IPC classes for russian patent Method for manufacture of preserves "beef forced with garlic and speck". RU patent 2506833. (RU 2506833):
Another patents in same IPC classes:
Method for production of preserves "special round rissoles with red sauce with onions and cucumbers" / 2505249
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, sugar peas cutting and freezing, pickled cucumbers cutting, ground pumpkin seeds extraction cake pouring with bone broth and maintenance for swelling, mixing carrots, parsley roots, bulb onions, sugar peas, pickled cucumbers, greens and pumpkin seeds extraction cake with "Yuzhny" sauce, tomato paste, acetic acid, sugar, the remaining salt, the remaining black hot pepper and laurel leaf, the round rissoles, the produced mixture and bone broth packing, sealing and sterilisation. |
Method for production of preserves "fried fish with cabbages in main red sauce" / 2505248
Method envisages recipe components preparation, carrots, parsley roots and bulb onions cutting, sauteing in melted butter and straining, ground pumpkin seeds extraction cake pouring with fish broth and maintenance for swelling; the listed components mixing with fish broth, tomato paste, sugar, salt, black hot pepper and laurel leaf to produce a sauce. The fish fillet is cut, mealed in wheat flour and fried in vegetable oil. Then one performs fresh white cabbages chopping and freezing, the fish fillet, cabbages and sauce packing, sealing and sterilisation. Then one performs sealing and sterilisation. |
Method for production of preserves "fried fish with cabbages in tomato sauce" / 2505247
Method envisages recipe components preparation, carrots, parsley roots and bulb onions cutting, sauteing in melted butter and straining, ground pumpkin seeds extraction cake pouring with fish broth. Then one performs ground pumpkin seeds extraction cake maintenance for swelling and the listed components mixing with fish broth, tomato paste, sugar, salt, black hot pepper and laurel leaf to produce a sauce. The fish fillet is cut, mealed in wheat flour and fried in vegetable oil. Then fresh white cabbages are chopped and frozen. The fish fillet, cabbages and sauce are packed. Then the produced product is sealed and sterilised. |
Method for production of preserves "fish with cabbages in main white sauce" / 2505246
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 and the listed components mixing fish broth. One adds salt, citric acid, black hot pepper and laurel leaf to the broth to produce a sauce. Then one performs champignons blanching and cutting, fresh white cabbages chopping and freezing and champignons and cabbages mixing to produce garnish. Then one performs fish fillet cutting, the fish fillet, garnish and sauce packing. Then one proceeds with the produced product sealing and sterilisation. |
Method for production of preserves "turkey with vegetables" / 2505245
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. |
Method for production of preserves "mayonnaise-dressed shrimps" / 2505239
Method envisages recipe components preparation, potatoes cutting and blanching, carrots blanching and cutting, greens cutting and freezing, brined cucumbers and shrimp meat cutting, fresh green peas freezing, ground pumpkin seeds extraction cake pouring with drinking water and maintenance for swelling, the listed components mixing with mayonnaise and salt, the produced mixture packing, sealing and sterilisation. |
Method for production of preserves "shrimps with green lettuce" / 2505238
Method envisages recipe components preparation, chicken eggs cooking, shelling and cutting, lettuce cutting and freezing, shrimps meat cutting, ground pumpkin seeds extraction cake pouring with drinking water and maintenance for swelling, the listed components mixing with mayonnaise, lemon juice, culinary salt, calcium citrate, allspice and laurel leaf, the produced mixture packing, sealing and sterilisation. |
"novinka cutlets" preserves production method / 2505236
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. |
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 manufacture of preserves "veal with dill sauce" / 2506832
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. |
"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 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. |
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FIELD: food industry.
SUBSTANCE: invention relates to the technology of preserved second-course lunches production. The method involves beet-roots blanching and cutting, fresh green peas freezing, ground pumpkin seeds extraction cake pouring with bone broth and maintenance for swelling, the listed components mixing with sour cream, acetic acid, salt, black hot pepper and laurel leaf to produce garnish, beef cutting, forcing with garlic and speck and frying in melted beef fat, beef, garnish and bone broth packing, sealing and sterilisation.
EFFECT: reduction of 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, larded with garlic and bacon", which provides training prescription components, blanching and cutting beet, freezing fresh grain, peas, wheat flour, mixing of these components with sour cream, acetic acid, salt, pepper black bitter and Bay leaf with obtaining a side dish, cutting, garlic and bacon and frying in melted fat beef, beef packing, garnish and bone broth, sealing and sterilization (EN 2354157 01, 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 Beef, larded with garlic and bacon, envisaging the preparation prescription components, blanching and cutting beet, freezing fresh grain, peas, mixing of these components with flour, sour cream, acetic acid, salt, pepper black bitter and Bay leaf with obtaining a side dish, cutting, garlic and bacon and frying in melted fat beef, beef packing, garnish and bone broth, sealing and sterilization, according to the invention using ground pumpkin seed meal, which before mixing pour bone broth and stand for swelling, and components used in the following ratio of expenses parts by weight: beef
562,5-578,8 bacon 47,9
rendered fat 51,1 garlic
the 8.2-8,6 beet
297,1-309,1
green peas 261,2
pumpkin seed meal 13,2
sour cream 63,9
acetic acid, in recalculation on
80%-s ' concentration 1,2 salt 12
black pepper bitter 0,2 Bay leaf 0,08
bone broth
to target product yield 1000
The method is implemented as follows.
Prescription components prepared according to the traditional technology. Prepared beets, blanch and cut. Prepared fresh corn and green peas frozen. The prepared ground pumpkin seed meal, obtained by the well-known technology (Vasiliev A.G., Dvorkin HA, Kasyanov GI 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 is mixed with sour cream, acetic acid, salt and ground black pepper bitter and Bay leaf with obtaining a garnish.
Prepared cut beef into, garlic and bacon and fry in melted fat.
Beef, garnish 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 meat 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.
When using acetic acid of a concentration that does not match with prescription, carry out recalculation of its expenditures per equivalent acid content 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 №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 an audit no.
Thus, the proposed method allows to reduce adhesion to the walls of the containers produced the target product.
Method of obtaining of canned Beef, larded with garlic and bacon, including blanching and cutting beet, freezing fresh grain, peas, fill ground pumpkin seed meal bone broth in the mass ratio of about 1:5 and extract it to swell, mixing of these components with sour cream, acetic acid, salt, pepper black bitter and Bay leaf with obtaining a side dish, cutting, garlic and bacon and frying in melted fat beef, beef packing, garnish and bone broth, sealing and sterilization of obtaining the target products, components used in the following ratio, parts by weight: beef
562,5-578,8 bacon 47,9
rendered fat 51,1 garlic
the 8.2-8,6 beet
297,1-309,1
green peas 261,2
pumpkin seed meal 13,2
sour cream 63,9
acetic acid, in recalculation on
80%-s ' concentration 1,2 salt 12
black pepper bitter 0,2 Bay leaf 0,08
bone broth
to target product yield 1000
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