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IPC classes for russian patent Method for preparing of canned food "goose meat with cabbage" (RU 2276551):
Another patents in same IPC classes:
Method for preparing of canned food "pork with vegetables and groats" / 2276550
Method involves cutting pork, potato and carrot; cutting bulb onion and frying in pork fat; blanching and cutting beet; shredding and freezing newly harvested cabbage; washing pearl barley; mixing, without access of oxygen, pearl barley, potato, carrot, beet, cabbage, bulb onion, pork fat, tomato paste, black bitter pepper, and edible salt; packaging resultant mixture in conjunction with pork meat and laurel leaves; providing pressurizing and sterilizing procedures.
Method for preparing of canned food "pork with groats and vegetables" / 2276549
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 Method of decontamination of liquids and the installation for its realization / 2276103
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 Method and apparatus for liquid sterilization / 2275826
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Method and apparatus for liquid sterilization / 2275826
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Method for production of canned braised lamb with vegetable / 2275822
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Method for manufacturing semifinished garnish potatoes / 2275108
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Method for producing of farce from poultry meat containing additives / 2272546
Method involves using second-grade fatness, nonstandard, rejected, lean poultry as basic raw material; providing mechanical boning of whole carcasses with tubular bone; grinding by pressing during boning procedure; joining resultant mass with preliminarily ground bird's muscular stomachs; joining farces and mixing until homogeneous consistency is ensured, with components being used in predetermined ratio.
Method for producing of semi-finished product from poultry meat containing additive / 2272545
Method involves using second-grade fatness, nonstandard, rejected, lean poultry as basic raw material; providing mechanical boning of whole carcasses with tubular bone; grinding by pressing during boning procedure; joining resultant mass with pork farce; adding egg, or egg powder, or melange, with components being used in predetermined ratio; mixing until homogeneous consistency is ensured.
Method for producing of farce from poultry meat containing additive / 2272544
Method involves using second-grade fatness, nonstandard, rejected, lean poultry as basic raw material; providing mechanical boning of whole carcasses with tubular bone; grinding by pressing during boning procedure; joining resultant mass with preliminarily ground beef; introducing poultry's crude fat; mixing, with components being used in predetermined ratio; cooling or freezing resultant product.
Method for producing of raw cured whole-muscular formed product of poultry meat / 2265378
Method involves preparing raw material and salting mixture; providing dry salting, forming and drying of raw material. Dry salting process is performed with the use of salting mixture including anti-oxidizer, preservative and starter lactic-acid bacterial culture. Dry salting process is performed by massaging of raw material with salting mixture for time interval not in the excess of 20 min, followed with holding for up to 3 days at temperature of 2-4 C. Forming process involves alternatively interlaying white and/or red meat with fat used in the ratio of 2:1, respectively. Method further involves additionally pressing formed product and holding for 2 days at temperature of 2-4 C; providing two-staged drying process: first stage including drying at air temperature of 18-22 C and relative air humidity of 90-98%, then at temperature of 10-14 C and relative air humidity of 64-68% until moisture content in muscular tissue is 48-52%. Method allows whole-muscular formed raw cured product to be obtained from poultry small muscular tissue pieces, said product having an air of monolith product.
 Method for preparing of meat-based food product and meat-based food product / 2254034
Method involves processing meat in drum containing liquid marinade and forming it into at least one restructured body comprising several pieces of whole natural meat; freezing restructured body; pressing-in restructured body or portion of body obtained by sawing it from whole restructured body in frozen or deep frozen state into form to impart configuration corresponding to that of form to said body or portion of said body. Method allows single piece product to be obtained that has texture of whole natural meat with undisturbed cellular, muscular and fibrous structure of meat.
Method for preparing of meat-based food product and meat-based food product / 2254034
Method involves processing meat in drum containing liquid marinade and forming it into at least one restructured body comprising several pieces of whole natural meat; freezing restructured body; pressing-in restructured body or portion of body obtained by sawing it from whole restructured body in frozen or deep frozen state into form to impart configuration corresponding to that of form to said body or portion of said body. Method allows single piece product to be obtained that has texture of whole natural meat with undisturbed cellular, muscular and fibrous structure of meat.
Method for producing of raw cured whole-muscular formed product of poultry meat / 2265378
Method involves preparing raw material and salting mixture; providing dry salting, forming and drying of raw material. Dry salting process is performed with the use of salting mixture including anti-oxidizer, preservative and starter lactic-acid bacterial culture. Dry salting process is performed by massaging of raw material with salting mixture for time interval not in the excess of 20 min, followed with holding for up to 3 days at temperature of 2-4 C. Forming process involves alternatively interlaying white and/or red meat with fat used in the ratio of 2:1, respectively. Method further involves additionally pressing formed product and holding for 2 days at temperature of 2-4 C; providing two-staged drying process: first stage including drying at air temperature of 18-22 C and relative air humidity of 90-98%, then at temperature of 10-14 C and relative air humidity of 64-68% until moisture content in muscular tissue is 48-52%. Method allows whole-muscular formed raw cured product to be obtained from poultry small muscular tissue pieces, said product having an air of monolith product.
Method for producing of farce from poultry meat containing additive / 2272544
Method involves using second-grade fatness, nonstandard, rejected, lean poultry as basic raw material; providing mechanical boning of whole carcasses with tubular bone; grinding by pressing during boning procedure; joining resultant mass with preliminarily ground beef; introducing poultry's crude fat; mixing, with components being used in predetermined ratio; cooling or freezing resultant product.
Method for producing of semi-finished product from poultry meat containing additive / 2272545
Method involves using second-grade fatness, nonstandard, rejected, lean poultry as basic raw material; providing mechanical boning of whole carcasses with tubular bone; grinding by pressing during boning procedure; joining resultant mass with pork farce; adding egg, or egg powder, or melange, with components being used in predetermined ratio; mixing until homogeneous consistency is ensured.
Method for producing of farce from poultry meat containing additives / 2272546
Method involves using second-grade fatness, nonstandard, rejected, lean poultry as basic raw material; providing mechanical boning of whole carcasses with tubular bone; grinding by pressing during boning procedure; joining resultant mass with preliminarily ground bird's muscular stomachs; joining farces and mixing until homogeneous consistency is ensured, with components being used in predetermined ratio.
Method for preparing of canned food "goose meat with cabbage" / 2276551
Method involves cutting goose meat; cutting bulb onion and frying in goose fat; shredding and freezing newly harvested cabbage; mixing, without access of oxygen, cabbage, bulb onion, goose fat, bone soup, tomato paste, sugar, salt, citric acid, black bitter pepper, and laurel leaves; packaging resultant mixture in conjunction with goose meat; providing pressurizing and sterilizing procedures.
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FIELD: production of canned meat-and-vegetable foods.
SUBSTANCE: method involves cutting goose meat; cutting bulb onion and frying in goose fat; shredding and freezing newly harvested cabbage; mixing, without access of oxygen, cabbage, bulb onion, goose fat, bone soup, tomato paste, sugar, salt, citric acid, black bitter pepper, and laurel leaves; packaging resultant mixture in conjunction with goose meat; providing pressurizing and sterilizing procedures.
EFFECT: improved digestion of base product.
The invention relates to the production technology masoomeh canned.
There is a method of production of canned Meat goose with cabbage", providing training recipe components, cutting and roasting goose meat, cooking bone broth, cutting and roasted in goose fat onions, rinse sauerkraut cabbage, pressing, mixing with goose fat, bone broth, onion, Bay leaf, black pepper bitter, sugar, salt and tomato paste and drying, packing stewed mixture together with goose meat, sealing and sterilization (Collection of technological instructions for the production of canned food. VOL - M: Pishepromizdat, 1963, s-478).
The technical result of the invention is to reduce energy intensity and increase the digestibility of the target product.
This result is achieved in that in the method of production of canned Meat goose with cabbage", providing training recipe components, cutting of goose meat, cooking bone broth, cutting and roasted in goose fat onions, mix cabbage with goose fat, bone broth, onion, Bay leaf, black pepper bitter, sugar, salt and tomato paste, packing the mixture together with goose meat, sealing and sterilization, according of the briteney cabbage is used in fresh form, and after preparing it chopped and frozen, goose meat served on packing in raw form, when mixed impose additional citric acid, mixing is carried out without oxygen, and packing the next time the flow of components, parts by weight:
| meat goose |
229,8 |
| fat goose |
55,4 |
| cabbage |
684,2 |
| onions |
28,2 of 28.6 |
| tomato paste 30% |
33,6 |
| Sol |
12,3 |
| sugar |
27,4 |
| citric acid |
0,6 |
| Bay leaf |
0,4 |
| black pepper bitter |
0,2 |
| bone broth |
to the output of the target product 1000 |
The method is implemented as follows.
Prescription components are subjected to traditional training. Prepared goose meat cut. According to the traditional technology prepared bone broth. Prepared onions are cut and fried in goose fat. Prepared fresh cabbage chopped and subjected to freezing, it is desirable slow. Then without oxygen mix cabbage, onions, goose fat, bone Boule is h, tomato paste, salt, sugar, citric acid, black pepper bitter and Bay leaf. The resulting mixture was Packed in the above flow components, sealed and sterilized to obtain the target product.
Consumption of all components, except for bone broth, is given taking into account norms of waste and losses of each type of raw material. If using tomato paste with a solids content not matching the prescription, consumption recalculated to equivalent solids content. Given in the form of interval consumption of onions covers the possible change of shelf life of raw materials and is minimum in the second calendar half-year, and the maximum in the first.
When reduced by eliminating two technological operations of heat treatment of the components of the energy obtained according to the described technology preserves on organoleptic and physico-chemical parameters identical received by the closest analogue.
Check digestibility of canned food, obtained by the proposed method and the closest analogue was carried out by culturing on their samples test organism Tetrachimena pyriformis. Digestibility was assessed by the number of ciliates in 1 cm3product. It was for an experienced product 13·104and for the control of product 9,9·104the respectively.
Thus, the proposed method allows to reduce energy consumption and improve the digestibility of the target product.
Method of production of canned Meat goose with cabbage", providing training recipe components, cutting of goose meat, cooking bone broth, cutting and roasted in goose fat onions, mix cabbage with goose fat, bone broth, onion, Bay leaf, black pepper bitter, sugar, salt and tomato paste, packing the mixture together with goose meat, sealing and sterilization, characterized in that the cabbage is used in fresh form, and after preparing it chopped and frozen, goose meat served on packing raw, when mixing impose additional citric acid, mixing is carried out without oxygen, and packing the next time the flow of components, parts by weight:
| Meat goose |
229,8 |
| Fat goose |
55,4 |
| Cabbage |
684,2 |
| Onions |
28,2 of 28.6 |
| Tomato paste 30% |
33,6 |
| Sol |
12,3 |
| Sugar |
27,4 |
| Citric acid |
0,6 |
| Bay leaf |
0,4 |
| Black pepper bitter |
0,2 |
| Bone broth |
To the output of the target product 1000 |
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