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Line for manufacture of fried food products of nuts or oilseeds Invention relates to the food products thermal treatment technology. The line contains a separator for separation of nut and oilseed kernels into fractions, raw material storage, a device for the source raw material washing and temperature and moisture treatment, a vacuum apparatus for cooling and saturation with carbon dioxide. The washing device consists of a vertical cylindrical bin on the inner surface whereof a spiral tape with projections is positioned. A shaft with a brush is installed in the centre of the bin. On the bin outer surface nozzles are positioned. In the lower part of the bin a two-section chamber is positioned where the first chamber is intended for raw material washing and the second - for raw material frying. A perforated mesh is installed in the raw material frying section. Wastewater after washing is supplied into the filter and then - into the nozzles. The vacuum apparatus consists of an upper and a lower sections with a charging funnel. At the outlet from the vacuum apparatus, raw material is supplied (with the help of a pneumatic duct) either immediately into the vacuum packaging apparatus or first into the dragee apparatus for addition of flavouring food additives and then - for packaging. |
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Oil removal from fried food product under low pressure One fries a food product in hot oil under the first pressure, isolates the fried food product from hot oil, replaces the said product from the frying apparatus into a centrifuge containing a basket with a perforated outer wall, removes oil from the fried food product by way of the food product exposure to a centripetal force under the second pressure that is lower than the first one. The oil removal stage involves at least two steps of centrifugation with the fried food products stirred in between. At the oil removal stage and during replacement the fried food product is heated. |
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Multifunctional unit for thermal treatment of organic raw material Unit comprises a housing with heat insulation and a cooking channel, a heat carrier channel and an air channel which are provided in the housing. The cooking channel is equipped by a shaft with a screw with raw material supply and withdrawal branches connected to it. The cooking channel shaft is fitted by a drive mechanism. The heat carrier channel and the air channel are equipped by inlet and outlet branches. The heat carrier channel is spiral and is made as a contact winding provided on the wall of the cooking channel. The air channel is set adjacent and parallel to the heat carrier channel and is formed by the guides of the heat carrier channel. The cooking channel is fitted by a branch for ejector connection. The screw shaft is made with a through central channel with heat carrier supply and withdrawal branches connected to it. |
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Acrylamide content decrease method Invention relates to food industry, in particular, to a method for a whole grain mixture treatment with asparaginase during 2 - 60 minutes with moisture content within the range of 15 - 45 wt % at a temperature of 20°C - 50°C. The invention relates to a method for production of a whole grain food product by way of providing for a mixture containing treated whole grains, the mixture treatment with asparaginase at the said parameters, the mixture heating or culinary treatment. The invention relates to a method for production of breakfast cereals by way of providing for a mixture containing treated whole grains, liquid addition (under stirring conditions) to the mixture for ensuring a moisture content equal to 15 - 45 wt %, the mixture culinary treatment, moulding semi-products from the mixture, the mixture treatment with asparaginase at the said parameters, the semi-products drying and frying. The invention relates to a whole grain mixture with asparagine content equal to 0.001 wt % or less in terms of the mixture weight and to a food product containing such mixture. The invention relates to a whole grain mixture application for production of, for example, dry breakfast cereals, grain bars and pastries. |
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Method for decrease of acrylamide content in treated food product Method involves dihydroquercitin addition to a carbohydrate-containing ingredient of the treated food product or its impregnation with dihydroquercitin in an amount of 0.06 - 6 weight parts per 100 weight parts of the said ingredient in terms of dry substance before or during the thermal treatment process at a temperature of 120°C or higher. The treated food product contains an asparagine source represented by carbohydrate and asparagine or peptide. |
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Method for manufacture of preserved product "fried meat with garnish" Spring onions are cut and frozen; horseradish is grated. Ground pumpkin seeds extraction cake is poured with drinking water and maintained for swelling. The listed components are mixed with sour cream, sugar, culinary salt, calcium lactate and black hot pepper. Meat is cut and fried in melted fat. The meat and the produced mixture are packed. Then one performs sealing and sterilisation. |
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Method for production of preserves "fried baltic herring in tomato sauce" Method involves preparation of recipe components, bulb onions cutting, sauteing in vegetable oil, milling and mixing with tomato puree, sugar, hot black pepper, allspice, cloves, coriander and laurel leaf, the mixture cooking and addition of acetic acid to produce a sauce, maintenance in a salt solution, Baltic herring cutting, mealing in wheat flour and frying in vegetable oil, Baltic herring and the sauce packing, sealing and sterilisation. One additionally introduces into the sauce ground pumpkin seeds extraction cake that is poured, before mixing, with drinking water and maintained for swelling while the components are used at the following expenditure ratio, weight parts: Baltic herring - 1237.1; vegetable oil - 71.1; 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. |
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Method for manufacture of preserved product "fried meat with garnish" Spring onions are cut and frozen. The pickled cucumbers are cut. Ground pumpkin seeds extraction cake is poured with drinking water and maintained for swelling. The listed components are mixed with mayonnaise, "Yuzhny" sauce, culinary salt and calcium gluconate and black hot pepper. Meat is cut and fried in melted fat. The meat and produced mixture are packed. Then one performs sealing and sterilisation. |
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Method for production of preserves "fried ham with bulb onions and stewed cabbages" Carrots, parsley roots and bulb onions are cut and sauteed in melted fat. Fresh white cabbages are chopped and frozen. Ground pumpkin seeds extraction cake is poured with bone broth and maintained for swelling. One mixes the listed components with tomato paste, acetic acid, sugar, salt, black hot pepper, laurel leaf and CO2-extract of pyrolysis wood. One produces garnish. Ham is cut, coated with table mustard and fried in melted fat. One performs pork ham, garnish and bone broth packing, sealing and sterilisation. Then one performs sealing and sterilisation. |
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Method for manufacture of preserves "fried meat with garnish" Cucumbers and tomatoes are cut and blanched. Lettuce is cut and frozen. Ground pumpkin seeds extraction cake is poured with drinking water and maintained for swelling. The listed components are mixed with mayonnaise, culinary salt, calcium gluconate and black hot pepper. Meat is cut and fried in melted fat. The meat and the produced mixture are packed. Then one performs sealing and sterilisation. |
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Method of removing pesticides from ginkgo biloba extracts and extracts obtained using said method Invention relates to a method of removing pesticides from Ginkgo biloba extracts. The method involves subjecting an extracted obtained by extracting Ginkgo biloba leaves with hexane, comprising the following steps: a) liquid-liquid extraction to obtain a medium polarity fraction containing ginkgo terpenes and pesticides not removable with hexane, and a high polarity fraction containing ginkgo flavone glycosides; b) crystallisation from the medium polarity fraction obtained at step a) to form an intermediate with ginkgolide content of not less than 50%; c) crystallisation from the residual solution obtained at step b) to obtain an intermediate product with bilobalide content of not less than 50%; d) mixing of the high polarity fraction obtained at step a) with the ginkgo terpene intermediate product and the bilobalide intermediate product obtained at steps b) and c). |
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Method for manufacture of preserves "meat with beans" Beef and bulb onions are cut and combinedly fried in melted fat. One performs green beans and cilantro, parsley and basil greens cutting and freezing. Garlic is cut. Ground pumpkin seeds extraction cake is poured with bone broth and maintained for swelling. One mixes the listed components with tomato paste, salt and black hot pepper. The produced mixture and bone broth are packed. Then one performs sealing and sterilisation. |
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Method for manufacture of preserved product "fried meat with garnish" Spring onions are cut and frozen. Ground pumpkin seeds extraction cake is poured with drinking water and maintained for swelling. The listed components are mixed with mayonnaise, culinary salt, calcium gluconate and black hot pepper. Meat is cut and fried in melted fat. The meat and produced mixture are packed. Then one performs sealing and sterilisation. |
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Method for production of preserves "fried mullet in tomato sauce" Method involves preparation of recipe components, bulb onions cutting, sauteing in vegetable oil, milling and mixing with tomato puree, sugar, hot black pepper, allspice, cloves, coriander and laurel leaf, the mixture cooking and addition of acetic acid to produce a sauce, maintenance in a salt solution, mullet cutting, mealing in wheat flour and frying in vegetable oil, the mullet and sauce packing, sealing and sterilisation. One additionally introduces into the sauce ground pumpkin seeds extraction cake that is poured, before mixing, with drinking water and maintained for swelling while the components are used at the following expenditure ratio, weight parts: mullet - 1257.1; vegetable oil - 71.1; 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. |
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Method for production of preserves "fish-and-vegetable cutlets in tomato-and-garnish sauce" Method involves recipe components preparation, part of bulb onions cutting, sauteing in vegetable oil and milling, fresh white cabbages chopping and mincing, navaga and carrots mincing, the listed components mixing with 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, the remaining bulb onions milling, mixing with tomato paste, drinking water, sugar, the remaining black hot pepper, allspice, cloves, mustard, coriander and laurel leaf, the mixture cooking and addition of acetic acid to produce a sauce, the cutlets and sauce packing, sealing and sterilisation. One additionally introduces into the sauce ground pumpkin seeds extraction cake that is poured, before mixing, with drinking water and maintained for swelling while the components are used at the following expenditure ratio, weight parts: navaga - 1084; vegetable oil - 65.2; fresh white cabbages - 142.9; carrots - 71.4-73.3; bulb onions - 62.9-63.7; wheat flour - 28.5, pumpkin seeds extraction cake - 13.7, tomato paste in conversion to 30% dry substances content - 77.7, acetic acid in conversion to 80% concentration - 4.3, sugar - 28.6, salt - 17.1, black hot pepper - 0.51, allspice - 0.17, cloves - 0.11, mustard - 1.1; coriander - 0.11; laurel leaf - 0.03, water till the target product yield is equal to 1000. |
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Method for production of preserves "fried mackerel in tomato sauce" Method involves preparation of recipe components, bulb onions milling, mixing with tomato puree, sugar, hot black pepper, allspice, cloves, coriander and laurel leaf, the mixture cooking and addition of acetic acid to produce a sauce, mackerel cutting, maintenance in salt solution, mealing in wheat flour and frying in vegetable oil, the mackerel and the sauce packing, sealing and sterilisation; the method specificity is as follows: into the sauce one additionally introduces ground pumpkin seeds extraction cake that is poured with drinking water and maintained for swelling before mixing. The components are used at the following expenditure ratio, weight parts: mackerel - 1171.4; 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. |
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Method for production of preserves "fish-and-vegetable cutlets in tomato-and-garnish sauce" Method involves preparation of recipe components, bulb onions cutting, sauteing in vegetable oil and milling, fresh white cabbages chopping and mincing, mincing raw and fried humpback whitefish and carrots, mixing part of bulb onions, humpback whitefish, cabbages, carrots, 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, mixing the remaining bulb onions, tomato paste, drinking water, sugar, the remaining black hot pepper, allspice, cloves, mustard, coriander and laurel leaf, the mixture cooking and addition of acetic acid to produce a sauce, the cutlets and sauce packing, sealing and sterilisation. One additionally introduces into the sauce ground pumpkin seeds extraction cake that is poured, before mixing, with drinking water and maintained for swelling while the components are used at the following expenditure ratio, weight parts: humpback whitefish - 842; vegetable oil - 68.6; fresh white cabbages - 142.9; carrots - 71.4-73.3; bulb onions - 62.9-63.7; wheat flour - 28.5, pumpkin seeds extraction cake - 13.7, tomato paste in conversion to 30% dry substances content - 77.7, acetic acid in conversion to 80% concentration - 4.3, sugar - 28.6, salt - 17.1, black hot pepper - 0.51, allspice - 0.17, cloves - 0.11, mustard - 1.1; coriander - 0.11; laurel leaf - 0.03, water till the target product yield is equal to 1000. |
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Method for production of preserves "fish-and-vegetable cutlets in tomato sauce" Method involves recipe components preparation, bulb onions cutting, sauteing in vegetable oil and milling, fresh white cabbages chopping and mincing, broad whitefish and carrots mincing, mixing part of bulb onions, broad whitefish, cabbages, carrots, 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, mixing the remaining bulb onions, tomato paste, drinking water, sugar, the remaining black hot pepper, allspice, cloves, coriander and laurel leaf, the mixture cooking and addition of acetic acid to produce a sauce, the cutlets and sauce packing, sealing and sterilisation. One additionally introduces into the sauce ground pumpkin seeds extraction cake that is poured, before mixing, with drinking water and maintained for swelling while the components are used at the following expenditure ratio, weight parts: broad whitefish - 842; vegetable oil - 68.6; fresh white cabbages - 142.9; carrots - 71.4-73.3; bulb onions - 62.9-63.7; wheat flour - 28.5, pumpkin seeds extraction cake - 13.7, tomato paste in conversion to 30% dry substances content - 77.7, acetic acid in conversion to 80% concentration - 4.3, sugar - 28.6, salt - 17.1, black hot pepper - 0.51, allspice - 0.17, cloves - 0.11, coriander - 0.11; laurel leaf - 0.03, water till the target product yield is equal to 1000. |
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Method for production of preserves "fried beluga in tomato sauce" Method involves preparation of recipe components, bulb onions cutting, sauteing in vegetable oil, milling and mixing with tomato puree, sugar, salt, hot black pepper, allspice, cloves, coriander and laurel leaf, the mixture cooking and addition of acetic acid to produce a sauce, beluga cutting, blanching, mealing in wheat flour and frying in vegetable oil, the beluga and sauce packing, sealing and sterilisation. One additionally introduces into the sauce ground pumpkin seeds extraction cake that is poured, before mixing, with drinking water and maintained for swelling while the components are used at the following expenditure ratio, weight parts: beluga - 1471.4; vegetable oil - 91.1; bulb onions - 47.7-48.3; wheat flour - 25.9, pumpkin seeds extraction cake - 11.4, tomato puree in conversion to 12% dry substances content - 152.5, acetic acid in conversion to 80% concentration - 3.7, sugar - 21.4, salt - 19, black hot pepper - 0.1, allspice - 0.1, cloves - 0.1, coriander - 0.1, laurel leaf - 0.02, water till the target product yield is equal to 1000. |
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Method for production of preserves "fish-and-vegetable cutlets in tomato-and-garnish sauce" Method involves preparation of recipe components, part of bulb onions cutting, sauteing in vegetable oil and milling, fresh white cabbages chopping and mincing, raw and fried broad whitefish and carrots mincing, the listed components mixing with 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, the remaining bulb onions milling, mixing with tomato paste, drinking water, sugar, the remaining black hot pepper, allspice, cloves, mustard, coriander and laurel leaf, the mixture cooking and addition of acetic acid to produce a sauce, the cutlets and sauce packing, sealing and sterilisation. One additionally introduces into the sauce ground pumpkin seeds extraction cake that is poured, before mixing, with drinking water and maintained for swelling while the components are used at the following expenditure ratio, weight parts: broad whitefish - 842; vegetable oil - 65.2; fresh white cabbages - 142.9; carrots - 71.4-73.3; bulb onions - 62.9-63.7; wheat flour - 28.5, pumpkin seeds extraction cake - 13.7, tomato paste in conversion to 30% dry substances content - 77.7, acetic acid in conversion to 80% concentration - 4.3, sugar - 28.6, salt - 17.1, black hot pepper - 0.51, allspice - 0.17, cloves - 0.11, mustard - 1.1; coriander - 0.11; laurel leaf - 0.03, water till the target product yield is equal to 1000. |
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Method for production of preserves "fish-and-vegetable cutlets in tomato sauce" Method involves preparation of recipe components, bulb onions cutting, sauteing in vegetable oil and milling, fresh white cabbages chopping and mincing, mincing raw and fried cod and carrots, mixing part of bulb onions, cod, cabbages, carrots, 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, mixing the remaining bulb onions, tomato paste, drinking water, sugar, the remaining black hot pepper, allspice, cloves, coriander and laurel leaf, the mixture cooking and addition of acetic acid to produce a sauce, the cutlets and sauce packing, sealing and sterilisation. One additionally introduces into the sauce ground pumpkin seeds extraction cake that is poured, before mixing, with drinking water and maintained for swelling while the components are used at the following expenditure ratio, weight parts: cod - 1188; vegetable oil - 68.6; fresh white cabbages - 142.9; carrots - 71.4-73.3; bulb onions - 62.9-63.7; wheat flour - 28.5, pumpkin seeds extraction cake - 13.7, tomato paste in conversion to 30% dry substances content - 77.7, acetic acid in conversion to 80% concentration - 4.3, sugar - 28.6, salt - 17.1, black hot pepper - 0.51, allspice - 0.17, cloves - 0.11, coriander - 0.11; laurel leaf - 0.03, water till the target product yield is equal to 1000. |
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Method for production of preserves "fish-and-vegetable cutlets in tomato sauce" Method involves recipe components preparation, bulb onions cutting, sauteing in vegetable oil and milling, fresh white cabbages chopping and mincing, navaga and carrots mincing, mixing part of bulb onions, navaga, cabbages, carrots, 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, mixing the remaining bulb onions, tomato paste, drinking water, sugar, the remaining black hot pepper, allspice, cloves, coriander and laurel leaf, the mixture cooking and addition of acetic acid to produce a sauce, the cutlets and sauce packing, sealing and sterilisation. One additionally introduces into the sauce ground pumpkin seeds extraction cake that is poured, before mixing, with drinking water and maintained for swelling while the components are used at the following expenditure ratio, weight parts: navaga - 1084; vegetable oil - 68.6; fresh white cabbages - 142.9; carrots - 71.4-73.3; bulb onions - 62.9-63.7; wheat flour - 28.5, pumpkin seeds extraction cake - 13.7, tomato paste in conversion to 30% dry substances content - 77.7, acetic acid in conversion to 80% concentration - 4.3, sugar - 28.6, salt - 17.1, black hot pepper - 0.51, allspice - 0.17, cloves - 0.11, coriander - 0.11; laurel leaf - 0.03, water till the target product yield is equal to 1000. |
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Method for production of preserves "fried flounder in tomato sauce" Method involves preparation of recipe components, bulb onions cutting, sauteing in vegetable oil, milling and mixing with tomato puree, sugar, hot black pepper, allspice, cloves, coriander and laurel leaf, the mixture cooking and addition of acetic acid to produce a sauce, maintenance in a salt solution, flounder cutting, mealing in wheat flour and frying in vegetable oil, the flounder and sauce packing, sealing and sterilisation. One additionally introduces into the sauce ground pumpkin seeds extraction cake that is poured, before mixing, with drinking water and maintained for swelling while the components are used at the following expenditure ratio, weight parts: flounder - 1428.6; vegetable oil - 71.1; 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. |
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Method for production of preserves "fish cutlets in tomato sauce" Method involves recipe components preparation, bulb onions cutting, sauteing in vegetable oil and milling, raw and fried haddock mincing, mixing part of bulb onions, haddock, 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, the remaining bulb onions mixing with tomato puree, sugar, the remaining black hot pepper, allspice, cloves, coriander and laurel leaf, the mixture cooking and addition of acetic acid to produce a sauce, the cutlets and sauce packing, sealing and sterilisation. One additionally introduces into the sauce ground pumpkin seeds extraction cake that is poured, before mixing, with drinking water and maintained for swelling while the components are used at the following expenditure ratio, weight parts: haddock - 1554.3; 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. |
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Method for production of preserves "fried eelpout in tomato sauce" Method envisages preparation of recipe components, bulb onions milling and mixing with tomato puree, sugar, hot black pepper, allspice, cloves, coriander and laurel leaf, the mixture cooking and addition of acetic acid to produce a sauce, maintenance in a salt solution, eelpout cutting, mealing in wheat flour and frying in vegetable oil, the eelpout and sauce packing, sealing and sterilisation. One additionally introduces into the sauce ground pumpkin seeds extraction cake that is poured, before mixing, with drinking water and maintained for swelling while the components are used at the following expenditure ratio, weight parts: eelpout - 1385.7; 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. |
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Method for production of preserves "fish-and-vegetable cutlets in tomato-and-garnish sauce" Method envisages recipe components preparation, bulb onions cutting, sauteing in vegetable oil and milling, fresh white cabbages chopping and mincing, sheatfish and carrots mincing, mixing part of bulb onions, sheatfish, cabbages, carrots, 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, mixing the remaining bulb onions, tomato paste, drinking water, sugar, the remaining black hot pepper, allspice, cloves, mustard, coriander and laurel leaf, the mixture cooking and addition of acetic acid to produce a sauce, the cutlets and sauce packing, sealing and sterilisation. One additionally introduces into the sauce ground pumpkin seeds extraction cake that is poured, before mixing, with drinking water and maintained for swelling while the components are used at the following expenditure ratio, weight parts: sheatfish - 1200; vegetable oil - 68.6; fresh white cabbages - 142.9; carrots - 71.4-73.3; bulb onions - 62.9-63.7; wheat flour - 28.5, pumpkin seeds extraction cake - 13.7, tomato paste in conversion to 30% dry substances content - 77.7, acetic acid in conversion to 80% concentration - 4.3, sugar - 28.6, salt - 17.1, black hot pepper - 0.51, allspice - 0.17, cloves - 0.11, mustard - 1.1; coriander - 0.11; laurel leaf - 0.03, water till the target product yield is equal to 1000. |
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Method for production of preserves "fish-and-vegetable cutlets in tomato sauce" Method envisages preparation of recipe components, bulb onions cutting, sauteing in vegetable oil and milling, fresh white cabbages chopping and mincing, mincing raw and fried omul and carrots, mixing part of bulb onions, omul, cabbages, carrots, 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, mixing the remaining bulb onions, tomato paste, drinking water, sugar, the remaining black hot pepper, allspice, cloves, coriander and laurel leaf, the mixture cooking and addition of acetic acid to produce a sauce, the cutlets and sauce packing, sealing and sterilisation. One additionally introduces into the sauce ground pumpkin seeds extraction cake that is poured, before mixing, with drinking water and maintained for swelling while the components are used at the following expenditure ratio, weight parts: omul - 842; vegetable oil - 68.6; fresh white cabbages - 142.9; carrots - 71.4-73.3; bulb onions - 62.9-63.7; wheat flour - 28.5, pumpkin seeds extraction cake - 13.7, tomato paste in conversion to 30% dry substances content - 77.7, acetic acid in conversion to 80% concentration - 4.3, sugar - 28.6, salt - 17.1, black hot pepper - 0.51, allspice - 0.17, cloves - 0.11, coriander - 0.11; laurel leaf - 0.03, 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 preparation of recipe components, cutting, sauteing in vegetable oil and milling part of bulb onions, raw and fried sprats mincing, the listed components mixing with 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, the remaining bulb onions milling, mixing with tomato puree, sugar, the remaining black hot pepper, allspice, cloves, coriander and laurel leaf, the mixture cooking and addition of acetic acid to produce a sauce, the cutlets and the sauce packing, sealing and sterilisation. One additionally introduces into the sauce ground pumpkin seeds extraction cake that is poured, before mixing, with drinking water and maintained for swelling while the components are used at the following expenditure ratio, weight parts: sprats - 1045.7; vegetable oil - 86.6; 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 flounder in tomato sauce" Method envisages preparation of recipe components, bulb onions milling and mixing with tomato puree, sugar, salt, black hot pepper, allspice, cloves, coriander and laurel leaf, the mixture cooking and addition of acetic acid to produce a sauce, flounder cutting, mealing in wheat flour and frying in vegetable oil, the flounder and sauce packing, sealing and sterilisation. One additionally introduces into the sauce ground pumpkin seeds extraction cake that is poured, before mixing, with drinking water and maintained for swelling while the components are used at the following expenditure ratio, weight parts: flounder - 1428.6; 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. |
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Method for production of preserves "fried cod with carrots and cabbages in tomato sauce" Method envisages recipe components preparation, bulb onions milling and mixing with tomato paste, drinking water, sugar, salt, hot black pepper, allspice, cloves, coriander and laurel leaf, the mixture cooking and acetic acid addition to produce a sauce, cod cutting, mealing in wheat flour and frying in vegetable oil, carrots cutting and sauteing in vegetable oil, fermented cabbages frying in vegetable oil, the cod, carrots, cabbages and sauce packing, sealing and sterilisation. One additionally introduces into the sauce ground pumpkin seeds extraction cake that is poured with drinking water (before mixing) and maintained for swelling. The components are used at the following expenditure ratio, weight parts: cod - 944.1; vegetable oil - 69.1; carrots - 238-244.1; bulb onions - 86.3-87.4; fermented cabbages - 259.7; wheat flour - 11.1, pumpkin seeds extraction cake - 11.4, tomato paste in conversion to 30% dry substances content - 91.4, acetic acid in conversion to 80% concentration - 3.4, sugar - 25.7, salt - 13.6, 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. |
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Method for production of preserved product "fried cod with carrots and cabbages in tomato sauce" Method involves preparation of recipe components, bulb onions cutting, sauteing in vegetable oil and milling, the bulb onions mixing with tomato paste, drinking water, sugar, salt, hot black pepper, allspice, cloves, coriander and laurel leaf, the mixture cooking and addition of acetic acid to produce a sauce, cod cutting, mealing in wheat flour and frying in vegetable oil, carrots cutting and sauteing in vegetable oil, fresh white cabbages chopping and frying in vegetable oil, the cod, carrots, cabbages and sauce packing, sealing and sterilisation. One additionally introduces into the sauce ground pumpkin seeds extraction cake that is poured, before mixing, with drinking water and maintained for swelling while the components are used at the following expenditure ratio, weight parts: cod - 944.1; vegetable oil - 78.6; carrots - 238-244.1; bulb onions - 86.3-87.4; fresh white cabbages - 285.7; wheat flour - 11.1, pumpkin seeds extraction cake - 11.4, tomato paste in conversion to 30% dry substances content - 91.4, acetic acid in conversion to 80% concentration - 4.3, sugar - 25.7, salt - 17.1, 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. |
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Method for production of preserved product "fried scad with carrots and cabbages in tomato sauce" Method involves preparation of recipe components, bulb onions cutting, sauteing in vegetable oil and milling, the bulb onions mixing with tomato paste, drinking water, sugar, hot black pepper, allspice, cloves, coriander and laurel leaf, the mixture cooking and addition of acetic acid to produce a sauce, scad cutting, maintenance in salt solution, mealing in wheat flour and frying in vegetable oil, carrots cutting and sauteing in vegetable oil, fresh white cabbages chopping and frying in vegetable oil, the scad, carrots, cabbages and sauce packing, sealing and sterilisation. One additionally introduces into the sauce ground pumpkin seeds extraction cake that is poured, before mixing, with drinking water and maintained for swelling while the components are used at the following expenditure ratio, weight parts: scad - 833.9; vegetable oil - 78.6; carrots - 238-244.1; bulb onions - 86.3-87.4; fresh white cabbages - 285.7; wheat flour - 10, pumpkin seeds extraction cake - 11.4, tomato paste in conversion to 30% dry substances content - 91.4, acetic acid in conversion to 80% concentration - 4.3, sugar - 25.7, salt - 17.1, 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. |
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Method for production of preserves "fish-and-vegetable cutlets in tomato-and-garnish sauce" Method involves recipe components preparation, bulb onions cutting, sauteing in vegetable oil and milling, fresh white cabbages chopping and mincing, sardine and carrots mincing, mixing part of bulb onions, sardine, cabbages, carrots, 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, mixing the remaining bulb onions, tomato paste, drinking water, sugar, the remaining black hot pepper, allspice, cloves, mustard, coriander and laurel leaf, the mixture cooking and addition of acetic acid to produce a sauce, the cutlets and sauce packing, sealing and sterilisation. One additionally introduces into the sauce ground pumpkin seeds extraction cake that is poured, before mixing, with drinking water and maintained for swelling while the components are used at the following expenditure ratio, weight parts: sardine - 1000; vegetable oil - 68.6; fresh white cabbages - 142.9; carrots - 71.4-73.3; bulb onions - 62.9-63.7; wheat flour - 28.5, pumpkin seeds extraction cake - 13.7, tomato paste in conversion to 30% dry substances content - 77.7, acetic acid in conversion to 80% concentration - 4.3, sugar - 28.6, salt - 17.1, black hot pepper - 0.51, allspice - 0.17, cloves - 0.11, mustard - 1.1; coriander - 0.11; laurel leaf - 0.03, water till the target product yield is equal to 1000. |
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Method for production of preserves "fried scad with carrots and cabbages in tomato sauce" Method envisages recipe components preparation, bulb onions milling, mixing with tomato paste, drinking water, sugar, black hot pepper, allspice, cloves, coriander and laurel leaf, the mixture cooking and acetic acid addition to produce a sauce, scad cutting, maintenance in salt solution, mealing in wheat flour and frying in vegetable oil, carrots cutting, the scad, carrots, fermented cabbages and sauce packing, sealing and sterilisation. One additionally introduces into the sauce ground pumpkin seeds extraction cake that is poured with drinking water (before mixing) and maintained for swelling. The components are used at the following expenditure ratio, weight parts: scad - 833.9; vegetable oil - 35.4; carrots - 178.6-183.2; bulb onions - 78.6-79.6; fermented cabbages - 172; wheat flour - 10, pumpkin seeds extraction cake - 11.4, tomato paste in conversion to 30% dry substances content - 91.4, acetic acid in conversion to 80% concentration - 3.6, sugar - 25.7, salt - 14.2, 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. |
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Method for production of preserves "fish-and-vegetable cutlets in tomato-and-garnish sauce" Method involves recipe components preparation, part of bulb onions cutting, sauteing in vegetable oil and milling, fresh white cabbages chopping and mincing, bream and carrots mincing, the listed components mixing with 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, the remaining bulb onions milling, mixing with tomato paste, drinking water, sugar, the remaining black hot pepper, allspice, cloves, mustard, coriander and laurel leaf, the mixture cooking and addition of acetic acid to produce a sauce, the cutlets and sauce packing, sealing and sterilisation. One additionally introduces into the sauce ground pumpkin seeds extraction cake that is poured, before mixing, with drinking water and maintained for swelling while the components are used at the following expenditure ratio, weight parts: bream - 1200; vegetable oil - 65.2; fresh white cabbages - 142.9; carrots - 71.4-73.3; bulb onions - 62.9-63.7; wheat flour - 28.5, pumpkin seeds extraction cake - 13.7, tomato paste in conversion to 30% dry substances content - 77.7, acetic acid in conversion to 80% concentration - 4.3, sugar - 28.6, salt - 17.1, black hot pepper - 0.51, allspice - 0.17, cloves - 0.11, mustard - 1.1; coriander - 0.11; laurel leaf - 0.03, water till the target product yield is equal to 1000. |
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Method for production of preserves "fish-and-vegetable cutlets in tomato-and-garnish sauce" Method involves preparation of recipe components, bulb onions cutting, sauteing in vegetable oil and milling, fresh white cabbages chopping and mincing, mincing raw and fried mullet and carrots, mixing part of bulb onions, mullet, cabbages, carrots, 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, mixing the remaining bulb onions, tomato paste, drinking water, sugar, the remaining black hot pepper, allspice, cloves, mustard, coriander and laurel leaf, the mixture cooking and addition of acetic acid to produce a sauce, the cutlets and sauce packing, sealing and sterilisation. One additionally introduces into the sauce ground pumpkin seeds extraction cake that is poured, before mixing, with drinking water and maintained for swelling while the components are used at the following expenditure ratio, weight parts: mullet - 1100; vegetable oil - 68.6; fresh white cabbages - 142.9; carrots - 71.4-73.3; bulb onions - 62.9-63.7; wheat flour - 28.5, pumpkin seeds extraction cake - 13.7, tomato paste in conversion to 30% dry substances content - 77.7, acetic acid in conversion to 80% concentration - 4.3, sugar - 28.6, salt - 17.1, black hot pepper - 0.51, allspice - 0.17, cloves - 0.11, mustard - 1.1; coriander - 0.11; laurel leaf - 0.03, water till the target product yield is equal to 1000. |
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Method for production of preserved product "fried herring with carrots and cabbages in tomato sauce" Method envisages preparation of recipe components, bulb onions cutting, sauteing in vegetable oil and milling, the bulb onions mixing with tomato paste, drinking water, sugar, hot black pepper, allspice, cloves, coriander and laurel leaf, the mixture cooking and addition of acetic acid to produce a sauce, herring cutting, maintenance in salt solution, mealing in wheat flour and frying in vegetable oil, carrots cutting and sauteing in vegetable oil, fresh white cabbages chopping and frying in vegetable oil, the herring, carrots, cabbages and sauce packing, sealing and sterilisation. One additionally introduces into the sauce ground pumpkin seeds extraction cake that is poured with drinking water (before mixing) and maintained for swelling. The components are used at the following expenditure ratio, weight parts: herring - 673.4; vegetable oil - 75.7; carrots - 238-244.1; bulb onions - 86.3-87.4; fresh white cabbages - 285.7; wheat flour - 10, pumpkin seeds extraction cake - 11.4, tomato paste in conversion to 30% dry substances content - 91.4, acetic acid in conversion to 80% concentration - 4.3, sugar - 25.7, salt - 17.1, 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. |
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Method for production of preserves "fried cutlets in chilean sauce" Method envisages recipe components preparation, wild carp and bulb onions mincing, the listed components mixing with part of salt and black hot pepper to produce mince, the mince moulding, mealing in wheat flour and frying in vegetable oil to produce cutlets, garlic milling, the garlic mixing with tomato paste, drinking water, sugar, the remaining salt, allspice, cloves, cinnamon and mustard, the mixture cooking and addition of acetic acid to produce a sauce, the cutlets and sauce packing, sealing and sterilisation. One additionally introduces into the sauce ground pumpkin seeds extraction cake that is poured with drinking water (before mixing) and maintained for swelling. The components are used at the following expenditure ratio, weight parts: wild carp - 1714.3; vegetable oil - 75.1; bulb onions - 52.3-53; garlic - 0.83-0.85; wheat flour - 22.7, pumpkin seeds extraction cake - 30.1, tomato paste in conversion to 30% dry substances content - 117.1, acetic acid in conversion to 80% concentration - 4.6, sugar - 48, salt - 22.3, black hot pepper - 0.23, allspice - 0.23, cloves - 0.57; cinnamon - 0.23; mustard - 0.57; water till the target product yield is equal to 1000. |
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Method for production of preserves "fish-and-vegetable cutlets in tomato-and-garnish sauce" Method envisages preparation of recipe components, cutting, sauteing in vegetable oil and milling part of bulb onions, fresh white cabbages chopping and mincing, mincing raw and fried bream and carrots, the listed components mixing with 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, the remaining bulb onions milling, mixing with tomato paste, drinking water, sugar, the remaining black hot pepper, allspice, cloves, mustard, coriander and laurel leaf, the mixture cooking and addition of acetic acid to produce a sauce, the cutlets and sauce packing, sealing and sterilisation. One additionally introduces into the sauce ground pumpkin seeds extraction cake that is poured, before mixing, with drinking water and maintained for swelling while the components are used at the following expenditure ratio, weight parts: bream - 1200; vegetable oil - 65.2; fresh white cabbages - 142.9; carrots - 71.4-73.3; bulb onions - 62.9-63.7; wheat flour - 28.5, pumpkin seeds extraction cake - 13.7, tomato paste in conversion to 30% dry substances content - 77.7, acetic acid in conversion to 80% concentration - 4.3, sugar - 28.6, salt - 17.1, black hot pepper - 0.51, allspice - 0.17, cloves - 0.11, mustard - 1.1; coriander - 0.11; laurel leaf - 0.03, water till the target product yield is equal to 1000. |
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Method for production of preserves "fish-and-vegetable cutlets in tomato-and-garnish sauce" Method envisages recipe components preparation, bulb onions cutting, sauteing in vegetable oil and milling, fresh white cabbages chopping and mincing, Atlantic herring and carrots mincing, mixing part of bulb onions, Atlantic herring, cabbages, carrots, 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, mixing the remaining bulb onions, tomato paste, drinking water, sugar, the remaining black hot pepper, allspice, cloves, mustard, coriander and laurel leaf, the mixture cooking and addition of acetic acid to produce a sauce, the cutlets and sauce packing, sealing and sterilisation. One additionally introduces into the sauce ground pumpkin seeds extraction cake that is poured, before mixing, with drinking water and maintained for swelling while the components are used at the following expenditure ratio, weight parts: Atlantic herring - 936; vegetable oil - 68.6; fresh white cabbages - 142.9; carrots - 71.4-73.3; bulb onions - 62.9-63.7; wheat flour - 28.5, pumpkin seeds extraction cake - 13.7, tomato paste in conversion to 30% dry substances content - 77.7, acetic acid in conversion to 80% concentration - 4.3, sugar - 28.6, salt - 17.1, black hot pepper - 0.51, allspice - 0.17, cloves - 0.11, mustard - 1.1; coriander - 0.11; laurel leaf - 0.03, water till the target product yield is equal to 1000. |
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Method for production of preserved product "fried cod with carrots and cabbages in tomato sauce" Method envisages recipe components preparation, bulb onions milling, mixing with tomato paste, drinking water, sugar, black hot pepper, allspice, cloves, coriander and laurel leaf, the mixture cooking and acetic acid addition to produce a sauce, cod cutting, maintenance in salt solution, mealing in wheat flour and frying in vegetable oil, carrots cutting, fresh white cabbages chopping, the cod, carrots, cabbages and sauce packing, sealing and sterilisation. One additionally introduces into the sauce ground pumpkin seeds extraction cake that is poured, before mixing, with drinking water and maintained for swelling while the components are used at the following expenditure ratio, weight parts: cod - 944.1; vegetable oil - 35.4; carrots - 178.6-183.2; bulb onions - 78.6-79.6; fresh white cabbages - 183.1; wheat flour - 11.1, pumpkin seeds extraction cake - 11.4, tomato paste in conversion to 30% dry substances content - 91.4, acetic acid in conversion to 80% concentration - 4.3, sugar - 25.7, salt - 17.1, 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. |
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Method for production of preserved product "fried scad with carrots and beans in tomato sauce" Method envisages recipe components preparation, bulb onions milling and mixing with tomato paste, drinking water, sugar, salt, black hot pepper, allspice, cloves, coriander and laurel leaf, the mixture cooking and addition of acetic acid to produce a sauce, carrots cutting, beans cooking till double weight increase, scad cutting, mealing in wheat flour and frying in vegetable oil, the scad, carrots, beans and sauce packing, sealing and sterilisation. One additionally introduces into the sauce ground pumpkin seeds extraction cake that is poured, before mixing, with drinking water and maintained for swelling while the components are used at the following expenditure ratio, weight parts: scad - 833.9; vegetable oil - 35.4; carrots - 178.6-183.2; bulb onions - 78.6-79.6; beans - 71.4; wheat flour - 10, pumpkin seeds extraction cake - 11.4, tomato paste in conversion to 30% dry substances content - 91.4, acetic acid in conversion to 80% concentration - 4.3, sugar - 25.7, salt - 17.1, 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. |
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Method for manufacture of preserves "pork with leek" Recipe components are prepared. Pork is cut and fried in melted fat. Leek, parsley and dill greens are cut and frozen. Ground pumpkin seeds extraction cake is poured with bone broth and maintained for swelling. One mixes the listed components with tomato paste, salt and red hot chilli pepper. The produced mixture and bone broth are packed. Then one performs sealing and sterilisation. |
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Method for reduction of fluoride concentration during production of krill protein concentrate Invention relates to the field of agricultural production. The method for removal of fluoride from a krill-containing material includes krill milling and fermentative hydrolysis prior to or simultaneous with the exoskeleton particles removal. Then sweet water is added to the milled material and heating is performed. The hydrolysed material is delivered into the separation device for solid substances separation. Such removal of solid substances enables reduction of fluoride content in the remaining protein material. The concentrated hydrolysis fraction (CHF) produced by this method contains dry substances in an amount of over 50%. The phospholipid-and-peptide complex (PLPC) flour contains lipids and phospholipids in PLPC in conversion to dry substance weight and reflects seasonal changes in lipids content in the raw stock. |
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Sequence of genes of nucleic acid is provided as selected from sequences ID NO: 8 or 18, which is expressed in a prokaryotic or eukaryotic host cell and thus produced ferment with appropriate sequence ID NO: 9 or 19 is used with a cosubstrate and an inert carrier. |
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Method for preparation of chicken stew with dried plums and kiwi Invention relates to food industry, in particular, to the technology for preparation of dishes for catering. The method characterisation is as follows: one places chilled skinless chicken fillet cut into bars, bulb onions, carrots and dried plums cut into strips, kiwi cut into cubes, finely chopped basil and parsley greens into a heatproof glass or glassceramic mould with a lid. Grated nutmeg, ground ginger and coriander and salt are added and mixing is performed. Then one performs in-cold maintenance during 20-30 minutes, dressing with olive oil at the end of pickling and baking in own juice in a combined microwave oven or oven. |
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Method for manufacture of fried bulk product based on nuts or oilseeds Invention relates to food industry. The method involves the bulk product drying and a flavouring additive application by way of rolling. Preliminarily, the unfried bulk product is rolled, moistened with water at t=25-30°C and sprinkled with a dry mixture containing a binder based on wheat flour or starch. The product is subjected to rolling for 2-3 minutes, the process of moistening and dry mixture sprinkling repeated with subsequent rolling to produce a dry mixture layer, the ratio of the bulk product to the dry mixture being 1:0.6-0.8. Then the product is fried in vegetable oil at a temperature of 160-170°C during 5-17 minutes till a crispy crust formation on the product surface; then the bulk product is sprinkled with a flavouring additive the weight whereof is equal to 4.0-6.0% of the fried bulk product weight; then one performs air cooling. |
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Method for production of preserves "fish-and-vegetable cutlets in tomato-and-garnish sauce" Method envisages preparation of a tomato-and-garnish sauce and cutlets and their subsequent packing. The cutlets are produced of mince containing bulb onions, white cabbages, cod, carrots, salt and black hot pepper. The sauce is prepared using sunflower flour. The sunflower flour is poured with drinking water, maintained for swelling; then the flour is mixed with the remaining sauce ingredients. |
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Method for production of preserves "fried cutlets in chilean sauce" Invention relates to the technology of fish preserves production. The method envisages preparation of Chilean sauce and cutlets and their subsequent packing. The cutlets are produced of mince containing bulb onions, flounder, salt and black hot pepper. The sauce is prepared using sunflower flour. The sunflower flour is poured with drinking water, maintained for swelling; then the flour is mixed with the remaining sauce ingredients. |
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Method for production of preserves "fried cutlets in chilean sauce" Invention relates to the technology of fish preserves production. The method envisages preparation of Chilean sauce and cutlets and their subsequent packing. The cutlets are produced of mince containing bulb onions, ziege, salt and black hot pepper. The sauce is prepared using sunflower flour. The sunflower flour is poured with drinking water, maintained for swelling; then the flour is mixed with the remaining sauce ingredients. |
Another patent 2551166.