Foods, foodstuffs, or non-alcoholic beverages, not covered by subclasses ; a21d; or a23b-a23j; their preparation or treatment, e.g. cooking, modification of nutritive qualities, physical treatment ; preservation of foods or foodstuffs, in general (A23L)

Method for production of preserved product "chopped hazel grouse cutlets with garnish and white sauce with vegetables"

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, white vegetables, bulb onions cutting, sauteing in melted butter and straining, turnip cutting and blanching, French beans and greens cutting and freezing, fresh green peas freezing, ground pumpkin seeds extraction cake pouring with bone broth and maintenance for swelling, mixing carrots, white vegetables, bulb onions, turnip, 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, the produced mixture and bone broth packing, sealing and sterilisation.

Method for production of preserves "chopped black grouse cutlets with garnish and white sauce with vegetables"

Method 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, leek and bulb onions cutting, sauteing in melted butter and straining, turnip cutting and blanching, green beans, French beans and green cutting and freezing, ground pumpkin seeds extraction cake pouring with bone broth and maintenance for swelling, mixing carrots, white vegetables, leek, bulb onions, turnip, green 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, the produced mixture and bone broth packing, sealing and sterilisation.

Method for production of preserves "chopped rabbit cutlets with garnish and white sauce with vegetables"

Method envisages recipe components preparation, wheat bread soaking in milk and chopping, rabbit meat 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, turnip cutting and blanching, sugar peas, French beans and green cutting and freezing, ground pumpkin seeds extraction cake pouring with bone broth and maintenance for swelling, mixing carrots, white vegetables, leek, bulb onions, turnip, sugar 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, the produced mixture and bone broth packing, sealing and sterilisation.

Method for production of preserves "chopped black grouse cutlets with garnish and white sauce with vegetables"

Method 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, leek and bulb onions cutting, sauteing in melted butter and straining, rutabaga cutting and blanching, sugar peas, French beans and greens cutting and freezing, ground pumpkin seeds extraction cake pouring with bone broth and maintenance for swelling, mixing carrots, white vegetables, leek, bulb onions, rutabaga, sugar 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, the produced mixture and bone broth packing, sealing and sterilisation.

Method for production of preserves "chopped black grouse cutlets with garnish and white sauce with vegetables"

Method 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, leek and bulb onions cutting, sauteing in melted butter and straining, turnip cutting and blanching, sugar peas, French beans and green cutting and freezing, ground pumpkin seeds extraction cake pouring with bone broth and maintenance for swelling, mixing carrots, white vegetables, leek, bulb onions, turnip, sugar 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, the produced mixture and bone broth packing, sealing and sterilisation.

Method for production of preserves "chopped hazel grouse cutlets with garnish and white sauce with vegetables"

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, white vegetables, leek and bulb onions cutting, sauteing in melted butter and straining, turnip cutting and blanching, sugar peas, French beans and greens cutting and freezing, ground pumpkin seeds extraction cake pouring with bone broth and maintenance for swelling, mixing carrots, white vegetables, leek, bulb onions, turnip, sugar 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, the produced mixture and bone broth packing, sealing and sterilisation.

Method for production of preserves "chopped black grouse cutlets with garnish and white sauce with vegetables"

Method 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, leek and bulb onions cutting, sauteing in melted butter and straining, rutabaga cutting and blanching, French beans and green cutting and freezing, fresh green peas freezing, ground pumpkin seeds extraction cake pouring with bone broth and maintenance for swelling, mixing carrots, white vegetables, leek, 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, the produced mixture and bone broth packing, sealing and sterilisation.

Method for preparation of preserves "chopped rabbit cutlets with garnish and white sauce with vegetables"

Method envisages recipe components preparation, wheat bread soaking in milk and chopping, rabbit meat 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, French beans and greens cutting and freezing, ground pumpkin seeds extraction cake pouring with bone broth and maintenance for swelling, 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, the produced mixture and bone broth packing, sealing and sterilisation.

Method for production of preserves "chopped hazel grouse cutlets with garnish and white sauce with vegetables"

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, 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, ground pumpkin seeds extraction cake pouring with bone broth and maintenance for swelling, mixing carrots, white vegetables, leek, bulb onions, rutabaga, green 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, the produced mixture and bone broth packing, sealing and sterilisation.

Method for production of preserved product "chopped hazel grouse cutlets with garnish and white sauce with vegetables"

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, white vegetables and bulb onions cutting, sauteing in melted butter and straining, turnip cutting and blanching, sugar peas, French beans and greens cutting and freezing, ground pumpkin seeds extraction cake pouring with bone broth and maintenance for swelling, mixing carrots, white vegetables, bulb onions, turnip, sugar peas, French beans, green and pumpkin seeds extraction cake 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.

Method for production of preserved product "chopped hazel grouse cutlets with garnish and white sauce with vegetables"

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, white vegetables and bulb onions cutting, sauteing in melted butter and straining, rutabaga cutting and blanching, sugar peas, French beans and greens cutting and freezing, ground pumpkin seeds extraction cake pouring with bone broth and maintenance for swelling, mixing carrots, white vegetables, bulb onions, rutabaga, sugar peas, French beans, green and pumpkin seeds extraction cake 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.

Method for production of preserved product "chopped hazel grouse cutlets with garnish and white sauce with vegetables"

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, 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, ground pumpkin seeds extraction cake pouring with bone broth and maintenance for swelling, mixing carrots, white vegetables, bulb onions, rutabaga, green beans, French beans, green and pumpkin seeds extraction cake 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.

Method for production of preserved product "chopped rabbit cutlets with garnish and white sauce with vegetables"

Method envisages recipe components preparation, wheat bread soaking in milk and chopping, rabbit meat 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, green beans, French beans and greens cutting and freezing, ground pumpkin seeds extraction cake pouring with bone broth and maintenance for swelling, mixing carrots, white vegetables, bulb onions, turnip, green beans, French beans, green and pumpkin seeds extraction cake 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.

Method for production of preserved product "chopped black grouse cutlets with garnish and white sauce with vegetables"

Method 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 and bulb onions cutting, sauteing in melted butter and straining, turnip cutting and blanching, green beans, French beans and greens cutting and freezing, ground pumpkin seeds extraction cake pouring with bone broth and maintenance for swelling, mixing carrots, white vegetables, bulb onions, turnip, green 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, the produced mixture and bone broth packing, sealing and sterilisation.

Method for production of preserved product "hazel grouse chopped cutlets with garnish and white sauce with vegetables"

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, white vegetables and bulb onions cutting, sauteing in melted butter and straining, turnip cutting and blanching, green beans, French beans and green cutting and freezing, ground pumpkin seeds extraction cake pouring with bone broth and maintenance for swelling, mixing carrots, white vegetables, bulb onions, turnip, green 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, the produced mixture and bone broth packing, sealing and sterilisation.

Method for production of peach compote (without kernels)

Method is as follows: one performs pouring fruits packed into jars with 85°C hot water during 2-3 minutes with further water replacement with 95°C syrup. The jars are sealed, put into the carrier ensuring mechanical air-tightness of the jars and performs sequential heating in the first and the second baths filled with 75°C and 95°C water, respectively, each heating operation duration being 4. One performs heating during 5-7 minutes in the third bath filled with 100°C water. Then one performs sequential cooling in the second and the first baths filled with 95°C and 75°C, respectively, each cooling operation duration being 4. One proceeds with cooling in a 20-25°C atmospheric air flow at a rate of 7-8 m/sec during 5 minutes. During the heat treatment process the jars are turned upside down with a frequency equal to 0.1 s-1.

Pear and quince compote sterilisation method

Method is as follows: after sealing one puts jars with compote into the carrier ensuring mechanical air-tightness of the jars and performs sequential heating in the first, the second and the third baths filled with 60°C, 80°C and 100°C water, respectively, each heating operation duration being 6 minutes. One performs continuation of heating during 8-10 minutes in the fourth bath filled with a 120°C calcium chloride solution. Then one performs sequential cooling in the third, the second and the first baths filled with 100°C, 80°C and 60°C water, respectively, each cooling operation duration being 6 minutes. One proceeds with cooling in the fifth bath at water temperature equal to 40°C during 8 minutes. During the heat treatment process the jar is turned upside down with a frequency equal to 0.166 s-1.

Method for sterilisation of preserves "carrot, pumpkin and apple puree"

Method is as follows: after sealing one puts jars into the carrier ensuring mechanical air-tightness of the jars and performs sequential heating in the first and the second baths filled with 80°C and 100°C water, respectively, each heating operation duration being 5 minutes. One proceeds with heating during 35 minutes in the third bath filled with 120°C calcium chloride solution. Then one performs sequential cooling in the second and the first baths filled with 100°C and 80°C water, respectively, each cooling operation duration being 5 minutes, and proceeds with continuation of cooling in the fourth bath filled with 60-40°C water during 10 minutes.

Method for sterilisation of "puree of vegetable marrows with milk"

Method is as follows: after sealing one puts jars with puree into the carrier ensuring mechanical air-tightness of the jars and performs sequential heating in the first and the second baths filled with 80°C and 100°C water, respectively, each heating operation duration being 5 minutes. One proceeds with heating during 30 minutes in the third bath filled with 120°C calcium chloride solution. Then one performs sequential cooling in the second and the first baths filled with 100°C and 80°C water, respectively, each cooling operation duration being 5 minutes, and proceeds with continuation of cooling in the fourth bath filled with 60-40°C water during 10 minutes. During the whole heat treatment process the jars are turned upside down with a frequency equal to 0.1 s-1.

Method for production of green pea shell pectin

Invention relates to the technology for natural thickeners production and may be used in food industry. The method for production of green pea shell pectin envisages soaking preliminarily milled green pea shells in water. Then the produced mixture is filtered; press cake extracted with 45-55°C water during 25-35 minutes is separated, the ratio of press cake to water being 1:6. The produced extract is cooled and filtered with the press cake separation; after water extraction the press cake is subjected to acid- thermal hydrolysis with a tartaric acid solution with subsequent separation of a pectin-containing hydrolysate. The hydrolysate is subjected to staged molecular-mass separation by way of nanofiltration with polymer nanofilters usage in two stages. At the first stage the hydrolysate is passed through a filter with retention threshold within the range of 1 kDa with dividing into a low-molecular (less than 1 kDa) and a high-molecular (more than 1 kDa) fractions. The low-molecular fraction is discharged while the high molecular one, at the second stage, is passed through a filter with retention threshold within the range of 50 kDa; the produced fractions are divided in two high-molecular fractions - more than 50 kDa and 1 - 50 kDa; the latter fraction is concentrated by way of reverse osmosis with polymer membrane usage till dry substances content in the concentrate is equal to 4-5 %. Then the fraction is dried to produce pectin.

Cereal crops based food product (versions)

Invention relates to the food industry field, in particular, to the healthy nutrition products preparation field and may be used for production of cereal culinary goods (mushes , soups etc.). The cereal crops based food product includes from two to five of the eight cereal crop components chosen from the group: buckwheat groats, rice groats, oat groats, millet groats, maize groats, barley groats, pearl barley, split peas. For taste variety achievement the cereal crops based food product versions additionally differ in the fraction of one and the same groats variety in the composition of various versions of the proposed food product; the buckwheat groats fraction accounts for 26 - 54 wt %, rice groats - 2 - 59 wt %, oat groats - 6 - 45 wt %, pearl barley - 24 - 94 wt %, barley groats - 8 - 92 wt %, millet groats - 1 - 10 wt %, maize groats - 1 - 12 wt %, split peas - 2 - 59 wt %. For protein biological value increase the proposed food product includes such ratio and composition of the components which ensure positive nitrogen balance and, consequently, high biological value of protein.

Food compositions in form of slices in jelly

Invention relates to food industry. The food composition in the form of slices in jelly includes slices of natural meat, fish, meat analogue, vegetal slices or their combinations and jelly. The ratio of slices to jelly is approximately from 25:75 to 60:40. The jelly contains approximately 0.01 - 1 wt % of gellan gum, approximately 0.01 - 1 wt % of deacetylated xanthan, approximately 0.01 - 1 wt % of a chelating agent and approximately 0.01 - 1 wt % of a calcium salt.

Method for production of preserves "daglanan goyun eti"

Method envisages potatoes cutting and frying in melted fat, carrots, parsley roots, bulb onions and garlic cutting and sauteing in melted fat, dried plum blanching and cutting, dill greens cutting and freezing, fresh green peas freezing, ground pumpkin seeds extraction cake pouring with drinking water and maintenance for swelling, the listed components mixing with salt and black hot pepper to produce garnish, mutton cutting and frying in melted fat, mutton, garnish and cherry plum puree packing, sealing and sterilisation.

Slightly sour pickled vegetable marrows sterilisation method

Method envisages jars sealing with self-exhaustible caps and sterilisation without creation of counter-pressure in the apparatus according to a new mode. The method envisages water cooling in the apparatus during sterilisation till the temperature is equal to the water initial temperature during charging.

Method for production of oyster plant-based pureed preserves

Recipe components are prepared; oyster plant, pumpkin and carrots are strained and finished. Ground pumpkin seeds extraction cake is poured with drinking water and maintained for swelling. The listed components are mixed with salt. The produced mixture is packed, sealed and sterilised. The components are used at the following expenditure ratio, weight parts: oyster plant - 498-506, pumpkin - 254, carrots - 234-240, pumpkin seeds extraction cake - 32.5, salt - 5, water till the target product yield is equal to 1000.

Method for sterilisation of preserves "pureed meat-and-vegetable soup with green peas"

Invention is related to preservation industry. The method involves three-stage heating of preserves in 80°C and 100°C water and in a 120°C calcium chloride solution during 5, 5 and 35 minutes respectively with subsequent three-stage cooling in 100°C, 80°C and 60-40°C water during 5, 5 and 10 minutes; during the whole process of heat treatment the jars are turned upside down with a frequency equal to 0.1 s-1; heating and cooling are performed in the same baths at a temperature of 100°C and 80°C.

Method for sterilisation of preserves "pureed meat-and-vegetable soup with cauliflowers"

Invention is related to preservation industry. The method involves three-stage heating of preserves in 80 and 100°C water and in a 120°C calcium chloride solution during 5, 5 and 60 minutes, respectively, with subsequent three-stage cooling in 100, 80 and 60-40°C water during 5, 5 and 20 minutes. Heating and cooling are performed at temperatures equal to 100 and 80°C in the same baths.

Method for sterilisation of preserves "puree of liver with rice"

Invention is related to preservation industry. The method involves three-stage heating of preserves in 80 and 100°C water and in a 120°C calcium chloride solution during 5, 5 and 55 minutes, respectively, with subsequent three-stage cooling in 100, 80 and 60-40°C water during 5, 5 and 10 minutes. Heating and cooling are performed at temperatures equal to 100 and 80°C in the same baths.

Method for sterilisation of preserves "pureed meat-and-vegetable soup with tomatoes"

Invention is related to preservation industry. The method involves three-stage heating of preserves in 80 and 100°C water and in a 120°C calcium chloride solution during 5, 5 and 60 minutes, respectively, with subsequent three-stage cooling in 100, 80 and 60-40°C water during 5, 5 and 20 minutes. Heating and cooling are performed at temperatures equal to 100 and 80°C in the same baths.

Biologically active food additive for osteoporosis prevention

Invention refers to biologically active food additives. The biologically active food additive for osteoporosis prevention contains calcium and magnesium salts, vitamin D3, as well as boron and zinc salts. The above calcium salt is normal calcium phosphate, and the above magnesium salt is magnesium phosphate. The biologically active food additive also contains selenium salt and vitamin B6. The ingredients in a single dose of the biologically active food additive are taken in the following proportions: calcium phosphate Ca3(PO4)2·2H2O - 400 to 4000 mg; vitamin D3 - 300 to 1000 IU; magnesium phosphate -Mg3(PO4)2·2H2O - 100 to 800 mg; soluble boron salt at B+3 basis - 0.003 to 0.005 mg; soluble zinc salt at Zn+2 basis - 2 to 20 mg; selenium salt at Se+6 basis - 0.0005 to 0.003 mg; vitamin B6 - 0.001 to 0.005 mg.

Method of production of chitin

In compliance with this process, minced biomass of insect worms is fed into alkaline solution at the ratio of 1:1-1:8, 0.01-1.0% and mixed for 5-30 minutes at 25-100°C. Then, after inoculation by lactate bacteria, said mix is fermented for 1.5 to 7.0 hours under stationary conditions at 25-45°C. Chitin is separated, flushed with water and subjected to additional demineralisation by acid solution. Acid solution is removed, chitin is flushed and dried.

Method for reducing overweight by using operation principles of heat technology devices

Daily food ration includes four equally spaced meals in an amount of less than 350-400 g; more than a half portion is composed of fresh vegetables eaten in the very beginning of each meal. The last meal is 3.5-4.0 hours before sleep. The second or third meal consists of fruits only with nuts or seeds added. The amount of animal protein food makes 1.0-1.5 g of protein per one kg of weight a day; the amount of fat is 0.5-0.6 g per one kg of weight a day with saturated fats preferentially replaced by polyunsaturated ones.

Method for production of scorzonera-based pureed preserves

Method envisages recipe components preparation, scorzonera, benincasa and carrots straining and finishing, ground pumpkin seeds extraction cake pouring with drinking water and maintenance for swelling, the listed components mixing with salt, the produced mixture packing, sealing and sterilisation.

Method for production of yacon-based pureed preserves

Method envisages recipe components preparation, yacon and persimmon straining and finishing, ground pumpkin seeds extraction cake pouring with drinking water and maintenance for swelling, the listed components mixing, the produced mixture packing, sealing and sterilisation.

Method for production of yacon-based pureed preserves

Method envisages recipe components preparation, yacon and bananas straining and finishing, ground pumpkin seeds extraction cake pouring with drinking water and maintenance for swelling, the listed components mixing, the produced mixture packing, sealing and sterilisation.

Method for production of girasol-sunflower-based pureed preserves

Method envisages recipe components preparation, girasol-sunflower and bananas straining and finishing, ground pumpkin seeds extraction cake pouring with drinking water and maintenance for swelling, the listed components mixing, the produced mixture packing, sealing and sterilisation.

Method for production of girasol-based pureed preserves

Method envisages recipe components preparation, girasol, pumpkin and carrots straining and finishing, ground pumpkin seeds extraction cake pouring with drinking water and maintenance for swelling, the listed components mixing with salt, the produced mixture packing, sealing and sterilisation.

Method for production of oyster plant-based pureed preserves

Method envisages recipe components preparation, oyster plant and pumpkin straining and finishing, ground pumpkin seeds extraction cake pouring with drinking water and maintenance for swelling, the listed components mixing with salt, the produced mixture packing, sealing and sterilisation.

Method for production of girasol-based pureed preserves

Method envisages recipe components preparation, girasol and benincasa straining and finishing, ground pumpkin seeds extraction cake pouring with drinking water and maintenance for swelling, the listed components mixing with salt, the produced mixture packing, sealing and sterilisation.

Method for production of yacon-based pureed preserves

Method envisages recipe components preparation, yacon and benincasa straining and finishing, ground pumpkin seeds extraction cake pouring with drinking water and maintenance for swelling, the listed components mixing with salt, the produced mixture packing, sealing and sterilisation.

Method for manufacture of preserves "pickled mushrooms salad with calamaries"

Method envisages recipe components preparation, potatoes cutting and blanching, spring onion cutting and freezing, pickled mushrooms, calamary fillet and brined cucumbers cutting, ground pumpkin seeds extraction cake pouring with drinking water and maintenance for swelling, the listed components mixing with salt and black hot pepper, the produced mixture and mayonnaise packing, sealing and sterilisation.

Fruit sauce production method

Method envisages ground pumpkin seeds extraction cake pouring with drinking water and maintenance for swelling, the extraction cake mixing with cherry plum puree, apple puree, quince puree, sugar and salt, the produced mixture boiling out till dry substances content is nearly 22%, dill seeds, coriander and black hot pepper addition, the mixture packing, sealing and sterilisation.

Method for production of preserves "calamary salad"

Method involves chicken eggs boiling, shelling and cutting, potatoes and cucumbers cutting and blanching, greens cutting and freezing, calamary fillet and pickled paprika cutting, fresh green peas freezing, 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.

Fruit sauce production method

Method envisages ground pumpkin seeds extraction cake pouring with drinking water and maintenance for swelling, the extraction cake mixing with cherry plum puree, apple puree, quince puree, sugar and salt, the produced mixture boiling out till dry substances content is nearly 22%, dill seeds, cloves and black hot pepper addition, the mixture packing, sealing and sterilisation.

Jam preparation composition

Jam composition contains, kg/100 kg of the ready product: sugar - 90-96, fresh apples - 25-32, fresh pears - 70-76, sea-buckthorns strained without sugar - 1.8-2.2, rhodiola rosea extract - 0.8-1.2, eleuterococcus extract - 1.8-2.2, pectin - 1.8-2.4.

"rubatki" moulded meat products with sauce granules inside and such product production method

Invention concerns meat-processing industry and can be used for preparation of meat semi-products. The moulded meat product contains homogenous cutlet mass with sauce granules inside in a quantity of 8-10 g per 75 g cullet. The cutlet mass contains a meat component, 1% salt solution and onions. For the sauce granules preparation dry sauce is mixed with 0-90°C water and protein of animal origin with the ready mass poured into deep fryers (30 kg in each) and sent into a refrigeration chamber for maturation for ripening during 4-12 h at a temperature of 0-2°C. The ripened sauce is milled into 0.5-10 mm particles in a chopping machine. The method for production of the moulded meat product with sauce granules inside envisages sauce granules manufacture, formulation of homogenous cutlet mass, its moulding into cutlets on an automatic line, freezing and packaging with the sauce type indicated on the label.

Sweet cherry compote sterilisation method

Jars with compote are put into the carrier ensuring prevention of caps stripping in the process of heating. Then one performs jars heating in 140°C air flow at a rate of 1.5 m/s during 20 minutes. Then one proceeds with heating the jars with compote by way of showering with 100°C hot water during 8 minutes. The jar is in a static state. Then one performs staged cooling of the jars in baths filled with 80°C water for 4 minutes, with 60°C water for 4 minutes, with 40°C water for 5 minutes. During processes of heating in air flow and cooling, the jar is subjected to interrupted 2-3-minute turning upside down with a frequency equal to 0.133 s-1.

Sweet cherry compote sterilisation method

Jars with compote are put into the carrier ensuring prevention of caps stripping in the process of heating. Then one performs jars heating in 140°C air flow at a rate of 2.75 m/s during 15 minutes. Then one proceeds with heating the jars with compote by way of showering with 100°C hot water during 10 minutes. The jar is in a static state. Then one performs staged cooling of the jars in baths filled with 80°C water for 4 minutes, with 60°C water for 4 minutes, with 40°C water for 5 minutes. During processes of heating in air flow and cooling, the jar is subjected to interrupted 2-3-minute turning upside down with a frequency equal to 0.133 s-1.

Sweet cherry compote sterilisation method

Jars with compote are put into the carrier ensuring prevention of caps stripping in the process of heating. Then one performs jars heating in 150°C air flow at a rate of 5 m/s during 8 minutes. Then one proceeds with heating the jars with compote by way of showering with 100°C hot water during 15 minutes. The jar is in a static state. Then one performs staged cooling of the jars in baths filled with 80°C water for 4 minutes, with 60°C water for 4 minutes, with 40°C water for 5 minutes. During processes of heating in air flow and cooling, the jar is subjected to interrupted 2-3-minute turning upside down with a frequency equal to 0.133 s-1.

Method for production of preserves "calamaries, vegetables and egg salad"

Method envisages recipe components preparation, potatoes cutting and blanching, carrots blanching and cutting, chicken eggs boiling, shelling and cutting, spring onion, lettuce and greens cutting and freezing, fresh green peas freezing, calamary fillet and cucumbers cutting, ground pumpkin seeds extraction cake pouring with drinking water and maintenance for swelling, the listed components mixing with salt and black hot pepper, the produced mixture and mayonnaise packing, sealing and sterilisation.