Russian patents diapazon from 2510200 to 2510399

Method for production of preserves "chicken appetiser with vegetables"

Invention relates to the technology of preserved appetisers production. The method envisages recipe components preparation, chicken eggs boiling, shelling and cutting, apples and tomatoes cutting and blanching, beet-roots blanching and cutting, Brussels sprouts and parsley greens cutting and freezing. The method envisages chicken cutting, ground pumpkin seeds extraction cake pouring with drinking water and maintenance for swelling, the listed components mixing with mayonnaise, lemon juice, culinary salt and calcium citrate, the produced mixture packing, sealing and sterilisation.

Method for production of preserves "goose with cabbages"

Invention relates to the technology of preserved second-course lunches production. The method involves fresh white cabbages chopping and freezing, bulb onions cutting, apples grating, ground pumpkin seeds extraction cake pouring with bone broth and maintenance for swelling. The listed components are mixed with salt and hot black pepper to produce garnish. Goose meat is cut and fried. The goose meat, garnish and bone broth are packed, sealed and sterilised.

Method for production of preserves "turkey meat appetiser with potatoes"

Invention relates to the technology of preserved appetisers production. The method involves potatoes and bulb onions cutting and blanching, garlic blanching and straining, parsley greens cutting and freezing, turkey meat and tofu cutting. Ground pumpkin seeds extraction cake is poured with drinking water and maintained for swelling. The listed components are mixed with mayonnaise and salt. Prepared mixture is packed, sealed and sterilised.

Method for production of preserves "chopped zrazy with cabbages and onion sauce"

Invention relates to the technology of preserved second-course lunches production. The method envisages recipe components preparation, wheat bread soaking in milk and chopping, meet 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, chicken eggs boiling, shelling and cutting, parsley greens cutting, mixing the unstrained part of bulb onions, chicken eggs and parsley greens to produce mince, the mince moulding into the cutlet mass, mealing in wheat crumbs and frying in melted fat to produce zrazy, fresh white cabbages shredding and freezing, carrots and parsley roots cutting, sauteing in melted fat and straining, ground pumpkin seeds extraction cake pouring with bone broth and maintenance for swelling, mixing carrots, parsley roots, the strained part of bulb onions and pumpkin seeds extraction cake with bone broth, tomato paste, acetic acid, sugar, the remaining salt, the remaining black hot pepper and laurel leaf to produce a sauce, the zrazy, cabbages and sauce packing, sealing and sterilisation.

Method for preparation of preserved product "moscow cutlets with main red sauce"

Invention relates to the technology of preserved second-course lunches production. The method envisages recipe components preparation, wheat bread soaking in drinking water and chopping, chopping beef, raw pork tallow and part of bulb onions, 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 cutlets, carrots, parsley roots and the remaining bulb onions cutting, sauteing in melted fat and straining, French beans and green cutting and freezing, ground pumpkin seeds extraction cake pouring with bone broth and maintenance for swelling, mixing carrots, parsley roots, sauteed part of bulb onions, French beans, greens and pumpkin seeds extraction cake with tomato paste, sugar, the remaining salt, the remaining black hot pepper and laurel leaf, the cutlets, the produced mixture and bone broth packing, sealing and sterilisation.

Method for production of preserved product "moscow cutlets with onion sauce and mustard"

Invention relates to the technology of preserved second-course lunches production. The method envisages recipe components preparation, wheat bread soaking in drinking water and chopping, chopping beef, raw pork tallow and part of bulb onions, 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 cutlets, carrots, parsley roots and the remaining bulb onions cutting, sauteing in melted fat and straining, sugar peas and green cutting and freezing, ground pumpkin seeds extraction cake pouring with bone broth and maintenance for swelling, mixing carrots, parsley roots, sauteed part of bulb onions, sugar peas, green and pumpkin seeds extraction cake with "Yuzhny" sauce, tomato paste, sugar, the remaining salt, the remaining black hot pepper, mustard and laurel leaf, the cutlets, the produced mixture and bone broth packing, sealing and sterilisation.

Method for production of preserves "round rissoles with red sauce with onions and cucumbers"

Invention may be used during preserved second-course lunches production. Round rissoles production envisages 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. The sauce production envisages carrots, parsley roots and bulb onions cutting, sauteing in melted fat and straining, sugar peas and green cutting and freezing, pickled cucumbers cutting, ground pumpkin seeds extraction cake pouring with bone broth and maintenance for swelling, mixing carrots, parsley roots, bulb onions, sugar peas, pickled cucumbers, green and pumpkin seeds extraction cake with "Yuzhny" sauce, tomato paste, acetic acid, sugar, the remaining salt, the remaining black hot pepper and laurel leaf. The round rissoles, produced mixture and bone broth are packed into a container, sealed and sterilised.

Method for production of preserves "round rissoles with sour cream sauce with onions"

Invention may be used during preserved second-course lunches production. During round rissoles preparation one performs wheat bread soaking in milk and chopping, meat chopping, the listed components mixing with part of salt and black hot pepper to produce mince, the mince moulding, mealing in wheat crumbs and frying in melted butter. During the sauce production one performs greens cutting and freezing, fresh green peas freezing, bulb onions cutting and sauteing in melted butter, ground pumpkin seeds extraction cake pouring with bone broth and maintenance for swelling, mixing green peas, greens, bulb onions and pumpkin seeds extraction cake with sour cream, "Yuzhny" sauce and the remaining sauce. Then one performs round rissoles and the produced mixture packing into a container with subsequent sealing and sterilisation.

Method for preparation of preserves "round rissoles with sour cream sauce with tomato"

Invention may be used during preserved second-course lunches production. Round rissoles production envisages wheat bread soaking in milk and chopping, meat chopping, the listed components mixing with part of salt and black hot pepper to produce mince, the mince moulding, mealing in wheat crumbs and frying in melted butter. The sauce preparation involves French beans and greens cutting and freezing, ground pumpkin seeds extraction cake pouring with bone broth and maintenance for swelling, French beans, greens and pumpkin seeds extraction cake mixing with sour cream, tomato paste and the remaining salt. Then the round rissoles and the produced sauce are packed into a container, sealed and sterilised.

Method for preparation of preserves "roll with bulb onions and eggs with red main sauce"

Invention relates to the technology of preserved second-course lunches production. The method involves recipe components preparation, wheat bread soaking in milk and chopping, goat 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 green cutting, mixing the unstrained part of bulb onions, boiled chicken eggs and parsley green 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 white cabbages shredding and freezing, carrots and parsley root cutting, sauteing in melted fat and straining, ground pumpkin seeds extraction cake pouring with bone broth and maintenance for swelling, mixing carrots, parsley root, the strained part of bulb onions and pumpkin seeds extraction cake with bone broth, tomato paste, 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.

Method for preparation of preserves "round rissoles with onion sauce with mustard"

Invention may be used during preserved second-course lunches production. During round rissoles preparation one performs 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. During the sauce preparation one performs carrots, parsley roots and bulb onions cutting, sauteing in melted fat and straining, French beans and green cutting and freezing, ground pumpkin seeds extraction cake pouring with bone broth and maintenance for swelling, mixing carrots, parsley roots, bulb onions, French beans, green and pumpkin seeds extraction cake with "Yuzhny" sauce, tomato paste, sugar, the remaining salt, the remaining black hot pepper, mustard and laurel leaf. Then one proceeds with the round rissoles, the produced sauce and bone broth packing into a container, sealing and sterilisation.

Method for production of preserves "round rissoles with main red sauce"

Invention may be used during preserved second-course lunches production. Round rissoles preparation envisages 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. During the sauce preparation one performs carrots, parsley roots and bulb onions cutting, sauteing in melted fat and straining, greens cutting and freezing, fresh green peas freezing, ground pumpkin seeds extraction cake pouring with bone broth and maintenance for swelling, mixing carrots, parsley roots, bulb onions, green peas, greens and pumpkin seeds extraction cake with tomato paste, sugar, the remaining salt, the remaining black hot pepper and laurel leaf. Then one proceeds with the round rissoles, the produced sauce and bone broth packing into a container, sealing and sterilisation.

Method for production of preserves "tolma in cabbage leaves"

Invention relates to the technology of preserved second-course lunches production. The method involves fresh white cabbages taking to leaves, freezing and defrostation, rice cooking till double weight increase, bulb onions, apples, dried apricots and cilantro, basil, majoram and thyme greens cutting, mutton chopping, mixing with part of bulb onions, rice, cilantro, basil, majoram and thyme greens, part of salt and part of black hot pepper to produce mince, the mince moulding into cabbage leaves to produce tolma, ground pumpkin seeds extraction cake pouring with bone broth at a weight ratio equal to 1:5 and maintenance for swelling, the extraction cake mixing with bone broth, tomato paste and the remaining salt to produce filling, the tolma, apples, dried apricots, the remaining bulb onions and filling packing, sealing and sterilisation.

Method for production of preserved product "chopped rabbit cutlets with garnish and white sauce with vegetables"

Invention may be used during preserved second-course lunches production. One performs wheat bread soaking in milk and chopping, rabbit meat and raw tallow chopping, the listed components mixing with part of salt and part of black hot pepper to produce mince. The mince is moulded, mealed in wheat crumbs and fried in melted butter to produce cutlets. One performs carrots, white vegetables and bulb onions cutting, sauteing in melted butter and straining. Garnish is prepared by way of turnip cutting and blanching, sugar peas, French beans and greens cutting and freezing. Ground pumpkin seeds extraction cake is poured with bone broth and maintained for swelling. One mixes strained carrots, white vegetables and bulb onions with prepared turnips, sugar peas, French beans, greens, pumpkin seeds extraction cake and the remaining salt, citric acid, the remaining black hot pepper and laurel leaf. Cutlets, produced mixture and bone broth are packed into a container. Then one performs sealing and sterilisation.

Method for production of preserves "fried fish with cabbages in tomato sauce with vegetables"

Invention relates to the technology of preserved second-course lunches production. The method involves recipe components preparation. One performs carrots, parsley roots and bulb onions cutting, sauteing in melted butter and mincing, ground pumpkin seeds extraction cake pouring with fish broth and maintenance for swelling. The listed components are mixed with fish broth, dry white wine, tomato paste, sugar, salt, citric acid, black hot pepper and laurel leaf to produce a sauce. The fish fillet is cut, mealed in wheat flour and fried in vegetable oil. One performs fresh white cabbages chopping and freezing, fish fillet, cabbages and sauce packing, sealing and sterilisation.

Method for production of preserves "smoked rockfish with salad"

Invention relates to the technology of preserved appetisers production. The method involves skin-off rockfish fillet cutting, tomatoes cutting and blanching, celeriac, small radish and apples blanching and grating, salad and spring onion cutting and freezing, ground pumpkin seeds extraction cake pouring with drinking water at a weight ratio equal to nearly 1:5 and maintenance for swelling, the listed components mixing with acetic acid, sugar, salt and CO₂-extract of pyrolysis wood, the produced mixture and mayonnaise packing, sealing and sterilisation to produce the target product.

Method for production of preserves "mayonnaise-dressed halibut"

Invention relates to the technology of preserved appetisers production. The method involves recipe components preparation, potatoes, turnip and black olives cutting and blanching, carrots blanching and cutting, paprika and brined cucumbers cutting, fresh green peas freezing, ground pumpkin seeds extraction cake pouring with drinking water and maintenance for swelling, the listed components mixing with salt, allspice and laurel leaf, halibut fillet cutting, the halibut, produced mixture and mayonnaise packing, sealing and sterilisation.

Method for manufacture of preserved product "mayonnaise-dressed rockfish"

Invention relates to the technology of preserved appetisers production. The method involves potatoes, black olives and cucumbers cutting and blanching, carrots blanching and cutting, pickled paprika cutting, fresh green peas freezing, the listed components mixing with salt, allspice and laurel leaf, rockfish fillet cutting, the rockfish fillet, produced mixture and mayonnaise packing, sealing and sterilisation. One additionally uses in the mixture composition rutabaga that is preliminarily cut and blanched and ground pumpkin seeds extraction cake that is preliminarily poured with drinking water and maintained for swelling while the components are used at the following expenditure ratio, weight parts: rockfish fillet - 378.4, potatoes - 207.6-218.9, carrots - 63.2-64.9, rutabaga - 45.4, cucumbers - 88.4, green peas - 58.9, black olives - 64.9, pickled paprika - 68.4, pumpkin seeds extraction cake - 12, mayonnaise - 150, salt - 11.4, allspice - 0.6, laurel leaf - 0.04, water till the target product yield is equal to 1000.

Method for production of preserves "stewed halibut with spinage and sorrel"

Invention relates to the technology of preserved second-course lunches production. The method involves recipe component preparation, bulb onions cutting and sauteing in vegetable oil, garlic blanching and straining, spinage, sorrel and greens cutting and freezing, ground pumpkin seeds extraction cake pouring with fish broth and maintenance for swelling, the listed components mixing with tomato paste, sugar, salt and black hot pepper, the halibut fillet cutting, the halibut fillet, produced mixture and fish broth packing, sealing and sterilisation.

Method for manufacture of preserves "halibut with apples and leek"

Invention relates to the technology of preserved second-course lunches production. The method involves recipe component preparation, apples cutting and blanching, leek greens cutting and freezing, ground pumpkin seeds extraction cake pouring with fish broth and maintenance for swelling, the listed components mixing with dry white wine, sour cream, salt and black hot pepper, the halibut fillet cutting, the halibut fillet, produced mixture and fish broth packing, sealing and sterilisation.

Method for production of preserves "fried mackerel in tomato sauce"

Invention relates to the technology of fish preserves production. The method involves bulb onions milling, ground pumpkin seeds extraction cake pouring with drinking water at a weight ratio equal to 1:5 and maintenance for swelling, the listed components mixing with tomato paste, drinking water, sugar, hot black pepper, allspice, cloves, coriander, nutmeg, nutmeg flower and laurel leaf, the mixture cooking and addition of acetic acid to produce a sauce, mackerel cutting, maintenance in salt solution, mealing in wheat flour and frying in vegetable oil, the mackerel and the sauce packing, sealing and sterilisation.

Method for production of preserves "marinated fried fish"

Invention relates to the technology of preserved second-course lunches production. The method involves carrots, parsley roots and bulb onions cutting and sauteing in vegetable oil, spring onion cutting and freezing, ground pumpkin seeds extraction cake pouring with fish broth at a weight ratio equal to nearly 1:5 and maintenance for swelling, the listed components mixing with tomato paste, acetic acid, sugar, culinary salt, calcium acetate, allspice, cloves, cinnamon and laurel leaf, navaga fillet cutting, mealing in wheat flour and frying in vegetable oil, the navaga fillet, produced mixture and fish broth packing, sealing and sterilisation.

Preserved fish balls production method

Invention relates to the fish-and-vegetable preserves production technology. The method involves bulb onions and paprika cutting, sauteing in vegetable oil and chopping, fresh white cabbages shredding, freezing and chopping, quince cutting and chopping, skin-off fish fillet and parsley greens chopping, the listed components mixing with semolina, egg powder, dry milk, garbanzo flour, part of salt, black hot pepper, red hot pepper, allspice, cloves and nutmeg to produce mince, the mince moulding and frying in vegetable oil to produce balls, wheat flour sauteing, ground pumpkin seeds extraction cake pouring with fish broth at a weight ratio equal to 1:5 and maintenance for swelling, the remaining bulb onions straining, mixing the strained part of bulb onions, wheat flour and pumpkin seeds extraction cake with fish broth and the remaining salt and cooking to produce a sauce, the balls and sauce packing, sealing and sterilisation.

Method for manufacture of preserves "cabbage rolls with calamaries, scad and rice"

Invention may be used during preserved second-course lunches production. One performs fresh white cabbages taking to leaves, their freezing and defrostation. One performs calamary fillet and scad fillet chopping, rice cooking till double weight increase, bulb onions cutting and sauteing in vegetable oil, greens cutting. One mixes calamary fillet, scad fillet, rice, bulb onions and greens with chicken eggs, part of salt and part of black hot pepper to produce mince. The mince is moulded into cabbage leaves to produce cabbage rolls. Ground pumpkin seeds extraction cake are poured with fish broth and maintained for swelling. The sauce is produced by way of ground pumpkin seeds extraction cake mixing with sour cream, fish broth, tomato paste, the remaining salt, the remaining black hot pepper and laurel leaf. Cabbage rolls and sauce are packed into a container. Then one performs sealing and sterilisation.

Method for production of preserves "shrimps with green lettuce"

Invention relates to the technology of preserved appetisers production. The method involves chicken eggs cooking, shelling and cutting, lettuce cutting and freezing, shrimp meat cutting, ground pumpkin seeds extraction cake pouring with drinking water and maintenance for swelling. The listed components are mixed with mayonnaise, acetic acid, culinary salt, calcium acetate, allspice and laurel leaf. One proceeds with the produced mixture packing, sealing and sterilisation.

Method for production of preserves "shrimps in tomato sauce"

Invention relates to the technology of preserved second-course lunches production. The method involves carrots, garlic and bulb onions cutting, sauteing in vegetable oil and mincing, parsley, celery and thyme freezing and mincing, ground pumpkin seeds extraction cake pouring with fish broth and maintenance for swelling. One mixes the listed components with dry white wine, fish broth, tomato paste, salt, black hot pepper and laurel leaf to produce a sauce. Spinage is cut and frozen. Shrimp meat is fried in melted butter. Spinage, shrimp meat and sauce are packed, sealed and sterilised.

Method for production of preserves "mayonnaise-dressed shrimps"

Invention relates to the technology of preserved appetisers production. The method involves potatoes cutting and blanching, carrots blanching and cutting, greens cutting and freezing, brined cucumbers cutting, fresh green peas freezing, ground pumpkin seeds extraction cake pouring with drinking water and maintenance for swelling. The listed components are mixed with shrimp meat, mayonnaise and salt. The prepared mixture is packed, sealed and sterilised.

Method for production of preserves "shrimps with cabbages in milk sauce"

Invention relates to the technology of preserved second-course lunches production. The method envisages shrimps cooking and shelling, fresh white cabbages chopping and freezing, ground pumpkin seeds extraction cake pouring with fish broth and maintenance for swelling, the extraction cake mixing with milk, fish broth, sugar, salt, black hot pepper and laurel leaf to produce a sauce. The shrimps, cabbages and sauce are packed, sealed and sterilised.

Method for production of preserves "calamary stuffed with fatty pork, rice and cabbages"

Invention relates to the technology of preserved second-course lunches production. The method involves recipe components preparation, fresh white cabbages cutting and freezing, bulb onions cutting and sauteing in melted butter, calamary fillet, pork and speck chopping, rice cooking till double weight increase, parsley greens cutting, the listed components mixing with chicken eggs, part of salt and part of black hot pepper to produce mince, the mince moulding into calamary carcases, ground pumpkin seeds extraction cake pouring with fish broth and maintenance for swelling, the extraction cake mixing with sour cream, fish broth, tomato paste, the remaining salt, the remaining black hot pepper and laurel leaf to produce a sauce, the calamary carcases and sauce packing, sealing and sterilisation.

Method for production of preserves "calamary stuffed with white cabbages, onions and eggs"

Invention relates to the technology of preserved second-course lunches production, in particular, to preserves "Calamary stuffed with white cabbages, onions and eggs". The method involves fresh white cabbages cutting and freezing, chicken eggs cooking, shelling and cutting, bulb onions cutting and sauteing in melted butter, greens cutting, the listed components mixing with part of salt and part of black hot pepper to produce mince, the mince moulding into calamary carcases, ground pumpkin seeds extraction cake pouring with fish broth and maintenance for swelling, the extraction cake mixing with sour cream, fish broth, the remaining salt, the remaining black hot pepper and laurel leaf to produce a sauce, the calamary carcases and sauce packing, sealing and sterilisation.

Method for production of preserves "calamary stuffed with white cabbages, onions and egg"

Invention relates to the technology of preserved second-course lunches production, in particular, to preserves "Calamary stuffed with white cabbages, onions and egg". The method involves fresh white cabbages cutting and freezing, chicken eggs cooking, shelling and cutting, bulb onions cutting and sauteing in melted butter, greens cutting, the listed components mixing with part of salt and part of black hot pepper to produce mince, the mince moulding into calamary carcases, ground pumpkin seeds extraction cake pouring with fish broth and maintenance for swelling, the extraction cake mixing with sour cream, fish broth, tomato paste, the remaining salt, the remaining black hot pepper and laurel leaf to produce a sauce, the calamary carcases and sauce packing, sealing and sterilisation.

Method for manufacture of preserves "fresh cabbage fritters with calamaries"

Invention relates to the technology of preserved second-course lunches production, in particular, to preserves "Fresh cabbage fritters with calamaries". The method involves fresh white cabbages cutting and freezing, bulb onions cutting and sauteing in melted butter, calamary fillet chopping, chicken eggs beating, the listed components mixing with wheat flour, milk, salt and black hot pepper, the produced mixture moulding and frying in melted butter to produce fritters, ground pumpkin seeds extraction cake pouring with drinking water and maintenance for swelling, the extraction cake mixing with sour cream, the fritters and the produced mixture packing, sealing and sterilisation.

Method for production of preserves "calamary stuffed with white cabbages, onions and egg"

Invention relates to the technology of preserved second-course lunches production. The method involves fresh white cabbages cutting and freezing, chicken eggs cooking, shelling and cutting, bulb onions cutting and sauteing in melted butter, greens cutting, the listed components mixing with dry milk, part of salt and part of black hot pepper to produce mince, the mince moulding into calamary carcases. One performs ground pumpkin seeds extraction cake pouring with fish broth and maintenance for swelling, the extraction cake mixing with sour cream, fish broth, tomato paste, the remaining salt, the remaining black hot pepper and laurel leaf to produce a sauce. The calamary carcase and sauce are packed, sealed and sterilised.

Installation for cucurbits crops fruits processing

Invention relates to farm machine industry, in particular, to machines for cucurbits crops processing. The installation contains a bin wherein a fruit destruction appliance and an appliance for seeds isolation from the milled heap are placed, a juice and pulp collection vessel, a rind collection and removal transporter. The installation is equipped with a washing bath in the side wall whereof water-jet apparatus are mounted. Installed in the bath is a web-and-plank feed transporter, conjugated with the bin and the fruit destruction appliance designed in the form of two counter-rotating combing cylinders. Hubs are installed on the cylinders shafts; thread-attached to the hubs are replaceable needles in the form of quadrangular pyramids and placed chequer-wise on neighbouring cylinders. The distance between the cylinders shafts is adjustable. A straining screw having an elastic coating on the outer surface of the spiral coiling is mounted under the fruit destruction appliance. The tray bottom and side walls are designed to be meshed with holes. The outlet part of the straining screw is conjugated with the rind discharging transporter. A straining screw for seeds and pulp is mounted under the straining screw tray. The mesh holes are designed to let only juice and pulp through. The outer edge of the spiral coiling has an elastic coating. The straining screw for seeds and pulp is conjugated with seed discharging transporter. A vessel for juice and pulp is installed under the meshed tray of the straining screw.

Endoscope having camera enclosure, and method for making camera enclosure

Group of inventions refers to an endoscope and a method for making it. The endoscope comprises a control handle at the proximal end of the endoscope, and an insertion site at the distal end of the control handle. The insertion site comprises a camera enclosure at the distal end of the insertion site with the above camera enclosure being a cast portion comprising an external surface mould into a camera enclosure material, a hole at the distal end of the camera enclosure, and a canal having a pneumohydraulic connection with the above hole; the external surface of the camera enclosure and an internal surface of the canal are two surfaces of the cast camera enclosure.

Imaging system for combined full-colour reflectance and near-infrared imaging

Invention provides an imaging system for obtaining an image in the visible and infrared ranges. The method involves continuously illuminating an area under observation with blue/green light, as well as with red light and near-infrared (NIR) light; during illumination, the red light and/or NIR light are switched on and off periodically; directing blue and green reflected light and combined red reflected light and luminescent radiation to image signal generators; the signal generators are capable of separately measuring blue reflected light, green reflected light and combined red reflected light and luminescent NIR radiation; periodically switching on and off the red light and/or NIR light synchronously to obtain a red colour image and a NIR image; separately determining the spectral component of the red reflected light and the spectral component of the luminescent NIR radiation based on the image signals of the combined red reflected light and luminescent NIR radiation; outputting on a screen a full-colour image of the area under observation from the blue and green reflected light and the separately determined red light spectral component, and displaying a NIR image from the luminescent NIR radiation spectral component. The system includes a light source, a video camera with signal generators, a controller and a display.

Applicator array and measuring device for temperature changes of biological object's internal tissues by simultaneous noninvasive measurement of radiance temperature at various depths

Invention refers to medicine, namely to the detection of abnormal temperatures of biological object's internal tissues, and may be used for the noninvasive early identification of a cancer risk. An applicator array comprises a first wave guide segment filled partially or completely with a dielectric, having one closed end and an opposite open end contacting with a biological object, a first electromagnetic wave excitation system built into the first wave guide between the closed end of the first wave guide and the dielectric, connected to a first input of a microwave radio thermometer, a second wave guide segment filled partially or completely with the dielectric, having one closed end and the opposite open end contacting with the biological object, built into the first wave guide, as well as a second electromagnetic wave excitation system built into the second wave guide between the closed end of the second wave guide and the dielectric, connected to a second input of the microwave radio thermometer. Besides the applicator array, the measuring device for temperature changes comprises a calculator coupled with temperature sensors and the microwave radio thermometer.

Method for quality control of weight reduction

Invention refers to medicine and may be used in the quality control of weight reduction. An absolute fat value is divided by an ideal body weight. A weight reduction control coefficient (WRCC) is derived, and if WRCC>0.25, the weight reduction by muscle weight reduction is diagnosed, while WRCC<0.25 enables diagnosing the weight reduction by fat weight reduction.

Method for obtaining information on psychophysiological state of living being

Group of inventions refers to biometrics, electronics, medicine and psychology and can be used for obtaining psychophysiological information on living beings, and for measuring, monitoring and correcting the individual's psychophysiological state. The presented versions of the method for obtaining the psychophysiological information consists in measuring individual's head micro motion signals to be processed, including a conversion of the quantities of spatial and time distribution of the head motions into the information-statistic parameters. That is followed by obtaining the information on the psychophysiological state of a living being on the basis of the conversion of the above information-statistic parameters into the presented quantities of the psychophysiological state by certain formulas.

Method for personal identification by computed tomography (ct)

Invention refers to medicine, forensic pathology and aims at the personal identification of unidentified dead bodies and fragments. The invention may be also used where the lifetime personal identification in case of appearance modification is necessary. The presence of a lifetime X-ray computed tomography describing a respective bone skull fragment, a computed tomography of a post-mortal sample is performed without an autopsy. The comparison is performed in a digital format. The person is identified on the basis of determining a bone tissue density and special features of a bone structure. The examination is performed with using RayscanSymphony M dento-facial tomograph, Xelix Dental program. The bone fragment represents the bony body fragment, as follows: mastoid cells, a Turkish saddle, a temporomandibular joint.

Method for prediction of cummulative cardiac toxicity of chemotherapeutic preparations

Invention refers to medicine, oncology, cardiology and may be used for the prediction of a cumulative cardiac toxicity of anthracycline chemotherapeutic preparations. The intravenous administration of anthracycline 50 mg/m² is preceded and further followed 1 hour later by an examination of left ventricular ejection fraction with using planar ECG-gated equilibrium radionuclide ventriculography by standard technique. A decrease of the left ventricular ejection fraction in response to the first administration of the preparation 10% and more as compared to the reference, the cumulative cardiac toxicity is predicted.

Method for prediction of risk of developing cardiogenic shock in patients with acute coronary syndrome

Invention refers to medicine, namely to cardiology and anaesthiology-resuscitation. The findings of laser Doppler flowmetry (LDF) and Doppler echocardiography (DEchoKG) are analysed. A high risk of the developing cardiogenic shock is stated if the relation of a transmitral filling flow rate to an early diastolic flow rate (E/FPV)>2.0; with the derived relation of the transmitral filling flow rate to an early diastolic mitral annulus rate (E/E1)>6.0 in a combination of a perfusion variation coefficient (K_v)≤4.5%, a bypass value (BV)≤0.7 and a occlusal flow reserve (FR)≤1.5%.

Method for prediction of developing embolo-dangerous thrombosis of iliofemoral segment in patients suffering acute cerebral circulation disorder

Invention refers to medicine, particularly to neurology. What is involved is a dynamic duplex scanning of an inferior vena cava system on the 1^st-7^th day following an acute cerebral circulation disorder. That is followed by the dynamic duplex scanning of a deep femoral vein every week all the time the patient stays in hospital if observing a thrombosis in one or more deep shin veins. If that is combined with a thrombosis in the deep femoral vein, the developing embolo-dangerous thrombosis in the iliofemoral segment, including common femoral and external iliac veins, is predicted.

Method for micropenis enlargement

Method for micropenis enlargement involves a partial resection of proper penis tissues with preserving cavernous bodies, an urethra and a dorsal neurovascular beam of the penis. A microsurgical musculocutaneous neurovascular autograft is created to form a penis body and head. It is fixed to a pubic periosteum, and the preserved proper penis tissues are integrated therein. The autograft is revasculated through the vessels and reinnervated through recipient nerves. To restore the length relation of the urethra and enlarged penis, a microsurgical fasciocutaneous autograft is taken from a palmar surface of a forearm. That is used to form a catheterised tube to be integrated into the body of the enlarged penis, and an anastomosis with the patient's proper urethra is created. The autograft is revasculated through the recipient vessels.

Wound retractor

Invention refers to medical equipment and may be used in surgical interventions from a laparotomy approach. An apparatus consists of two elongated branches whereon holes are checkered, and provided with buttons with two holes in the middle. Each branch has pivoting devices. One of the branches is provided with a ratchet screw assembly.

Method for arrest of hemorrhage from duodenal ulcer penetrating into head of pancreas

Invention refers to medicine, specifically to surgery. An endostatic detection of a bleeding penetrating duodenal ulcer is followed by a laparotomy. An ulcer hemostasis is provided by a ligation about an ulcer substratum of anterior and posterior vascular branches of superior and inferior pancreaticoduodenal arteries.

Method for prevention of recurrent oroantral communications

Invention refers to medicine, namely to surgical dentistry and maxillofacial surgery, and is applicable in maxillary sinusotomy with fistula repair. A mucous membrane is incised to a bone under an intubation narcosis after a two-fold preparation of a surgical area. A D-shaped flap is cut out within an alveolar socket of an extracted tooth to be extended along a mucobuccal fold of an upper jaw on one side to a second incisor, and on the other side - to a third molar. The flap together with the periosteum is separated and retracted upwards with exposing a canine fossa and the alveolar socket of the extracted tooth. A hole is created within the canine fossa. Pathologically changed tissues or all sinus mucosa is scooped with a bone curette through the created hole. The alveolar socket of the extracted tooth is inspected. After the cavity has been scooped, an artificial hole is created towards a nasal cavity through an inferior nasal meatus. The sinus cavity is packed with a iodoform cotton swab; an end of the cotton swab is laid thoroughly on a sinus bottom, namely within the defect; the end of the cotton swab is brought out into a nose. A mucoperiosteal flap is mobilised within the alveolar socket of the extracted tooth, laid on the alveolar socket; the wound is closed completely. In the postoperative period, the cotton swab is removed from the sinus on the 9-10^th day. The sutures are removed on the 10-11^th day.

Method for prevention of infraorbital neuropathy accompanying maxillary sinusitomy

Invention refers to medicine, namely to surgical dentistry and maxillofacial surgery. The maxillary sinusitomy is performed within a zygomaticoalveolar crest. A canine fossa is not skeletonised. A maxillary sinus cavity is inspected through a formed opening. The sinus cavity is packed with a iodoform cotton swab; an end of the cotton swab is brought out from the form opening into a nose; a wound is closed tightly with polyethyleneterephthalate from an oral cavity.

Method for removing cerebral tumours with fluorescence diagnostics detection of tumour in combination with coagulation and aspiration and device for implementing it

Group of inventions refers to medicine. A device comprises a sapphire probe with longitudinal canals accommodating optical fibres; some of them are applicable for supplying a radiation exciting fluorescence and coagulating the radiation into tissue destruction from attached radiation sources; the others are applicable for supplying the fluorescence radiation onto a radiation detector. The sapphire probe also has an open aspiration canal connected to an aspirator by means of a hose. The relative position of the canals enables detecting fluorescence from an area matched with the tissue coagulation and aspiration area. A flat end of a point may be presented at a right angle to a probe axis and/or may have inclined refractive edges. The other open canal comprises metal contacts attached to an electrocoagulator. Implementing the method requires measuring fluorescence in a small neighbourhood of the sapphire probe. If certain threshold fluorescence has been exceeded, a laser coagulation and/or electric coagulation and aspiration of the coagulated and tumour tissue through the same sapphire probe is conducted.

Method of treating hip dislocation in small laboratory animals

Invention refers to medicine, veterinary science, orthopaedics, namely to methods of treating a hip dislocation in small laboratory animals by means of subcutaneous fixators. An open reposition of the hip dislocation is followed by a perforation of a femoral bone, femoral neck and head and an iliac bone along a medial line at an angle to a distal line of the femoral bone with using a guide drill. A triangular-pointed stylette is removed from a guide drill sleeve and replaced by a doubled primary suture to be brought out from the femoral bone, femoral neck and head, and the iliac bone from the medial line of the iliac bone. Another intermediate suture is threaded into a loop formed thereby. The guide drill sleeve is removed from the drilled canal thereby spinning the primary and intermediate sutures. A fixing suture is inserted into a loop of the intermediate suture and drawn through a bone canal; thereafter, nylon monofibre and an orthopaedic pin are inserted into the loop from the medial surface of the iliac bone. A primary loop is drawn from the bone canal, pressed to the iliac bone so that an upper portion of the pin or monofibre extends into a greater trochanter. On the side of the femoral bone, the suture is knotted three times with the orthopaedic pin pre-inserted between the knot and bone, with the loop or double suture with the ends brought out under the skin within the grater trochanter. Then 10-14 days later, the skin within the greater trochanter is incised, and the rest is pulled out on the side of the iliac bone; then the double monofibre that retracts the suture fastened on its end, is removed with demounting the structure supporting the joint.