Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs (A23L3)

Human necessities

(89197)

A23

Foods or foodstuffs; their treatment, not covered by other classes

(27825)

A23L

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 (shaping or working, not fully covered by this subclass, a23p); preservation of foods or foodstuffs, in general (preservation of flour or dough for baking a21d)

(22337)

A23L3

Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs (preserving foods or foodstuffs in association with packaging b65b0055000000)

(6391)

A23L3/005 -

(2)

A23L3/01 - Using micro-waves or dielectric heating

(66)

A23L3/015 -

(11)

A23L3/02 - By heating materials in packages which are progressively transported, continuously or stepwise, through the apparatus (a23l0003005000 takes precedence);;

(58)

A23L3/04 - With packages on endless chain or band conveyers

(1177)

A23L3/06 - With packages transported along a helical path

(3)

A23L3/10 - By heating materials in packages which are not progressively transported through the apparatus (a23l0003005000 takes precedence);;

(7)

A23L3/12 - With packages in intercommunicating chambers through which the heating medium is circulated

(1)

A23L3/14 - With packages moving on the spot

(3)

A23L3/16 - By heating loose unpacked materials (a23l0003005000 takes precedence);;

(5)

A23L3/18 - While they are progressively transported through the apparatus

(3)

A23L3/24 - With the materials in spray form

(2)

A23L3/26 - By irradiation without heating

(16)

A23L3/28 - With ultra-violet light

(26)

A23L3/30 - By treatment with ultrasonic waves

(12)

A23L3/32 - By treatment with electric currents without heating effect

(6)

A23L3/34 - By treatment with chemicals

(225)

A23L3/3409 -

(4)

A23L3/3418 -

(2)

A23L3/3436 -

(4)

A23L3/3445 -

(1)

A23L3/3463 -

(188)

A23L3/3472 -

(5)

A23L3/3481 -

(1)

A23L3/349 -

(1)

A23L3/3499 -

(1)

A23L3/3508 -

(27)

A23L3/3517 -

(6)

A23L3/3526 -

(4)

A23L3/3544 -

(2)

A23L3/3571 -

(65)

A23L3/358 -

(4)

A23L3/36 - Freezing; subsequent thawing; cooling

(14)

A23L3/37 - With addition of chemicals

(55)

A23L3/375 -

(4)

A23L3/40 - By drying or kilning; subsequent reconstitution

(25)

A23L3/42 - With addition of chemicals before or during drying

(2)

A23L3/44 - Freeze-drying

(8)

A23L3/46 - Spray-drying

(4)

A23L3/48 - Thin layer-, drum- or roller-drying

(6)

A23L3/50 - Fluidised-bed drying

(3)

A23L3/52 - Foam-drying

(4)

A23L3/54 - Using irradiation or electric treatment, e.g. ultrasonic waves

(8)

	Fruit-and-berry marinades pasteurisation method Jars are sealed with self-exhaustible caps; pasteurisation and cooling are performed according to the specified modes.
	Fruit-and-berry marinades pasteurisation method After packing the product into the jars one performs sealing with self-exhaustible caps with subsequent heat treatment without creation of counter-pressure in the apparatus according to a mode 15 − 15 − 12 70 − 85 − 70 , envisaging water cooling in the autoclave till the temperature is equal to the water initial temperature during the next preserves batch loading and continuation of cooling in another vessel according to the mode 8 50 − 40 .
	Fruit-and-berry marinades pasteurisation method Fruit-and-berry marinades pasteurisation method is as follows: one performs jars sealing with self-exhaustible caps with subsequent heat treatment without creation of counter-pressure according to a mode 25 − 10 − 15 70 − 85 − 70 , envisaging water cooling in the autoclave till the temperature is equal to the water initial temperature during the next preserves batch loading and continuation of cooling in another vessel according to the mode 10 50 − 40 .
	Melon compote production method Method involves preliminary fruits heating in jars with a hot 85°C water, the water replacement with a 98°C syrup and subsequent jars sealing using self-exhausting caps and sterilisation without creation of counter-pressure in the apparatus according to a new mode.
	Method for production of preserves "potatoes and vienna sausages salad" Method involves potatoes and cucumbers cutting and blanching, spring onion and lettuce cutting and freezing, Vienna sausages cutting, ground pumpkin seeds extraction cake pouring with drinking water and maintenance for swelling, the listed components mixing with sugar and salt, the produced mixture and mayonnaise packing, sealing and sterilisation.
	Method for production of preserves "vegetable salad with ham" Method involves potatoes cutting and blanching, carrots and beet-roots blanching and cutting, green beans cutting and freezing, fresh green peas freezing, ham and brined cucumbers cutting, garlic blanching and straining, ground pumpkin seeds extraction cake pouring with drinking water and maintenance for swelling, the listed components mixing with acetic acid, salt and black hot pepper, the produced mixture and mayonnaise packing, sealing and sterilisation.
	Cherry compote production method Invention is related to preservation industry. The method characterisation is as follows: one performs preliminary heating of fruits in jars with 60°C hot water during 2-3 minutes, replacing the water with 85°C syrup, sealing the jars using self-exhaustible caps and proceeds with sterilisation without creation of counter-pressure in an apparatus according to the preset mode.
	Pear and quince compote sterilisation method Method for sterilisation of pear and quince compote in jars SKO 1-82-500 involves heating in an air flow at 130°C at a rate of 3.5-4 m/s during 23 minutes with subsequent maintenance during 12-15 minutes at heated air temperature equal to 100°C. The jars cooling is performed in an atmospheric air flow at 20-25°C at a rate of 6-7 m/s during 16 minutes. In the process of heating and cooling the jar is subjected to interrupted 2-3-minutes' turning upside down with a frequency equal to 0.133 s-1 with a 2-3 minutes' interval; maintenance is performed in a static state of the jars.
	Pear and quince compote sterilisation method Method involves jars putting into the carrier ensuring air-tightness and heating, maintenance and cooling processes. Compote heating is performed in an air flow at 130°C at a rate of 1.5 - 2 m/s during 32 minutes with simultaneous interrupted 2-3-minutes' turning upside down with a frequency equal to 0.133 sec-1 with a 2-3 minutes' interval with subsequent maintenance during 8-10 minutes in a chamber with heated air temperature equal to 100°C in a static state of the jars. Cooling is performed in an atmospheric air flow at 20-25°C at a rate of 6-7 m/s during 16 minutes. Additionally, the jar is subjected to interrupted 2-3-minute turning upside down with a frequency equal to 0.133 sec-1 with a 2-3 minutes interval.
	Fruit-and-berry marinades sterilisation method Method involves jars sealing with self-exhaustible caps with subsequent heat treatment without creation of counter-pressure in the apparatus according to a mode 25 − 25 − 15 70 − 100 − 70 , envisaging water cooling in the autoclave till the temperature is equal to the water initial temperature during the next preserves batch loading and continuation of cooling in another vessel according to the mode 10 50 − 40 .
	Pear and quince compote sterilisation method Method involves heating in an air flow at 130°C at a rate of 6-7 m/s during 20 minutes with subsequent maintenance during 15-20 minutes at heated air temperature equal to 100°C and cooling in an atmospheric air flow at 20-25°C at a rate of 6-7 m/s during 16 minutes. In the process of heating and cooling the jar is interruptedly turned upside down with a frequency equal to 0.133 s-1, maintenance is performed in a static state of the jars.
	Pear and quince compote sterilisation method Pear and quince compote sterilisation method involves compote heating in an air flow at 130°C at a rate of 3.5 - 4 m/s during 22 minutes with simultaneous interrupted 2-3-minutes' turning upside down with a frequency equal to 0.133 sec-1 with a 2-3 minutes' interval with subsequent maintenance during 15-20 minutes in a chamber with heated air temperature equal to 95°C in a static state of the jars. One proceeds with cooling in a 20-25°C atmospheric air flow at a rate of 6-7 m/sec during 15 minutes. Additionally, the jar is subjected to interrupted 2-3-minute turning upside down with a frequency equal to 0.133 sec-1 with a 2-3 minutes interval.
	Wild strawberry compote production method Method involves preliminary fruits heating in jars with a hot 85°C water, the water replacement with a 98°C syrup and subsequent jars sealing using self-exhausting caps and sterilisation without creation of counter-pressure in the apparatus according to a new mode.
	Bilberry compote production method Method involves preliminarily fruits heating in jars with a hot 85°C water, the water replacement with a 98°C syrup with subsequent jars sealing using self-exhaustible caps. One performs compote sterilisation without creation of counter-pressure in the apparatus according to a new mode.
	Rheum compote production method Rheum compote production method is as follows: after packing into jars fruits are poured with 85°C hot water for 2-3 minutes with subsequent water replacement with 98°C syrup. Then the jars are sealed with self-exhaustible caps and thermally treated without creation of counter-pressure in open-type apparatus according to the mode 15 − 20 − 15 70 − 100 − 70 envisaging water cooling in an autoclave till the temperature is equal to the water initial temperature during the next preserves batch loading. Then one proceeds with cooling in another vessel according to the mode 5 50 − 40 .
	Pear and quince compote production method Method involves preliminary heating of fruits with 85°C hot water for 3 minutes with subsequent sterilisation in a 150°C air flow at a rate of 8.5 m/s during 8 minutes with subsequent maintenance during 30-35 minutes in a 105°C chamber and cooling in a 20-22°C atmospheric air flow at a rate of 7-8 m/s during 15 minutes. During the process of heat treatment in an air flow, heated up to 150°C, and cooling the jar is subjected to interrupted 2-3-minutes' turning upside down with a frequency equal to 0.166 sec-1 with a 2-3 minutes' interval.
	Method for production of black currants compote Method envisages black currant packaging into jars and pouring with 85°C hot water during 2-3 minutes. Then one performs replacing the water with 98°C syrup and sealing the jars using self-exhaustible caps. Then one performs heat treatment without creation of counter-pressure according to a new mode and subsequent cooling. Water cooling is performed in an autoclave till the temperature is equal to the water initial temperature during the next preserves batch loading.
	Pear and quince compote production method Method involves preliminary heating of fruits with 85°C hot water for 3 minutes with subsequent sterilisation in a 120°C air flow at a rate of 3.5 m/s during 35 minutes with subsequent maintenance during 20 minutes in a 105°C chamber and cooling in a 20-22°C atmospheric air flow at a rate of 7-8 m/s during 25 minutes. During the process of heat treatment in an air flow, heated up to 120°C, and cooling the jar is subjected to interrupted 2-3-minutes' turning upside down with a frequency equal to 0.3 sec-1 with a 2-3 minutes' interval.
	Pear and quince compote sterilisation method Method involves heating in an air flow at 130°C at a rate of 8 - 9 m/s during 18 minutes with subsequent maintenance during 12-55 minutes at heated air temperature equal to 100°C and cooling in an atmospheric air flow at 20-25°C at a rate of 6-7 m/s during 16 minutes. In the process of heating and cooling the jar is interruptedly turned upside down with a frequency equal to 0.133 s-1, maintenance is performed in a static state of the jars.
	Fruit-and-berry marinades pasteurisation method Method envisages sealing jars filled with fruit-and-berry marinades with self-exhaustible caps. Then the jars filled with preserves are subjected to heat treatment in the autoclave without creation of counter-pressure according to a new mode and to subsequent cooling in another vessel. Water cooling is performed in the autoclave till the temperature is equal to the water initial temperature during the next preserves batch loading.
	Pear and quince compote production method Pear and quince compote production method involves preliminary heating of fruits with 85°C hot water for 3 minutes with subsequent sterilisation in a 150°C air flow at a rate of 3.5 m/s during 12 minutes with subsequent maintenance during 25-30 minutes in a 105°C chamber and cooling in a 20-22°C atmospheric air flow at a rate of 7-8 m/s during 15 minutes. During the process of heat treatment in an air flow, heated up to 150°C, and cooling the jar is subjected to interrupted 2-3-minutes' turning upside down with a frequency equal to 0.166 sec-1 with a 2-3 minutes' interval.
	Method for production of fig and feijoa compote Method envisages preliminarily fruits heating in jars with a hot 85°C water, the water replacement with a 98°C syrup and subsequent jars sealing using self-exhausting caps. One performs sterilisation without creation of counter-pressure in the apparatus. The method envisages water cooling in an autoclave during sterilisation till the temperature is equal to the water initial temperature during loading. Cooling is completed in another vessel.
	Apparatus for uv disinfection of solid, liquid and gaseous products Product to be disinfected moves on a product line made in form of two flat plates that are transparent for UV radiation and placed in a housing vertically or inclined at a distance of 0.2…10 mm from each other, and UV radiation sources are placed on both sides of the product line. Such a structural solution ensures disinfection of any liquid and gaseous products since half of the thickness of the product layer is guaranteed to be less than the depth of penetration of UV radiation for any products.
	Method for production of preserves "shrimp, calamary and rice salad" Method envisages recipe components preparation, chicken eggs boiling, shelling and cutting, lettuce and dill greens cutting and freezing, rice cooking till weight increases by 150%, fresh green peas freezing, calamary fillet and shrimp meat cutting. Then ground pumpkin seeds extraction cake is poured with drinking water and maintained for swelling. The listed components are mixed with salt and black hot pepper. The produced mixture and mayonnaise are packed, sealed and sterilised.
	Method for production of preserves "calamary, apple and beet-root salad" Method envisages recipe components preparation, chicken eggs boiling, shelling and cutting, potatoes, apples, cucumbers and bulb onions cutting and blanching, beet-roots blanching and cutting, lettuce and greens cutting and freezing, calamary fillet cutting. Additionally, ground pumpkin seeds extraction cake is poured with drinking water and maintained for swelling. Then one mixes the listed components with salt and black hot pepper; then one proceeds with the produced mixture and mayonnaise packing, sealing and sterilisation.
	Method for manufacture of preserves "calamary, tomatoes and onion salad" Method involves tomatoes and bulb onions cutting and blanching, lettuce cutting and freezing, calamary fillet cutting, ground pumpkin seeds extraction cake pouring with drinking water and maintenance for swelling, the listed components mixing with salt, the produced mixture and mayonnaise packing, sealing and sterilisation.
	Plum compote production method Invention is related to preservation industry. One performs preliminary heating of fruits in jars with 60 and 95°C hot water during 2-3 minutes, respectively, the water replacing with 98°C syrup, sealing the jars using self-exhaustible caps and proceeds with sterilisation without creation of counter-pressure in the apparatus according to the preset mode.
	Apple compote sterilisation method Method envisages heating of jars filled with compote in an air flow at 130°C at a rate of 3.5 - 4 m/s during 23 minutes with subsequent maintenance during 5-8 minutes at heated air temperature equal to 95-100°C and cooling in an atmospheric air flow at 20-22°C at a rate of 7-8 m/s during 15 minutes. During the process of heat treatment in an air flow, heated up to 130°C, and cooling the jar is subjected to interrupted 2-3-minutes' turning upside down with a frequency equal to 0.166 sec-1 with a 2-3 minutes' interval.
	Apple compote sterilisation method Method envisages apple compote sterilisation in jars SKO 1-82-1000. The method involves heating of jars filled with compote in an air flow at 130°C at a rate of 1.5 - 2 m/s during 32 minutes with subsequent maintenance during 3-5 minutes at heated air temperature equal to 95-100°C and cooling in an atmospheric air flow at 20-22°C at a rate of 7-8 m/s during 15 minutes. During the process of heat treatment in an air flow, heated up to 130°C, and cooling the jar is subjected to interrupted 2-3-minutes' turning upside down with a frequency equal to 0.166 sec-1 with a 2-3 minutes' interval.
	Cherry compote production method Invention is related to preservation industry. The method involves preliminary fruits heating in jars with a hot 60°C water, the water replacement with a 85°C syrup and subsequent jars sealing using self-exhaustible caps and sterilisation without creation of counter-pressure in an open-type apparatus according to the mode 20 − ( 15 − 20 ) − 15 70 − 100 − 70 ensuring equality of the final temperature of cooling water in the autoclave and the initial temperature with continuation of cooling in another vessel according to the mode 8 50 − 40 .
	Pear and quince compote sterilisation method Invention is related to preservation industry. The method for sterilisation of pear and quince compote in jars SKO 1-82-500 envisages jars heating in an air flow at 130°C at a rate of 6 - 7 m/s during 18 minutes with subsequent maintenance during 20-25 minutes at heated air temperature equal to 92-95°C. Jars cooling is performed in an atmospheric air flow at 25-28°C at a rate of 7-8 m/s during 15 minutes. In the process of heating and cooling the jar is turned upside down with a frequency equal to 0.166 s-1, maintenance is performed in a static state of the jars.
	"pureed tomato soup" preserves sterilisation method Invention is related to preservation industry. The method for sterilisation of preserves "Pureed tomato soup" involves three-stage heating of preserves in baths filled with 80°C and 100°C water and in a bath filled with 120°C calcium chloride solution during 5, 5 and 25 minutes respectively with subsequent three-stage cooling in baths filled with 100°C, 80°C and 60-40°C water during 5, 5 and 10 minutes respectively; heating and cooling are performed in the same baths at a temperature of 100°C and 80°C. 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 preserves "bilberry compote with xylitol" Invention is related to preservation industry. The method involves preliminary heating of fruits in jars with 85°C hot water during 2-3 minutes, replacement of water with 98°C xylitol syrup. One performs sealing of the jars using self-exhaustible caps. Then one proceeds with the jars sterilisation without creation of counter-pressure in the apparatus according to the preset mode.
	Tangerine compote production method Invention is related to preservation industry. The method involves preliminary heating of fruits in jars filled with hot water with subsequent sealing, three-stage heating in 75, 95 and 100°C water for 5, 5 and 6-10 minutes respectively and subsequent three-stage cooling in 75 and 95°C water during 5 and 5 minutes and in a 20-25°C atmospheric air flow at a rate of 7-8 m/s during 6 minutes. During the heat treatment process the jar is turned upside down with a frequency equal to 0.12 s-1. Heating and cooling are performed at temperatures equal to 75 and 95°C in the same baths.
	Pear and quince compote production method Invention is related to preservation industry. The method involves preliminary heating of fruits in jars filled with hot water with subsequent sealing, three-stage heating in 75, 95 and 100°C water for 8, 8 and 25 minutes respectively and subsequent three-stage cooling in 75 and 95°C water during 8 and 8 minutes and in a 20-25°C atmospheric air flow at a rate of 7-8 m/s during 10 minutes. During the heat treatment process the jar is turned upside down with a frequency equal to 0.33 s-1. Heating and cooling are performed at temperatures equal to 75 and 95°C in the same baths.
	Pear and quince compote production method Invention is related to preservation industry. The method involves preliminary heating of fruits in jars filled with hot water with subsequent sealing, three-stage heating in 75, 95 and 100°C water for 5, 5 and 20-25 minutes respectively and subsequent three-stage cooling in 75 and 95°C water during 5 and 5 minutes and in a 20-25°C atmospheric air flow at a rate of 7-8 m/s during 8 minutes. Heating and cooling are performed at temperatures equal to 75 and 95°C in the same baths.
	Pear and quince compote production method Method envisages preliminary heating of fruits with a 85°C hot water during 3 minutes, water replacement with 98°C syrup, subsequent sterilisation in a 120°C air flow at a rate of 8.5 m/s during 15 minutes with subsequent maintenance during 25-30 minutes in the 105°C chamber and cooling in a 20-22°C atmospheric air flow at a rate of 7-8 m/s during 15 minutes. During the process of heat treatment in an air flow, heated up to 120°C, and cooling the jar is subjected to interrupted 2-3-minutes' turning upside down with a frequency equal to 0.166 sec-1 with a 2-3 minutes' interval.
	Pasteuriser with adjustable spraying mass One proposes a method for pasteurisation of continuous products chain in the device including a heating area, a pasteurisation area and a cooling area as well as transporting means. Heating, pasteurisation and cooling are provided for by way of heat transfer between the products and the medium being sprayed, preferably - water the products are sprinkled with. The areas downstream the products translation movement are divided into treatment zones wherein the temperature of the medium being sprayed is brought into conformity with the desired result of heat transfer in the zone. The pasteurisation process modification method envisages modification of the volume flow V 1,2,3 ∘ of the medium being sprayed at least in the treatment zone; the volume flow V 1,2,3 ∘ of the medium being sprayed is modified within the range from the maximum value to the minimum value.
	Wild strawberry compote production method Wild strawberry compote production method is as follows: after packing into jars fruits are poured with 85°C hot water for 2-3 minutes with subsequent water replacement with 98°C syrup. Then the jars are sealed with self-exhaustible caps and thermally treated without creation of counter-pressure in open-type apparatus according to the mode 15 − 25 − 15 70 − 100 − 70 envisaging water cooling in an autoclave till the temperature is equal to the water initial temperature during the next preserves batch loading. Then one proceeds with cooling in another vessel according to the mode 5 50 − 40 .
	Melon compote production method Melon compote production method is as follows: after packing into jars fruits are poured with 85°C hot water for 2-3 minutes with subsequent water replacement with 98°C syrup. Then the jars are sealed with self-exhaustible caps and thermally treated without creation of counter-pressure in open-type apparatus according to the mode 15 − 20 − 15 70 − 100 − 70 envisaging water cooling in an autoclave till the temperature is equal to the water initial temperature during the next preserves batch loading and continuation of cooling in another vessel according to the mode 5 50 − 40 .
	Method for preparation of preserves "fish and pasta salad" One performs bulb onions cutting and blanching, small radish blanching and cutting, fresh white cabbages and lettuce cutting and freezing, skin-off flatfish fillet cutting, ground pumpkin seeds extraction cake pouring with drinking water and maintenance for swelling. One mixes the listed components with pasta, salt, black hot pepper and mustard. Dry white wine and mayonnaise are mixed. The produced mixtures are packaged, sealed and sterilised.
	Method for preservation of honey bees drone homogenate Drone larvae are separated from honeycombs. One performs pressing with subsequent adsorption of mixture of lactose and glucose into the raw product in the mixer. The prepared raw product is maintained in a sterile PET bag during 24 hours in the refrigerator. Then the raw product is arranged in a 2.0-2.5 cm layer on mylar substrates of IR-dryer screen trays; drying is performed with IR-rays during 4.0 hours at a temperature of 42-45°C in the "heating-cooling" pulse mode till production of dry crumbly clumps with moisture content equal to 10-13%. Irradiation time amounting to 5-7 sec corresponds to the "heating-cooling" pulse mode. The radiation source is represented by KGT lamps with IR radiation wavelength band equal to 1.2-2.4 mcm.
	Preserved salad production method Method involves chicken eggs boiling, shelling and cutting, potatoes cutting and blanching, achelata meat cutting, fresh green peas freezing, ground pumpkin seeds extraction cake pouring with drinking water at a weight ratio equal to nearly 1:5 and maintenance for swelling, the listed components mixing with lemon juice and salt, the produced mixture and mayonnaise packing, sealing and sterilisation.
	"liver and rice salad" preserves production method Method envisages recipe components preparation, carrots blanching and cutting, dill greens cutting and freezing, beef liver cutting, rice cooking till weight increases by 150%, ground pumpkin seeds extraction cake pouring with drinking water and maintenance for swelling. Then the listed components are mixed (at the recipe ratio) with salt; the produced mixture and mayonnaise are packaged, sealed and sterilised to produce the target product.
	Method for manufacture of preserves "rice salad with meat" Method envisages recipe components preparation, chicken eggs boiling, shelling and cutting, bulb onions cutting and sauteing in melted butter, paprika cutting and blanching, celeriac blanching and grating, fresh green peas freezing, rice cooking till double weight increase, chicken meat cutting, ground pumpkin seeds extraction cake pouring with drinking water and maintenance for swelling. Then the listed components are mixed (at the recipe ratio) with salt; the produced mixture and mayonnaise are packaged, sealed and sterilised to produce the ready product.
	Method for production of preserves "chicken and fresh cabbages salad" Method involves apples and celeriac cutting and blanching, carrots blanching and cutting, fresh white cabbages chopping and freezing, fresh green peas freezing, horseradishes grating, chicken meat cutting, the listed components mixing with acetic acid, sugar and salt, the produced and sour cream packing, sealing and sterilisation. In the mixture composition one additionally uses ground pumpkin seeds extraction cake that is preliminarily poured with drinking water and maintained for swelling while the components are used at the following expenditure ratio.
	Method for production of preserves "danish bean salad" Method involves potatoes and bulb onions cutting and blanching, green beans and lettuce cutting and freezing, salted herring fillet cutting, the listed components mixing with acetic acid and salt, the produced mixture and mayonnaise packing, sealing and sterilisation. In the mixture composition one additionally uses ground pumpkin seeds extraction cake that is preliminarily poured with drinking water and maintained for swelling.
	"celeriac, meat and nut salad" preserves production method Method involves celeriac blanching and grating, parsley greens cutting and freezing, beef cutting, walnut kernels crushing, ground pumpkin seeds extraction cake pouring with drinking water (at a ratio of 1:5) and maintenance for swelling, the listed components mixing with lemon juice and salt, the produced mixture and mayonnaise packing, sealing and sterilisation.
	Method for production of preserves "ham, rice and green peas salad" Method involves tomatoes cutting and blanching, lettuce and parsley greens cutting and freezing, rice cooking till weight increases by 150%, ham cooking, fresh green peas freezing, ground pumpkin seeds extraction cake pouring with drinking water at a weight ratio equal to nearly 1:5 and maintenance for swelling, the listed components mixing with salt and black hot pepper, the produced mixture and mayonnaise packing, sealing and sterilisation.
	"fish salad" preserves preparation method Method involves chicken eggs boiling, shelling and cutting, potatoes, cucumbers and tomatoes cutting and blanching, carrots blanching and cutting, lettuce and greens cutting and freezing, fresh green peas freezing, whiting fillet and brined mushrooms cutting, the listed components mixing with salt, sour cream and mayonnaise mixing, the produced mixtures packing, sealing and sterilisation. In the composition of the whiting fillet and vegetables mixture one additionally uses ground pumpkin seeds extraction cake that is preliminarily poured with drinking water and maintained for swelling.

Another patent 2513588.