Manufacture of meat-containing semi-products in dough "pelmeni-dieta +" with natural vegetal additives

FIELD: food industry.

SUBSTANCE: proposed invention relates to meat industry, in particular, to meat semi-products manufacture. The semi-products in dough with turkey meat, for example pelmeni, are enriched with natural additives represented by bran and nettle.

EFFECT: invention ensures manufacture of a product with functional properties, high physiological-and-chemical and organoleptic properties.

3 tbl, 1 ex, 1 dwg

 



 

Same patents:

FIELD: food industry.

SUBSTANCE: invention is related to meat industry and may be used during raw dried sausages manufacture. One performs beef deboning, trimming and milling in a mincer with 2.5-3.5 diameter holes and addition of beef and mutton fat into the mince and proceeds with stirring during 5-6 minutes; then dill and caraway seeds, black pepper, milled bulb onions are added; the mass is stirred during 4-5 minutes. Milk whey is added into the mince to quickly reduce pH value to 5.1-5.5.Prepared mince is stuffed into casings, sausage is pricked and settled. Drying is performed in two stages: the first stage is performed at a temperature of 11-15C and relative air humidity equal to 82%; the second stage is performed at a temperature of 10-12C and relative air humidity equal to 75%.

EFFECT: invention reduces the technological production duration to 8 days, prolongs storage life without usage of chemical preserving agents and enhances quality of the ready product.

FIELD: food industry.

SUBSTANCE: method envisages recipe components preparation, beef, pork and parsley, dill and celery greens mincing, rice blanching, bulb onions cutting and sauteing in vegetable oil, part of fresh ornamental cabbages chopping and freezing, the listed components mixing with part of salt and part of black hot pepper to produce mince, the remaining fresh ornamental cabbage taking to leaves, freezing and defrosting, mince moulding into cabbage leaves to produce rolls, mixing wheat flour, sour cream, butter, bone broth, drinking water, tomato paste, the remaining salt and the remaining black hot pepper and boiling out till dry substances content is equal to 25% to produce a sauce, the rolls 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 industry.

SUBSTANCE: invention relates to food industry, in particular, to manufacture of meat-and-vegetal semi-products, ready products and minces for medical preventive, dietary and special alimentation. The method involves animal raw materials preparation and milling, mince preparation, moulding, cooling, freezing or culinary treatment. One uses beef cutlet meat with addition of pork fat or poultry meat or fish fillet. The vegetal protein is represented by "Vitazar" wheat germ flour paste with particles granulometric composition equal to 1-2 mm in an amount of 33-44% of the total raw materials weight. To obtain the paste, "Vitazar" flour is preliminarily hydrated with culinary salt solution during 15-45 minutes and enriched with aroma and spice components extracts with antibacterial and antioxidant effect; "Vitazar" flour and drinking water are taken at a ratio of 1:1.6-1.8. A quantitative ratio of the components is selected.

EFFECT: method allows to reduce technological losses, increase the ready products yield, efficiently use meat and vegetal raw materials, expand the range of semi-products or minces with high biological value, balanced amino acid, vitamin and mineral composition and good organoleptic indices which are well digested in the human organism.

4 cl, 2 tbl

FIELD: food industry.

SUBSTANCE: one performs recipe components preparation, beef cutting and chopping, mixing with part of salt, black hot pepper and nutmeg to obtain mince. Fresh ornamental cabbages are taken to leaves, frozen and defrosted. The mince is moulded into cabbage leaves to produce cabbage rolls. Wheat flour is sauteed in vegetable oil, mixed with bone broth and the remaining salt to produce a sauce. The cabbage rolls and sauce are packed, sealed and sterilised.

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

FIELD: food industry.

SUBSTANCE: one performs recipe components preparation, mushrooms cutting and sauteing in melted butter, chicken eggs boiling, shelling and cutting, wheat bread soaking in milk and chopping, raw and smoked meat chopping. The listed components are mixed with wheat crumbs, salt and black hot to obtain mince. One performs fresh ornamental cabbages taking to leaves, freezing and defrostation, mince moulding into cabbage leaves to produce cabbage rolls. Potatoes are cut and blanched. Cabbage rolls, potatoes and bone broth are packed, sealed and sterilised.

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

FIELD: food industry.

SUBSTANCE: method envisages preparation and milling of meat raw materials of poultry meat with visceral fat, mince preparation by way of meat raw materials stirring with wheat bread, milk or water, salt and ground pepper, semi-product moulding and mealing in crumbs. Additionally, food additives are represented by dried plums in an amount of 25% of bread weight; dried plums are preliminarily soaked with bread or milk and combined with cut meat raw materials and taste additives; the mixture is milled into particles sized 2-3 mm. The components are taken at the specified ratio.

EFFECT: obtainment of products with improved organoleptic and physical-and-chemical indices, chopped meat goods enrichment with food fibres, vitamins and mineral substances and enhancement of microbiological safety of the product.

1 tbl

FIELD: food industry.

SUBSTANCE: method envisages recipe components preparation, maize grits boiling till double weight increase, bulb onions cutting and sauteing in beef fat, beef mincing, the listed components mixing with part of salt, part of black hot pepper and part of allspice to produce mince, fresh ornamental cabbages taking to leaves, freezing and defrostation, mince moulding into cabbage leaves to produce cabbage rolls, mixing drinking water, tomato puree, sugar, the remaining salt, the remaining black hot pepper and the remaining allspice, the mass boiling out till dry substances content is equal to 14.5% to produce a sauce, the cabbage rolls and sauce packing, sealing and sterilisation. All the components are taken at the preset components ratio.

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

FIELD: food industry.

SUBSTANCE: preserves include beef or pork liver and brains, sauteed bulb onions, salt, ground allspice, nutmeg and ground cinnamon. Additionally preserves contain sauteed carrots; besides, vegetables are sauteed in vegetable oil. A quantitative ratio of the components is selected.

EFFECT: enhancement of nutritive value and functional properties of the ready product due to combination of its composition with animal and vegetal raw material components and the prime cost reduction.

1 tbl, 6 ex

FIELD: food industry.

SUBSTANCE: method envisages pork, beef and mutton defrosting, handling and trimming, meat mince preparation, cucumaria japonica cooked meat preparation and milling, other recipe components preparation, all the components mixing in the mincemeat mixer, casing filling to produce semi-products, cooling or freezing and packing for sale.

EFFECT: semi-product enrichment with collagen and triterpenic glycosides which allows to use it for manufacture of products for preventive and dietary alimentation.

2 cl, 6 ex

FIELD: food industry.

SUBSTANCE: inventions group relates to food industry and can be used for production of food product. According to the invention mentioned semiproduct have dough casing which is different mostly not connected to each other chambers filled with different content filler. This way they are separated during producing, storage and cooking. EFFECT: invention group allows to expand semiproducts range with simultaneous expanding of taste range, bouquet and aftertaste as well as "biteness" versions.

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 industry.

SUBSTANCE: invention is related to food industry, in particular, to a method for delivery of bakery flour and bulk products. The method involves delivery of flour into at least one silo bunker and further along the pneumatic transport system. The said system includes an inlet filter mounted on the suction tube, a centrifugal booster with an integrated electric motor equipped with petal-shaped gasodynamic bearings, an adjusted performance charging feeder, a receptacle bin and a filter for separation of media. Delivery is performed so that to enable adjustment by means of a monitoring system including a flow limitation element with an electronic sensor mounted inside the suction pipeline and an analogue signal converter mounted inside the control console inverter.

EFFECT: invention enables material transportation efficiency enhancement, production of environmentally friendly compressed air (gas) with comparatively low outlet temperatures combined with a low noise level, a long useful life and small dimensions as well as enhancement of flour quantity accounting accuracy and raw material loss reduction.

2 dwg

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