtained mixture and bone broth packing, sealing and sterilisation. One uses ornamental cabbages; the components are used at the following expenditure ratio, wt %: meat - 160.6-210; melted butter - 66.7; potatoes - 128-135; ornamental cabbages - 62.5; carrots - 46.8-48; garlic - 21.8-23; radish - 49.6; paprika - 101.2; tomatoes - 166.7; vermicelli - 153.3; salt - 12; black hot pepper - 0.6; bone broth till the target product yield is equal to 1000.EFFECT: method allows to produce new preserves with usage of non-traditional vegetal raw materials without the target product organoleptic properties modification.
ethod for production of preserves "lunch meal pichelsteiner-style" // 2570407
FIELD: food industry.SUBSTANCE: method envisages recipe components preparation, potatoes, celeriac, bulb onions and paprika cutting and blanching, carrots blanching and cutting, fresh ornamental cabbages cutting and freezing, mutton, beef, pork and parsley greens cutting, listed components mixing with melted fat and salt, the produced mixture and bone broth packing, sealing and sterilisation.EFFECT: method allows to produce new preserves with usage of non-traditional vegetal raw materials without the target product organoleptic properties modification.

anufacture of meat-containing semi-products in dough "pelmeni-dieta +" with natural vegetal additives // 2569634
FIELD: food industry.SUBSTANCE: proposed invention relates to meat industry, in particular, to meat semi-products manufacture. The semi-products in dough with turkey meat, for example pelmeni, are enriched with natural additives represented by bran and nettle.EFFECT: invention ensures manufacture of a product with functional properties, high physiological-and-chemical and organoleptic properties.3 tbl, 1 ex, 1 dwg
Functional food product manufacture method // 2568503
FIELD: food industry.SUBSTANCE: invention relates to food industry and may be used during production of food functional products, in particular, sausage products. The method involves meat raw material grinding, salting and maturating, mince preparation, a binding agent introduction at the mince preparation stage (such agent consisting of powder and water), injection, links tying, frying, boiling and cooling. The binding component composition contains powder produced from girasol pulp by way of pressing, treatment during 30-90 sec in UHF electromagnetic field with a frequency equal to 2450 MHz, specific power being 180-300 W/dm3, drying at a temperature of 60-70°C till the moisture content is equal to 6-8%, cooling to 20-25°C and milling into particles sized no more than 0.05 mm.EFFECT: method ensures manufacture of sausage products with high nutritive value and the ready product yield increase by 3,1-3,6%.1 tbl, 2 ex

Preserved protein product manufacture method // 2567773
FIELD: food industry.SUBSTANCE: method envisages a soya bean protein component manufacture by way of thermal-acid or thermal-calcium coagulation, moulding in the form of layers that are alternated by way of combined placement with preliminarily prepared meat layers at a weight ratio of 45%:55%. The obtained layered briquette is treated with a salting mixture and pre-moulded. Ready briquettes are smoked. One manufactures a high protein product in the form of a briquette, balanced in terms of vegetal and animal proteins, containing 45% of vegetal protein and 55% of animal protein as well as biologically active ingredients such as vitamin C or amber acid or lactic acid or lycopene etc.EFFECT: product properties improvement.4 dwg, 2 ex
ethod for production of preserves "hungarian goulash szeged-style" // 2567656
FIELD: food industry.SUBSTANCE: method envisages recipe components preparation, bulb onions cutting and sauteing in vegetable oil, fresh ornamental cabbages chopping and freezing, pork cutting, paprika straining, the listed components mixing with sour cream, tomato paste, salt, citric acid, red hot pepper and caraway, the produced mixture and bone broth packing, sealing and sterilisation. All the components are taken at the preset components ratio.EFFECT: method allows to produce new preserves with usage of non-traditional vegetal raw materials without the target product organoleptic properties modification.
ethod for production of preserves "round rissoles with cabbages and sour cream sauce" // 2567382
FIELD: food industry.SUBSTANCE: method envisages recipe components preparation, wheat bread soaking in milk and chopping, meat chopping, the listed components mixing with part of salt and part of black hot pepper to produce mince, the mince moulding, mealing in wheat crumbs and frying in melted fat to produce round rissoles, fresh cabbages shredding and freezing, wheat flour sauteing and mixing with sour cream, bone broth, the remaining salt, the remaining black hot pepper and laurel leaf to produce a sauce, the round rissoles, cabbages and sauce packing, sealing and sterilisation. One uses ornamental cabbages; the components are used at the following expenditure ratio, wt %: meat - 401.2-524.4; melted fat - 66.7; ornamental cabbages - 625; wheat bread - 59.9; wheat crumbs - 33.3; wheat flour - 16.7; milk - 79.9; sour cream - 166.7; salt - 12; black hot pepper - 0.33; laurel leaf - 0.07; bone broth till the target product yield is equal to 1000.EFFECT: method allows to produce new preserves with usage of non-traditional vegetal raw materials without the target product organoleptic properties modification.
ethod for manufacture of preserves "salad komi-permyak-style" // 2566745
FIELD: food industry.SUBSTANCE: method envisages recipe components preparation, pork and bulb onions cutting, fresh cabbages chopping and freezing, the listed components mixing with lactic acid, culinary salt and calcium or magnesium lactate, the produced mixture and vegetable oil packing, sealing and sterilisation. One uses ornamental cabbages; the components are used at the following expenditure ratio, wt %: pork - 489-615; ornamental cabbages - 888.8; bulb onions - 119-120.5; lactic acid - 0.6; culinary salt - 15; calcium or magnesium lactate - 2.2; vegetable oil till the target product yield is equal to 1000.EFFECT: method allows to produce new preserves with usage of non-traditional vegetal raw materials without the target product organoleptic properties modification.1 ex
ethod for production of preserves "goat meat with vegetables" // 2566187
FIELD: food industry.SUBSTANCE: invention relates to the technology of preserved second-course lunches production. The method envisages recipe components preparation, potatoes, rutabaga and parsley roots cutting and blanching, carrots blanching and cutting, fresh ornamental cabbages chopping and freezing, goat meat, bulb onions and greens cutting, garlic straining, wheat flour sauteing in melted butter. Then one performs the listed components mixing with salt, black hot pepper and laurel leaf, the produced mixture and bone broth packing, sealing and sterilisation.EFFECT: method allows to produce new preserves with usage of non-traditional vegetal raw materials without the target product organoleptic properties modification.

eat product // 2566055
FIELD: food industry.SUBSTANCE: meat product includes beef, prime grade wheat flour, Raphanus Sativus L. garden radish, salt, pepper, water, bread crumbs. A quantitative ratio of the components is selected.EFFECT: creation of a functional meat product fortified with biologically active substances.2 tbl, 3 ex
ethod to produce preserves "meat with vegetables" // 2566011
FIELD: food industry.SUBSTANCE: invention relates to technology of production of preserved second courses. The method provides for preparation of formula components, cutting and blanching of potatoes and Russian turnip, blanching and cutting of carrots, chopping and freezing of fresh ornamental cabbage, cutting of beef and green onions, mixing of specified components with salt, black pepper and bayleaf, packing of produced mix and bone broth, sealing and sterilisation.EFFECT: method makes it possible to produce new preserves using non-conventional vegetable stock without changes in organoleptic properties of a finished product.
ethod to produce preserves "fried ham with onions and stewed cabbage" // 2565997
FIELD: food industry.SUBSTANCE: invention relates to technology of production of preserved second courses. The method provides for preparation of formula components, carrots, parsley root and onions cutting and sauteing in rendered fat, cutting and freezing of fresh ornamental cabbage, wheat flour sauteing in rendered fat. Then listed components are mixed with tomato paste, acetic acid, sugar, salt, black pepper and bayleaf to produce side dish, cutting of boiled-smoked ham, rubbing with table mustard, and frying in rendered fat, packing of ham, side dish and bone broth, sealing and sterilisation.EFFECT: method makes it possible to produce new preserves using non-conventional vegetable stock without changes in organoleptic properties of a finished product.
ethod to produce preserves "stewed meat with vegetables" // 2565977
FIELD: food industry.SUBSTANCE: invention relates to technology of production of preserved second courses. The method provides for preparation of formula components at the following ratio of consumption, wt parts: meat 172.1-225; melted butter 4.7; potatoes 214.3-226; ornamental cabbage 291.5; carrots 68.6-70.3; celery root 34.3-34.8; onions 45.7-46.3; salt 12; black pepper 0.6; bone broth up to yield of finished product 1000. Potatoes and celery root are cut and blanched. Carrots are cut and blanched. Fresh cabbage is chopped and frozen. Meat is cut. The listed components are mixed with salt and black pepper. The produced mix and bone broth are packed, sealed and sterilised.EFFECT: technology will make it possible to produce new preserves using non-conventional vegetable stock without changes in organoleptic properties of a finished product.
ethod to produce preserves "meat with vegetables" // 2565968
FIELD: food industry.SUBSTANCE: invention relates to technology of production of preserved second courses. The method provides for preparation of formula components, cutting and blanching of potatoes and turnip, blanching and cutting of carrots, chopping and freezing of fresh ornamental cabbage, cutting of beef and green onions, mixing of specified components with salt, black pepper and bayleaf, packing of produced mix and bone broth, sealing and sterilisation.EFFECT: method makes it possible to produce new preserves using non-conventional vegetable stock without changes in organoleptic properties of a finished product.
ethod to produce preserves "fried ham with tomatoes and stewed cabbage" // 2565920
FIELD: food industry.SUBSTANCE: invention relates to technology of production of preserved second courses. The method provides for preparation of formula components, tomatoes cutting and frying in rendered fat, onions, parsley root and onions cutting and sauteing in rendered fat, chopping and freezing of fresh cabbage, sauteing of wheat flour, mixing of specified components with tomato paste, acetic acid, salt, black pepper and bayleaf to produce side dish, cutting of boiled-smoked ham, rubbing with table mustard and frying in rendered fat, packing of ham, side dish and bone broth, sealing and sterilisation.EFFECT: method makes it possible to produce new preserves using non-conventional vegetable stock without changes in organoleptic properties of a finished product.
ethod to produce preserves "fried meat with stewed cabbage" // 2565911
FIELD: food industry.SUBSTANCE: invention relates to technology of production of preserved second courses. Preparation of formula components is carried out, carrots, parsley root and onions cutting and sauteing in rendered fat, chopping and freezing of fresh ornamental cabbage, sauteing of wheat flour, mixing of specified components with tomato paste, acetic acid, sugar, salt, black pepper and bayleaf to produce side dish, cutting and frying of meat, packing of meat, side dish and bone broth, sealing and sterilisation.EFFECT: method makes it possible to produce new preserves using non-conventional vegetable stock without changes in organoleptic properties of a finished product.
ethod for production of preserves "stewed mutton with vegetables" // 2565900
FIELD: food industry.SUBSTANCE: invention relates to the technology of preserved second-course lunches production. The method envisages recipe components preparation, straining of a part of potatoes, the remaining potatoes cutting and blanching, carrots blanching and cutting, fresh ornamental cabbages chopping and freezing, mutton, bulb onions and greens cutting. Then one performs the listed components mixing with salt, black hot pepper, laurel leaf and cloves, the produced mixture and bone broth packing, sealing and sterilisation.EFFECT: method allows to produce new preserves with usage of non-traditional vegetal raw materials without the target product organoleptic properties modification.
ethod to produce preserves "stewed meat with stewed cabbage" // 2565897
FIELD: food industry.SUBSTANCE: invention relates to technology of production of preserved second courses. Preparation of formula components is carried out, cutting of meat and frying, chopping and freezing of fresh ornamental cabbage, carrots, white roots and onions cutting, sauteing in rendered fat and partial straining, sauteing of wheat flour, mixing of cabbage and non-strained parts of carrots, white roots and onions to produce a side dish, mixing of strained parts of carrots, white roots and onions, wheat flour, bone broth, tomato paste, acetic acid, sugar, salt, black pepper and bayleaf to produce sauce, packing of meat, side dish and sauce, sealing and sterilisation.EFFECT: invention makes it possible to produce new preserves using non-conventional vegetable stock without changes in organoleptic properties of a finished product.
ethod to produce preserves "rabbit with stewed cabbage and red basic sauce" // 2565886
FIELD: food industry.SUBSTANCE: invention relates to technology of production of preserved second courses. The method provides for preparation of formula components at the following ratio of consumption, wt parts: rabbit 573.3-614.3; rendered fat 28.1; ornamental cabbage 284.4; carrots 36.3-37.2; white roots 27-30.4; onions 54.8-55.5; herbs 3.8; wheat flour 13.6; tomato paste, in terms of 30% content of dry substances 24.2; acetic acid, in terms of 80% concentration 0.39; sugar 25.1, salt 12; black pepper 0.29; bayleaf 0.12; bone broth - to finished product yield of 1000. Carrots, white roots and onions are cut, sauteed in rendered fat and partially strained. Fresh ornamental cabbage is chopped and frozen. Rabbit meat and herbs are cut. Wheat flour is sauteed. Cabbage, herbs and non-strained parts of carrots, white roots and onions are mixed to produce side dish, strained parts of carrots, white roots and onions are mixed with wheat flour, bone broth, tomato paste, acetic acid, sugar, salt, black pepper and bayleaf to produce sauce. Rabbit meat, side dish and sauce are packed, sealed and sterilised.EFFECT: such technology makes it possible to produce new preserves using non-conventional vegetable stock without changes in organoleptic properties of a finished product.
ethod to produce preserves "roll with onion and egg" // 2565869
FIELD: food industry.SUBSTANCE: invention relates to technology of production of preserved second courses. The method provides for preparation of formula components, wheat bread soaking in milk and chopping, beef chopping, mixture of listed components with some salt and black pepper to produce cutlet mass. The prepared onions are cut and sauteed in rendered fat. Some hen eggs are boiled, peeled and cut. The prepared green parsley is cut. Onions, cut hen eggs and green parsley are mixed in the formula ratio to produce mince. Cutlet mass and mince are layered, twisted, soaked in remaining hen eggs, breaded in wheat bread crumbs and fried in rendered fat to produce rolls. Prepared fresh ornamental cabbage is chopped and frozen, and then at the formula ratio mixed with remaining salt to produce a side dish. Rolls, side dish and rendered fat are packed at the formula ratio, sealed and sterilised.EFFECT: method makes it possible to produce new preserves using non-conventional vegetable stock without changes in organoleptic properties of a finished product.
ethod to produce preserves "moscow cutlets with cabbage and red sauce with onions and cucumbers" // 2565868
FIELD: food industry.SUBSTANCE: invention relates to technology of production of preserved second courses. The method provides for preparation of formula components, soaking of wheat bread in drinking water and chopping, chopping of beef, raw beef fat and some onions, mixing of specified components with some salt and some black pepper to produce mince, its forming, breading in bread crumbs and frying in rendered fat to make cutlets. Prepared fresh ornamental cabbage is chopped and frozen. Carrots, parsley root and remaining onions are cut, sauteed in rendered fat and strained. Pickled cucumbers are minced on a grinder. Wheat flour is sauteed. Carrots, parsley root, strained part of onions, pickled cucumbers and wheat flour in the formula ratio are mixed with bone broth, tomato paste, acetic acid, sugar, remaining part of salt, remaining part of black pepper, bayberry, cinnamon, nutmeg and bayleaf to produce sauce. Cutlets, cabbage and sauce are packed in the formula ratio, sealed and sterilised to produce finished product.EFFECT: method makes it possible to produce new preserves using non-conventional vegetable stock without changes in organoleptic properties of a finished product.
ethod for production of preserves "goulash with sour cream" // 2565420
FIELD: food industry.SUBSTANCE: method envisages recipe components preparation, bulb onions cutting and sauteing in animal fat, fresh cabbages chopping and freezing, garlic straining, wheat flour sauteing, pork and paprika cutting, the listed components mixing with acetic acid, salt, red hot pepper and caraway, the produced mixture and sour cream packing, sealing and sterilisation. One uses ornamental cabbages; the components are used at the following expenditure ratio, wt %: pork - 481.9-606.1; animal fat - 11; ornamental cabbages - 312.5; bulb onions - 117-118.5; garlic - 6-6.3; paprika - 63.3; wheat flour - 6; acetic acid in conversion to 80% concentration - 0.3; salt - 12; red hot pepper - 0.8; caraway - 0.4; sour cream till the target product yield is equal to 1000.EFFECT: method allows to produce new preserves with usage of non-traditional vegetal raw materials without the target product organoleptic properties modification.1 ex
ethod for manufacture of preserves "salad komi-permyak-style" // 2565238
FIELD: food industry.SUBSTANCE: method envisages recipe components preparation, beef and bulb onions cutting, fresh cabbages chopping and freezing, the listed components mixing with lactic acid, culinary salt and calcium or magnesium lactate, the produced mixture and vegetable oil packing, sealing and sterilisation. One uses ornamental cabbages; the components are used at the following expenditure ratio, wt %: beef - 548-563.9; ornamental cabbages - 888.8; bulb onions - 119-120.5; lactic acid - 0.6; culinary salt - 15; calcium or magnesium lactate - 2.2; vegetable oil till the target product yield is equal to 1000.EFFECT: method allows to produce new preserves with usage of non-traditional vegetal raw materials without the target product organoleptic properties modification.
ethod for production of preserves "goulash with milk" // 2565231
FIELD: food industry.SUBSTANCE: method envisages recipe components preparation, bulb onions cutting and sauteing in animal fat, fresh ornamental cabbages chopping and freezing, garlic straining, wheat flour sauteing, pork and paprika cutting. Then the prepared components are mixed with acetic acid, salt, red hot pepper and caraway. The produced mixture and milk are packed, sealed and sterilised.EFFECT: method allows to produce new preserves with usage of non-traditional vegetal raw materials without the target product organoleptic properties modification.

ethod for manufacture of meat semi-product of high readiness degree // 2565226
FIELD: food industry.SUBSTANCE: composition includes meat raw materials defrosted to +2°C in the form of PSE beef, PSE pork and turkey meat, beef heart preliminarily maintained in the solution containing a preserving agent, the weight ratio of the components being 1.2:1:2.49:1. One performs meat raw materials milling, sea-buckthorn juice (80%) introduction in an amount of 5%, dried parsley - 0.17%, granulated garlic - 0.33%, "Rondagam-Gelika" food additive - 1%, preliminarily prepared multi-component brine - 16.7%. The multi-components brine is preliminarily prepared based on water with addition of "Promasol BI" complex food additive, culinary salt, "Vitacel" wheat cellulose, soya bean isolate and a preserving agent; the components are taken at the following ratio: 80.8:7.8:6:1.8:2.4:1.2. The produced mixture is stirred till a homogeneous mass production, subjected to a tumbling operation, moulded with usage of thermally resistant casing wherein the mixture cooking is performed. After cooking, one performs water cooling, casing excorticating, the produced semi-product cutting into pieces of the desired size, freezing at a temperature of minus 35°C, vacuumisation.EFFECT: method allows to manufacture a balanced meat semi-product of high readiness degree with prolonged storage life and improved organoleptic properties.5 cl, 3 tbl, 19 ex
Protein product and injectable protein product manufacture method // 2565220
FIELD: food industry.SUBSTANCE: invention is intended for usage in food industry, in particular - for preservation of moisture content of the prepared defrosted food product. Moisture content may be preserved by way of addition of a water suspension of animal muscle protein produced from animal muscular tissue to the product. The water suspension is produced by way of mixing of milled animal muscular tissue with an acid acceptable for use in food industry so that to produce an acid water solution of animal muscle protein. The acid solution is mixed with an alkali acceptable for usage in food industry for protein precipitation in the water composition. Then precipitated protein is milled to produce water suspension of milled animal muscular protein.EFFECT: preservation of moisture content of the prepared defrosted food product.38 cl, 10 tbl, 5 ex
Cooked sausage products manufacture method // 2564878
FIELD: food industry.SUBSTANCE: method envisages meat raw materials handling, deboning, trimming, milling and chopping, introduction of salting ingredients, seasonings, a taste-and-aroma additive and additives therein, links moulding, settling and thermal treatment. Low-fat and fat meat raw materials at a preset ratio are preliminarily chopped with spices and whole dry milk input in an amount of 1 - 5% of the total meat mince weight; then the mince is mixed and homogenised. The vegetal filler is represented by buckwheat and barley groats and beans that are preliminarily soaked in water during 10 - 20 hours, the ratio of the vegetal filler to water being 1:2, respectively; then the softened raw filler is introduced into meat mince in an amount of 3.5 - 17% of the total raw materials weight; all the ingredients are stirred in a preset mode under vacuum conditions.EFFECT: enhancement of biological value of cooked sausages with improved organoleptic indices, prime cost reduction and the ready product yield increase.2 cl
ethod for production of preserves "hungarian cabbage goulash with rice" // 2564671
FIELD: food industry.SUBSTANCE: method envisages recipe components preparation, beat cutting and frying in melted fat, onions and paprika cutting and joint sauteing in melted fat with addition of caraway, fresh ornamental cabbages chopping and freezing, garlic straining, rice boiling till double increase of weight. Then the prepared components are mixed with sour cream, acetic acid and salt. The produced mixture and bone broth are packed, sealed and sterilised.EFFECT: method allows to produce new preserves with usage of non-traditional vegetal raw materials without the target product organoleptic properties modification.

ethod for production of "zamorskye" functional purpose meat cutlets with aubergine vegetal filler // 2563688
FIELD: food industry.SUBSTANCE: method envisages introduction of a natural vegetal filler into the mince mixture, the filler represented by aubergine puree pasteurised at a temperature of 65-70°C during 20 minutes and cooled; the aubergine puree is introduced into the product in an amount of 15% of the total weight of the semi-product.EFFECT: manufacture of a meat semi-product with high nutritive and biological value and good organoleptic indices.1 dwg, 4 tbl

ethod for manufacture of chopped meat semi-products with antioxidant properties // 2562533
FIELD: food industry.SUBSTANCE: method envisages meat raw materials milling, mince preparation with simultaneous introduction of NovaSOL Rosemary food additive at the stage of raw materials mixing in an amount of 0.15% of the semi-product weight, packing and cooling.EFFECT: reduction of oxidative and microbiological spoilage of semi-products, storage life increase, expansion of the range of chopped meat semi-products, for instance those made of pork meat.4 dwg

Chopped meat-and-vegetable semi-product // 2562531
FIELD: food industry.SUBSTANCE: semi-product contains poultry meat, fresh hulled bulb onions, fresh potatoes, hydrated flakes of sprouted rye or sprouted wheat, protein-and-fat emulsion of rice flour and vegetable oil, chicken eggs or melange, concentrated milk whey or hydrated whey protein concentrate, spices in the form of ground black hot pepper, dried dill and basil, food culinary salt, talkan for mealing. A quantitative ratio of the components is selected.EFFECT: expansion of the semi-products range, obtainment of chopped meat-and-vegetal semi-product of preventive and dietary purpose, balanced in terms of chemical composition and having high nutritive value.1 dwg, 1 tbl, 2 ex

Chopped meat semi-products production method // 2561530
FIELD: food industry.SUBSTANCE: invention is intended for usage in meat industry in particular for chopped meat semi-finished products production. The method involves meat raw materials preparation and milling, mince preparation by way of the meat raw materials stirring with introduction of salting ingredients and a food additive represented by ether oils and/or oleoresins of aromatic spicy plants, introduction of peeled raw onions, moulding, subsequent chilling or freezing. At the stage of stirring, one introduces into the meat raw materials amaranth oil and clary CO2 oil extract. The chopped meat semi-products produced by the proposed method have a high nutritive and biological value, high organoleptic indices and an extended storage life due to introduction of amaranth oil and clary CO2 oil extract into their composition.EFFECT: ensuring enhancement of nutritive and biological value and organoleptic indices of the semi-product and extension of its storage life as well as imparting preventive properties to semi-products.4 tbl
ethod for production of preserves "stewed meat with cabbages" // 2561212
FIELD: food industry.SUBSTANCE: method involves recipe components preparation. Carrots, white vegetables and bulb onions are cut, sauteed in melted fat and strained. Wheat flour is sauteed. One mixes the listed components with bone broth, tomato paste, salt and black hot pepper to produce a sauce. Meat is cut and fried. Fresh ornamental cabbages are chopped and frozen. Then, meat, cabbages and sauce are packed with further sealing and sterilisation.EFFECT: method allows to produce new preserves with usage of non-traditional vegetal raw materials without the target product organoleptic properties modification.
ethod for production of preserves "forced mutton with vegetables in milk sauce" // 2561161
FIELD: food industry.SUBSTANCE: method envisages recipe components preparation, potatoes cutting and blanching, carrots blanching and cutting, fresh cabbages cutting and freezing, the listed components mixing with preserved green peas to produce garnish, wheat flour sauteing in melted butter and mixing with milk, bone broth, sugar, salt, black hot pepper, red hot chilli pepper and laurel leaf to produce a sauce, mutton cutting, forcing with garlic and frying in melted butter, the mutton, garnish and sauce packing, sealing and sterilisation. One uses ornamental cabbages; the components are used at the following expenditure ratio, wt %: mutton- 575.5-629.9, garlic - 9.2-9.7, melted butter - 26.2, carrots - 162.6-166.8, potatoes - 165-174.2, preserved green peas - 65.4, ornamental cabbages - 170.2, wheat flour - 10.2, milk - 204, sugar - 2, salt - 10, black hot pepper - 0.2, red hot chilli pepper - 0.1, laurel leaf - 0.12, bone broth till the target product yield is equal to 1000.EFFECT: production of new preserves with usage of non-traditional vegetal raw materials without the target product organoleptic properties modification.
ethod for production of preserves "stewed beef with dried plums" // 2561160
FIELD: food industry.SUBSTANCE: method for production of preserves "Stewed beef with dried plums" envisages recipe components preparation, beef cutting and frying in melted fat, bulb onions cutting and sauteing in melted fat, fresh cabbages chopping and freezing, dried plums cutting, the listed components mixing with tomato paste, salt, black hot pepper and laurel leaf, the produced mixture and bone broth packing, sealing and sterilisation. One uses ornamental cabbages; the components are used at the following expenditure ratio, wt %: beef - 422.5-434.8; melted fat - 54; ornamental cabbages - 500; bulb onions -90-91.2; dried plums - 50; tomato paste in conversion to 30% dry substances content - 20; salt - 12; black hot pepper - 0.15; laurel leaf - 0.06; bone broth till the target product yield is equal to 1000.EFFECT: production of new preserves with usage of non-traditional vegetal raw materials without the target product organoleptic properties modification.

Liver sausage production method // 2560951
FIELD: food industry.SUBSTANCE: method envisages pre-processing of 1st and 2nd category by-products and of an additive, mince preparation of the pre-processed raw materials, introduction of food culinary salt, bulb inions, spices and seasonings, sausage links moulding into natural intestine casings with a length equal to no more than 50 cm and a diameter equal to 55 mm, thermal treatment by way of cooking with steam during 40-60 minutes till the temperature inside sausage links is equal to 72°C, sausage links cooling by way of showering with cold water and then - in the chamber at a temperature of 0-4°C till the temperature inside sausage links is equal to 8°C. The additive is represented by extruded gram flour; additionally, the by-products are represented by paunch. The extruded gram flour and paunch are introduced in the form of preliminarily produced emulsion. The ingredients are selected at the specified quantity ratio.EFFECT: liver sausage biological and nutritive value increase and organoleptic indices improvement.2 dwg, 1 ex, 1 tbl

ethod for preparation of mince food containing grain processing products // 2560732
FIELD: food industry.SUBSTANCE: method envisages milling meat raw material of any shape, with weight equal to 100…150 g, with raw tallow and raw onions and meat mince formulation with introduction of vegetal raw material represented by preliminarily prepared oat flakes. Preliminary preparation is performed by way of hydration with cold water at the ratio of oat flakes to water equal to 1:1.5 respectively during 20-30 minutes. Then one introduces the recipe components, performs stirring, portioning, moulding and thermal treatment to produce the ready product.EFFECT: meat product enrichment with biologically active substances, increase of products fat- and water-retention capacity which promotes reduction of weight loss during thermal treatment.3 tbl, 3 ex
ethod for production of preserves "cabbage rolls ukrainian-style" // 2560542
FIELD: food industry.SUBSTANCE: method envisages recipe components preparation, cutting and combined sauteing of bulb onions and speck, beef chopping, millet cooking till weight increases by 150%, the listed component mixing with part of salt and part of black hot pepper to produce mince, fresh cabbages taking to leaves, freezing and defrostation, the mince moulding into cabbage leaves to produce cabbage rolls, garlic straining, wheat flour sauteing, garlic and wheat flour mixing with sour cream, tomato paste, bone broth, the remaining salt and the remaining black hot pepper to produce a sauce, the cabbage rolls and sauce packing, sealing and sterilisation. One uses ornamental cabbages; the components are used at the following expenditure ratio, wt %: beef - 330-339.6; speck - 15.6; ornamental cabbages - 459.2; bulb onions - 36-36.5; garlic - 5.7-6; millet - 30; wheat flour - 15; sour cream - 50; tomato paste in conversion to 30% dry substances content - 7; salt - 10; black hot pepper - 0.05; bone broth till the target product yield is equal to 1000.EFFECT: method allows to produce new preserves with usage of non-traditional vegetal raw materials without the target product organoleptic properties modification.
ethod for production of preserves "cabbage rolls ukrainian-style" // 2560541
FIELD: food industry.SUBSTANCE: method envisages recipe components preparation, cutting and combined sauteing of bulb onions and speck, beef chopping, wheat grits cooking till weight increases by 150%, the listed component mixing with part of salt and part of black hot pepper to produce mince, fresh cabbages taking to leaves, freezing and defrostation, the mince moulding into cabbage leaves to produce cabbage rolls, garlic straining, wheat flour sauteing, garlic and wheat flour mixing with sour cream, tomato paste, bone broth, the remaining salt and the remaining black hot pepper to produce a sauce, the cabbage rolls and sauce packing, sealing and sterilisation. One uses ornamental cabbages; the components are used at the following expenditure ratio, wt %: beef - 330-339.6; speck - 15.6; ornamental cabbages - 459.2; bulb onions - 36-36.5; garlic - 5.7-6; wheat grits - 30; wheat flour - 15; sour cream - 50; tomato paste in conversion to 30% dry substances content - 7; salt - 10; black hot pepper - 0.05; bone broth till the target product yield is equal to 1000.EFFECT: method allows to produce new preserves with usage of non-traditional vegetal raw materials without the target product organoleptic properties modification.
ethod for manufacture of preserves "cabbage rolls provence-style" // 2560539
FIELD: food industry.SUBSTANCE: method envisages recipe components preparation, pork and poultry meat cutting and chopping, speck, cheese, lettuce, garlic and part of bulb onions chopping, chicken eggs boiling, shelling and chopping, rice par-cooking, the listed components mixing and frying in vegetable oil, addition of part of salt and part of black hot pepper to produce mince, fresh cabbages taking to leaves, freezing and defrostation, mince moulding into cabbage leaves to produce cabbage rolls, cutting carrots, parsley and celery greens and the remaining bulb onions, the components mixing with dry white wine, the remaining salt, the remaining black hot pepper and laurel leaf, the cabbage rolls, the produced mixture and bone broth packing, sealing and sterilisation. One uses ornamental cabbages; the components are used at the following expenditure ratio, wt %: pork - 68.9-86.6, poultry - 78.3-122.6, speck - 14.3, chicken eggs - 22.9, vegetable oil - 8.6, ornamental cabbages - 535.7, carrots - 20.1-20.6, bulb onions - 125.4-127, garlic - 1.1-1.2, rice - 37.5, lettuce - 11.4, parley greens - 1.8, celery greens - 1.8, cheese - 17.1, dry white wine - 71.4, salt - 11, black hot pepper - 0.3, laurel leaf - 0.04, bone broth till the target product yield is equal to 1000.EFFECT: method allows to produce new preserves with usage of non-traditional vegetal raw materials without the target product organoleptic properties modification.
ethod for manufacture of preserves "cabbage rolls po-okhotnichyi" // 2560538
FIELD: food industry.SUBSTANCE: method envisages recipe components preparation, wild bird meat cutting and chopping, chestnuts cooking, shelling and chopping, smoked Vienna sausages chopping, the listed components mixing with salt, black hot pepper and nutmeg to produce mince, fresh cabbages taking to leaves, freezing and defrosting, mince moulding into cabbage leaves to produce cabbage rolls, the cabbage rolls, dry white wine and bone broth packing, sealing and sterilisation. One uses ornamental cabbages; the components are used at the following expenditure ratio, wt %: wild bird meat - 76.9, smoked Vienna sausages - 80.8, ornamental cabbages - 721.2, chestnuts - 84.6, dry white wine - 96.2, salt - 11, black hot pepper - 0.1, nutmeg - 0.02, bone broth till the target product yield is equal 1000.EFFECT: method allows to produce new preserves with usage of non-traditional vegetal raw materials without the target product organoleptic properties modification.
ethod for production of preserves "cabbage rolls filled with heart and lights" // 2560536
FIELD: food industry.SUBSTANCE: method envisages recipe components preparation, heart and lights cutting, cooking and mincing, carrots and bulb onions cutting, sauteing in vegetable oil and mincing, the listed components mixing with part of salt and part of black hot pepper to produce mince, fresh cabbages taking to leaves, freezing and defrostation, mince moulding into cabbage leaves to produce cabbage rolls, mixing tomato puree, drinking water, sugar, the remaining salt, the remaining black hot pepper and allspice to produce a sauce, the cabbage rolls and sauce packing, sealing and sterilisation. One uses ornamental cabbages; the components are used at the following expenditure ratio, wt %: heart - 154.4, lights - 164.6, vegetable oil - 72.4, ornamental cabbages - 787.3, carrots - 47.4-48.6, bulb onions - 95.2-96.4, tomato puree in conversion to 12% dry substances content - 158, sugar - 15.6, salt - 8, black hot pepper - 1, allspice - 0.12, water till the target product yield is equal to 1000.EFFECT: method allows to produce new preserves with usage of non-traditional vegetal raw materials without the target product organoleptic properties modification.
ethod for production of preserves "roll with bulb onions and eggs with onion sauce" // 2560288
FIELD: food industry.SUBSTANCE: method envisages recipe components preparation, wheat bread and mutton soaking in milk and chopping, the listed components mixing with part of salt and part of black hot pepper to produce a cutlet mass, bulb onions cutting, sauteing in melted fat and partial straining, part of chicken eggs boiling, shelling and cutting, parsley greens cutting, mixing the unstrained part of bulb onions, the cut part of chicken eggs and parsley greens to produce mince, the cutlet mass and mince placing in layers, twisting, steeping in the remaining chicken eggs, mealing in wheat crumbs and frying in melted fat to produce rolls, fresh ornamental cabbages shredding and freezing, carrots and parsley root cutting, sauteing in melted fat and straining, flour sauteing, mixing carrots, parsley root, the strained part of bulb onions, flour, bone broth, tomato paste, acetic acid, sugar, the remaining salt, the remaining black hot pepper and laurel leaf to produce a sauce, the rolls, cabbages and sauce packing, sealing and sterilisation.EFFECT: method allows to produce new preserves with usage of non-traditional vegetal raw materials without the target product organoleptic properties modification.
ethod for production of preserves "home-made cutlets with cabbages and red sauce with onions and cucumbers" // 2560287
FIELD: food industry.SUBSTANCE: method envisages recipe components preparation, wheat bread soaking in drinking water and chopping, chopping beef, pork, raw pork tallow and part of bulb onions, the listed components mixing with chicken eggs, part of salt and part of black hot pepper to produce mince, the mince moulding, mealing in wheat crumbs and frying in melted fat to produce cutlets, fresh ornamental cabbages shredding and freezing, carrots, parsley roots, the remaining bulb onions cutting, sauteing in melted fat and straining, brined cucumbers mincing, wheat flour sauteing, mixing the carrots, parsley roots, the strained part of bulb onions, brined cucumbers, wheat flour, bone broth, tomato paste, acetic acid, sugar, the remaining salt, the remaining black hot pepper, allspice, cinnamon, nutmeg and laurel leaf to produce a sauce, the cutlets, cabbages and sauce packing, sealing and sterilisation.EFFECT: method allows to produce new preserves with usage of non-traditional vegetal raw materials without the target product organoleptic properties modification.

Recipe composition for cooked sausages manufacture with vegetal extracts usage // 2559683
FIELD: food industry.SUBSTANCE: invention relates to meat industry, in particular, to cooked sausages manufacture with vegetal extracts usage. The composition contains first grade trimmed beef, trimmed pork, melange, vegetal components, water, condiments and spices. The composition vegetal components are represented by water extracts of chayote and oregano as well as a clary extract. The composition components are selected at the specified quantity ratio.EFFECT: invention ensures enhancement of biological and nutritive value, protein content increase, the ready product storage life enhancement as well as reduction of anti-nutritional components quantity in the ready product.1 dwg, 1 tbl
ethod for production of preserves "smoked meat with cabbages" // 2559346
FIELD: food industry.SUBSTANCE: method envisages recipe components preparation, bulb onions cutting and sauteing in melted pork fat, fresh ornamental cabbages chopping and freezing, garlic straining, the listed components mixing with marjoram to produce garnish, wheat flour sauteing and mixing with meat-and-bone broth, salt, CO2-extract of pyrolysis wood and black hot pepper to produce a sauce, meat cutting, meat, garnish and sauce packing, sealing and sterilisation.EFFECT: method allows to produce new preserves with usage of non-traditional vegetal raw materials with the ready product properties preservation.
ethod for production of preserves "goulash with vegetables" // 2558930
FIELD: food industry.SUBSTANCE: method envisages recipe components preparation, carrots, bulb onions and white vegetables cutting and sauteing in animal fat, fresh white cabbages chopping and freezing, wheat flour sauteing, beef cutting, the listed components mixing with salt, black hot pepper, allspice and laurel leaf, the produced mixture and bone broth packing, sealing and sterilisation; one additionally uses in the mixture composition turnip that is preliminarily cut and sauteed in animal fat and ornamental cabbages; the components are used at the following expenditure ratio, weight parts: beef - 469-482.6; animal fat - 67; bulb onions - 124-125.6; white vegetables - 49.8-50.6; carrots - 46.8-48; turnips - 65.7; ornamental cabbages - 208.3; wheat flour - 10; salt - 12; black hot pepper - 0.4; allspice - 0.5; laurel leaf - 0.1; bone broth till the target product yield is equal to 1000.EFFECT: production of new preserves with usage of non-traditional vegetal raw materials without the target product organoleptic properties modification.
ethod for production of preserves "mutton with vegetables" // 2558917
FIELD: food industry.SUBSTANCE: method envisages recipe components preparation, potatoes, rutabaga and parsley root cutting and blanching, carrots blanching and cutting, fresh ornamental cabbages chipping and freezing, mutton, bulb onions and greens cutting, garlic straining, wheat flour sauteing in melted butter. Then one performs the listed components mixing with salt, black hot pepper and laurel leaf, the produced mixture and bone broth packing, sealing and sterilisation.EFFECT: method allows to produce new preserves with usage of non-traditional vegetal raw materials without the target product organoleptic properties modification.
 
2551391.
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