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Method for production of preserves "fried sprats in tomato sauce" Invention may be used during fish preserves production. After recipe components preparation one performs bulb onions cutting, sauteing in vegetable oil and milling. Ground pumpkin seeds extraction cake is poured with drinking water and maintained for swelling. Then one mixes the listed components with tomato puree, sugar, salt, black hot pepper, allspice, cloves, coriander and laurel leaf. Then one performs the components cooking and acetic acid addition to produce a sauce. Sprats are mealed in wheat flour and fried in vegetable oil. After the sprats and sauce packing into a container the latter is sealed and sterilised. |
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Method for production of preserves "fried cisco in tomato sauce" Invention may be used during fish preserves production. Recipe components are prepared. Bulb onions are milled. Ground pumpkin seeds extraction cake is poured with drinking water and maintained for swelling. One mixes the components with tomato puree, sugar, salt, black hot pepper, allspice, cloves, coriander and laurel leaf. Then one performs the mixture cooking and acetic acid addition to produce a sauce. The cisco is cut, mealed in wheat flour and fried in vegetable oil. The cisco and sauce are packed into a container that is sealed and sterilised. |
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Method for production of preserves "fried ziege in tomato sauce" Invention may be used during fish preserves production. After recipe components preparation one performs bulb onions milling, ground pumpkin seeds extraction cake pouring with drinking water and maintenance for swelling. Then one mixes the listed components with tomato puree, sugar, salt, black hot pepper, allspice, cloves, coriander and laurel leaf; one proceeds with cooking the mixture and addition of acetic acid to produce a sauce. The ziege is cut, mealed in wheat flour and fried in vegetable oil. Then the ziege and sauce are packed; preserves are sealed and sterilised. |
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Composition for poultry meat treatment Invention relates to food industry, in particular, to the processing branch, for usage of a composition for poultry meat treatment. The composition for poultry meat treatment contains the following components, wt %: sodium lactate - 40.0-49.0; lactic acid - 6.0-14.0; acetic acid - 1.50-0.75; propionic acid - 0.25-0.50; water - balance. |
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Meat raw material sterilisation method Invention is intended for usage in meat industry for meat raw material sterilisation. Sterilisation is performed by a combined two-stage physical-chemical method. At the first stage milled meat raw material is treated with 1% propionic acid solution during 2 minutes in an acid-resistant vessel. At the second stage the raw material in the form of a 30-40 mm thick layer (placed into special moulds of a radiotransparent material) is sterilised in a continuous action microwave installation with oscillation power 20 kW at a frequency of 915 MHz during 30-40 sec. |
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Food products stabile while storage and its production method Invention relates to food industry namely to food products with low pH, high moisture content, stabile during storage and its production methods. Food product acidification is performed by souring electrodialysis composition, food non-organic acid or its salt or its mixtures. Obtained end product pH makes 4.6, preferably 4.3 or lower. Food product with low pH and main organic acids content 0.12 moles per 1000 gram or less is warmed up till 165°F or higher for pasteurisation. |
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Raw bird's carcases processing method Invention relates to bird-processing industry, namely to methods of processing of raw bird's carcasses intended to be stored for a long time. Method provides for treating of raw bird's carcasses by mixture of milk acid buffered solution, its natrium salt and acetic acid solution. Treatment is performed at 2 - 6°C during 40-60 seconds. |
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Suppression of tyrophagus putrescentiae growth in feedstuffs for domestic animals The present innovation deals with adding conjugated linoleic acid to the feedstuff at the quantity of 0.3 weight%. Method for manufacturing the feedstuff deals with mixing the ingredients at 87.8°C-104.4°C and moisture of 20-30%, adding 0.3 weight% conjugated linoleic acid, extruding the mixture at 93.3-148.9°C, reducing, drying the feedstuff up to moisture content being about 5-15% at 143.3-171.1°C. Extruded floury feedstuff contains floury mixture, conjugated linoleic acid and covering out of animal fat. The innovation enables to increase feedstuff's nutritive value, inhibits the growth and proliferation of Tyrophagus putrescentiae in the feedstuff. |
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Shrimps preservation agent and method for shrimps preservation Preservation agent contains ascorbic acid compound in effective concentration and reducing sugar compound used in the ratio of 0.1-1 by weight of ascorbic acid compound. Method involves processing shrimps kept in live state, in crude non-live state without obvious denaturation, or in crude defrosted state without obvious denaturation, by immersing into processing solution for period of time ranging between 0.3 min and 5 min. Solution contains aqueous solution of ascorbic acid compound in effective concentration and reducing sugar compound used in the ratio of 0.1-1 by weight of ascorbic acid compound. |
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Composition for protective coating of slaughter animal carcass Claimed composition contains polyguanidine compound, food-grade acid and water. |
Another patent 2528639.