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Fermented fish product manufacture method Method envisages fish raw materialls portioning, a reaction mixture composing, fish protein partial disaggregation and straining to separate bones. The portioned fish raw material fermentation is performed in the presence of anolyte of electrochemically-activated solution with pH equal to 4.0±0.5 at a ratio of 1:0.5 - 1:1.5 of the raw material weight at the process temperature equal to 30-50°C and the fish mixture pH equal to 4.5-5.5 during 0.5-3 hours under action of own muscular enzymes of fish raw materials till proteolysis level is equal to 15-35%. |
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Method for production of preserves "shrimp, calamary and rice salad" Method envisages recipe components preparation, chicken eggs boiling, shelling and cutting, lettuce and dill greens cutting and freezing, rice cooking till weight increases by 150%, fresh green peas freezing, calamary fillet and shrimp meat cutting. Then ground pumpkin seeds extraction cake is poured with drinking water and maintained for swelling. The listed components are mixed with salt and black hot pepper. The produced mixture and mayonnaise are packed, sealed and sterilised. |
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Method for production of preserves "calamary, apple and beet-root salad" Method envisages recipe components preparation, chicken eggs boiling, shelling and cutting, potatoes, apples, cucumbers and bulb onions cutting and blanching, beet-roots blanching and cutting, lettuce and greens cutting and freezing, calamary fillet cutting. Additionally, ground pumpkin seeds extraction cake is poured with drinking water and maintained for swelling. Then one mixes the listed components with salt and black hot pepper; then one proceeds with the produced mixture and mayonnaise packing, sealing and sterilisation. |
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Method for manufacture of preserves "calamary, tomatoes and onion salad" Method involves tomatoes and bulb onions cutting and blanching, lettuce cutting and freezing, calamary fillet cutting, ground pumpkin seeds extraction cake pouring with drinking water and maintenance for swelling, the listed components mixing with salt, the produced mixture and mayonnaise packing, sealing and sterilisation. |
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Method for preparation of preserves "fish and pasta salad" One performs bulb onions cutting and blanching, small radish blanching and cutting, fresh white cabbages and lettuce cutting and freezing, skin-off flatfish fillet cutting, ground pumpkin seeds extraction cake pouring with drinking water and maintenance for swelling. One mixes the listed components with pasta, salt, black hot pepper and mustard. Dry white wine and mayonnaise are mixed. The produced mixtures are packaged, sealed and sterilised. |
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Invention relates to an article for cooking food and food products. The article is manufactured of thermally resistant foldable material. Placed inside the article are one or several intermediate bottoms separating food and gas generating material. A hole is made in the intermediate bottom for the gas to reach the food. The intermediate bottom is detachably mounted at least at the spots where holes are made in the article wall to provide for release by way of heating. |
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Method for production of preserves "potato salad with scallops" One performs recipe components, cutting and blanching potatoes and white vegetables, blanching and cutting carrots, cutting and freezing green onions and parsley and celery, cutting of scallop meat and pickled cucumbers. Poured with drinking water and maintained for swelling ground pumpkin seeds extraction cake. One mixes the listed components with salt and allspice. One performs the produced mixture and mayonnaise packing, sealing and sterilisation. |
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Method for preparation of preserves "calamari, fresh tomato and cucumber salad" Method involves cutting and blanching tomatoes, cucumbers and bulb onions cutting and freezing green onions and potherbs, cutting of calamari fillet, pouring with drinking water and maintenance for swelling ground pumpkin seeds extraction cake, the listed components with salt and black hot pepper, the produced mixture and sour cream, sealing and sterilisation. |
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Method for production of preserves "shrimp salad" Method envisages recipe components, cooking, shelling and cutting chicken eggs, cutting and blanching potatoes, blanching and cutting carrots, cutting and freezing lettuce, cutting of shrimp meat and pickled cucumbers, fresh green peas. Then poured with drinking water and maintained for swelling ground pumpkin seeds extraction cake. One mixes the listed components with salt, obtained mixture and mayonnaise are packed. One performs sealing and sterilisation. |
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Method for production of preserves "calamari, egg salad and pickled cucumber salad" Method envisages preparation of recipe components, cooking, shelling and cutting chicken eggs, bulb onions cutting and blanching, lettuce cutting and freezing, green onions and potherbs, calamary fillet and brined cucumbers. Then one performs pouring with drinking water and maintenance for swelling ground pumpkin seeds extraction cake. One mixes the listed components with salt and mustard. Prepared mixture and mayonnaise are packed, sealed and sterilised. |
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Method for production of preserves "calamari, fresh tomato and cucumber salad" Method involves cutting and blanching tomatoes, cucumbers and bulb onions cutting and freezing green onions and potherbs, cutting of calamari fillet, pouring with drinking water and maintenance for swelling ground pumpkin seeds extraction cake, the listed components with salt and black hot pepper, mixing sour cream and mayonnaise packing, the produced mixtures packing, sealing and sterilisation. |
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Invention relates to a method for preparation of preserves "Chopped chicken cutlets with garnish and red main sauce" envisaging recipe components, wheat bread soaking in milk and chopping, chopping chicken flesh and raw tallow chopping, the listed components mixing with part of salt and part of black hot pepper to produce mince, its moulding, mealing in wheat crumbs and frying in melted butter to produce cutlets, cutting, sauteing in melted butter and straining carrots, parsley roots and bulb onions, French beans and greens cutting and freezing, pouring with bone broth and maintenance for swelling ground pumpkin seeds extraction cake, mixing carrots, parsley roots, 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, obtained mixture and bone broth, sealing and sterilisation. |
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Invention relates to a method for production of product "Chopped partridge cutlets with garnish and white sauce with vegetables" envisaging recipe components, wheat bread soaking in milk and chopping, chopping partridge flesh and raw tallow chopping, the listed components mixing with part of salt and part of black hot pepper to produce mince, its moulding, mealing in wheat crumbs and frying in melted butter to produce cutlets, cutting, sauteing in melted butter and straining carrots, white vegetables and bulb onions, rutabaga cutting and blanching, French beans and greens cutting and freezing, fresh green peas, pouring with bone broth and maintenance for swelling ground pumpkin seeds extraction cake, mixing carrots, white vegetables, bulb onions, rutabaga, green peas, French beans, greens and pumpkin seeds extraction cake with the remaining salt, citric acid, the remaining black hot pepper and laurel leaf, the cutlets, obtained mixture and bone broth, sealing and sterilisation. |
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Method for preparation of preserves "chopped black grouse cutlets with garnish and red main sauce" Invention relates to a method for preparation of preserves "Cutlet chopped from black grouse cutlets with garnish and red main sauce" envisaging recipe components, wheat bread soaking in milk and chopping, chopping black grouse flesh and raw tallow chopping, the listed components mixing with part of salt and part of black hot pepper to produce mince, its moulding, mealing in wheat crumbs and frying in melted butter to produce cutlets, cutting, sauteing in melted butter and straining carrots, parsley roots and bulb onions, French beans and greens cutting and freezing, pouring with bone broth and maintenance for swelling ground pumpkin seeds extraction cake, mixing carrots, parsley roots, 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, obtained mixture and bone broth, sealing and sterilisation. |
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Invention relates to a method for production of preserved product "Chopped turkey cutlets with garnish and white sauce with vegetables" envisaging preparation of recipe components, soaking in milk and chopping wheat bread, chopping of turkey flesh and raw tallow chopping, the listed components mixing with part of salt and part of black hot pepper to produce mince, its moulding, mealing in wheat crumbs and frying in melted butter to produce cutlets, cutting, sauteing in melted butter and straining carrots, white vegetables and bulb onions, rutabaga cutting and blanching, cutting and freezing runner beans, French beans and greens, pouring with bone broth and maintenance for swelling ground pumpkin seeds extraction cake, mixing carrots, white vegetables, bulb onions, rutabaga, runner beans, French beans, greens and pumpkin seeds extraction cake with the remaining salt, citric acid, the remaining black hot pepper and laurel leaf, the cutlets, obtained mixture and bone broth, sealing and sterilisation. |
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Invention relates to a method for preparation of preserves "Chopped pheasant cutlets with garnish and white sauce with vegetables" envisaging recipe components, wheat bread soaking in milk and chopping, pheasant flesh and raw tallow chopping, the listed components mixing with part of salt and part of black hot pepper to produce mince, its moulding, mealing in wheat crumbs and frying in melted butter to produce cutlets, cutting, sauteing in melted butter and straining carrots, white vegetables, leek and bulb onions, rutabaga cutting and blanching, French beans and greens cutting and freezing, pouring with bone broth and maintenance for swelling ground pumpkin seeds extraction cake, mixing carrots, white vegetables, leek, bulb onions, rutabaga, French beans, greens and pumpkin seeds extraction cake with the remaining salt, citric acid, the remaining black hot pepper and laurel leaf, the cutlets, obtained mixture and bone broth, sealing and sterilisation. |
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Method for preparation of smoked calamari Onions preparation involves washing and cooking calamari during 1-15 minutes in hot water at a temperature of 75-95°C. Salting is performed by pouring layer-by-layer dry salt mixture containing a in weight ratio of salt: sugar being 1:1.5-10, respectively, the per 100 kg treated hydrobionts salt mixture contains salt at least 1 kg, in sugar no more than 10 kg. Before smoking additionally one performs preliminary pre-drying, which is performed at a temperature of 30-50°C during 15-30 minutes. Smoking is performed at a temperature of 55-85°C during 40-120 minutes. |
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Method for production of preserves "egg and smoked mackerel salad" One performs chicken eggs boiling, shelling and cutting, apples cutting and blanching, spring onion and parsley greens cutting and freezing, brined cucumbers and skin-off smoked mackerel fillet cutting, fresh green peas freezing, ground pumpkin seeds extraction cake pouring with drinking water and maintenance for swelling. The listed components are mixed with salt and CO2-extract of pyrolysis wood. The produced mixture and mayonnaise are packed, sealed and sterilised. |
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Method involves recipe components preparation, wheat bread soaking in milk and chopping, chicken flesh and raw tallow 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 butter to produce cutlets, carrots, white vegetables and bulb onions cutting, sauteing in melted butter and straining, rutabaga cutting and blanching, green beans, French beans and green cutting and freezing, mixing carrots, white vegetables, bulb onions, rutabaga, green beans, French beans and greens with the remaining salt, citric acid, the remaining black hot pepper and laurel leaf, the cutlets, the produced mixture and bone broth packing (at a preset components ratio), sealing and sterilisation. In the process of the method implementation, one uses ground pumpkin seeds extraction cake that is poured with bone broth and maintained for swelling (before mixing). |
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Method involves recipe components preparation, wheat bread soaking in milk and chopping, partridge flesh and raw tallow 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 butter to produce cutlets, carrots, white vegetables and bulb onions cutting, sauteing in melted butter and straining, rutabaga cutting and blanching, sugar peas, French beans and green cutting and freezing, mixing carrots, white vegetables, bulb onions, rutabaga, sugar peas, French beans and greens with the remaining salt, citric acid, the remaining black hot pepper and laurel leaf, the cutlets, the produced mixture and bone broth packing (at a preset components ratio), sealing and sterilisation. In the process of the method implementation, one uses ground pumpkin seeds extraction cake that is poured with bone broth and maintained for swelling (before mixing). |
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Method involves recipe components preparation, wheat bread soaking in milk and chopping, chicken flesh and raw tallow 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 butter to produce cutlets, carrots, white vegetables and bulb onions cutting, sauteing in melted butter and straining, turnip cutting and blanching, French beans and greens cutting and freezing, mixing carrots, white vegetables, bulb onions, turnip, French beans, greens with the remaining salt, citric acid, the remaining black hot pepper and laurel leaf, the cutlets, the produced mixture and bone broth packing (at a preset components ratio), sealing and sterilisation. In the process of the method implementation, one uses ground pumpkin seeds extraction cake that is poured with bone broth and maintained for swelling (before mixing). |
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Invention envisages recipe components preparation, wheat bread soaking in milk and chopping, black grouse flesh and raw tallow 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 butter to produce cutlets, carrots, white vegetables, bulb onions cutting, sauteing in melted butter and straining, rutabaga cutting and blanching, French beans and greens cutting and freezing, fresh green peas freezing, mixing carrots, white vegetables, bulb onions, rutabaga, green peas, French beans and greens with the remaining salt, citric acid, the remaining black hot pepper and laurel leaf, the cutlets, the produced mixture and bone broth packing, sealing and sterilisation; one uses ground pumpkin seeds extraction cake that is poured, before mixing, with bone broth and maintained for swelling. |
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Invention envisages recipe components preparation, wheat bread soaking in milk and chopping, partridge flesh and raw tallow 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 butter to produce cutlets, carrots, white vegetables, bulb onions cutting, sauteing in melted butter and straining, turnip cutting and blanching, French beans and greens cutting and freezing, mixing carrots, white vegetables, bulb onions, turnip, French beans and greens with the remaining salt, citric acid, the remaining black hot pepper and laurel leaf, the cutlets, the produced mixture and bone broth packing, sealing and sterilisation; one uses ground pumpkin seeds extraction cake that is poured, before mixing, with bone broth and maintained for swelling. |
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Invention envisages recipe components preparation, wheat bread soaking in milk and chopping, black grouse flesh and raw tallow 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 butter to produce cutlets, carrots, white vegetables, bulb onions cutting, sauteing in melted butter and straining, rutabaga cutting and blanching, green beans, French beans and greens cutting and freezing, mixing carrots, white vegetables, bulb onions, rutabaga, green beans, French beans and greens with the remaining salt, citric acid, the remaining black hot pepper and laurel leaf, the cutlets, the produced mixture and bone broth packing, sealing and sterilisation; one uses ground pumpkin seeds extraction cake that is poured, before mixing, with bone broth and maintained for swelling. |
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Method involves recipe components preparation, wheat bread soaking in milk and chopping, chicken flesh and raw tallow 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 butter to produce cutlets, carrots, white vegetables, leek and bulb onions cutting, sauteing in melted butter and straining, rutabaga cutting and blanching, green beans, French beans and greens cutting and freezing, mixing carrots, white vegetables, leek, bulb onions, rutabaga, green beans, French beans and greens with the remaining salt, citric acid, the remaining black hot pepper and laurel leaf, the cutlets, the produced mixture and bone broth packing (at a preset components ratio), sealing and sterilisation. In the process of the method implementation, one uses ground pumpkin seeds extraction cake that is poured with bone broth and maintained for swelling (before mixing). |
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Method for preparation of preserves "chopped partridge cutlets with garnish and red main sauce" Method involves recipe components preparation, wheat bread soaking in milk and chopping, partridge flesh and raw tallow 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 butter to produce cutlets, carrots, parsley roots and bulb onions cutting, sauteing in melted butter and straining, French beans and greens cutting and freezing, mixing carrots, parsley roots, bulb onions, French beans and greens with tomato paste, sugar, the remaining salt, the remaining black hot pepper and laurel leaf, the cutlets, the produced mixture and bone broth packing (at a preset reagents ratio), sealing and sterilisation. In the process of the method implementation, one uses ground pumpkin seeds extraction cake that is poured with bone broth and maintained for swelling (before mixing). |
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Invention envisages recipe components preparation, wheat bread soaking in milk and chopping, pheasant flesh and raw tallow 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 butter to produce cutlets, carrots, white vegetables, bulb onions cutting, sauteing in melted butter and straining, turnip cutting and blanching, French beans and greens cutting and freezing, mixing carrots, white vegetables, bulb onions, turnip, French beans and greens with the remaining salt, citric acid, the remaining black hot pepper and laurel leaf, the cutlets, the produced mixture and bone broth packing, sealing and sterilisation; one uses ground pumpkin seeds extraction cake that is poured, before mixing, with bone broth and maintained for swelling. |
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Method for production of preserves "chopped hazel grouse cutlets with garnish and red main sauce" Method envisages recipe components preparation, wheat bread soaking in milk and chopping, hazel grouse flesh and raw tallow 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 butter to produce cutlets, carrots, parsley roots and bulb onions cutting, sauteing in melted butter and straining, sugar peas and greens cutting and freezing, mixing carrots, parsley roots, bulb onions, sugar peas and greens 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; one uses ground pumpkin seeds extraction cake that is poured, before mixing, with bone broth and maintained for swelling. |
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Method for production of preserves "schnitzel with vegetables in milk sauce" One performs recipe components preparation, potatoes cutting and blanching, carrots blanching and cutting, fresh white cabbages cutting and freezing. The listed components are mixed with preserved capers and preserved green peas to produce garnish. One performs meat cutting, pounding, steeping in liaison, mealing in wheat crumbs and frying in melted butter to produce schnitzels. One performs ground pumpkin seeds extraction cake pouring with bone broth and maintenance for swelling, the extraction cake mixing with milk, bone broth, sugar, salt, black hot pepper, red hot pepper and laurel leaf to produce a sauce. The schnitzels, garnish and sauce are packed, sealed and sterilised. |
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Method for production of preserves "rabbit with garnish and red main sauce" One performs carrots, white vegetables and bulb onions cutting, sauteing in melted butter and straining. Asparagus and greens are cut and frozen. Rabbit meat is cut. One performs ground pumpkin seeds extraction cake pouring with bone broth and maintenance for swelling, the listed components mixing with tomato paste, sugar, salt, black hot pepper, nutmeg and laurel leaf. The produced mixture and bone broth are packed, sealed and sterilised. |
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Method for production of preserves "rump steak with vegetables in milk sauce" One performs recipe components preparation, potatoes cutting and blanching, carrots blanching and cutting, fresh white cabbages cutting and freezing. The listed components are mixed with preserved green peas to produce garnish. One performs 1st category beef cutting, pounding, steeping in liaison, mealing in wheat crumbs and frying in melted butter to produce rump steaks. Ground pumpkin seeds extraction cake is poured with bone broth and maintained for swelling. One performs mixing with milk, bone broth, sugar, salt, black hot pepper, red hot pepper and laurel leaf to produce a sauce. The rump steaks, garnish and sauce are packed, sealed and sterilised. |
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Method for production of preserves "stewed forced goat meat with stewed cabbages" Method envisages recipe components preparation, cutting, sauteing (in melted fat) and straining part of carrots, part of parsley roots and part of bulb onions, the components mixing with bone broth, tomato paste, acetic acid, sugar, salt, black hot pepper and laurel leaf to produce a sauce, goat meat cutting, forcing with another part of carrots and another part of parsley roots and frying in melted fat, chopping and freezing fresh white cabbages, cutting and sauteing (in melted fat) the remaining carrots, parsley roots and bulb onions, mixing cabbages and the unstrained parts of carrots, parsley roots and bulb onions to produce a garnish, goat meat, garnish and sauce packing, sealing and sterilisation. One uses ground pumpkin seeds extraction cake that is poured, before mixing, with bone broth and maintained for swelling while the components are used at the following expenditure ratio, weight parts: goat meat - 431.7-472.4; melted fat - 57.8; fresh white cabbages - 228.6; carrots - 172-176.4; parsley roots - 97.8-99.1; bulb onions - 95-96.2, pumpkin seeds extraction cake - 19, tomato paste in conversion to 30% dry substances content - 33.3, acetic acid in conversion to 80% concentration - 0.45, sugar - 12, salt - 12, black hot pepper - 0.38, laurel leaf - 0.04, bone broth till the target product yield is equal to 1000. |
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Method for production of preserves "stewed veal with vegetables" One performs tomatoes, vegetable marrows an bulb onions cutting and blanching, carrots blanching and grating, spinage and spring onion cutting and freezing. Veal is cut. Ground pumpkin seeds extraction cake is poured with drinking water and maintained for swelling. The listed components are mixed with salt and laurel leaf; the produced mixture and drinking water are packed, sealed and sterilised. |
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Method for production of preserves "stewed forced beef with cabbages" Method for production of preserves "Stewed forced beef with cabbages" envisages recipe components preparation, cutting, sauteing in melted fat and straining part of carrots, white vegetables and bulb onions and their mixing with bone broth, tomato paste, salt and black hot pepper to produce a sauce, beef cutting, forcing with the remaining carrots and speck roots and frying in melted fat, fresh white cabbage chopping and freezing, beef, cabbages and sauce packing, sealing and sterilisation. One uses ground pumpkin seeds extraction cake that is poured, before mixing, with bone broth and maintained for swelling while the components are used at the following expenditure ratio, weight parts: beef - 422.5-434.8; speck -30; melted fat - 50.2; fresh white cabbages - 490; carrots - 152-155.9; white vegetables - 30-30.2; bulb onions - 57-57.7; pumpkin seeds extraction cake - 18; tomato paste in conversion to 30% dry substances content - 23.8; salt - 12; black hot pepper - 0.3; bone broth till the target product yield is equal to 1000. |
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Method for production of preserves "forced stewed goat meat with cabbages" Method envisages recipe components preparation, cutting, sauteing (in melted fat) and straining part of carrots, part of parsley roots and bulb onions and their mixing with bone broth, tomato paste, salt and black hot pepper to produce a sauce, pork cutting, forcing with the remaining carrots and parsley roots and goat meat frying in melted fat, fresh white cabbage chopping and freezing, goat meat, cabbages and sauce packing, sealing and sterilisation. One uses ground pumpkin seeds extraction cake that is poured, before mixing, with bone broth and maintained for swelling while the components are used at the following expenditure ratio, weight parts: goat meat - 431.7-472.4; melted fat - 50.2; fresh white cabbages - 490; carrots - 152-155.9; parsley roots - 87-88.4; bulb onions - 57-57.7; pumpkin seeds extraction cake - 18; tomato paste in conversion to 30% dry substances content - 23.8; salt - 12; black hot pepper - 0.3; bone broth till the target product yield is equal to 1000. |
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Method for production of meat-and-vegetable preserves Carrots, parsley roots and bulb onions are cut, sauteed in melted butter and strained. Greens are cut and frozen; fresh green peas are frozen. Ground pumpkin seeds extraction cake is poured with bone broth and maintained for swelling. The listed components are mixed with milk, tomato paste, acetic acid, sugar, salt, black hot pepper and laurel leaf. One performs meat cutting, meat, the produced mixture and bone broth packing, sealing and sterilisation. |
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"kabaskel" preserves production method Bulb onions are cut and sauteed in melted fat; mutton, mutton lard and garlic are minced. Ground pumpkin seeds extraction cake is poured with bone broth and maintained for swelling. The listed components are mixed with chicken eggs, part of salt and part of red hot pepper to produce mince. One performs fresh white cabbages taking to leaves, their freezing and defrostation. The mince is moulded into cabbage leaves to produce kabaskel. One performs dill greens cutting and mixing with bone broth, tomato paste, the remaining salt and the remaining red hot pepper to produce a sauce. The kabaskel and sauce are packed, sealed and sterilised. |
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Invention relates to food products preservation technology. The edible organic single-piece products preservation method is implemented with usage of a dehydrated solvent by way of drying in a drying apparatus. The organic single-piece product is dried in the drying apparatus in the presence of the solvent at temperatures lower than 100°C. The enriched solvent is supplied to the organic single-piece product in the drying apparatus. The solvent, enriched with ingredients isolated earlier from the organic single-piece product, is again supplied as a solvent to the same organic single-piece product. |
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Method for manufacture of preserves "white cabbage salad with calamaries" Method envisages recipe components preparation, calamary fillet cutting, carrots blanching and cutting, spring onion cutting and freezing, fresh white cabbages chopping and freezing, ground pumpkin seeds extraction cake pouring with drinking water and maintenance for swelling, the listed components mixing with salt, black hot pepper and laurel leaf, the produced mixture and mayonnaise packing, sealing and sterilisation. |
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Method for vacuum impregnation of food products and device for method implementation Method envisages food products vacuumising simultaneously with their impregnation with an impregnation compound. The impregnation compound is pumped under a pressure through the products being treated by way of circulation by means of a pump, captures oxygen and is repeatedly supplied to the pump inlet after additional vacuumising. The device includes a container (1) with a lid (2) for placement of products being treated, a vacuum chamber (6) connected to the charge vessel (11) by an additional pipe via a valve (10), a pump (3) providing for the impregnation compound circulation, and a heater (5); the listed components are sequentially interconnected to control elements by means of a pipe. Inside the vacuum chamber (6), the pipe outlet is equipped with a perforated plate (7). |
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Invention relates to a forced convection treatment installation that may be used for treatment of a sliced meat product through such product being exposed to the impact of two conditioned air flows passing in opposite directions as well as to a method for production of a met product such as sliced sausage meat products using the said installation for forced convection treatment. The forced convection treatment installation contains a transportation device (1) for transportation of meat product slices laid in one layer on a permeable supporting surface in passing inside the chamber (2) and an air circulation device (3) connected to the system of conduits (9, 10, 11) with multiple inlet and outlet holes (5, 6, 7, 8) communicating to the chamber (2) inside and intended for generation of two mutually parallel conditioned air flows passing in opposite directions parallel to the said permeable supporting surface and crosswise relative to the direction of travel of the transportation device, passing through two corresponding areas of the chamber (2) crosswise relative to the said slices passage path. The method includes several stages for production of a relatively tender sliced sausage meat product using the said installation. |
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Method for product properties regulation during food products manufacture Invention relates to food industry and may be used during manufacture of food products belonging to the groups of raw smoked sausages, cooked sausages, pates, thermally treated meat products etc. During raw smoked sausages manufacture meat raw material (other than in a deeply frozen condition) is salted, mixed and subjected to preliminary coarse milling. Then one performs the mixture fermentation and acidification. Then one performs high pressure treatment to coagulate protein which simultaneously leads to microorganisms inactivation while mechanically separated raw meat substances remain in a separated condition. Then one performs fine milling and stuffing of casing with sausage mince and proceeds with subjecting the product to repeated high pressure treatment. During cooked sausages manufacture raw material (other than in a heated condition) is salted, mixed and subjected to preliminary coarse milling. Then the mixture is subjected to high pressure treatment to set a specified consistency of the final product due to protein denaturation degree by way of pressure level and treatment time regulation. Then the composition corresponding to the formula and milled till the final level of granularity is stuffed into sausage casings and subjected to repeated high pressure treatment. |
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Horse meat product manufacture method Invention relates to meat industry and may be used during dried-and-cured meat products manufacture. After animal slaughtering horse meat is separated from bones and milled into pieces thickness whereof is equal to 0.3-1.0 cm while the length is equal to 0.5-2.0 cm. The time between slaughtering and chopped mince preparation is no more than 6 hours. The first slight drying is performed after ground spices and garlic addition to the mince, at a temperature of 16-18°C during 24 hours. The second slight drying is performed after food film filling with mince at a temperature of 16-18°C during 48-72 hours. The method is implemented with no pressing and smoking processes and without artificial additives usage. |
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Method for manufacture of preserves "beef forced with garlic and speck" Method envisages recipe components preparation, potatoes cutting and frying in melted fat, asparagus cutting and freezing, the listed components mixing with sour cream, acetic acid, salt, black hot pepper and laurel leaf to produce garnish, beef cutting, forcing with garlic and speck and frying in melted fat, beef, garnish and bone broth packing, sealing and sterilisation. One uses ground pumpkin seeds extraction cake that is poured, before mixing, with bone broth and maintained for swelling while the components are used at the following expenditure ratio, weight parts: beef - 562.5-578.8; speck - 47.9; melted fat - 51.1; garlic - 8.2-8.6; potatoes - 444.4-468.7; asparagus -263.6; pumpkin seeds extraction cake - 9.6; sour cream - 63.9; acetic acid in conversion to 80% concentration - 1.2; salt - 12; black hot pepper - 0.2; laurel leaf - 0.08; bone broth till the target product yield is equal to 1000. |
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Method for manufacture of preserves "beef forced with garlic and speck" Method envisages recipe components preparation, potatoes cutting and blanching, fresh green peas freezing, the listed components mixing with sour cream, milk, acetic acid, sugar, salt, black hot pepper and laurel leaf to produce garnish, beef cutting, forcing with garlic and speck and frying in melted fat, beef, garnish and bone broth packing, sealing and sterilisation. One uses ground pumpkin seeds extraction cake that is poured, before mixing, with bone broth and maintained for swelling while the components are used at the following expenditure ratio, weight parts: beef - 562.5-578.8; speck - 47.9; melted fat - 34; garlic - 8.2-8.6; potatoes - 200.2-211.1; green peas - 304.7; pumpkin seeds extraction cake - 11.6; sour cream - 63.9; milk - 35.9; acetic acid in conversion to 80% concentration - 1.2; sugar - 0.4; salt - 12; black hot pepper - 0.2; laurel leaf - 0.08; bone broth till the target product yield is equal to 1000. |
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Smoking apparatus contains a spiral-shaped multi-sectional operating chamber with two parallel guides positioned on the side walls, a door for product charge-in and discharge and nipples for smoking fluid delivery and withdrawal. The apparatus is additionally equipped with a recirculation system for smoking fluid delivery. The operating chamber consists of two serially installed sections, repeatedly alternating: smoking fluid dispersion section and product ultrasonic treatment section. The smoking fluid collection chamber is positioned between the dispersion and ultrasonic treatment sections. Nozzles for smoking fluid spraying are installed in opposite side walls of the dispersion sections. Ultrasonic radiators are installed in opposite side walls of the product ultrasonic treatment sections. Movable flaps are arranged between sections. Installed over each section is a pneumatic cylinder for moving fixtures within a vertical plane and for controlled movement of carriers. Electric heating elements are installed on the walls of the spiral-shaped multi-sectional operating chamber. |
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Method for production of preserves "fish cutlets in tomato sauce" Method envisages bulb onions cutting, sauteing in vegetable oil and milling, raw and fried mackerel mincing, mixing part of bulb onions, mackerel, salt and part of black hot pepper to produce mince, the mince moulding, mealing in wheat flour and frying in vegetable oil to produce cutlets. Prepared ground pumpkin seeds extraction cake is poured with drinking water and maintained for swelling; then one mixes the extraction cake with the remaining bulb onions, tomato puree, sugar, the remaining black hot pepper, allspice, cloves, coriander and laurel leaf. The produced mixture is cooked; acetic acid is added to produce a sauce. The cutlets and sauce are packed, sealed and sterilised to produce the target product. The components are used at the following expenditure ratio, weight parts: mackerel - 1428.6; vegetable oil - 91.5; bulb onions - 74-74.9; wheat flour - 22.7, pumpkin seeds extraction cake - 13.7, tomato puree in conversion to 12% dry substances content - 147.1, acetic acid in conversion to 80% concentration - 3.4, sugar - 19.7, salt - 12.1, black hot pepper - 0.44, allspice - 0.09, cloves - 0.09, coriander - 0.09, laurel leaf - 0.02, water till the target product yield is equal to 1000. |
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Method for production of preserves "fried goatfish in tomato sauce" Method envisages bulb onions milling, ground pumpkin seeds extraction cake pouring with drinking water and maintenance for swelling, the listed components mixing with tomato puree, sugar, black hot pepper, allspice, cloves, coriander and laurel leaf. The produced mixture is cooked; acetic acid is added to produce a sauce. Prepared goatfish is maintained in salt solution, mealed in wheat flour and fried in vegetable oil. The goatfish and sauce are packed, sealed and sterilised to produce the target product. The components are used at the following expenditure ratio, weight parts: goatfish - 1071.4; vegetable oil - 62.9; bulb onions - 66.8-67.7; wheat flour - 18.4, pumpkin seeds extraction cake - 20.6, tomato puree in conversion to 12% dry substances content - 220.7, acetic acid in conversion to 80% concentration - 5, sugar - 29.5, salt - 15.3, black hot pepper - 0.13, allspice - 0.13, cloves - 0.13, coriander - 0.13, laurel leaf - 0.04, water till the target product yield is equal to 1000. |
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Method for production of preserves "fish cutlets in tomato sauce" Method envisages bulb onions milling, raw and fried broad whitefish mincing, mixing part of bulb onions, broad whitefish, salt and part of black hot pepper to produce mince, the mince moulding, mealing in wheat flour and frying in vegetable oil to produce cutlets. Prepared ground pumpkin seeds extraction cake is poured with drinking water and maintained for swelling; then one mixes the extraction cake with the remaining bulb onions, tomato puree, sugar, the remaining black hot pepper, allspice, cloves, coriander and laurel leaf. The produced mixture is cooked; acetic acid is added to produce a sauce. The cutlets and sauce are packed, sealed and sterilised to produce the target product. The components are used at the following expenditure ratio, weight parts: broad whitefish - 1202.9; vegetable oil - 83.3; bulb onions - 74-74.9; wheat flour - 22.7, pumpkin seeds extraction cake - 13.7, tomato puree in conversion to 12% dry substances content - 147.1, acetic acid in conversion to 80% concentration - 3.4, sugar - 19.7, salt - 12.1, black hot pepper - 0.44, allspice - 0.09, cloves - 0.09, coriander - 0.09, laurel leaf - 0.02, water till the target product yield is equal to 1000. |
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Method for production of preserves "fried flatfish in tomato sauce" Method envisages bulb onions milling, ground pumpkin seeds extraction cake pouring with drinking water and maintenance for swelling, the listed components mixing with tomato puree, sugar, salt, black hot pepper, allspice, cloves, coriander and laurel leaf. The produced mixture is cooked; acetic acid is added to produce a sauce. Prepared flatfish is cut, mealed in wheat flour and fried in vegetable oil. The flatfish and sauce are packed, sealed and sterilised to produce the target product. The components are used at the following expenditure ratio, weight parts: flatfish - 1348.6; vegetable oil - 56.8; bulb onions - 57.1-57.9; wheat flour - 20.8, pumpkin seeds extraction cake - 17.6, tomato puree in conversion to 12% dry substances content - 188.6, acetic acid in conversion to 80% concentration - 4.3, sugar - 25.2, salt - 13.1, black hot pepper - 0.11, allspice - 0.11, cloves - 0.11, coriander - 0.11, laurel leaf - 0.03, water till the target product yield is equal to 1000. |
Another patent 2513346.