IPC classes for russian patent Method for production of preserves "seasoning for stewed meat with macaroni". RU patent 2506021. (RU 2506021):
Another patents in same IPC classes:
Method for production of preserves "seasoning for stewed meat with macaroni" / 2506020
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Method for obtaining red sauce / 2250694
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Method for obtaining tomato sauce / 2250696
The suggested sauce should be prepared due to boiling down the mixture of tomato and banana puree by adding sugar, salt, acetic acid, ginger, cardamom and Jamaica pepper in certain formula quantities. This provides to obtain new sauce of decreased adhesion to packaging and with harmonic combination of organoleptic properties. |
Method for preparing tomato sauce / 2250697
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Method for preparing tomato sauce / 2250698
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Fruit-and-vegetable spice sauce / 2258429
Fruit-and-vegetable sauce contains fruit products selected from the group consisting of quince, apple, cherry plum, prunes, plum, cherry, olive, pomegranate, grape, and vegetables selected from the group consisting of tomato, tomato paste, carrot, pumpkin, sweet pepper, garlic, as well as fruit-berry-vegetable products selected from the group consisting of persimmon, cranberry, melanocarpous mountain ash, red-fruit mountain ash, cornelian cherry, bulbous onion, beet, sand sugar, edible salt, food thickener, spices, condiment, and preservative. Starch is used as thickener for sauce. Sauce may additionally contain 0.05 wt% of ascorbic acid, up to 3 wt% of citric acid, 0.2 wt% of 80%-acidic acid, and water the balance. Optimal qualitative and quantitative selection of sauce components and utilization of various raw natural fruits, berries, vegetables allows range of vegetarian spice sauces to be widened. |
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FIELD: food industry.
SUBSTANCE: invention relates to the technology of preserved semi-products production for catering enterprises. The method envisages recipe components preparation, carrots and bulb onions cutting, sauteing in melted fat and milling, cheese grating, ground pumpkin seeds extraction cake pouring with bone broth and maintenance for swelling, the listed components mixing with tomato puree, bone broth, sugar, salt, black hot pepper and laurel leaf, the mixture cooking, packing, sealing and sterilisation.
EFFECT: method allows to reduce the manufactured target product adhesion to container walls.
The invention relates to the technology of production of canned products for public catering enterprises.
A method for producing canned "Seasoning to stewed meat with pasta", which provides training prescription components, cutting, in melted fat and shredding carrots and onions, rubbing cheese, wheat flour, mixing of these components with tomato puree, bone broth, sugar, salt, pepper black bitter and a Bay leaf, cooking, packing, sealing and sterilization (Collection of technological instruction on manufacture of canned food. Volume III - M: food processing industry, 1963, .508-527).
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 "Seasoning to stewed meat with pasta, envisaging the preparation prescription components, cutting, in melted fat and shredding carrots and onions, rubbing cheese, mixing of these components with tomato puree, bone broth, sugar, salt, pepper black bitter and a Bay leaf, cooking packing, sealing and sterilization, according to the invention, at the stage of mixing in melted fat and shredded carrots and onions, grated cheese with tomato puree, bone broth, sugar, salt, pepper black bitter and Bay leaf ground pumpkin seed meal, which before mixing pour bone broth and stand for swelling and components use the next consumption, weight parts: cheese 107,4
rendered fat 154,6 carrots
46,1-47,7
pumpkin seed meal 49,2-50 onions 46,9
tomato puree, in terms of
12%solids content 163,2 sugar 25,8 salt 20,6
black pepper bitter 0,51 Bay leaf 0,2
bone broth
to target product yield 1000
The method is implemented as follows.
Prescription components prepared according to the traditional technology. Prepared carrots and onions cut, passer in melted fat and crush on implemented by the meat grinder or a cleaning machine. Prepared cheese durum RUB.
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 bone broth in the mass ratio of about 1:5 and stand for the swelling.
These components prescription ratio is mixed with tomato puree, bone broth, sugar, salt and ground black pepper bitter and Bay leaf. The resulting mixture boil for about 5 minutes, Packed, sealed and sterilized with obtaining the target product.
When using tomato puree with the content of dry substances, 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).
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.
Received according to the described technology canned by organoleptic properties are similar to a product for the closest analogue.
To confirm the technical result banks type I-82-500 containing products obtained according to the described technology and the closest analogue, dissected and installed into the tripod neck down. After 8-10 minutes of experienced product is completely drained from banks, and a product for the closest analogue dripped in 15-20 minutes.
Thus, the proposed method allows to reduce adhesion to the walls of the containers produced the target product.
Method of obtaining of canned "Seasoning for stewed meat with pasta", which provides training prescription components, cutting, in melted fat and shredding carrots and onions, rubbing cheese, mixing of these components with tomato puree, bone broth, sugar, salt, pepper black bitter and a Bay leaf, cooking, packing, sealing and sterilization, characterized by the fact that at the stage of mixing in melted fat and shredded carrots and onions, grated cheese with tomato puree, bone broth, sugar, salt, pepper black bitter and Bay leaf use ground meal pumpkin seed, which before mixing pour bone broth and stand for swelling and components use the next consumption, weight parts: cheese 107,4
rendered fat 154,6 carrots
46,1-47,7
pumpkin seed meal 49,2-50 onions 46,9
tomato puree, in terms of
12%solids content 163,2 sugar 25,8 salt 20,6
black pepper bitter 0,51 Bay leaf 0,2
bone broth
to target product yield 1000
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