RussianPatents.com

Method for manufacture of preserves "veal with dill sauce". RU patent 2506832.

IPC classes for russian patent Method for manufacture of preserves "veal with dill sauce". RU patent 2506832. (RU 2506832):

A23L1/314 -

Another patents in same IPC classes:

"printanier navarin" preserves production method / 2506831
Invention relates to the technology of preserved second-course lunches production. The method involves mutton cutting and frying in melted butter, bulb onions cutting and sauteing in melted butter, potatoes and turnips cutting and blanching, carrots blanching and cutting, fresh green peas freezing, garlic straining, ground pumpkin seeds extraction cake pouring with bone broth at a weight ratio of nearly 1:5 and maintenance for swelling, the listed components mixing with salt, black hot pepper and laurel leaf, the produced mixture and bone broth packing, sealing and sterilisation to produce the target product.

Method for production of preserves "rump steak with vegetables in milk sauce" / 2506830
Invention relates to the technology of preserved second-course lunches production. The method involves rump steaks, garnish and sauce production, the rump steaks, garnish and sauce packing, sealing and sterilisation to produce the target product. The rump steaks are produced by way of 1st category beef cutting, pounding, steeping in liaison, mealing in wheat crumbs and frying in melted butter. The garnish is produced by way of potatoes cutting and blanching, carrots blanching and cutting, fresh white cabbages cutting and freezing and the listed components mixing with preserved sweet maize. The sauce is produced by way of ground pumpkin seeds extraction cake pouring with bone broth at a weight ratio of 1:5 and maintenance for swelling, pumpkin seeds extraction cake mixing with milk, bone broth, sugar, salt, black hot pepper, red hot pepper and laurel leaf.

Preserved rolls production method / 2506829
Invention relates to the technology of preserved second-course lunches production. The method envisages recipe components preparation, ceps cutting and blanching, garlic and speck mincing, the listed components mixing with part of salt and part of black hot pepper to produce mince, pork cutting and pounding, mince laying onto the pork, twisting and frying in cooking fat to produce rolls, potatoes cutting and frying in melted fat, carrots and bulb onions cutting and sauteing in margarine, fresh green peas freezing, ground pumpkin seeds extraction cake pouring with mushroom broth and maintenance for swelling, mixing potatoes, carrots, bulb onions, green peas and pumpkin seeds extraction cake with sour cream, sugar, the remaining salt and the remaining black hot pepper to produce garnish, the rolls, garnish and mushroom broth packing, sealing and sterilisation.

"lithuanian zrazy" preserves preparation method / 2506828
Invention relates to "Lithuanian zrazy" preserves preparation method. The method envisages recipe components preparation, chicken eggs cooking, shelling and cutting, part of bulb onions cutting and sauteing in melted fat, Kaunas bread cutting and slight drying, speck cutting, the listed components mixing with part of salt and black hot pepper to produce mince, beef cutting and pounding, mince laying onto the beef, twisting, mealing in wheat flour and frying in melted fat to produce zrazy, potatoes cutting and blanching, beet-roots blanching and cutting, fresh green peas freezing, the remaining bulb onions cutting, sauteing in melted butter and straining, mixing potatoes, beet-roots, green peas and strained part of bulb onions with sour cream, milk, sugar, the remaining salt and laurel leaf to produce garnish, zrazy, garnish and bone broth packing, sealing and sterilisation. One uses in the garnish composition ground pumpkin seeds extraction cake that is poured, before mixing, with bone broth and maintained for swelling while the components are used at the expenditure ratio (weight parts) referred to in the invention formula.

Method for manufacture of preserves "fried meat with garnish" / 2505129
Method envisages recipe components preparation, fresh cucumbers and tomatoes cutting and blanching, lettuce cutting and freezing, pickled cucumbers cutting, ground pumpkin seeds extraction cake pouring with drinking water and maintenance for swelling, the listed components mixing with mayonnaise, "Yuzhny" sauce, culinary salt, calcium gluconate, black hot pepper, meat cutting and frying in melted fat, meat and the produced mixture packing, sealing and sterilisation.

Method for production of preserves "fried meat with stewed cabbages" / 2505128
Method envisages recipe components preparation, carrots, parsley roots and bulb onions cutting, sauteing in melted fat, fresh white cabbages chopping and freezing, at the sauce preparation stage - ground pumpkin seeds extraction cake pouring with bone broth and maintenance for swelling, the listed components mixing with tomato paste, acetic acid, sugar, salt, ground black hot pepper and laurel leaf to produce garnish, meat cutting and frying in melted fat, meat, garnish and bone broth packing, sealing and sterilisation.

Method for preparation of preserves "moscow cutlets with sour cream sauce with onions" / 2505127
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, French beans 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, French beans, green 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 sour cream sauce" / 2505126
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, sugar peas and greens cutting and freezing, ground pumpkin seeds extraction cake pouring with bone broth and maintenance for swelling, sugar peas, 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 manufacture of preserves "rabbit with garnish and red main sauce" / 2505125
Method envisages recipe components preparation, carrots, white vegetables and bulb onions cutting, sauteing in melted butter and straining, green cutting and freezing, fresh green peas freezing, rabbit meat cutting, ground pumpkin seeds extraction cake pouring with bone broth and maintenance for swelling, the listed components mixing with tomato paste, sugar, salt, ground black hot pepper, nutmeg and laurel leaf, the produced mixture and bone broth packing, sealing and sterilisation.

Method for production of preserves "fried ham with tomatoes and stewed cabbages" / 2505124
Method envisages recipe components preparation, tomatoes cutting and frying in melted fat, carrots, parsley green and bulb onions cutting and sauteing in melted fat, fresh white cabbages chopping and freezing, ground pumpkin seeds extraction cake pouring with bone broth and maintenance for swelling, the listed components mixing with tomato paste, acetic acid, sugar, salt, black hot pepper, laurel leaf to produce garnish, cooked-and-smoked ham cutting, coating with table mustard and frying in melted fat, the cooked-and-smoked ham, garnish and bone broth packing, sealing and sterilisation.

Method for producing smoked canned meat food / 2243699
Method involves preparing raw material and cutting it into pieces; salting; holding; introducing binder additive; charging cans with resultant material and exposing to thermal processing. Binder additive is animal fat aromatized with smoke flavoring preparation, which is preliminarily saturated with raw plant material of adaptogenic nature and introduced into cans after charging of said cans with thermally processed meat material.

Meat-and-vegetable paste / 2243700
Meat-and-vegetable paste includes liver, pork cuttings, dry protein semi-finished product, dry milk, lentils, rice, beet, marrow, CO2-extracts of laurel leaves, eugenol basil, dill, preparation produced from Mortierella spinosa var. sterilis micromycet biomass by predetermined process, edible salt and water.

Meat-and-vegetable paste / 2243701
Meat-and-vegetable paste includes liver, pork cuttings, dry protein semi-finished product, dry milk, lentils, rice, beet, marrow, CO2-extracts of laurel leaves, eugenol basil, dill, preparation produced from Mortierella nantahalensis micromycet biomass by predetermined process, edible salt and water.

Sandwich paste / 2243702
Sandwich paste includes liver, pork cuttings, dry protein semi-finished product, dry milk, chick-pea, rice, beet, marrow, CO2-extracts of laurel leaves, eugenol basil, dill, preparation produced from Mortierella parvispora micromycet biomass by predetermined process, edible salt and water.

Sandwich paste / 2243703
Sandwich paste includes liver, pork cuttings, dry protein semi-finished product, dry milk, chick-pea, rice, beet, marrow, CO2-extracts of laurel leaves, eugenol basil, dill, preparation produced from Mortierella pulchella micromycet biomass by predetermined process, edible salt and water.

Method for producing of cooked sausage with vegetable additive / 2245662
Method involves providing mechanical boning of trimmed first-grade meat and trimmed semi-fat pork; trimming and grinding raw meat; holding raw meat salted with saline brine; preparing farce while adding into raw meat dry or fat-free whole milk, sodium nitrite, sand sugar or glucose, cracked black or white pepper, and apple powder; filling casings with farce; frying in stationary chambers; cooking sausage product; cooling and storing. Apple powder is preliminarily prepared by washing, grinding and drying apples at temperature of 40-450C for 2-5 hours and grinding to powdered state.

Sandwich paste / 2245663
Sandwich paste composition includes meat, liver, bulb onion, groats, edible salt, dry milk, dry protein semi-finished product, chick-pea, beet, squash, CO2 extracts of laurel leaf, eugenol basil and dill, water and preparation produced by sequential extracting of Mortierella gamsii micromycet biomass with the use of non-polar extractant in above-critical state, water, alkaline, water, acid, water, alkaline, and water, with following joining of first extract with solid residue. Pork cuttings are used as raw meat and rice is used as groats. Said components are used in predetermined ratio.

Meat-based composition for producing of baby foods / 2245664
Composition includes trimmed deer gammon, soya vegetable oil, cereal crop groats, carrot, bulb onion, sugar, edible salt, and water. Components are used in predetermined ratio.

Sandwich paste / 2246876
Sandwich paste composition comprises meat, liver, bulb onion, groats, and edible salt. Composition further involves dry milk, dry protein semi-finished product, chick-pea, beet, squash, CO2-extract of laurel leaf, eugenolic basil and dill, preparation produced by sequential extracting of Mortierella spinosa micromycet biomass with the use of non-polar extractant in above-critical state, water, alkaline, water, acid, water, alkaline, and water, with following joining of first extract with solid residue, and water. Meat are pork cuttings and groats is rice. Above components are used in predetermined ratio.

Sandwich paste / 2246877
Sandwich paste composition comprises liver, pork cuttings, dry protein semi-finished product, dry milk, chick-pea, rice, beet, squash, bulb onion, CO2-extract of laurel leaf, CO2-extract of eugenelic basil, CO2 extract of dill, preparation produced by sequential extracting of Mortierella exigua micromycet biomass with the use of non-polar extractant in above-critical state, water, alkaline, water, acid, water, alkaline, and water, with following joining of first extract with solid residue, edible salt, and water.

FIELD: food industry.

SUBSTANCE: invention relates to the technology of preserved second-course lunches production. The method involves sauce production, beef cutting, beef, sauce and bone broth packing, sealing and sterilisation to produce the target product. The sauce is produced by way of bulb onions cutting and blanching, carrots blanching and cutting, dill greens cutting and freezing, benincasa cutting and blanching, ground pumpkin seeds extraction cake pouring with bone broth at a weight ratio of 1:5 and maintenance for swelling, the listed components mixing with milk, lemon juice, salt, black hot pepper, white pepper and cloves.

EFFECT: 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 Beef with dill sauce", which provides training prescription components, cutting and blanching pumpkin and onions, blanching and cut carrots, cutting and freezing dill, mixing of these components with wheat flour, milk, lemon juice, salt, pepper black bitter, white pepper and cloves, beef cutting, packing beef mixture and bone broth, sealing and sterilization (EN 2329677 C1, 2008).

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 Beef with dill sauce, envisaging the preparation prescription components, cutting and blanching onions, blanching and cut carrots, cutting and freezing dill, mixing of these components with the flour, milk, lemon juice, salt, pepper black bitter, white pepper and cloves, beef cutting, packing beef mixture and bone broth, sealing and sterilization, according to the invention in the composition of a mixture, the additional use of a that pre-cut and blanch, and 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:

beef

479,1-493

Benincasa

83 carrots 47,8-49 onions

63,7-64,5

dill 46,8

pumpkin seed meal

30,6 milk 68

lemon juice

20,4 salt 12

black pepper bitter

0,2

white pepper

0,4

carnation

0,4

bone broth

to target product yield 1000

The method is implemented as follows.

Prescription components prepared according to the traditional technology.

Prepared and onions cut and blanch.

Prepared carrots, blanch and cut.

Prepared dill cut and freeze.

The prepared ground pumpkin seed meal, obtained by the well-known technology (Vasiliev A.G., Dvorkin GA, Kasyanov G,I. 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.

These components prescription ratio mixed with milk, lemon juice, salt and ground black pepper bitter, white pepper and cloves.

Prepared cut beef into.

Beef mixture and bone broth Packed 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.

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. 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 production of canned «Veal with dill sauce», including obtaining sauce, beef cutting, packing beef, sauce and bone broth, sealing and sterilization of obtaining the target products, sauce receive sharp and onions, and sharp carrots, cutting and freezing, dill, sharp and , pouring ground pumpkin seed meal bone broth in the mass ratio of 1:5, its exposure to swell and mixing of these components with milk, lemon juice, salt, pepper black bitter, white pepper and cloves, and use the components in the following ratio of expenses parts by weight: