Method for manufacturing of special-purpose canned meat with garnish
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Method for manufacturing of "poultry with garnish" canned food / 2353194 Invention relates to technology of manufacturing meat-and-vegetable canned food. Canned food is cooked by cutting and blanching cucumbers and tomatoes, cutting and freezing of lettuce, blanching and grating horseradish, mixing the said ingredients with acetic acid, sugar, salt, calcium acetate, hot black pepper and bay leaves without oxygen access, poultry cutting. Then follows poultry, produced mixture and bone broth packing, vacuum-sealing and sterilisation. |
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Method for manufacturing of "meat with garnish" canned food / 2353193 Invention relates to technology of manufacturing meat-and-vegetable canned food. Canned food is cooked by cutting and freezing spring onions, blanching and grating horseradish, mixing the said ingredients with acetic acid, sugar, salt, calcium acetate, hot black pepper and bay leaves without oxygen access, meat cutting. Then follows meat, produced mixture and bone broth packing, vacuum-sealing and sterilisation. |
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"poultry with garnish" preserve preparation method / 2353192 Invention relates to technology of manufacturing meat canned food. Canned food is cooked by cutting and freezing spring onions, blanching and grating horseradish, mixing the said ingredients with sugar, salt, calcium lactate, hot black pepper and laurel leaves without oxygen access, poultry cutting. Poultry, prepared mixture and sour cream are packed, sealed and sterilised. |
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"daglanan goyun eti" special-purpose preserve preparation method / 2353191 Invention relates to the production technology of meat and vegetable preserved food. Canned food is cooked by mutton and potatoes cutting, frying in melted butter and mincing, carrots, parsley root, raw onions and garlic cutting, browning in melted butter and mincing, fresh green peas and cilantro leaves freezing and mincing. The above ingredients are mixed with plum puree, sugar, salt and CO2-extract of black pepper. Prepared mixture is packed into aluminium tubes, sealed and sterilised. |
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Method for manufacturing tinned food "daglanan goyun eti" / 2353190 Invention relates to the production technology of meat and vegetable preserved food. Canned food is cooked by potatoes cutting and frying in melted fat, carrots, parsley root, raw onions and garlic cutting and browning in melted fat, prunes blanching and cutting, runner beans and fennel leaves cutting and freezing, mixing of listed components with sugar, table salt and hot black pepper under oxygen-free conditions to obtain garnish, mutton cutting and frying in melted fat. Mutton, garnish and cherry plum puree are packed, pressurised and sterilised. |
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Method for manufacturing special-purpose preserves "rabbit with garnish" / 2352177 Invention relates to technology of manufacturing meat-and-vegetable canned food. The preserves are cooked by freezing and mincing green onion, blanching and mincing horse-radish, mincing rabbit flesh. The said components are mixed with bone broth, sugar, table salt, citric acid and CO2 extracts of the black bitter pepper and laurel leaf. Prepared mixture is packed into aluminium tubes, sealed and sterilised. |
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"onar" meat-and-vegetable rolls preserve preparation method / 2350207 Invention is related to the production technology of meat and vegetable preserved food. Mincemeat are produced by cutting and blanching white mushrooms, blanching and mincing garlic, mincing fat and mixing the said components with salt and black pepper. Rolls are obtained by cutting and beating pork, minced meat is placed on it, rolls are made and fried in cooking fat. Garnish is obtained by cutting, blanching and straining potatoes, cutting and browning in margarine onions and beetroot, cutting and freezing string beans, browning in margarine wheat flour. Potatoes, raw onions, beet, string beans, wheat flour, sour-cream, sugar, salt and black pepper are mixed without access for oxygen. Rolls, garnish and mushroom broth are packed, pressurised and sterilised. |
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Method for manufacturing canned lithuanian zrazy / 2350206 Invention relates to technology of manufacturing meat-and-vegetable canned food. Mincemeat is prepared by boiling, peeling and cutting chicken eggs, cutting and browning in the melted fat part of onion, cutting and drying Kaunas bread, cutting pork fat and mixing of the listed components with table salt and black bitter pepper. Then beef is sliced and beaten, the above mass is put on the beef slices, the slices rolled, floured in a part of wheat flour and fried in tallow to obtain zrazy. Potatoes and turnip are cut and blanched. Fresh green peas are frozen. The remaining part of onion is cut, browned in the melted butter and strained. The remaining part of wheat flour is sautéed in melted butter. The potatoes, green peas, strained onion, turnip, browned wheat flour, sour cream, milk, sugar, culinary salt and laurel leaf are mixed together under oxygen-free conditions to produce the garnish. Zrazy, garnish and bone broth are packed, pressurised and sterilised. |
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Method of production of preserved food "chicken and reddish salad" / 2350205 Invention relates to technology of manufacturing meat-and-vegetable canned food. Chicken fillet, eggs, reddish, parsley, calcium or magnesium glutamate and soya sauce are used. The ingredients are taken at the specified ratio. Preserves are prepared at specified technology. |
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"onar" rolls preserve preparation method / 2348322 Preserves are produced by cutting and blanching white mushrooms, blanching and mincing garlic, mincing fat and mixing the said components with salt and black pepper to produce mincemeat. Pork meat is cut and beaten, minced meat is placed on it, rolls are made and fried in cooking oil. Potato is cut and fried in melted fat, raw onions are cut and browned in margarine, fresh green peas are frozen, wheat flour is browned in margarine. Potatoes, raw onions, green peas, wheat flour, salt and black pepper are mixed without access for oxygen to get side dish. Rolls, garnish and mushroom broth are packed, pressurised and sterilised. |
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Food ration and method for producing the same / 2248704 Food ration is bread hardtack containing milk cream distributed within the entire volume thereof and subjected to sublimation drying process to provide for moisture content of 1.5-2.0 wt% in ready product. Food ration is hermetically sealed and packed in nitrogen medium in bags manufactured from laminated film material. Milk cream is additionally enriched in amino acids, poly-unsaturated fatty acids and vitamins. Sublimation drying powders of common nettle, lucerne, red clover and Aegopodium flowers, and beet juice are introduced into flour, from which hardtack bread is baked. Method involves pouring into bread hardtacks having moisture content not in the excess of 12% milk cream having 34-36% fat content and dry substance content of 40-45% and holding for 5-8 min; providing vacuum freezing of semi-finished product and subjecting to sublimation drying until moisture content of ready product is 1.5-2.0%. |
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Fast cook food product / 2252613 Fast cook food product is prepared from raw material of animal or plant origin of any sort or from mixture thereof by grinding; introducing flavor additive and complex structuring additive; forming; thermal processing and drying without sublimation process for obtaining of product with fine-dispersion, moisture-absorbing, porous and moisture conducting structure. Said product is further flooded for bringing it to ready state. After flooding, ready product has following structural-mechanical properties: P=(5.0-600)·104; A=(50-900); Q=(100-2,000), where P is shear strain, Pa, A is cutting strain, J/m2, Q is maximal shear strain, Pa. This product does not require vacuum package or package filled with inert gas and also does not need employment of refrigerating chambers. |
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Feeding ration for airplane pilots and passengers / 2264137 Feeding ration contains coarse-grain yeastless dough bread with extractive substances such as amaranth seeds in ground and/or rubbed state, with rubbing of said seeds being performed until seed coat is destructed, and additional products, such as Holland cheese, bulb onion, red and/or green pepper, tender beef, fried pig meat, hot tomato sauce, or Holland cheese, bulb onion, red or green pepper, beef liver, or mackerel, hot tomato sauce, Holland cheese, red and/or green pepper, lacticifer, carrot, beet, and dried pitted and halved apricot. |
 Set of members for producing of confectionery / 2275825Set of confectionery products is placed in container and comprises packages with wafer sheets, cream in elastic polymer container, chocolate in polymer container, knife made from polymer material, spade made from polymer material, injector for confectionery, and information sheet containing information on confectionery product and instructions for making thereof. Total caloricity of confectionery product is 1,000-55,000 kcal. |
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Method for production of special canned goods (variants) / 2293499 Claimed method includes fresh white cabbage shredding, freezing, and chopping; turnip and potato cutting, blanching, and chopping; onion, carrot and parsley root cutting, roasting in melt butter, and chopping; meat cutting and chopping; gardenstuff and leek chopping. Abovementioned components are blended with tomato paste, sour cream, bone broth, table salt, CO2-extract from biomass of specific micromycete species, black pepper, and bay leaf. Obtained mixture is pre-packed in aluminum tubes, sealed and sterilized. |
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Method for production of special canned goods / 2294662 Claimed method includes beet cutting, roasting in melt butter, and chopping, carrot onion, and parsley roots cutting, roasting in melt butter with wheat flour and chopping; potato cutting, blanching, and chopping; fresh white cabbage shredding, freezing, and chopping; beef cutting and chopping; parsley green and paprika chopping; garlic pulping. Abovementioned components are blended with tomato paste, lemon juice, bone broth, sour cream, sugar, table salt, CO2-extract from biomass of specific micromycete species black pepper, and bay leaf. Obtained mixture is pre-packed in aluminum tubes, sealed and sterilized. |
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Method for production of special canned goods (variants) / 2294663 Claimed method includes beet blanching and chopping; fresh white cabbage shredding, freezing, and chopping; carrot, onion, and parsley root cutting, roasting in melt butter and chopping; potato cutting, blanching, and chopping; garlic pulping; chicken meat cutting and chopping; gardenstuff chopping. Abovementioned components are blended with citric acid, tomato paste, bone broth, sour cream, table salt, CO2-extract from biomass of specific micromycete species, black pepper, red chilly pepper, and bay leaf. Obtained mixture is pre-packed in aluminum tubes, sealed and sterilized. |
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Method for producing of canned food "polio con arros" / 2322935 Method involves cutting and slightly frying bulb onion and vegetable pepper in vegetable oil; rubbing and slightly frying garlic in vegetable oil; freezing fresh green peas grain; cooking rice until its mass is increased by twice; mixing prepared components, without oxygen access, with lemon juice, tomato paste, dry white wine, edible salt, black bitter pepper and red hot pepper; cutting chicken; packaging chicken, resulted mixture and bone soup; pressurizing and sterilizing. |
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Production method for special-purpose tinned food "pollo con arroz" (variants) / 2323663 Tinned food is made by cutting, browning in melted butter and mincing onions and sweet pepper, grating and browning garlic in melted butter, freezing and mincing fresh green peas, boiling till double weight increase and mincing rice, mincing chicken. Prepared ingredients are mixed in the specified proportions with lemon juice, bone broth, tomato paste, white dry wine, salt and СО2-biomass extract of the specified micromicet type, hot black pepper and hot red pepper. The mixture is packed in aluminum tubes, pressurized and sterilized. |
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Production method for special-purpose tinned food "cana" (variants) / 2323664 Tinned food is made by cutting, blanching and mincing parsley root, onions and sweet pepper, blanching and mincing carrots, freezing and mincing spring onions, boiling till increase in weight by 150% and mincing rice, mincing chicken. Prepared ingredients are mixed in the specified proportions with bone broth, tomato paste, salt and СО2-biomass extract of the specified micromicet type. The mixture is packed in aluminum tubes, pressurized and sterilized. |
FIELD: food products.
SUBSTANCE: invention relates to technology of manufacturing meat-and-vegetable canned food. The canned food is cooked by cutting, blanching and mincing of cucumbers and tomatoes, freezing and mincing of lettuce, blanching and mincing of horseradish, cutting and mincing of meat. The above-mentioned ingredients are mixed with sour cream, sugar, culinary salt and CO2-extracts of hot black pepper and bay leaf. Prepared mixture is packed into aluminium tubes, sealed and sterilised.
EFFECT: enhanced preserve digestibility.
The invention relates to the production technology masoomeh canned for space power.
A known method for the production of culinary dishes of boiled Meat with vegetables", providing training prescription components, boiling, cooling, and cutting meat, his generowanie cucumbers, tomatoes and salad, and watering horseradish sauce with getting ready meals (Godunov LE Collection of recipes food and cooking products for public catering enterprises. - SPb.: ProFix, 2003, p.60).
The technical result of the invention to provide a new canned food for space power, with improved digestibility as compared to similar culinary dish.
This result is achieved by a method of production of canned Meat with garnish" special purpose provides for the preparation of recipe components, cutting, blanching and grinding on top of cucumbers and tomatoes, freezing and grinding on top of salad, blanching and chopping on the top of horseradish, cutting and grinding on the top of the meat, mixing the listed components with sour cream, sugar, salt and CO2-extracts of black pepper bitter and Bay leaf, packing the mixture in aluminum tubes the next time the flow of components, parts by weight:
| meat | 631,95-855,87 |
| cucumbers | 142,17 |
| tomatoes | 146,87 |
| salad | 71,74 |
| horseradish | 56,84-57,75 |
| sugar | 1,96 |
| Sol | the 11.6 |
| CO2-extract of black pepper bitter | 0,008 |
| CO2-Bay leaf extract | 0,003 |
| sour cream | to the output of the target product 1000, |
sealing and sterilisation.
The method is implemented as follows.
Prescription components prepared according to the traditional technology. Prepared cucumbers and tomatoes are cut, blanched in hot water and crushed on top. Prepared salad subjected to freezing, preferably fast, and crushed on the top. Prepared horseradish blanched in hot water and crushed on top. Prepared meat cut and milled on the top. These components are mixed with sour cream, sugar, salt and CO2-extracts of black pepper bitter and l is bravogo sheet. The resulting mixture was Packed in aluminum tubes when the above flow components, sealed and sterilized to obtain the target product.
Consumption of all components, except the sour cream, are based on norms of waste and losses of each type of raw material. Minimum consumption of meat is the use of pork cut, and the maximum corresponds to the lamb category II. The consumption of other types of meat occupies an intermediate position and is determined taking into account the norms of waste and losses on the settlement bookmark 543,48 kg per 1 t of the target product. Given in the form of interval consumption horseradish covers the possible change of shelf life of raw materials and is minimum in the second calendar half-year, and a maximum in the first.
Obtained according to the described technology preserves on organoleptic and physico-chemical parameters correspond to THE 10.04.18.18-90.
Check digestibility of canned food, obtained by the proposed method, and cooking meals for 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 is 2.5·105and for the inspection of the product 2·105respectively.
Thus, the proposed method allows to get new to the nserve for space power with increased digestibility compared to the same culinary dish.
Method of production of canned special purpose, providing training recipe components, cutting, blanching and grinding on top of cucumbers and tomatoes, freezing and grinding on top of salad, blanching and chopping on the top of horseradish, cutting and grinding on the top of the meat, mixing the listed components with sour cream, sugar, salt and CO2-extracts of black pepper bitter and Bay leaf, packing the mixture in aluminum tubes the next time the flow of components, parts by weight:
| meat | 631,95-855,87 |
| cucumbers | 142,17 |
| tomatoes | 146,87 |
| salad | 71,74 |
| horseradish | 56,84-57,75 |
| sugar | 1,96 |
| Sol | the 11.6 |
| CO2-extract of black pepper bitter | 0,008 |
| CO2-Bay leaf extract | 0,003 |
| sour cream | to the output of the target product 1000 |
sealing and sterilization.