Method for production of preserves "cabbage rolls ukrainian-style". RU patent 2496349.
 Cutlets production method / 2496348Invention is intended for usage in food industry for cutlets production. The method envisages yak half-carcasses butchering, meat deboning and trimming, recipe components pre-processing, mince preparation, cutlets moulding, mealing and freezing. The mince is composed with addition of a protein-carbohydrate-fat composition (PCFC) in an amount of 10-15 % of the base raw materials weight. PCFC contains a soya protein isolate, a fat mixture consisting of melted visceral fat and deodorised sunflower oil taken at a ratio of 1:2. Additionally PCFC includes flour of sprouted oat grains in an amount of 7-8 % of the PCFC weight; the flour is produced by way of oat grains soaking in water, drying, sprouts separation and milling. |
| Method of manufacturing cooked sausage product / 2496322 Invention is related to meat industry and may be used in production of sausage products. The method envisages grinding meat raw material, its salting and maturating, mince preparation, a binding agent introduction at the mince preparation stage (such agent consisting of water and girasol tuber powder), injection, knitting links, frying, boiling and cooling. The powder is produced by way of girasol tubers sorting, washing, rinsing with a water solution of carbon dioxide produced by way of carbon dioxide bubbling into water under a pressure equal to 0.1 MPa, girasol tubers dispersion into finely dispersed mass with particle size equal to 50-60 mcm, the produced mass drying at a temperature of 60-70°C until the moisture content is 6-8%, dried material cooling to 20-25°C and cooled dried material milling into particles sized 30-35 mcm. The quantity of the girasol tuber powder is equal to 8-12% of meat raw material weight. |
 Liver pate / 2495597Invention relates to meat industry, in particular, to a liver pate composition. The pate includes domesticated reindeer liver, unsalted butter, an additional vegetal component, carrots, bulb onions, ground black hot pepper, culinary food salt. The additional vegetal component is represented by dried plums or mushrooms or laminaria. The components are taken at the specified optimum ratio. |
| Method for production of preserves "forced stewed mutton with stewed cabbages" / 2494647 Invention relates to the technology of preserved second-course lunches production. The method envisages recipe components preparation, cutting, sauteing (in melted fat) and straining part of carrots, part of parsley roots and part of bulb onions, sunflower flour pouring bone broth and maintenance for swelling, the listed mixing with bone broth, tomato paste, acetic acid, sugar, salt, black hot pepper and laurel leaf to produce a sauce, mutton cutting, forcing with another part of carrots and another part of parsley roots and frying in melted fat, chopping and freezing fresh white cabbages, cutting and sauteing (in melted fat) the remaining carrots, parsley roots and bulb onions, mixing cabbages and the unstrained parts of carrots, parsley roots and bulb onions to produce a garnish, mutton, garnish and sauce packing, sealing and sterilisation. |
| Method for production of preserves "forced stewed pork with stewed cabbages" / 2494646 Invention relates to the technology of preserved second-course lunches production. The method envisages recipe components preparation, cutting, sauteing (in melted fat) and straining part of carrots, part of parsley roots and part of bulb onions, sunflower flour pouring bone broth and maintenance for swelling, the listed mixing with bone broth, tomato paste, acetic acid, sugar, salt, black hot pepper and laurel leaf to produce a sauce, pork cutting, forcing with another part of carrots and another part of parsley roots and frying, chopping and freezing fresh white cabbages, cutting and sauteing (in melted fat) the remaining carrots, parsley roots and bulb onions, mixing cabbages and the unstrained parts of carrots, parsley roots and bulb onions to produce a garnish, pork, garnish and sauce packing, sealing and sterilisation. |
| Method for production of preserves "stewed forced goat meat with stewed cabbages" / 2493737 Method envisages recipe components preparation, cutting, sauteing (in melted fat) and straining part of carrots, part of parsley roots and part of bulb onions, the components mixing with flour, bone broth, tomato paste, acetic acid, sugar, salt, black hot pepper and laurel leaf to produce a sauce, goat meat cutting, forcing with another part of carrots and another part of parsley roots and frying in melted fat, chopping and freezing fresh white cabbages, cutting and sauteing (in melted fat) the remaining carrots, parsley roots and bulb onions, mixing cabbages and the unstrained parts of carrots, parsley roots and bulb onions to produce a garnish, goat meat, garnish and sauce packing, sealing and sterilisation. The invention novelty is as follows: one uses sunflower flour that is poured, before mixing, with bone broth and maintained for swelling while the components are used at the following expenditure ratio, weight parts: Goat meat - 431.7-472.4; melted fat - 57.8; fresh white cabbages - 228.6; carrots - 172-176.4; parsley roots - 97.8-99.1; bulb onions - 95-96.2, sunflower flour - 19, tomato paste in conversion to 30% dry substances content - 33.3, acetic acid in conversion to 80% concentration - 0.45, sugar - 12, salt - 12, black hot pepper - 0.38, laurel leaf - 0.04, bone broth till the target product yield is equal to 1000. |
| Method for production of preserves "stewed forced beef with stewed cabbages" / 2493736 Method envisages recipe components preparation, cutting, sauteing (in melted fat) and straining part of carrots, part of white vegetables and part of bulb onions, the components mixing with flour, bone broth, tomato paste, acetic acid, sugar, salt, black hot pepper and laurel leaf to produce a sauce, beef cutting, forcing with another part of carrots and speck and frying in melted fat, chopping and freezing fresh white cabbages, cutting and sauteing (in melted fat) the remaining carrots, white vegetables and bulb onions, mixing cabbages and the unstrained parts of carrots, white vegetables and bulb onions to produce a garnish, beef, garnish and sauce packing, sealing and sterilisation. The invention novelty is as follows: one uses sunflower flour that is poured, before mixing, with bone broth and maintained for swelling while the components are used at the following expenditure ratio, weight parts: beef - 422.5-434.8; speck -30; melted fat - 57.8; fresh white cabbages - 228.6; carrots - 172-176.4; white vegetables - 40.8-41.5; bulb onions - 95-96.2, sunflower flour - 19, tomato paste in conversion to 30% dry substances content - 33.3, acetic acid in conversion to 80% concentration - 0.45, sugar - 12, salt - 12, black hot pepper - 0.38, laurel leaf - 0.04, bone broth till the target product yield is equal to 1000. |
| Method for production of preserves "stewed forced beef with cabbages" / 2493735 Method envisages recipe components preparation, cutting, sauteing in melted fat and straining part of carrots, white vegetables and bulb onions and their mixing with flour, bone broth, tomato paste, salt and black hot pepper to produce a sauce, beef cutting, forcing with the remaining carrots and speck roots and frying in melted fat, fresh white cabbage chopping and freezing, beef, cabbages and sauce packing, sealing and sterilisation. The invention novelty is as follows: one uses sunflower flour that is poured, before mixing, with bone broth and maintained for swelling while the components are used at the following expenditure ratio, weight parts: beef - 422.5-434.8; speck -30; melted fat - 50.2; fresh white cabbages - 490; carrots - 152-155.9; white vegetables - 30-30.2; bulb onions - 57-57.7; sunflower flour - 18; tomato paste in conversion to 30% dry substances content - 23.8; salt - 12; black hot pepper - 0.3; bone broth till the target product yield is equal to 1000. |
| Method for production of preserves "forced stewed pork with cabbages" / 2493734 Method envisages recipe components preparation, cutting, sauteing (in melted fat) and straining part of carrots, part of parsley roots and bulb onions and their mixing with flour, bone broth, tomato paste, salt and black hot pepper to produce a sauce, pork cutting, forcing with the remaining carrots and parsley roots and pork frying, fresh white cabbage chopping and freezing, pork, cabbages and sauce packing, sealing and sterilisation. The invention novelty is as follows: one uses sunflower flour that is poured, before mixing, with bone broth and maintained for swelling while the components are used at the following expenditure ratio, weight parts: pork - 361.5-454.6; melted fat - 17.2; fresh white cabbages - 490; carrots - 152-155.9; parsley roots - 87-88.4; bulb onions - 57-57.7; sunflower flour - 18; tomato paste in conversion to 30% dry substances content - 56.8; salt - 12; black hot pepper - 0.3; bone broth till the target product yield is equal to 1000. |
| Method for production of preserves "smoked meat with cabbages" / 2492714 Method envisages recipe components preparation, bulb onions cutting and sauteing in melted pork fat, fresh white cabbages chopping and freezing, garlic straining, the listed components mixing with marjoram to produce garnish, wheat flour sauteing and mixing with meat-and-bone broth, salt, black hot pepper and CO2-extract of pyrolysis wood to produce a sauce, meat cutting, meat, garnish and sauce packing, sealing and sterilisation. The invention novelty is as follows: one additionally uses in the sauce composition sunflower flour that is poured, before mixing, with meat-and-bone broth and maintained for swelling while the components are used at the following expenditure ratio, weight parts: meat - 542.2-708.2; melted pork fat - 6.4; fresh white cabbages - 490; bulb onions - 58.5-59.3; garlic - 6.2-6.5; wheat flour - 11; sunflower flour - 14.7; salt - 12; marjoram -0.3; black hot pepper - 0.4; CO2 - extract of pyrolysis wood - 0.004; meat-and-bone broth till the target product yield is equal to 1000. |
| "vegetable appetiser" preserves production method / 2496337 Invention relates to the technology of preserved appetisers production. The method envisages preparation of recipe components, cutting, frying in vegetable oil and mixing of aubergines, sweet peppers and bulb onions, ground pumpkin seeds extraction cake pouring with drinking water and maintenance for swelling, the swollen extraction cake mixing (while heated) with tomato pulp, vegetable oil, sugar, salt and laurel leaf to produce a sauce, the produced mixture and sauce packing, sealing and sterilisation. |
| Actinidia food product manufacture method / 2496336 Invention relates to berries processing. The method envisages prepared actindia cutting, convective drying till intermediate moisture content, additional drying in microwave filed till dry substances content is equal to no less than 85%, impregnation with liquid carbon dioxide with simultaneous pressure boost, depressurisation to atmospheric value with simultaneous freezing of carbon dioxide, carbon dioxide subliming with simultaneous swelling of actindia. One performs the manufactured product packing it into a package fabricated of a polymer or combined material in an oxygen-free medium. |
| Lucuma food product manufacture method / 2496335 Invention relates to fruits processing. The method envisages prepared lucuma cutting, convective drying till intermediate moisture content, additional drying in microwave filed till dry substances content is equal to no less than 85%, impregnation with liquid carbon dioxide with simultaneous pressure boost, depressurisation to atmospheric value with simultaneous freezing of carbon dioxide, carbon dioxide subliming with simultaneous swelling of lucuma. One performs the manufactured product packing it into a package fabricated of a polymer or combined material in an oxygen-free medium. |
| Sweet cherry food product manufacture method / 2496334 Method envisages prepared sweet cherry cutting, convective drying till intermediate moisture content, additional drying in microwave filed till dry substances content is equal to no less than 85%, impregnation with liquid carbon dioxide with simultaneous pressure boost, depressurisation to atmospheric value with simultaneous freezing of carbon dioxide, carbon dioxide subliming with simultaneous swelling of sweet cherry. One performs the manufactured product packing it into a package fabricated of a polymer or combined material in an oxygen-free medium. |
| Milk product / 2495580 Invention relates to dairy industry. The milk product in the form of a paste contains a biologically active substance in the form of brewer's yeast plasmolyate and vegetal origin additives (garden red beet-root juice and chokeberries juice) containing organic compounds of iodine, selenium, lithium and fluorine; the taste corrector is represented by common licorice root extract and/or a chocolate taste imitator - 3, curd with fat weight fraction equal to 9% - 80, whole milk - 8.60%, sugar syrup - 5 and water - balance. The initial components quantities are expressed in terms of wt %. |
| Girasol flakes production method / 2494644 Invention relates to food industry, in particular, to functional vegetable food products manufacture. Girasol flakes manufacture involves sorting fresh girasol tubers in terms of quality and size, washing with cold running water in three serially installed washing machines until complete removal of soil contaminations. For reduction of microbiological contamination, enzymes activity and pH increase the tubers are blanched in 1% solution of citric acid. Girasol tuber re delivered into the grating grinder and milled to produce flakes. The flakes are sprinkled with 0.01% solution of ascorbic acid from a sprinkler or in a showering installation and delivered into the IR dryer. Drying lasts 3-4 hours at a temperature of 65°C until production of a product with residual moisture content equal to 12%. |
| Method for production of cryopowder from pumpkin using uhf electromagnetic field and solar energy / 2494641 Invention relates to usage of UHF electromagnetic field and solar energy during production of pumpkin cryopowder. The method involves pumpkin cutting into pieces, removal of seed cells, treatment with UHF electromagnetic field with frequency equal to 2400±50 MHz and power equal to 300-450 W during 1.5-2.5 minutes with temperatures within the whole bulk of the pumpkin pieces reaching 78-83°C. The semi-product is dried with solar energy until moisture content is 8-10%. The dried semi-product is supplied into the cryomill to produce cryopowder that is packed. |
| Method for production of "vegetables with beans" special purpose garnish / 2493731 Invention is related to the technology for production of food products for space alimentation. The method envisages recipe components preparation, carrots blanching and cutting, sweet pepper and vegetable marrows cutting, the components mixing with melted butter and poaching under a lid, addition of carrots, preserved green peas, French beans and white beans in own juice, sugar and salt, conditioning till boiling, wheat flour addition, warming, sublimation drying, inspection, packing under vacuum into bags made of a thermosealing combined material and sealing. |
| Scallop paste production method / 2493730 Invention relates to preserved vegetable paste production. The method envisages preparation of recipe components, cutting, frying in vegetable oil and milling scallops, carrots, bulb onions and white vegetables, milling greens, pouring ground pumpkin seed extraction cake with drinking water and maintenance for swelling, mixing the listed components (while heated) with tomato paste, apple puree, sweet pepper puree, sugar, salt, hot black pepper and allspice, the produced mixture packing, sealing and sterilisation. All the components are taken at a specified content ratio. |
| Lagenaria paste production method / 2493729 Invention relates to preserved vegetable paste production. The method envisages preparation of recipe components, lagenaria cutting, soft cooking with acute steam, grinding and concentration under vacuum till dry substances content is 9-10%, carrots and bulb onions cutting, frying in vegetable oil and grinding, frying in vegetable oil and grinding sweet pepper, browning wheat flour, grinding greens, pouring ground pumpkin seed extraction cake with drinking water and maintenance for swelling, mixing the said components (while heated) with tomato paste, salt, black hot pepper and allspice, the produced mixture packing, sealing and sterilisation. All the components are taken at a specified content ratio. |
| Method for manufacturing canned stewed fruit / 2243683 One should introduce preparation obtained out of Pythium irregulare micromycete biomass into the syrup of stewed fruit under preparation at 0.2-0.5% by the weight of canned food by the preset technique. The innovation provides improved organoleptic properties and decreased corrosion activity of the target product. |
FIELD: food industry.
SUBSTANCE: invention relates to the technology of production of meat and vegetable preserves. The method involves cabbage rolls and sauce production, packing, sealing and sterilisation to produce the target product. The cabbage rolls are produced by way of bulb onions and speck cutting and combined sauteing, beef chopping, pearl barley cooking till weight increases by 150%, the listed components mixing with salt in an amount of 86% of the recipe quantity and ground black hot pepper in an amount of 90% of the recipe quantity to produce mince, fresh white cabbages taking to leaves, freezing and defrosation, mince moulding into the leaves. The sauce is produced by way of garlic straining, ground pumpkin seeds extraction cake pouring with bone broth at a weight ratio equal to nearly 1:5 and maintenance for swelling, garlic and ground pumpkin seeds extraction cake mixing with sour cream, bone broth, tomato paste and the remaining salt and ground black hot pepper.
EFFECT: method allows to reduce the manufactured target product adhesion to container walls.
The invention relates to the technology of manufacture of vegetable canned goods.
There is a method of manufacture of canned "Cabbage Ukrainian", which provides training prescription components, cutting and joint onions and bacon, beef, cooking to increase the mass of 150% of pearl barley, mixing of these components, with part of the salt and part of black pepper bitter with obtaining meat, till the leaves, freezing and fresh cabbage and molding meat in cabbage leaves with obtaining Golubtsov, rubbing garlic, wheat flour and blend of garlic and wheat flour with sour cream, bone broth, tomato paste, the remaining part of the salt, and the remaining part of black pepper bitter with obtaining sauce, packing cabbage and sauce, sealing and sterilization (EN 2281657 C1, 2006).
The disadvantage of this method is high adhesion to the walls of the containers produced the target product.
The technical result of the invention consists in reducing the adhesion to the walls of the containers produced the target product.
This result is achieved by the method of manufacture of canned "Cabbage Ukrainian", providing training prescription components, cutting and joint onions and bacon, beef, cooking up a mass increase of 150% of pearl barley, mixing of these components, with part of the salt and part of black pepper bitter with obtaining meat, till leaves, freezing and fresh cabbage and molding meat in cabbage leaves with obtaining Golubtsov, rubbing garlic and blend with the flour, sour cream, bone broth, tomato paste, the remaining part of the salt, and the remaining part of black pepper bitter with obtaining sauce, packing cabbage and sauce, sealing and sterilization, according to the invention, use pepper pumpkin seed meal, pre-fill in the bone broth and stand for swelling, and components used in the following ratio of expenses parts by weight:
beef330-339,6
bacon 15,6fresh cabbage
450 onions 36-36,5 garlic 5,7-6pearl barley
30pumpkin seed meal
15sour cream
50tomato paste, in terms of
30%solids content
7 salt 10black pepper bitter
0,05bone broth
to target product yield 1000
Way is implemented as follows.
Prescription components prepared according to the traditional technology.
Prepared onions and bacon, cut, mix in prescription ratio and a passer.
Prepared beef .
Prepared pearl barley cook until increase of the weight of 150%.
These components prescription ratio mixed with approximately 86% of the prescribed amount of salt and approximately 90% of the prescribed number of ground black pepper bitter with obtaining meat.
Prepared fresh cabbage dismantle the leaves, frozen and .
Minced meat shaped in cabbage leaves with getting stuffed cabbage.
Prepared garlic rubbed.
The prepared ground pumpkin seed meal, obtained by the well-known technology (Vasiliev A.G., Dvorkin GA, Kasyanov GI Development of technology sausages functional purpose with additives of pumpkin seeds. - Krasnodar: INEP, 2008, p.38-45), pour bone broth in the mass ratio of about 1:5 and stand for the swelling.
Garlic and pumpkin seed meal prescription ratio is mixed with sour cream, bone broth, tomato paste, the remaining part of the salt, and the remaining part of ground black pepper bitter with getting the sauce.
Stuffed cabbage and sauce are Packed up in prescription ratio, sealed and sterilized with obtaining the target product.
Costs components are subject to the regulations of waste and losses of the appropriate kinds of raw materials. Minimum consumption of beef corresponds to the use of the I category, and the maximum corresponds to the use of II category. Others listed in the form of intervals expenses cover the possible evolution of the terms of storage of raw materials.
When using tomato paste with dry substance content, not coinciding with prescription, carry out recalculation of its consumption on-equivalent content of dry substances in well-known dependencies (Collection of technological instruction on manufacture of canned food. Volume I - M: "", 1990, p.124).
Received according to the described technology canned by organoleptic properties are similar to a product for the closest analogue.
To confirm the technical result cans №8 containing products obtained according to the described technology and the closest analogue, dissected and installed into the tripod upside down. After 15-20 minutes, the experienced product is completely drained from banks. Sauce product for the closest analogue completely not flow down, and started to dry on the walls of the banks.
Thus, the proposed method allows to reduce adhesion to the walls of the containers produced the target product.
Method of manufacture of canned food "Stuffed Ukrainian", comprising the production of cabbage and sauce, their packing, sealing and sterilization of obtaining the target products, stuffed get sharp and joint onions and bacon, beef, cooking pearl barley to the increase of the weight of 150%, mixing of these components, with 86% of the prescribed amount of salt and 90% of the prescribed number of ground black pepper bitter with obtaining meat, collated on leaves, freezing and fresh cabbage, forming in her meat and sauce receive RUB garlic, pouring ground pumpkin seed meal bone broth in the mass ratio of about 1:5 and its exposure to swell, mixing garlic and ground pumpkin seed meal with sour cream, bone broth, tomato paste, and the remaining parts of the salt and ground pepper black bitter, and use the components in the following prescription quantities parts by weight:
beef330-339,6
bacon 15,6fresh cabbage
450 onions 36-36,5 garlic 5,7-6pearl barley
30pepper pumpkin seed meal
15sour cream
50tomato paste, in terms of
30percent solids content
7 salt 10ground black pepper bitter
0,05bone broth
to target product yield 1000