"novinka cutlets" preserves production method. RU patent 2505236.

IPC classes for russian patent "novinka cutlets" preserves production method. RU patent 2505236. (RU 2505236):

A23L3/00 - Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs (preserving foods or foodstuffs in association with packaging B65B0055000000)

A23L1/325 -

Another patents in same IPC classes:

Method for production of preserves "special round rissoles with cabbages and red sauce with onions and cucumbers" / 2505194
Method envisages recipe components preparation, wheat bread soaking in milk and chopping, beef and pork chopping, the listed components mixing with part of salt and part of ground black hot pepper to produce mince, the mince moulding, mealing in wheat crumbs and frying in melted fat to produce round rissoles, fresh white cabbages chopping and freezing, carrots, parsley roots and bulb onions, cutting, sauteing in melted fat and straining, pickled cucumbers mincing, ground pumpkin seeds extraction cake pouring with bone broth and maintenance for swelling, mixing carrots, parsley roots, bulb onions, pickled cucumbers and pumpkin seeds extraction cake with bone broth, tomato paste, acetic acid, sugar, the remaining salt, the remaining black hot pepper, allspice, cinnamon, nutmeg and laurel leaf to produce a sauce, the round rissoles, cabbages and sauce packing, sealing and sterilisation.

Method for production of preserves "moscow cutlets with sour cream sauce and tomato paste" / 2505193
Method envisages recipe components preparation, wheat bread soaking in drinking water and chopping, beef, raw beef tallow and bulb onions chopping, the listed components mixing with part of salt and ground black hot pepper to produce mince, the mince moulding, mealing in wheat crumbs and frying in melted butter to produce cutlets, greens cutting and freezing, fresh green peas freezing, at the sauce preparation stage - ground pumpkin seeds extraction cake pouring with bone broth and maintenance for swelling, green peas, greens and pumpkin seeds extraction cake mixing with sour cream, tomato paste and the remaining salt, the cutlets and the produced mixture packing, sealing and sterilisation.

Method for production of preserves "moscow cutlets with sour cream with tomato sauce" / 2505192
Method envisages recipe components preparation, wheat bread soaking in drinking water and chopping, beef, raw beef tallow and bulb onions chopping, the listed components mixing with part of salt and ground black hot pepper to produce mince, the mince moulding, mealing in wheat crumbs and frying in melted butter to produce cutlets, green beans and greens cutting and freezing, ground pumpkin seeds extraction cake pouring with bone broth and maintenance for swelling, green beans, greens and pumpkin seeds extraction cake mixing with sour cream, tomato paste and the remaining salt, the cutlets and the produced mixture packing, sealing and sterilisation. The components are used at a specified quantity.

Method for production of preserves "moscow cutlets with sour cream sauce with onions" / 2505191
Method envisages recipe components preparation, wheat bread soaking in drinking water and chopping, beef, raw beef tallow and part of bulb onions chopping, the listed components mixing with part of salt and black hot pepper to produce mince, the mince moulding, mealing in wheat crumbs and frying in melted butter to produce cutlets, the remaining bulb onions cutting and sauteing in melted butter, asparagus and green cutting and freezing, ground pumpkin seeds extraction cake pouring with bone broth and maintenance for swelling, mixing the sauteed part of bulb onions, asparagus, greens and pumpkin seeds extraction cake mixing with sour cream, "Yuzhny" sauce and the remaining salt, the cutlets and the produced mixture packing, sealing and sterilisation.

Method for production of preserves "moscow cutlets with cabbages and sour cream sauce with onions" / 2505190
Method envisages recipe components preparation, wheat bread soaking in drinking water and chopping, chopping beef, raw pork tallow and part of bulb onions, the listed components mixing with part of salt and part of black hot pepper to produce mince, the mince moulding, mealing in wheat crumbs and frying in melted fat to produce cutlets, fresh white cabbages shredding and freezing, the remaining bulb onions cutting, sauteing in melted fat and straining, ground pumpkin seeds extraction cake pouring with bone broth and maintenance for swelling, mixing strained part of bulb onions and pumpkin seeds extraction cake with sour cream, bone broth, tomato paste, acetic acid, sugar, the remaining salt, the remaining black hot pepper, allspice, cinnamon, nutmeg and laurel leaf to produce a sauce, the cutlets, cabbages and sauce packing, sealing and sterilisation. The components are used at a specified quantity.

Method for production of preserves "moscow cutlets with sour cream sauce with onions" / 2505189
Method envisages recipe components preparation, wheat bread soaking in drinking water and chopping, beef, raw beef tallow and part of bulb onions chopping, the listed components mixing with part of salt and ground black hot pepper to produce mince, the mince moulding, mealing in wheat crumbs and frying in melted butter to produce cutlets, the remaining bulb onions cutting and sauteing in melted butter, green cutting and freezing, fresh green peas freezing, at the sauce preparation stage - ground pumpkin seeds extraction cake pouring with bone broth and maintenance for swelling, mixing the sauteed part of bulb onions, green peas, greens and pumpkin seeds extraction cake mixing with sour cream, "Yuzhny" sauce and the remaining salt, the cutlets and the produced mixture packing, sealing and sterilisation.

Method for production of preserved product "special round rissoles with red sauce with onions and cucumbers" / 2505188
Method envisages recipe components preparation, wheat bread soaking in milk and chopping, beef and pork chopping, the listed components mixing with part of salt and part of ground black hot pepper to produce mince, the mince moulding, mealing in wheat crumbs and frying in melted fat to produce round rissoles, carrots, parsley roots and bulb onions cutting, sauteing in melted fat and straining, asparagus cutting and freezing, brined cucumbers cutting, at the sauce preparation stage - ground pumpkin seeds extraction cake pouring with bone broth and maintenance for swelling, mixing carrots, parsley roots, bulb onions, asparagus, brined cucumbers, greens and pumpkin seeds extraction cake with "Yuzhny" sauce, tomato paste, acetic acid, sugar, the remaining salt, the remaining ground black hot pepper and laurel leaf, the round rissoles, the produced mixture and bone broth packing, sealing and sterilisation.

Method for preparation of preserved product "moscow cutlets with onion sauce" / 2505187
Method envisages recipe components preparation, wheat bread soaking in drinking water and chopping, chopping beef, raw pork tallow and part of bulb onions, the listed components mixing with part of salt and part of ground black hot pepper to produce mince, the mince moulding, mealing in wheat crumbs and frying in melted fat to produce cutlets, carrots, parsley roots and the remaining bulb onions cutting, sauteing in melted fat and straining, French beans and green cutting and freezing, at the sauce preparation stage - ground pumpkin seeds extraction cake pouring with bone broth and maintenance for swelling, mixing carrots, parsley roots, sauteed part of bulb onions, French beans, greens and pumpkin seeds extraction cake with tomato paste, acetic acid, sugar, the remaining salt, the remaining ground black hot pepper and laurel leaf, the cutlets, the produced mixture and bone broth packing, sealing and sterilisation.

Method for production of preserved product "moscow cutlets with onion sauce" / 2505186
Method envisages recipe components preparation, wheat bread soaking in drinking water and chopping, chopping beef, raw pork tallow and part of bulb onions, the listed components mixing with part of salt and part of ground black hot pepper to produce mince, the mince moulding, mealing in wheat crumbs and frying in melted fat to produce cutlets, carrots, parsley roots and the remaining bulb onions cutting, sauteing in melted fat and straining, asparagus and green cutting and freezing, at the sauce preparation stage - ground pumpkin seeds extraction cake pouring with bone broth and maintenance for swelling, mixing carrots, parsley roots, sauteed part of bulb onions, asparagus, greens and pumpkin seeds extraction cake with tomato paste, acetic acid, sugar, the remaining salt, the remaining ground black hot pepper and laurel leaf, the cutlets, the produced mixture and bone broth packing, sealing and sterilisation.

Method for production of preserved product "moscow cutlets with sour cream sauce" / 2505185
Method envisages recipe components preparation, wheat bread soaking in drinking water and chopping, beef, raw pork tallow and bulb onions chopping, the listed components mixing with part of salt and black hot pepper to produce mince, the mince moulding, mealing in wheat crumbs and frying in melted butter to produce cutlets, asparagus and greens cutting and freezing, ground pumpkin seeds extraction cake pouring with bone broth and maintenance for swelling, asparagus, greens and pumpkin seeds extraction cake mixing with sour cream and the remaining salt, the cutlets and the produced mixture packing, sealing and sterilisation.

Method for preparation of preserves "stewed fish in tomato filling with vegetables" / 2505235
Method envisages preparation of recipe components, cutting and blanching potatoes, rutabaga, celeriac and part of parsley roots, chopping and freezing fresh white cabbages, blanching and cutting part of carrots, the remaining carrots cutting, sauteing in vegetable oil and partial straining, the remaining parsley roots cutting, sauteing in vegetable oil and partial straining, cutting, partial sauteing in vegetable oil and partial straining of the sauteed part of bulb onions, cutting fish fillet, mixing celeriac, potatoes, rutabaga, cabbages and the unstrained parts of carrots, parsley roots and bulb onions to produce garnish, mixing the strained parts of carrots, parsley roots and bulb onions with flour, fish broth, tomato paste, acetic acid, sugar, salt, black hot pepper, cloves, cinnamon and laurel leaf to produce a sauce, the fish fillet, garnish and sauce packing, sealing and sterilisation; the method specificity is as follows: in the sauce composition the flour is represented by ground pumpkin seeds extraction cake that is poured with fish broth and maintained for swelling (before mixing).

"muhukaste" preserved product manufacture method / 2505234
Method involves chicken eggs cooking, shelling and cutting, horseradishes blanching and grating, dill greens cutting and freezing, spice-salted herring fillet and pickled cucumbers cutting, ground pumpkin seeds extraction cake pouring with drinking water and maintenance for swelling, the listed components mixing with sour cream, acetic acid, sugar, culinary salt and calcium acetate, the produced mixture packing, sealing and sterilisation.

Method for production of preserves "fish-and-vegetable solyanka" / 2505233
Method involves carrots and bulb onions cutting and mixing with fermented cabbages to produce garnish, ground pumpkin seeds extraction cake pouring with drinking water and maintenance for swelling, the extraction cake mixing with tomato paste, drinking water, sugar, salt, black hot pepper, allspice, cinnamon and laurel leaf, the mixture cooking to produce a sauce, flatfish cutting, mealing in wheat flour and frying in vegetable oil, the flatfish, garnish and sauce packing, sealing and sterilisation.

Method for production of preserves "blanched rockfish in tomato sauce" / 2505232
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Method for production of preserves "cod liver with cabbages" / 2505231
Method involves bulb onions cutting, sauteing in vegetable oil and milling, ground pumpkin seeds extraction cake pouring with drinking water and maintenance for swelling, the listed components mixing with drinking water and black hot pepper, the mixture cooking and acetic acid addition to produce a sauce, cod liver maintenance in salt solution and cutting, carrots grating and the listed components mixing with fermented cabbages and bilberries, the produced mixture and sauce packing, sealing and sterilisation.

Method for production of preserves "fried bluefish in tomato sauce" / 2505230
Method involves bulb onions milling, ground pumpkin seeds extraction cake pouring with drinking water and maintenance for swelling, the listed components mixing with tomato paste, drinking water, sugar, salt, hot black pepper, allspice, cloves, coriander and laurel leaf, cooking and addition of acetic acid to produce a sauce, bluefish cutting, mealing in wheat flour and frying in vegetable oil.

Method for production of preserves "stewed fish in tomato filling with vegetables" / 2505229
Method envisages preparation of recipe components, cutting and blanching potatoes, turnips, celeriac and part of parsley roots, chopping and freezing fresh white cabbages, blanching and cutting part of carrots, the remaining carrots and parsley roots cutting, sauteing in vegetable oil and partial straining, cutting, partial sauteing in vegetable oil and partial straining of the sauteed part of bulb onions, cutting fish fillet and vegetable marrows, garlic straining, mixing celeriac, potatoes, turnips, cabbages and the unstrained parts of carrots, parsley roots and bulb onions to produce garnish, mixing garlic and the strained parts of carrots, parsley roots and bulb onions with flour, fish broth, tomato paste, acetic acid, sugar, salt, black hot pepper, cloves, cinnamon and laurel leaf to produce a sauce, the fish fillet, garnish and sauce packing, sealing and sterilisation; the method specificity is as follows: in the sauce composition the flour is represented by ground pumpkin seeds extraction cake that is poured with fish broth and maintained for swelling (before mixing).

Method for production of preserves "donskie zrazy with cabbages and mayonnaise" / 2505228
Method envisages recipe components preparation, bulb onions cutting and sauteing in margarine, chicken eggs boiling, shelling and cutting, greens cutting, the listed components mixing with part of wheat crumbs, part of salt and black hot pepper to produce mince, skin-off fish fillet cutting and pounding, mince moulding into the fillet, steeping in liaison, mealing in the remaining wheat crumbs and frying in margarine to produce zrazy, fresh white cabbages chopping and freezing, ground pumpkin seeds extraction cake pouring with drinking water and maintenance for swelling, cabbages mixing with pumpkin seeds extraction cake with mayonnaise and the remaining salt to produce garnish, zrazy and garnish packing, sealing and sterilisation.

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Method envisages recipe components preparation, wheat bread soaking in milk and chopping, skin-off fish fillet chopping, the listed components mixing with part of salt and part of salt and part of black hot pepper to produce mince, the mince moulding, mealing in wheat crumbs and frying in vegetable oil to produce round rissoles, wheat flour sauteing, ground pumpkin seeds extraction cake pouring with fish broth and maintenance for swelling, mixing the wheat flour and pumpkin seeds extraction cake with sour cream, fish broth, the remaining salt, the remaining black hot pepper and laurel leaf to produce a sauce, fresh white cabbages shredding and freezing, the round rissoles, cabbages and sauce packing, sealing and sterilisation.

Method for production of preserves "fish with cabbages in steamed sauce" / 2505226
Method envisages recipe components preparation, white vegetables cutting, blanching and straining, bulb onions straining, ground pumpkin seeds extraction cake pouring with fish broth and maintenance for swelling; the listed components mixing with fish broth, white dry wine, salt, citric acid, black hot pepper and laurel leaf to produce a sauce, champignons blanching and cutting, fresh white cabbages chopping and freezing, champignons and cabbages mixing to produce garnish, fish fillet cutting, fish fillet, garnish and sauce packing, sealing and sterilisation.

Method for producing of canned fish food in aromatized oil / 2243705
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FIELD: food industry.

SUBSTANCE: method envisages recipe components preparation, fresh white cabbages shredding and freezing, fish fillet chopping, bulb onions cutting and sauteing in vegetable oil, the listed components mixing with chicken eggs, part of salt, basil, mustard and ginger to produce mince, the mince moulding, mealing in wheat crumbs and frying in vegetable oil to produce cutlets, at the sauce preparation stage - ground pumpkin seeds extraction cake pouring with fish broth and maintenance for swelling, the extraction cake mixing with fish broth, tomato paste, acetic acid, sugar, the remaining salt, cinnamon, nutmeg, ground black hot pepper and allspice to produce a sauce, the cutlets and sauce packing, sealing and sterilisation.

EFFECT: method allows to reduce the manufactured target product adhesion to container walls.

The invention relates to the production technology canned.

There is a method of manufacture of canned food "Burgers novelty", which provides training prescription components, the shredder and the freezing of fresh cabbage, fish fillets, cut and in vegetable oil onions, mixing of these components with chicken eggs, a part of salt, Basil, mustard and ginger with obtaining meat, its formation, 're breading in wheat crackers and frying in vegetable oil with obtaining cutlets, mixing fish broth, tomato paste, acetic acid, sugar, the remainder of salt, cinnamon, nutmeg, black pepper bitter and sweet pepper with obtaining sauce, packing meatballs and sauce, sealing and sterilization (EN 2300981 C1, 2007).

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 manufacture of canned food "Burgers novelty, envisaging the preparation prescription components, shredding and freezing fresh white cabbage, fish fillets, cut and in vegetable oil onions, mixing of these components with chicken eggs, a part of salt, Basil, mustard and ginger with obtaining meat, its formation, 're breading in wheat crackers and frying in vegetable oil with obtaining cutlets, mixing fish broth, tomato paste, vinegar acid, sugar, the remainder of salt, cinnamon, nutmeg, ground black pepper ground bitter and sweet pepper with obtaining sauce, packing meatballs and sauce, sealing and sterilization, according to invention, at the stage of obtaining sauce further use of pepper pumpkin seed meal, which before mixing pour fish broth and stand for swelling, and components used in the following ratio of expenses parts by weight:

fish fillets

200

chicken eggs

vegetable oil

35,5

fresh cabbage

490 onions

58,5-59,3

wheat crackers

pumpkin seed meal

10,5

tomato paste, in terms of

30%solids content

127,6

acetic acid, in recalculation on

80%-s ' concentration

0,2 sugar 6,1 salt 12

black pepper bitter

0,12 allspice 0,08 Basil 0,03 mustard 0,03 ginger 0,02 cinnamon 0,41 nutmeg 0,15

fish broth

to target product yield 1000

The method is implemented as follows.

Prescription components prepared according to the traditional technology.

Prepared fresh cabbage peel and freeze.

The prepared fish fillets .

Prepared onions cut and passer in vegetable oil.

These components prescription ratio mixed with chicken eggs, approximately 62% of the prescribed amount of salt and fried Basil, mustard and ginger with obtaining meat, which form paneer wheat bread crumbs and fry in vegetable oil with obtaining the cutlets.

At the stage of obtaining sauce - 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), fill fish broth in the mass ratio of about 1:5 and stand for swelling, and then in prescription ratio mixed with fish broth, tomato paste, acetic acid, sugar, remaining salt and ground cinnamon, nutmeg, black pepper bitter and fragrant pepper with getting the sauce.

Meatballs 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. Given as an interval consumption of onions covers it is possible to change according to terms of storage of raw materials.

When using tomato paste with dry substance content, not coinciding with the prescription, and/or acetic acid of a concentration that does not match with prescription, carry out calculation of their costs equivalent content of dry substances and/or acid respectively by 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. After 10-15 minutes, an 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 production of canned food "Burgers novelty", which provides training prescription components, the shredder and the freezing of fresh cabbage, fish fillets, cut and in vegetable oil onions, mixing of these components with chicken eggs, a part of salt, Basil, mustard and ginger with obtaining meat, its formation, 're breading in wheat crackers and frying in vegetable oil with obtaining cutlets, mixing fish broth, tomato paste, vinegar acid, sugar, the remainder of salt, cinnamon, nutmeg walnut, ground black pepper bitter and sweet pepper with obtaining sauce, packing meatballs and sauce, sealing and sterilization, characterized by the fact that at the stage of obtaining sauce further use of pepper pumpkin seed meal, which before mixing pour fish broth and stand for swelling, and components used in the following ratio of expenses parts by weight: