Method for production of preserves "turkey with vegetables". RU patent 2504234.
| Method for production of preserves "turkey with vegetables" / 2504233 Invention relates to the technology of preserved second-course lunches production. The method envisages recipe components preparation, vegetable marrows, paprika and bulb onions cutting and blanching, carrots blanching and cutting, dill greens cutting and freezing, turkey fillet cutting, ground pumpkin seeds extraction cake pouring with drinking water and maintenance for swelling, the listed components mixing with tomato paste, salt and laurel leaf, the produced mixture and water packing, sealing and sterilisation. |
| Method for production of preserves "game with garnish and white sauce with egg" / 2503283 Invention relates to the technology of preserved second-course lunches production. The recipe components are prepared at the following expenditure ratio, weight parts: pheasant - 858.4; chicken eggs -17.6; white vegetables - 24.1-24.5; bulb onions - 25-25.3; green beans - 545; greens - 20.8; sunflower flour - 30; cream - 25; salt - 12; citric acid - 0.25; black hot pepper - 0.3; nutmeg - 0.25; laurel leaf - 0.12; bone broth till the target product yield is equal to 1000. White vegetables and bulb onions are cut, blanched and strained. Greens are cut and frozen. The fresh green peas are frozen. Pheasant flesh is cut. Sunflower flour is poured with bone broth at a weight ratio equal to 1:5 and maintained for swelling. Then one mixes the listed components with egg yolks, cream, salt, citric acid, black hot pepper, nutmeg and laurel leaf. The produced mixture and bone broth are packed, sealed and sterilised. |
| Method for manufacture of preserves "game with garnish and red main sauce" / 2503282 Invention relates to the technology of preserved second-course lunches production. The recipe components are prepared at the following expenditure ratio, weight parts: pheasant - 858.4; melted butter -8.1; carrots - 23.4-24; white vegetables - 22.8-23.2; bulb onions - 27.3-27.7; green beans - 550; greens - 20.8; sunflower flour - 30; tomato paste in conversion to 30% dry substances content - 25; sugar - 6.3; salt - 12; black hot pepper - 0.3; laurel leaf - 0.12; bone broth till the target product yield is equal to 1000. Carrots, white vegetables and bulb onions are cut, sauteed in melted butter and strained. Green beans and greens are cut and frozen. Pheasant flesh is cut. Sunflower flour is poured with bone broth at a weight ratio equal to nearly 1:5 and maintained for swelling. Then one mixes the listed components with tomato paste, sugar, salt, black hot pepper, nutmeg and laurel leaf. The produced mixture and bone broth are packed, sealed and sterilised. |
| Method for production of preserves "goose meat with cabbages" / 2503281 Invention relates to meat and vegetable preserves production. The method envisages recipe components preparation, bulb onions cutting and sauteing in melted fat, ground pumpkin seeds extraction cake pouring with bone broth and maintenance for swelling, the listed components mixing with fermented cabbages, melted fat, bone broth, tomato paste, sugar, salt, black hot pepper and laurel leaf, the mixture stewing to produce garnish, goose meat cutting and frying, the listed components packing, sealing and sterilisation. All the components are taken at a specified content ratio. |
| Method for production of preserves "poultry with garnish and red main sauce" / 2503280 Invention relates to the technology of preserved second-course lunches production. Recipe components are prepared during method implementation. Carrots, white vegetables and bulb onions are cut, sauteed in melted butter and strained. Greens are cut and frozen. Fresh green peas are frozen. Poultry meat is cut. Sunflower flour is poured with bone broth and maintained for swelling. One mixes the listed components with tomato paste, sugar, salt, black hot pepper, nutmeg and laurel leaf. The produced mixture and bone broth are packed. Then one performs sealing and sterilisation. |
| Method for manufacture of preserved product "game with garnish and white sauce with egg" / 2502357 Invention relates to the technology of preserved second-course lunches production. Recipe components are prepared during method implementation. White roots and onions are cut, blanched and strained. Green beans and greens are cut and frozen. Pheasant flesh is cut. Sunflower flour is poured with bone broth and maintained for swelling. One mixes the listed components with egg yolks, salt, citric acid, black hot pepper, nutmeg and laurel leaf. The produced mixture and bone broth are packed. Then one performs sealing and sterilisation. |
| Method for manufacture of preserves "fried game with garnish" / 2502356 Invention relates to the technology of preserved second-course lunches production. Recipe components are prepared during method implementation. Green onions are chopped and frozen. The pickled cucumbers are cut. Sunflower flour is poured with drinking water and maintained for swelling. The listed components are mixed with mayonnaise, "Yuzhny" sauce, culinary salt and calcium gluconate. Black grouse meat is cut and fried. Black grouse meat and produced mixture are packed. Then one performs sealing and sterilisation. |
| Method for manufacture of preserves "game with garnish and steamed sauce / 2502355 Invention relates to the technology of preserved second-course lunches production. The recipe components are prepared. One performs white vegetables and bulb onions cutting, blanching and straining, asparagus and greens cutting and freezing, pheasant flesh cutting, sunflower flour pouring with bone broth and maintenance for swelling. The listed components are mixed with white dry wine, salt, citric acid, black hot pepper and laurel leaf. The produced mixture and bone broth are packed, sealed and sterilised. |
| Method for production of preserves "stewed turkey meat with rice" / 2501345 Invention relates to the technology of preserved second-course lunches production. The method envisages recipe components preparation, carrots, celery roots and bulb onions cutting, mixing with rice and sauteing in melted butter, turkey meat cutting, fresh green peas freezing, greens cutting and freezing, ground pumpkin seeds extraction cake pouring with bone broth and maintenance for swelling, the listed components mixing with tomato paste, salt, black hot pepper and laurel leaf, the produced mixture and bone broth packing, sealing and sterilisation. |
| Method for production of preserved product "poultry with garnish and white sauce with egg" / 2501344 Invention relates to the technology of preserved second-course lunches production. The method envisages recipe components preparation, white vegetables and bulb onions cutting, blanching and straining, sugar peas and green cutting and freezing, poultry flesh cutting, sunflower flour pouring with bone broth and maintenance for swelling, the listed components mixing with egg yolks, salt, citric acid, black hot pepper, nutmeg and laurel leaf, the produced mixture and bone broth packing, sealing and sterilisation. |
 Method for preparing of meat-based food product and meat-based food product / 2254034Method 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. |
| Method for appetizer production / 2281662 Chicken fillet is ground in copper. Mushrooms are ground and blanched. Fillet and mushrooms are placed into blender, ground solid cheese, ground roaster onion, milk mutter, salt, black pepper, mushrooms flavoring are added. Further sauce prepared from wheat flour and fresh cream in added/ Mixture in stirred for 3-5 min and heat-treated. All components are used in specific ratio. |
| Method for production of pate from meat and vegetables / 2282370 Pate is prepared by grinding of poultry meat, beef heart and beef kidney; cutting of carrot and onion followed with roasting thereof in olive oil; shredding of fresh white cabbage; blending of abovementioned components in oxygen-free atmosphere with dry protein semi-finished product, tritikale flour, phospholipids, foremilk oil, CO2-extracts from black pepper, pimento and bay leaf, citric acid and table salt; straining and homogenizing of obtained mixture in oxygen-free atmosphere; pre-packing, sealing and sterilization. |
| Method for production of canned goods from chicken and cabbage / 2284132 Chicken and gardenstuff are cut, carrot is blanched and cut. Fresh white cabbage is shredded and frost. Cabbage, carrot, gardenstuff, tomato paste, vegetable oil, red chilly and table salt are blended in oxygen-free atmosphere. Obtained mixture and chicken are pre-packed with chicken bone broth, sealed and sterilized. |
| Method for producing of special canned food "chicken with cabbage" / 2288603 Method involves cutting and grinding in grinder chicken; grinding greens in grinder; blanching carrot and grinding in grinder; shredding, freezing and grinding in grinder fresh cabbage; mixing said components with bone soup, tomato paste, melted butter, red hot pepper and edible salt; packing resultant mixture in aluminum tubes; pressurizing and sterilizing. |
FIELD: food industry.
SUBSTANCE: invention relates to the technology of preserved second-course lunches production. The method envisages recipe components preparation, lagenaria, paprika and bulb onions cutting and blanching, carrots blanching and cutting, dill greens cutting and freezing, turkey fillet cutting, ground pumpkin seeds extraction cake pouring with drinking water and maintenance for swelling, the listed components mixing with tomato paste, salt and laurel leaf, the produced mixture and water packing, sealing and sterilisation.
EFFECT: invention allows to reduce the manufactured target product adhesion to container walls.
The invention relates to the technology of production of canned second lunch dishes.
There is a method of generation of canned food "the Turkey with vegetables", which provides training prescription components, cutting and blanching zucchini, a green pepper and onions, blanching and cut carrots, cutting and freezing dill, cutting Turkey fillet, mixing the components of vegetable oil, tomato paste, salt and Bay leaf, filling mixture and drinking water, the seal and sterilization (EN 2354174 C1, 2009).
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 way of acquisition of canned food "the Turkey with vegetables, envisaging the preparation prescription components, cutting and blanching vegetable pepper and onions, blanching and cut carrots, cutting and freezing dill, cutting Turkey fillet, mixing of these components with the tomato paste, salt and Bay leaf, filling mixture and drinking water, sealing and sterilization, according to the invention, comprising a mixture of the additional use of a that before mixing cut and blanch, and pepper pumpkin seed meal, which before mixing pour drinking water and stand for swelling, and components used in the following ratio of expenses parts by weight:
Turkey fillet
200lagenaria
412,5sweet pepper
189,8 onions93,6-94,8
carrots 70,2-72 dill 28,1pumpkin seed meal
22,5tomato paste, in terms of
30%solids content
33 salt 12 Bay leaf 0,08 waterto target product yield 1000
The method is implemented as follows.
Prescription components prepared according to the traditional technology.
Prepared , sweet pepper and onions cut and blanch.
Prepared carrots, blanch and cut.
Prepared dill cut and freeze.
Prepared by Turkey fillet cut.
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 drinking water in the mass ratio of about 1:5 and stand for the swelling.
These components prescription ratio is mixed with tomato paste, salt and crushed Bay leaf.
The resulting mixture and drinking water 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. Given 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 №5 containing products obtained according to the described technology and the closest analogue, dissected and installed into the tripod upside down. Experienced product is completely falls out of banks, and a product for the closest analogue of no.
Thus, the proposed method allows to reduce adhesion to the walls of the containers produced the target product.
A way of developing canned "the Turkey with vegetables", which provides training prescription components, cutting and blanching vegetable pepper and onions, blanching and cutting carrots, cutting and freezing dill, cutting Turkey fillet, mixing of these components with the tomato paste, salt and Bay leaf, filling mixture and drinking water, the seal and sterilization, characterized in that in the composition of a mixture, the additional use of a that before mixing cut and blanch, and pepper pumpkin seed meal, which before mixing pour drinking water and stand for swelling, and components used in the following ratio of expenses parts by weight:
Turkey fillet
200lagenaria
412,5sweet pepper
189,8 onions93,6-94,8
carrots 70,2-72 dill 28,1pumpkin seed meal
22,5tomato paste, in terms of
30%solids content
33 salt 12 Bay leaf 0,08 waterto target product yield 1000