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Method for production of preserves "laminaria with aubergines in hot tomato sauce". RU patent 2505242.

IPC classes for russian patent Method for production of preserves "laminaria with aubergines in hot tomato sauce". RU patent 2505242. (RU 2505242):

A23L1/337 -

Another patents in same IPC classes:

Method for production of preserves "laminaria with vegetable marrows in sweet tomato sauce" / 2503362
Invention relates to the technology of preserved appetisers production. The method envisages preparation of recipe components, bulb onions cutting, sauteing in vegetable oil and milling, ground pumpkin seeds extraction cake pouring with drinking water and maintenance for swelling, the listed components mixing with tomato paste, drinking water, sugar, salt, black hot pepper, allspice, cloves, coriander and laurel leaf, the mixture cooking and addition of acetic acid to produce a sauce, laminaria, carrots and beets cutting, sauteing in vegetable oil and mixing to produce mince; vegetable marrows cutting into discs and frying in vegetable oil, the vegetable marrows, mince and sauce packing, sealing and sterilisation.

Method for production of preserves "laminaria with aubergines in sweet tomato sauce" / 2501314
Invention relates to the technology of preserved appetisers production. The method envisages recipe components preparation, ground pumpkin seeds extraction cake pouring with drinking water and maintenance for swelling, the extraction cake mixing with tomato paste, drinking water, sugar, salt, black hot pepper, allspice, cloves, coriander and laurel leaf, the mixture cooking to produce a sauce; laminaria, carrots, beets and bulb onions cutting, sauteing in vegetable oil and mixing to produce mince, aubergines cutting into discs and frying in vegetable oil, the aubergines, mince and sauce packing, sealing and sterilisation.

Method for production of preserves "laminaria with vegetable marrows in hot tomato sauce" / 2498735
Present invention relates to the preserved appetisers production technology. One describes a method for production of preserves "Laminaria with vegetable marrows in hot tomato sauce" envisaging recipe components preparation, bulb onions cutting, sauteing in vegetable oil, milling and mixing with tomato paste, drinking water, sugar, salt, black hot pepper, allspice, cloves, coriander and laurel leaf, the mixture cooking and acetic acid addition to produce a sauce, laminaria, carrots and beet-roots cutting, sauteing in vegetable oil and mixing to produce mince, vegetable marrows cutting into discs and frying in vegetable oil, vegetable marrows, mince and sauce packing, sealing and sterilisation; the method specificity is as follows: one additionally introduces into the sauce ground pumpkin seeds extraction cake that is poured (before mixing) with drinking water and maintained for swelling; the components are used at the following expenditure ratio , weight parts: vegetable marrows - 874.3; vegetable oil - 86.9; laminaria - 402.9; carrots - 437.1-448.4, beets - 94.6-98.4, bulb onions - 27-27.3, ground pumpkin seeds extraction cake - 18.1, tomato paste in conversion to 30% dry substances content - 61.5, acetic acid in conversion to 80% concentration - 1.5, sugar - 19.9, salt - 12, black hot pepper - 0.06, allspice - 0.03, cloves - 0.03, coriander - 0.03, laurel leaf - 0.03, water till the target product yield is equal to 1000.

Method for production of preserves "laminaria with vegetable marrows in hot tomato sauce" / 2498734
Present invention relates to the preserved appetisers production technology. One describes a method for production of preserves "Laminaria with vegetable marrows in hot tomato sauce" envisaging recipe components preparation, mixing tomato paste, drinking water, sugar, salt, black hot pepper, allspice, cloves, coriander and laurel leaf, the mixture cooking and acetic acid addition to produce a sauce, laminaria, carrots, beet-roots and bulb onions cutting, sauteing in vegetable oil and mixing to produce mince, vegetable marrows cutting into discs and frying in vegetable oil, vegetable marrows, mince and sauce packing, sealing and sterilisation; the method specificity is as follows: one additionally introduces into the sauce ground pumpkin seeds extraction cake that is poured (before mixing) with drinking water and maintained for swelling; the components are used at the following expenditure ratio , weight parts: vegetable marrows - 874.3; vegetable oil - 86.9; laminaria - 402.9; carrots - 437.1-448.4, beets - 94.6-98.4, bulb onions - 27-27.3, ground pumpkin seeds extraction cake - 18.1, tomato paste in conversion to 30% dry substances content - 61.5, acetic acid in conversion to 80% concentration - 1.5, sugar - 19.9, salt - 12, black hot pepper - 0.06, allspice - 0.03, cloves - 0.03, coriander - 0.03, laurel leaf - 0.03, water till the target product yield is equal to 1000.

Method for production of preserves "laminaria with vegetable marrows in sweet tomato sauce" / 2498733
Present invention relates to the preserved appetisers production technology. One describes a method for production of preserves "Laminaria with vegetable marrows in sweet tomato sauce" envisaging recipe components preparation, mixing tomato paste, drinking water, sugar, salt, black hot pepper, allspice, cloves, coriander and laurel leaf, the mixture cooking to produce a sauce, laminaria, carrots, beet-roots and bulb onions cutting, sauteing in vegetable oil and mixing to produce mince, vegetable marrows cutting into discs and frying in vegetable oil, vegetable marrows, mince and sauce packing, sealing and sterilisation; the method specificity is as follows: one additionally introduces into the sauce ground pumpkin seeds extraction cake that is poured (before mixing) with drinking water and maintained for swelling; the components are used at the following expenditure ratio , weight parts: vegetable marrows - 874.3; vegetable oil - 86.9; laminaria - 402.9; carrots - 437.1-448.4, beets - 94.6-98.4, bulb onions - 27-27.3, ground pumpkin seeds extraction cake - 18.1, tomato paste in conversion to 30% dry substances content - 63, sugar - 19.9, salt - 9, black hot pepper - 0.06, allspice - 0.03, cloves - 0.03, coriander - 0.03, laurel leaf - 0.03, water till the target product yield is equal to 1000.

Method for production of preserves "laminaria with aubergines in sweet tomato sauce" / 2498732
Present invention relates to the preserved appetisers production technology. One describes a method for production of preserves "Laminaria with aubergines in sweet tomato sauce" envisaging recipe components preparation, bulb onions cutting, sauteing in vegetable oil, milling and mixing with tomato paste, drinking water, sugar, salt, black hot pepper, allspice, cloves, coriander and laurel leaf, the mixture cooking to produce a sauce, laminaria, carrots and beet-roots cutting, sauteing in vegetable oil and mixing to produce mince, aubergines cutting into discs and frying in vegetable oil, aubergines, mince and sauce packing, sealing and sterilisation; the method specificity is as follows: one additionally introduces into the sauce ground pumpkin seeds extraction cake that is poured (before mixing) with drinking water and maintained for swelling; the components are used at the following expenditure ratio, weight parts: aubergines - 728.6; vegetable oil - 86.9; laminaria - 402.9; carrots - 437.1-448.4, beets - 94.6-98.4, bulb onions - 27-27.3, ground pumpkin seeds extraction cake - 18.1, tomato paste in conversion to 30% dry substances content - 63, sugar - 19.9, salt - 9, black hot pepper - 0.06, allspice - 0.03, cloves - 0.03, coriander - 0.03, laurel leaf - 0.03, water till the target product yield is equal to 1000.

Method for production of biologically active products of brown algae and fruits / 2489934
Method envisages raw materials handling whereat one performs brown algae blades taking, rhizoids cutting-off, washing and drying. Dried algae are washed in fresh water and demineralised. The solution wherein demineralisation is performed is filtered, desalinated and separated. The algae are washed to remove acid in fresh water, soaked in fresh water; then water is drained. One mills the washed algae and adds strained fruits of the following group: cranberries, dried plums, dried apricots, red bilberries, sea-buckthorn berries, rosehips and holy thistle and places the mixture into the cooking vessel. Into the said vessel one adds at least a part of the filtered and desalinated solution wherein demineralisation was performed, drinking water and at least one food alkali. One performs cooking with continuous stirring, then - the mixture cooling and homogenisation. Then one introduces solutions of citric acid and calcium food salts, thoroughly stirs, proceeds with heating and conversion into a form suitable for storage.

Method for production of dry product of brown algae and food product based thereon (versions) / 2483644
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Method for production of functional food additive based on sea weeds / 2479220
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Method for production of preserves "laminaria in tomato sauce" / 2474374
Invention relates to the algae preserves production technology. The method envisages preparation of recipe components, bulb onions cutting, sauteing in vegetable oil and milling, sunflower flour pouring with drinking water and maintenance for swelling, the listed components mixing with tomato paste, drinking water, sugar, salt, black hot pepper, allspice, cloves, coriander and laurel leaf, the mixture cooking and addition of acetic acid to produce a sauce, laminaria chopping, cooking and frying in vegetable oil, the laminaria and sauce packing, sealing and sterilisation.

Method for processing of brown algae / 2248138
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Syrup with microalgae and method for production thereof / 2283003
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Biologically active product from brown algae, biologically active food supplement, soft drink, perfume and cosmetic agent / 2315487
Claimed biologically active product represents polysaccharide composition obtained from Fucus evanescens algae and containing 60-80 % of fucoidane and 20-40 % of polymannuronic acid. Said product is additional source of immune active polysaccarides and soluble diet fibers and is useful as raw materials in production of biologically active food supplements and healthy soft drinks. Moreover it may be used as raw materials for perfume and cosmetic agent with immunomodulating action.

Microalgae product and method for producing the same / 2321271
Method involves obtaining washed and filtered biomass of microalgae having moisture content of 60-95%; mixing with hydrogen-containing syrup in weight ratio of 1:(1-3); feeding resulted mixture into hermetical light-impermeable reservoir and holding during 5-30 days at temperature of 18-45 C for obtaining of product having moisture content of 50-65% and containing phycocyanin; filtering resulted product with following mixing of filtered product with hydrogen-containing syrup in weight ratio of 1:(5-24). Also, product obtained from microalgae is described.

FIELD: food industry.

SUBSTANCE: method involves bulb onions cutting, sauteing in vegetable oil and milling, ground pumpkin seeds extraction cake pouring with drinking water and maintenance for swelling, the listed components mixing with tomato paste, drinking water, sugar, salt, black hot pepper, allspice, cloves, coriander and laurel leaf, the mixture cooking and addition of acetic acid to produce a sauce, laminaria, carrots and beets cutting, sauteing in vegetable oil and mixing to produce mince; aubergines cutting into discs and frying in vegetable oil, the aubergines, mince and sauce packing, sealing and sterilisation.

EFFECT: reduction of the manufactured target product adhesion to container walls.

The invention relates to the technology of snackbars canned food.

A method of producing canned "Sea Kale with eggplant in a spicy tomato sauce", which provides training prescription components, cutting, in vegetable oil and chopping onions, mixing it with tomato paste, drinking water, sugar, salt, pepper black bitter, fragrant pepper, cloves, coriander and a Bay leaf, cooking and add acetic acid to obtain sauce, cutting, in vegetable oil and mix with sea cabbage, carrots and beet with obtaining meat cutting into mugs and frying in vegetable oil eggplant, packing eggplant, stuffing and gravy, sealing and sterilization (Handbook on manufacture of canned food. Volume 3 - M: Food industry, 1971, .448-450).

The disadvantage of this method is high adhesion to the walls of the containers produced the target product.

The technical result of the invention consists in reducing the adhesion to the walls of the containers produced the target product.

This result is achieved by the way of manufacture of canned food "Sea Kale with eggplant in a spicy tomato sauce, envisaging the preparation prescription components, cutting, in vegetable oil and chopping onions, mixing it with tomato paste, drinking water, sugar, salt, pepper black bitter, fragrant pepper, cloves, coriander and a Bay leaf, cooking and add acetic acid to obtain sauce, cutting, in vegetable oil and mix with sea cabbage, carrot and beet with obtaining meat cutting into mugs and frying in vegetable oil eggplant, packing eggplant, stuffing and gravy, sealing and sterilization, according to the invention, in the sauce impose additional pepper pumpkin seed meal, which before mixing pour drinking water and stand for swelling, and components used in the following ratio of expenses parts by weight:

eggplant 728,6

vegetable oil

86,9

sea cabbage

402,9 carrots

437,1-448,4

beet

94,6-98,4

onions 27-27,3

pumpkin seed meal

18,1

tomato paste, in terms of

30%solids content

61,5

acetic acid, in recalculation on

80%-s ' concentration

1,5 sugar 19,9 salt 12

black pepper bitter

0,06 allspice 0,03

carnation

0,03

coriander

0,03 Bay leaf 0,03 water

to target product yield 1000

The method is implemented as follows.

Prescription components prepared according to the traditional technology.

Prepared onions cut, passer in vegetable oil and crushed on implemented by the meat grinder or a cleaning machine.

The prepared ground pumpkin seed meal, obtained by the well-known technology (Vasiliev A.G., Dvorkin GA, Kasyanov GI Development of technology sausages functional purpose with additives pumpkin seeds - Krasnodar: INEP, 2008, p.38-45), pour drinking water in the mass ratio of about 1:5 and stand for the swelling.

These components prescription ratio is mixed with tomato paste, drinking water, sugar, salt and ground black pepper bitter, fragrant pepper, cloves, coriander and a Bay leaf. The received mix cooked before reaching the content of dry substances of about 14% and add acetic acid with getting the sauce.

Prepared by the marine cabbage, carrots, and beets cut and passer in vegetable oil and mix in prescription ratio of obtaining meat.

Prepared eggplant, cut into circles and fry in vegetable oil.

Eggplant, stuffing and gravy Packed prescription ratio, sealed and sterilized with obtaining the target product.

When using tomato paste with dry substance content, not coinciding with the prescription, and/or acetic acid of a concentration that does not match with prescription, carry out calculation of their costs equivalent content of dry substances and/or acid respectively by well-known dependencies (Collection of technological instruction on manufacture of canned food. Volume I - M: "", 1990, p.124).

Costs components are subject to the regulations of waste and losses of the appropriate kinds of raw materials. Given in the form of intervals expenses cover the possible evolution of the terms of storage of raw materials.

Received according to the described technology canned by organoleptic properties are similar to a product for the closest analogue.

To confirm the technical result cans №6, containing the products obtained according to the described technology and the closest analogue, dissected and installed into the tripod upside down. Experienced product is completely falls out of banks, and a product for the closest analogue of no.

Thus, the proposed method allows to reduce adhesion to the walls of the containers produced the target product.

Method of production of canned "Sea Kale with eggplant in a spicy tomato sauce", including cutting, in vegetable oil and chopping onions, fill ground pumpkin seed meal drinking water in the mass ratio of 1:5 and extract it to swell, mixing of these components with the tomato paste, drinking water, sugar, salt, pepper black bitter, fragrant pepper, cloves, coriander and Bay leaf, and cook the mixture and add acetic acid to obtain sauce, cutting, in vegetable oil and mix of sea Kale, carrots and beets with obtaining meat cutting into mugs and frying in vegetable oil eggplant, packing eggplant, stuffing and gravy, sealing and sterilization of obtaining the target products, components used in the following ratio, in parts by weight: