Method for producing of combined product for gerodietary feeding. RU patent 2246871.
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Method for manufacturing canned stewed fruit / 2246859 The present innovation deals with preparing raw material and sugar syrup with a preparation in its composition at the quantity of 0.2-0.5% against the weight of canned food obtained out of Pythium gracile micromycete biomass according to the preset technique, followed by packaging, sealing and sterilization. The innovation provides improved organoleptic properties and decreased corrosive activity of a target product. |
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Method for manufacturing fruit elder / 2246857 The present innovation deals with technology for manufacturing structured food products. On should prepare components, remove inedible sections of fruits followed by baking or boiling process. Then come grating, addition of sugar and egg albumen, churning and introduction of a structure-forming agent as the mixture of carraginan and a preparation obtained due to successive extracting Mortierella verticillata micromycete biomass with a nonpolar extragent in supracritical state with water, alkali, water, acid, water, alkali and water followed by combining the first extract with a solid residue. Moreover, the above-mentioned mixture should be applied at the quantity of 1% against the weight of prepared product and their ratio is being 4:3 by weight. On introducing the solution of structure-forming agent one should repeat churning and forming at cooling at obtaining the target product. The present innovation enables to decrease the expenses of structure-forming agent applied. |
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Method for manufacturing fruit elder / 2246856 The present innovation deals with applying the mixture of carraginan and a preparation obtained out of Mortierella gamsii micromycete biomass according to the preset technique as a structure-forming agent at weight ratio being 4:3. The innovation enables to decrease the expenses of structure-forming agent at keeping structural-mechanical and organoleptic properties of a target product. |
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Method for producing of jelly from fresh fruit or berries / 2246855 Method involves preparing components; squeezing juice from fruit or berries; cooking pomace; sieving concoction; adding sugar into concoction and producing syrup; introducing structurizer; boiling; sieving; introducing squeezed juice and forming jelly by cooling. Structurizer is mixture of gelatin and preparation produced by sequential extracting of Mortierella spinosa var. sterilis micromycet biomass with the use of non-polar extractant in above-critical state, water, alkaline, water, acid, water, alkaline, and water, with following joining of first extract with solid residue. Weight ratio of gelatin and preparation of Mortierella spinosa var. sterilis micromycet biomass is 8:7. Structurizer is added in an amount of 1.5% by weight of product to be prepared. |
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Method for manufacturing canned food "natural fruits" / 2246854 The method deals with preparing raw material, its packaging together with boiled water. Before packaging, on should supplement boiled water with a preparation obtained due to successive extracting Mortierella exigua micromycete biomass with a nonpolar extragent in supracritical state with water, alkali, water, acid, water, alkali and water followed by combining the first extract with a solid residue at the quantity of 0.2-0.5% against the weight of canned food. Then come sealing and sterilization. The method enables to decrease corrosive activity of a target product. |
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Method for manufacturing jelly marmalade / 2246853 For the purpose to obtain target product with specific combination of organoleptic properties and wide spectrum of vitamin activity one should prepare raw material and syrup containing sugar, pectin, water and supplement out of raw material of plant origin. Moreover, as the supplement one should apply an aqueous extract of the mixture of common camomile flowers, peppermint leaves, yarrow leaves, marigold grass, great plantain and knot weed leaves, calendula and Xanthium flowers taken at the ratio of 6 : 4 : 3 : 4 : 3 by weight. While preparing it is necessary to add citric acid, sodium lactate and preparation obtained due to successive extracting Mortierella hygrophila micromycete biomass with nonpolar extragent in supracritical state with water, alkali, water, acid, water, alkali and water followed by combining the first extract with solid residue. Then the product should be spread, formed, dried and packed as the ready-to-use product. |
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Method for manufacturing jelly marmalade / 2246852 For the purpose to obtain jelly marmalade with a wide spectrum of vitamin activity and unconventional pleasant combination of organoleptic properties one should prepare the syrup by applying sugar, pectin and a component of plant origin as an aqueous extract of the mixture of thyme, peppermint and balm leaves. While preparing it is necessary to supplement the syrup with citric acid, sodium lactate and preparation obtained out of Mortierella humilis micromycete biomass by the preset technique to be further spread, formed, dried and packed as ready-to-use products. |
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Method for manufacturing jelly marmalade / 2246851 For the purpose to obtain jelly marmalade with a wide spectrum of vitamin activity and unconventional pleasant combination of organoleptic properties one should prepare the syrup by applying sugar, pectin and a component of plant origin as an aqueous extract of the mixture of thyme, peppermint and balm leaves. While preparing it is necessary to supplement the syrup with citric acid, sodium lactate and preparation obtained out of Pythium irregulare micromycete biomass by the preset technique to be further spread, formed, dried and packed as ready-to-use products. |
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Method for cryoconservation of juicy plant raw material / 2246842 Before freezing one should treat raw material with a preparation obtained out of Mortierella jenkinii micromycete biomass according to the preset technique to be kept for 2-5 h. The innovation provides decreased loss of water-retaining capacity and increased ultimate terms for refrigerating storage of raw material. |
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Method for protecting vegetating solanaceae plants against harmful insects / 2246830 One should carry out spraying with Steinernema feltiae suspension in vegetating Solanaceae plants at adding a preparation obtained out of Mortierella marburgensis micromycete biomass as an antidesiccant according to the preset technique at the quantity of the preparation being 0.2-1% against the weight of suspension. |
 Method for producing of preserves in jelly media / 2246237Method involves placing preliminarily prepared raw material into vessel; introducing jelly media including chitosan solution and flavor additives; providing hermetic capping. Cereal concoction, solution of cellulose-type food additive and alcoholic solution of medicinal plants are additionally introduced into jelly media. Preserves in jelly media of such composition have dietary and prophylactic properties of stimulating character, and produce distinctly expressed toning-up effect and, consequently, increased working effectiveness and resistance of individual to unfavorable influences of environment. |
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Method for preparing of mixture for gerodietary feeding / 2245660 Method involves preparing and mixing cabbage, tomato, onion, carrot and edible salt; during mixing, additionally introducing fish farce, amaranth flour, corn groats, CO2-extract of dill and celery, ground pyloric appendages of pike, and preparation produced from Mortierella marburgensis micromycet biomass by sequential extracting thereof with the use of non-polar extractant in above-critical state, water, alkaline, water, acid, water, alkaline, and water, with following joining of first extract with solid residue; packing resultant mixture. Components are used in dried state and introduced in predetermined amounts. |
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Method for preparing of gerodietary product / 2245659 Method involves preparing and mixing cabbage, tomato, onion, carrot and edible salt; while mixing, additionally introducing fermentolysate of fish processing wastes, acid hydrolysate of fish processing wastes, soya texturizer, bean flour, sorghum groats, CO2-extract of dill and celery, rape-seed oil and specific preparation; packing resultant mixture. Specific preparation is produced from Mortierella gamsii micromycet biomass by sequentially extracting thereof with the use of non-polar extractant in above-critical state, water, alkaline, water, acid, water, alkaline, and water, with following joining of first extract with solid residue. Components are used in dried state and are added in predetermined amounts. |
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Method for preparing of gerodietary product / 2244498 Method involves mixing dried fermentolysate and acidic hydrolisate of fish processing wastes, soya texturizer, cabbage, tomato, flour of bean, onion, carrot, sorghum groats, edible salt, CO2-extracts of dill and celery, rape-seed oil, and preparation produced from Mortierella globalpina microorganism biomass by predetermined process; packing mixture. |
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Method for preparing of gerodietary product / 2244497 Method involves mixing dried fermentolysate and acidic hydrolisate of fish processing wastes, soya texturizer, cabbage, tomato, flour of bean, onion, carrot, sorghum groats, edible salt, CO2-extracts of dill and celery, rape-seed oil, and preparation produced from Mortierella pulchella microorganism biomass by predetermined process; packing mixture. |
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Method for preparing of gerodietary product / 2244496 Method involves mixing dried fermentolysate and acidic hydrolisate of fish processing wastes, soya texturizer, cabbage, tomato, flour of bean, onion, carrot, sorghum groats, edible salt, CO2-extracts of dill and celery, rape-seed oil, and preparation produced from Mortierella indohii microorganism biomass by predetermined process; packing mixture. |
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Method for preparing of gerodietary product / 2244495 Method involves mixing dried fermentolysate and acidic hydrolisate of fish processing wastes, soya texturizer, cabbage, tomato, flour of bean, onion, carrot, sorghum groats, edible salt, CO2-extracts of dill and celery, rape-seed oil, and preparation produced from Mortierella parvispora microorganism biomass by predetermined process; packing mixture. |
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Method for preparing of gerodietary product / 2244492 Method involves preparing and mixing cabbage, tomato, onion, carrot and edible salt; packing resultant mixture; while mixing said components, additionally introducing fermentolysate of fish processing wastes and acidic hydrolisate of fish processing wastes, soya texturizer, flour of bean, sorghum groats, CO2-extract of dill and celery, rape-seed oil, and preparation produced from Mortierella lignicola microorganism biomass by sequential extraction with the use of non-polar extractant in above-critical state, water, alkaline, water, acid, water, alkaline, and water, with following joining of first extract with solid residue. Components are used in dried state and at predetermined ratio. |
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Method for producing of canned fish food in aromatized oil / 2243705 Method involves placing preliminarily prepared raw material into cans; introducing oil aromatized with smoke-flavoring preparation; hermetically sealing cans; sterilizing and cooling; before aromatizing, saturating smoke-flavoring preparation with adaptogenic plant material and subjecting vegetable oil and smoke-flavoring preparation to cleaning with dry chitin or dry chitosan. Adaptogenic plant material is ginseng, eleuterococcus, magnolia-vine, spignet, etc. Method allows canned product with expressed stimulating and toning up properties to be prepared. Said product imparts enhanced physical strength, facilitates improved adaptation of organism to permanently altering habitat conditions, increases working capacity and resistance of organism to unfavorable effects of environment and improves other physiological factors necessary for organism. |
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Method for producing of gerodietary canned food / 2246870 Method involves preparing fish farce; mixing fish farce with cabbage, tomato, bean, onion, carrot, groats of sorghum, edible salt, CO2-extracts of dill, celery and Mortierella nantahalensis micromycet biomass, and rape-seed oil; cutting receipt mixture; packing; rolling and sterilizing. |
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Method for producing of dry mixture for baby feeding / 2246863 Method involves grinding and blanching raw vegetable material; providing aqueous-thermal processing of groats filler; mixing filler with vegetable raw material; homogenizing and drying. Process of aqueous-thermal processing of groats filler is combined with process of blanching of ground raw material and is performed for 15 min, with following rubbing of mixture, homogenizing and drying. |
FIELD: food-processing industry, in particular, production of gerodietary foods.
SUBSTANCE: method involves mixing dried fermentolysate of fish farce, cabbage, tomato, amaranth flour, onion, carrot, corn groats, edible salt, CO2-extracts of dill, celery and preparation produced from Mortierella hygrophila micromycet biomass by predetermined process; packing resultant mixture. Method allows novel product in the form of concentrate for first dinner course to be obtained.
EFFECT: increased content of pole-unsaturated fatty acids, vitamins and nutritive substances in readily accessible form.
The invention relates to the production technology gerodietetic products.
A method of obtaining a combined product for gerodietetic power, providing training and mixing of poultry meat, rabbit meat, cabbage, tomatoes, plums, onions, carrots, rice, greens, 2-extract of biomass micromycete Mortierella hygrophila and salt, cutting prescription mixture, packing, sealing and sterilisation (EN 2160020 C1, 10.12.2000).
This method allows you to obtain the target product in the form of a dish based on meat.
The technical result of the invention to provide gerodietetic of new kinds of products.
This result is achieved in that in the method of obtaining a combined product for gerodietetic power, providing training and mixing cabbage, tomatoes, onions, carrots, preparation of biomass micromycete Mortierella hygrophila and salt and packing according to the invention, when mixing further added fermentolizat minced fish, flour from amaranth, corn grits, 2-extracts of dill and celery, the preparation of the biomass micromycete Mortierella hygrophila get by sequential extraction of non-polar extractive solvent in the supercritical state, water, alkali, water, acid, water, alkali and water followed by combining the first extract with the solid residue, and the components are used in dried form in the following proportions by weight:
fermentolizat minced fish 40
cabbage 13
tomatoes 18
flour from amaranth 6,5
bow 4,5carrots 6,5
corn grits 10
salt 1,72-extract of dill 0,06
2-extract of celery 0,04
preparation of biomass micromycete
Mortierella hygrophila 0,1
The method is implemented as follows.
Components prepared mixture prepared by the conventional technology. Dry biomass micromycete Mortierella hygrophila extracted with a nonpolar solvent, for example carbon dioxide or hexane, supercritical condition. At this stage, separating the first extract used in the future when receiving the drug. Further biomass sequentially extracted with water, alkali, water, acid, water, alkali and water. Obtained after completing all these stages of extracting the solid residue is dried and combined with the first extract. Minced fish from traditional types of fish - carp, Pilenga, carp are Fermentas complex of proteolytic enzymes and dried. The vegetable components, fermentolizat minced fish and salt sieved and passed through a magnetic trap. 2-extracts of fennel and celery filtered. Next, prepare prescription mixture and pack it, for example in the packaging of combined material.
Target product before use restore boiling water. After recovery of the product represents the first dining dish with organoleptic properties similar to those of the ear.
The chemical composition of the obtained product is close to the recommended products for gerodietetic power.
Compared with the closest analogue of the obtained product has a high content of polyunsaturated fatty acids and vitamins, contains nutrients in a more accessible form. Improving the digestibility confirmed empirically. The cultivation of the test microorganism Tetrachimena stilonichia within 36 hours at a temperature of 28°With the accumulation of biomass on the product obtained by the proposed method in comparison with the closest analogue was more than 11%.
Thus, the proposed method allows to obtain gerodietary product in concentrate first lunch dishes.
The method of obtaining a combined product for gerodietetic power, providing training and mixing cabbage, tomatoes, onions, carrots, preparation of biomass micromycete Mortierella hygrophila and salt and packing, wherein the mixing further added fermentolizat minced fish, flour from amaranth, corn grits, 2-extracts of dill and celery, the preparation of the biomass micromycete Mortierella hygrophila get by sequential extraction of non-polar extractive solvent in the supercritical state, water, alkali, water, acid, water, alkali and water, the components used in dried form in the following ratio by weight: