Method for manufacture of preserves "salad komi-permyak-style"

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

 



 

Same patents:

FIELD: food industry.

SUBSTANCE: method envisages recipe components preparation, calamari fillet cutting and blanching, carrots, parsley roots and bulb onions cutting and sauteing in melted butter, fresh ornamental cabbages chopping and freezing, pearl barley cooking till double weight increase, greens cutting, the listed components mixing with sour cream, tomato paste, acetic acid, salt, black hot pepper and laurel leaf, the produced mixture and fish broth packing, sealing and sterilisation.

EFFECT: production of new preserves with usage of non-traditional vegetal raw materials without the target product organoleptic properties modification.

FIELD: food industry.

SUBSTANCE: method envisages recipe components preparation, calamari fillet cutting and blanching, carrots, parsley roots and bulb onions cutting and sauteing in melted butter, fresh ornamental cabbages chopping and freezing, oat groats cooking till double weight increase, greens cutting, the listed components mixing with sour cream, tomato paste, acetic acid, salt, black hot pepper and laurel leaf, the produced mixture and fish broth packing, sealing and sterilisation.

EFFECT: production of new preserves with usage of non-traditional vegetal raw materials without the target product organoleptic properties modification.

FIELD: food industry.

SUBSTANCE: method envisages recipe components preparation, fresh ornamental cabbages chopping and freezing, carrots, parsley roots and bulb onions cutting and sauteing in cooking fat, pork and greens cutting, garlic straining, the listed components mixing with tomato paste, acetic acid, "Hercules" oat flakes, salt, CO2- extract of pyrolysis wood, black hot pepper and laurel leaf, the produced mixture and bone broth packing, sealing and sterilisation.

EFFECT: production of new preserves with usage of non-traditional vegetal raw materials without the target product organoleptic properties modification.

FIELD: food industry.

SUBSTANCE: method envisages recipe components preparation, carrots and bulb onions cutting and sauteing in fat, potatoes cutting and blanching, fresh ornamental cabbages chopping and freezing, greens cutting, the listed components mixing with beef mince, salt, black hot pepper, medium-hot red pepper and laurel leaf, the produced mixture and bone broth packing, sealing and sterilisation.

EFFECT: production of new preserves with usage of non-traditional vegetal raw materials without the target product organoleptic properties modification.

FIELD: food industry.

SUBSTANCE: method envisages recipe components preparation, fresh ornamental cabbages chopping and freezing, bulb onions cutting and sauteing in melted butter, ceps blanching with steam and cutting, carrots cutting and infrared drying till the actual degree of frying loss, pork cutting, wheat flour sauteing in melted butter, the listed components mixing with tomato paste, acetic acid, salt, CO2-extract of pyrolysis wood, black hot pepper and laurel leaf, the produced mixture and bone broth packing, sealing and sterilisation.

EFFECT: production of new preserves with usage of non-traditional vegetal raw materials without the target product organoleptic properties modification.

FIELD: food industry.

SUBSTANCE: method envisages recipe components preparation, fresh ornamental cabbages chopping and freezing, potatoes and turnip cutting and blanching, carrots, parsley roots and bulb onions cutting and sauteing in cooking fat, duck meat, leek and greens 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.

EFFECT: production of new preserves with usage of non-traditional vegetal raw materials without the target product organoleptic properties modification.

FIELD: food industry.

SUBSTANCE: method envisages recipe components preparation, fresh ornamental cabbages chopping and freezing, turnip cutting and blanching, carrots, parsley roots and bulb onions cutting and sauteing in cooking fat, meat, leek and greens cutting, wheat flour sauteing, the listed components mixing with tomato paste, salt, black hot pepper and laurel leaf, the produced mixture and bone broth packing, sealing and sterilisation.

EFFECT: production of new preserves with usage of non-traditional vegetal raw materials without the target product organoleptic properties modification.

FIELD: food industry.

SUBSTANCE: method envisages recipe components preparation, fresh ornamental cabbages chopping and freezing, carrots, parsley roots, bulb onions and leek cutting and sauteing in melted butter, skin-off fish fillet and greens cutting, the listed components mixing with salt, black hot pepper and laurel leaf, the produced mixture and fish broth packing, sealing and sterilisation.

EFFECT: production of new preserves with usage of non-traditional vegetal raw materials without the target product organoleptic properties modification.

FIELD: food industry.

SUBSTANCE: method envisages recipe components preparation, fresh ornamental cabbages chopping and freezing, carrots, parsley roots and bulb onions cutting and sauteing in cooking fat, skin-off fish fillet and greens cutting, garlic straining, the listed components mixing with tomato paste, acetic acid, "Hercules" oat flakes, salt, black hot pepper and laurel leaf, the produced mixture and fish broth packing, sealing and sterilisation.

EFFECT: production of new preserves with usage of non-traditional vegetal raw materials without the target product organoleptic properties modification.

FIELD: food industry.

SUBSTANCE: method for production of preserves "Forced mutton with vegetables in milk sauce" envisages recipe components preparation, potatoes cutting and blanching, carrots blanching and cutting, fresh cabbages cutting and freezing, the listed components mixing with preserved sugar maize 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 meat cutting, forcing with garlic and frying in melted butter, the mutton meat, garnish and sauce packing, sealing and sterilisation. One uses ornamental cabbages; the components are used at the following expenditure ratio, wt %: mutton meat - 575.5-629.9, garlic - 9.2-9.7, melted butter - 26.2, carrots - 162.6-166.8, potatoes - 165-174.2, preserved sweet maize - 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.

FIELD: food industry.

SUBSTANCE: method for production of preserves "Forced mutton with vegetables in milk sauce" envisages recipe components preparation, potatoes cutting and blanching, carrots blanching and cutting, fresh cabbages cutting and freezing, the listed components mixing with preserved sugar maize 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 meat cutting, forcing with garlic and frying in melted butter, the mutton meat, garnish and sauce packing, sealing and sterilisation. One uses ornamental cabbages; the components are used at the following expenditure ratio, wt %: mutton meat - 575.5-629.9, garlic - 9.2-9.7, melted butter - 26.2, carrots - 162.6-166.8, potatoes - 165-174.2, preserved sweet maize - 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.

FIELD: food industry.

SUBSTANCE: method for production of preserves "Stewed cabbages with mutton" envisages recipe components preparation, fresh cabbages chopping and freezing, mutton and raw mutton tallow cutting, the listed components mixing with tomato paste and salt, the produced mixture and bone broth packing, sealing and sterilisation. One uses ornamental cabbages; the components are used at the following expenditure ratio, wt %: mutton - 359.7-393.7; raw mutton tallow - 16; ornamental cabbages - 625; tomato paste in conversion to 30% dry substances content - 50; salt - 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.

FIELD: food industry.

SUBSTANCE: method for production of preserves "Stewed mutton with vegetables" envisages recipe components preparation, carrots, parsley roots and bulb onions cutting and sauteing in animal fat, fresh cabbages chopping and freezing, garlic straining, mutton cutting, wheat flour sauteing, the listed components mixing with salt, black hot pepper, allspice 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 %: mutton - 479.2-524.4; animal fat - 15; potatoes - 256-270; ornamental cabbages - 166.3; carrots - 93.6-96; parsley roots - 49.8-50.6; bulb onions - 46.8-47.4; garlic - 4-4.2; wheat flour - 10; salt - 12; black hot pepper - 0.3; allspice - 0.4; laurel leaf - 0.4; 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.

FIELD: food industry.

SUBSTANCE: method for production of preserves "Mutton with vegetables" envisages recipe components preparation, potatoes, turnips and parsley roots cutting and blanching, carrots blanching and cutting, fresh cabbages chopping and freezing, mutton, bulb onions and greens cutting, garlic straining, wheat flour sauteing in melted butter, the listed components mixing with 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 %: mutton - 545-596.5, melted butter - 12.5, potatoes - 250-263.7, ornamental cabbages - 176, carrots - 77.5-79.5, turnips - 67.5, parsley roots - 50-50.8, bulb onions - 75-76, garlic - 2.5-2.6, greens - 7.5, wheat flour - 7.5, salt - 12, black hot pepper - 0.13, laurel leaf - 0.05, 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.

FIELD: food industry.

SUBSTANCE: method for production of preserves "English-style beef" envisages recipe components preparation, carrots blanching and cutting, fresh cabbages cutting and freezing, beef and bulb onions cutting, the listed components mixing with salt and black hot pepper; the produced mixture and bone broth packing, sealing and sterilisation. One additionally uses in the mixture composition rutabaga that is preliminarily cut and blanched and ornamental cabbages; the components are used at the following expenditure ratio, wt %: beef - 665.5-684.8; rutabaga - 251.1; ornamental cabbages - 101.3; carrots - 47.4-48.6; bulb onions - 126.4-128; salt - 12; black hot pepper - 0.14; 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.

FIELD: food industry.

SUBSTANCE: method for production of preserves "Beef in cabbages Egorlyk-style" envisages recipe components preparation, fresh cabbages taking to leaves, freezing and defrosting, beef cutting and pounding, rubbing with salt and black hot pepper, carrots and bulb onions cutting and sauteing in butter, sequential placement of beef, carrots and bulb inions onto cabbage leaves, obtained semi-products twisting to form rolls, the rolls and bone broth packing, sealing and sterilisation. Fresh cabbages may be substituted with ornamental cabbages; the components are used at the following expenditure ratio, wt %: beef - 681-700.7; butter - 60; ornamental cabbages - 667.3; bulb onions - 213-215.7; carrots - 111-113.8; salt - 15; black hot pepper - 1.2; 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.

FIELD: food industry.

SUBSTANCE: method for production of "Beef in mustard sauce" envisages recipe components preparation, carrots and bulb onions cutting and sauteing in melted fat, wheat flour sauteing, the listed components mixing with butter, sour cream, bone broth, tomato paste, table mustard, salt and CO2-extracts of caraway and black hot pepper, the mixture soft cooking and straining to produce a sauce, fresh white cabbages chopping and freezing, beef cutting, beef, cabbages and sauce packing, sealing and sterilisation. Fresh cabbages may be replaced with ornamental cabbages; the components are used at the following expenditure ratio, wt %: beef - 486-500.1; melted fat - 21; butter - 30; carrots- 30-30.8; bulb onions - 21-21.3; wheat flour - 15; sour cream - 105; tomato paste in conversion to 30% dry substances content - 10; table mustard -9; salt - 12; CO2-extract of black hot pepper - 0.02; CO2-extract of caraway -0.25; 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.

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 sugar maize to produce garnish, wheat flour sauteing in melted butter and mixing with milk, bone broth, sugar, salt, black hot pepper, red hot chili pepper and laurel leaf to produce a sauce, goat meat cutting, forcing with garlic and frying in melted butter, the goat meat, garnish and sauce packing, sealing and sterilisation. One uses ornamental cabbages; the components are used at the following expenditure ratio, wt %: goat meat - 575.5-629.9, garlic - 9.2-9.7, melted butter - 26.2, carrots - 162.6-166.8, potatoes - 165-174.2, preserved sweet maize - 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: method allows to produce new preserves with usage of non-traditional vegetal raw materials without the target product organoleptic properties modification.

FIELD: food industry.

SUBSTANCE: method envisages recipe components preparation, potatoes, turnips and parsley roots cutting and blanching, carrots blanching and cutting, fresh cabbages chopping and freezing, goat meat, bulb onions and greens cutting, garlic straining, wheat flour sauteing in melted butter, the listed components mixing with 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 %: goat meat - 545-596.5, melted butter - 12.5, potatoes - 250-263.7, ornamental cabbages - 176, carrots - 77.5-79.5, turnips - 67.5, parsley roots - 50-50.8, bulb onions - 75-76, garlic - 2.5-2.6, greens - 7.5, wheat flour - 7.5, salt - 12, black hot pepper - 0.13, laurel leaf - 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.

FIELD: food industry.

SUBSTANCE: invention relates to the technology of preserved second-course lunches production. The method for production of preserves "Stewed forced beef with cabbages" envisages recipe components preparation, cutting, sauteing (in melted fat) and straining carrots, white vegetables and bulb onions, wheat flour sauteing, the listed components mixing with bone broth, tomato paste, salt and black hot pepper to produce a sauce, fresh ornamental cabbages chopping and freezing, beef cutting, forcing with carrots and speck and frying in melted fat, beef, 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.

FIELD: food-processing industry, in particular, production of canned meat food.

SUBSTANCE: method involves preparing raw material and cutting it into pieces; salting; holding; introducing binder additive; charging cans with resultant material and exposing to thermal processing. Binder additive is animal fat aromatized with smoke flavoring preparation, which is preliminarily saturated with raw plant material of adaptogenic nature and introduced into cans after charging of said cans with thermally processed meat material.

EFFECT: provision for enrichment of canned meat food with flavoring compounds imparting more harmonizing aroma and taste to ready product.

2 cl, 3 ex

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