Method for production of preserves "sauce-dressed chicken with cabbage garnish". RU patent 2511006.
| Method for complex food additive introduction into mince for manufacture of sausages, chopped meat products and semi-products / 2481039 Invention relates to meat industry, in particular, to methods for manufacture of meat products, essentially - sausages and moulded products as well as semi-products of chopped meat with food additives. The complex food additive consists of two separately packed parts. The additive part, intended for moulding optimal structural-and-mechanic characteristics of meat mince of raw materials with great variability of chemical composition and pH indices values, is introduced after placement of the main low-fat raw material and part of water/ice. The additive part, intended for moulding taste-and-flavour properties of meat products, is introduced after placement of the fat raw material and the remaining water/ice. pH index with normal value 5.4-6.2 and minimal variability of meat mince chemical composition is taken as the criterion. |
| Method for production of delicatessen product of goat meat / 2463812 Invention relates to meat industry, in particular, to production of a delicatessen product of raw-dried fillet. The raw meat material is represented by goat meat. The method envisages raw material recovery, salting, maintenance in marinade including various components, thermal treatment, cooling until the temperature inside the product is equal to 8°C. The marinade includes honey in an amount of 3 kg per 100 kg of the raw meat material. Additionally the marinade includes parsley in an amount of 2 kg per 100 kg of the raw meat material. |
| Method for production of small-piece meat semi-products / 2461249 Invention is intended for usage in food industry for production of small-piece meat semi-products, preferably - shashlik. The method involves carcass deboning, meat trimming, sorting, injection with brine. The brine for injection contains the following ingredients (kg/100 kg of the initial meat raw material): industrially produced mixture for meat semi-products syringing - 0.75-0.85, culinary edible salt - 0.35-0.40, "Tingol-2" cucumaria extract - 0.50-1.00, water - 38.50-40.00. After syringing the meat raw material is massaged, maintained for ageing during 12-24 hours and milled. The milled raw material is mixed with taste-and-flavour food additives and maintained during 4-8 hours at a temperature of 0-4°C. |
 Chilled small-piece meat semi-product recipe composition / 2459436Invention relates to meat industry and may be used for semi-products production. The semi-product contains pork neck, water, an injection mixture, salt, spices or marinade and vegetable oil and Fucolam-S biologically active product. |
| Delicatessen product production method / 2447702 Invention relates to meat industry, in particular, to delicatessen meat products production. The method involves salting (at a low temperature) of preliminarily milled meat raw material in the presence of an enzyme preparation and starter cultures with subsequent thermal treatment and cooling. Sort 2 or 1 beef salting is performed with a curing mixture during a preset period of time in the presence of an enzyme preparation - hepatopancreas of king crab with addition of Lactobacillus curvatus and Staphylococcus carnosus starter cultures in a specified quantity. Thermal treatment is performed by way of drying Sort 2 or Sort 1beef at a temperature of 40°C during 8 and 6 hours accordingly. Cooling is performed during 10 minutes. |
 Injector for syringing raw meat with liquid food filler (versions) / 2412617Invention is aimed at using in meat industry. The injector for infusion of a liquid food filler such as brine into raw meat pieces contains a device for delivery of filler into multiple vertically positioned needs for meat salting by way of syringing. This device contains a liquid pump having a cylinder and a piston contained inside it and positioned so that to enable sliding and reciprocal motion. The said device additionally has delivery and suction valves. The former are installed at each end of the cylinder upper side while the latter are installed at each end of the cylinder lower side. The delivery valves are intended for supply and delivery of filler into the needles. The suction valves are intended for filling the liquid cylinder inner part with filler. Each valve is a check one. For delivery of raw meat pieces under the needles a conveyor is used. |
| Brine and method for production of treated meat product in form of slab / 2408233 Inventions are intended for usage in meat industry. The brine for production of a treated meat product containing soya protein and no egg albumen additionally contains transglutaminase and carrageenan. The method for production of a treated meat product envisages a stage of the brain addition to meat material. |
| Method for production of food product / 2402958 Invention relates to methods for production of foods by means of pumping and may be used to increase shelf lives of products in meat, fish and other sectors of food industry. Freezing is carried out with preliminary pumping of food with pectin-lecithin injected gel in amount of 10-30% of raw materials mass. Gel represents a mixture of concentrated gel, antioxidants and preservatives, concentrated taste enhancer, solution of dry bovine and/or porcine plasm. |
| Method of production of meat semi-finished products / 2348182 Method provides slaughter, deboning, meat trimming, sorting, cutting meat cross-the-gram to 30-40 gram pieces, thereafter mixing with addition of components required for conservation and packing. After slaughter the meat is quickly cooled down during 13-16 hours till the temperature 0-4°C and kept at this temperature within 2 days. Mixing of grinded meat with addition of components required for conservation goes on simultaneously with massing during 10-15 minutes. Packing is performed into plastic buckets with tight caps, thereafter the meat is conserved by marinating during 12-14 hours at the temperature from +2°C to +4°C. |
| Method of meat processing / 2342885 Method implies partial fermentation of meat which is pretreated with sugar, preferably saccharose, thus producing sugar-containing exudate which is then thrown away. Meat of wild, domestic and aquatic animals, game and poultry, fresh river and sea fish, spawn, fish milt, shrimps are used as raw material. After sugar treatment meat is placed in a hermetically sealed container in vacuum with the pressure of 330-530 mm Hg and matured under the temperature of from 0°C to +50°C for the period from 7 days to four weeks. Flavour additives and taste intensifiers are added to the fermented meat product. |
 Method for preparing of meat-based food product and meat-based food product / 2254034Method involves processing meat in drum containing liquid marinade and forming it into at least one restructured body comprising several pieces of whole natural meat; freezing restructured body; pressing-in restructured body or portion of body obtained by sawing it from whole restructured body in frozen or deep frozen state into form to impart configuration corresponding to that of form to said body or portion of said body. Method allows single piece product to be obtained that has texture of whole natural meat with undisturbed cellular, muscular and fibrous structure of meat. |
| Method for producing of jellied meat product with complex food additive "crystal" (versions) / 2259794 Method involves preparing jelly composition and raw meat material; grinding and scalding raw meat material; adding vegetable component when needed; forming and pouring jellying composition; cooling. Jellying composition is sauce prepared with the use of predetermined ratio of components. Method involves five versions of embodiment including utilization of various sauces based on jellying complex additive "Crystal", water, dry red wine or ready-to-eat food emulsion such as mayonnaise, mustard, ketchup, or radish. Jellying composition is prepared by preliminarily solving while continuously mixing of jellying complex food additive "Crystal" in hot sweet water at temperature of at least 80°C; cooling resultant solution to temperature of 55-60°C; adding food additive and thoroughly mixing until homogeneous composition is produced, with sauce making 35-50% of ready product. After forming procedure, jellied meat product is additionally subjected to thermal processing. |
| Composition of complex food supplement for simultaneous coating and pickle of meat semi-finished products (variants) / 2297159 Claimed supplement contains essential oils, oleoresines of natural spices, food emulsifier or arabic gum, xanthan gum, table salt, modified potato starch, food-grade phosphates, sodium acetate, potassium citrate, lactic acid, tartaric acid, citric acid, glucose or glucose syrup. Additionally food supplement composition may contain gardenstuff, east or Chinese spices in natural form or in form of oleoresines. As food emulsifier distilled fatty acid mono- and diglycerides are used. |
| Method for production of meat roll / 2306721 Claimed method includes boning of rabbit carcass, dry brining with various brining ingredients and pickling with various spices. Prepared sheets of rabbit meat and thin speck sheet are rolled to form roll. Rolls are smoked for 3-4 h at 30-50°C, boiled at 75-85°C. Before cooling rolls are preformed for 7-8 h at 12°C or less. |
| Fish-containing sausage manufactured out of water animals only and method for its manufacturing / 2311832 The suggested sausage consists of reduced meat of water animals of Cephalopoda type as a binding agent, fish meat as the main material and the mixture of seasonings as an additional material. Moreover, fish meat should be applied in the form of blocks, stripes or slices of about 2-100 mm length, 2-100 mm width and 2-40 mm thickness. Meat of water animals of Cephalopoda type in this type of sausage corresponds to 8-95% against its total weight. Sausage is being appropriate product for usage and useful for human health due to its high nutritive value. |
| Fish-containing chopped sausage or european type chopped sausages from meat of only aquatic animals, and method for producing the same / 2317728 Product contains ground meat of aquatic squid animals as binding agent, fish meat as basic material, and spice as auxiliary material. Aquatic squid animal meat makes 9-95% by weight of product. Also, method for producing said product is described. |
| Method of manufacturing kupaty / 2329681 Invention relates to meat industry and can be used in manufacturing of ready-to-cook chopped meat products. The method involves mincing meat, mixing it in a mixer with flavours and water according to receipt, producing stuff mix and filling casings with the obtained stuff mix, i.e. producing kupaty. Then kupaty are matured during 48-96 hours under the temperature of 5°C at most in marinade containing following components, kg/100 g of kupaty: drinking water - 8.0-10.0, dry marinade - 8.0-10.0, table vinegar 9% - 8.0-10.0, vegetable oil - 32.0-42.0, fresh onion - 3.0-7.0. The invention ensures increasing of kupaty storage time and improving its taste characteristics. |
| Method of meat processing / 2342885 Method implies partial fermentation of meat which is pretreated with sugar, preferably saccharose, thus producing sugar-containing exudate which is then thrown away. Meat of wild, domestic and aquatic animals, game and poultry, fresh river and sea fish, spawn, fish milt, shrimps are used as raw material. After sugar treatment meat is placed in a hermetically sealed container in vacuum with the pressure of 330-530 mm Hg and matured under the temperature of from 0°C to +50°C for the period from 7 days to four weeks. Flavour additives and taste intensifiers are added to the fermented meat product. |
| Method of production of meat semi-finished products / 2348182 Method provides slaughter, deboning, meat trimming, sorting, cutting meat cross-the-gram to 30-40 gram pieces, thereafter mixing with addition of components required for conservation and packing. After slaughter the meat is quickly cooled down during 13-16 hours till the temperature 0-4°C and kept at this temperature within 2 days. Mixing of grinded meat with addition of components required for conservation goes on simultaneously with massing during 10-15 minutes. Packing is performed into plastic buckets with tight caps, thereafter the meat is conserved by marinating during 12-14 hours at the temperature from +2°C to +4°C. |
| Method for production of food product / 2402958 Invention relates to methods for production of foods by means of pumping and may be used to increase shelf lives of products in meat, fish and other sectors of food industry. Freezing is carried out with preliminary pumping of food with pectin-lecithin injected gel in amount of 10-30% of raw materials mass. Gel represents a mixture of concentrated gel, antioxidants and preservatives, concentrated taste enhancer, solution of dry bovine and/or porcine plasm. |
FIELD: food industry.
SUBSTANCE: method envisages recipe components preparation, fresh white cabbages chopping and freezing, white vegetables cutting and blanching, the components mixing with preserved green peas to produce garnish, ground pumpkin seeds extraction cake pouring with bone broth and maintenance for swelling, the extraction cake mixing with milk, bone broth and salt to produce a sauce, chicken meat cutting, chicken meat, garnish and sauce packing, sealing and sterilisation.
EFFECT: invention allows to reduce the manufactured target product adhesion to container walls.
The invention relates to the technology of production of canned second lunch dishes.
The known method of production of canned Chicken sauce with a side dish of cabbage", providing training prescription components, the shredder and the freezing of fresh cabbage cabbage and white roots and their mixing with canned peas with receiving side, passerovannye in melted butter wheat flour and mix with milk, bone broth and salt with getting the sauce, cut chicken meat packing poultry, garnishes and sauces, sealing and sterilization (EN 2305441 C1, 2007).
The disadvantage of this method is high adhesion to the walls of containers received the target product.
The technical result of the invention consists in reducing the adhesion to the walls of containers received the target product.
This result is achieved by the way of manufacture of canned food "Chicken sauce with a side dish of cabbage", providing training prescription components, the shredder and the freezing of fresh cabbage, cut white roots and their mixing with canned peas with obtaining a side dish, mix flour, milk, bone broth and salt getting the sauce, cut chicken meat packing poultry, garnishes and sauces, sealing and sterilization, according to the invention, chopped blanched in hot water parsnip, use ground meal pumpkin seeds, which before mixing pour bone broth and stand for swelling and components use in the following ratio of expenses parts by weight:
chicken 500fresh cabbage
250 parsnip24,9-25,3
canned green peas
162,5meal pumpkin seeds
25 milk 82,5 salt 12bone broth
to the exit of the desired product 1000
The method is implemented in the following manner.
Prescription components prepared according to the traditional technology.
Prepared of fresh cabbage and chopped frozen.
Prepared parsnip cut and blanched in hot water.
These components prescription ratio mixed with canned peas with obtaining a garnish.
Prepared ground meal pumpkin seeds obtained by known techniques (Vasiliev A.G., Dvorkin GA, Kasyanov GI Development of technology of sausages functional purpose with additives of pumpkin seeds. - Krasnodar: INEP, 2008, ñ.38-45), filled with bone broth in the ratio by weight of about 1:5 and stand for swelling, and then in prescription ratio mixed with milk, bone broth and salt with getting the sauce.
Prepared chicken cut.
Chicken, garnish and sauce Packed in prescription ratio, sealed and sterilized with obtaining the target product.
Expenditure components are taking into account norms of waste and losses of the relevant commodities. Given as an interval consumption of white roots covers it possible changes in periods of storage of raw materials.
Received by the described technology canned by organoleptic properties similar product for the closest analogue.
To confirm the technical result of can №8 containing products obtained in the described technology and the closest analogue was opened and installed in the tripod upside down. Experienced product is completely out of banks, and the product is closest analogue is not.
Thus, the proposed method allows to reduce adhesion to the walls of containers received the target product.
Method of production of canned Chicken sauce with a side dish of cabbage", including the shredder and freezing fresh white cabbage, cut white roots and their mixing with canned peas with receiving side, mixing milk, bone broth and salt with getting the sauce, cut chicken meat packing poultry, garnishes and sauces, sealing and sterilization notable what chopped blanched in hot water parsnip, use ground meal pumpkin seeds, which before mixing pour bone broth and stand for swelling, and components used in the following ratio, in parts by weight:
chicken 500fresh cabbage
250 parsnip24,9-25,3
canned green peas
162,5meal pumpkin seeds
25 milk 82,5 salt 12bone broth
to the exit of the desired product 1000