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Method for production of preserves "turkey with vegetables". RU patent 2505245.

IPC classes for russian patent Method for production of preserves "turkey with vegetables". RU patent 2505245. (RU 2505245):

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)

A23L1/315 -

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Method for production of preserves "moscow cutlets with sour cream sauce and tomato paste" / 2505193
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Method for production of preserves "moscow cutlets with sour cream with tomato sauce" / 2505192
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Method for production of preserves "moscow cutlets with cabbages and sour cream sauce with onions" / 2505190
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Method for production of preserves "game with garnish and red main sauce" / 2505135
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Method for production of preserves "game with garnish and white sauce with egg" / 2505134
Recipe components are prepared. White vegetables and bulb onions are cut, blanched and strained. Sugar peas 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, cream, 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 production of preserves "chopped hazel grouse cutlets with garnish and white sauce with vegetables" / 2505133
Method envisages recipe components preparation, wheat bread soaking in milk and chopping, hazel grouse flesh and raw tallow 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 butter to produce cutlets, carrots, white vegetables, leek and bulb onions cutting, sauteing in melted butter and straining, rutabaga cutting and blanching, French beans and 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 carrots, white vegetables, leek, bulb onions, rutabaga, green peas, French beans, green and pumpkin seeds extraction cake with the remaining salt, citric acid, the remaining ground black hot pepper and laurel leaf, the cutlets, the produced mixture and bone broth packing, sealing and sterilisation.

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Method for preparation of preserves "poultry with garnish and white sauce and egg" / 2505131
Method envisages recipe components preparation, white vegetables and bulb onions cutting, blanching and straining, French beans and green cutting and freezing, poultry flesh cutting, ground pumpkin seeds extraction cake pouring with bone broth and maintenance for swelling, the listed components mixing with egg yolks, cream, salt, citric acid, black hot pepper, nutmeg and laurel leaf, the produced mixture and bone broth packing, sealing and sterilisation.

Method for production of preserves "game with garnish and white sauce with egg" / 2505130
One performs recipe components preparation, white vegetables and bulb onions cutting, blanching and straining, asparagus and greens cutting and freezing. Pheasant flesh is cut. Sunflower flour is poured with bone broth and maintained for swelling. 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 production of preserves "turkey with vegetables" / 2504234
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.

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 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.

FIELD: food industry.

SUBSTANCE: method envisages recipe components preparation, scallops, paprika and bulb onions cutting and blanching, carrots blanching and cutting, dill greens cutting and freezing. Then one performs turkey fillet cutting, ground pumpkin seeds extraction cake pouring with drinking water and maintenance for swelling. Then one proceeds with listed components mixing with tomato paste, salt and laurel leaf, the produced mixture and drinking water packing. Then one performs the produced product sealing and sterilisation.

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

The invention relates to the technology of production of canned second lunch dishes.

A method for producing canned "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 method of producing canned "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 zucchini 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

200 zucchini 412,5

sweet pepper

189,8 onions

93,6-94,8

carrots 70,2-72 dill 28,1

pumpkin seed meal

22,5

tomato paste, in terms of

30%solids content

33 salt 12 Bay leaf 0,08 water

to target product yield 1000

The method is implemented as follows.

Prescription components prepared according to the traditional technology.

Prepared zucchini, 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 of sausages functional purpose with additives 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.

Method of obtaining of canned food "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 zucchini 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: