IPC classes for russian patent Method for production of preserves "home-made cutlets with sour cream sauce and onions". RU patent 2506839. (RU 2506839):
Another patents in same IPC classes:
Method for preparation of preserves "home-made cutlets with sour cream sauce and onions" / 2506838
Invention relates to food industry, to the technology of preserved second-course lunches production. The method envisages recipe components preparation, wheat bread soaking in drinking water and chopping, beef, pork, raw beef tallow and part of bulb onions chopping, the listed components mixing with chicken eggs, part of salt and black hot pepper to produce mince. Then one performs the mince moulding, mealing in wheat crumbs and frying in melted butter to produce cutlets, French beans and greens cutting, freezing and mixing to produce garnish. Then one performs the remaining bulb onions cutting and sauteing in melted butter, ground pumpkin seeds extraction cake pouring with drinking water and maintenance for swelling, sauteed bulb onions and pumpkin seeds extraction cake mixing with sour cream, "Yuzhny" sauce and the remaining salt to produce a sauce. The cutlets, garnish and sauce are packed, sealed and sterilised. |
Method for production of preserved product "home-made cutlets with red sauce with bulb onions and cucumbers" / 2506837
Invention relates to food industry, to the technology of preserved second-course lunches production. The method envisages recipe components preparation, wheat bread soaking in drinking water and chopping, beef, pork, raw pork tallow and part of bulb onions chopping, the listed components mixing with chicken eggs, part of salt and part of black hot pepper to produce mince. Then one performs the mince moulding, mealing in wheat crumbs and frying in melted fat to produce cutlets, French beans and greens cutting, freezing and mixing to produce garnish. One performs carrots, parsley roots and the remaining bulb onions cutting, sauteing in melted fat and straining, pickled cucumbers cutting, ground pumpkin seeds extraction cake pouring with bone broth and maintenance for swelling, mixing carrots, parsley roots, the strained part of bulb onions, pickled cucumbers and pumpkin seeds extraction cake with bone broth, tomato paste, "Yuzhny" sauce, acetic acid, sugar, the remaining salt, the remaining black hot pepper and laurel leaf to produce a sauce. Then the cutlets, garnish and sauce are packed, sealed and sterilised. |
Method for production of preserved product "home-made cutlets with onion sauce" / 2506836
Invention relates to food industry, to the technology of preserved second-course lunches production. The method envisages recipe components preparation, wheat bread soaking in drinking water and chopping, beef, pork, raw pork tallow and part of bulb onions chopping, the listed components mixing with chicken eggs, part of salt and part of black hot pepper to produce mince. Then one performs the mince moulding, mealing in wheat crumbs and frying in melted fat to produce cutlets, sugar peas and greens cutting, freezing and mixing to produce garnish. Then one performs carrots, parsley roots and 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 carrots, parsley roots, the strained part of bulb onions and pumpkin seeds extraction cake with bone broth, tomato paste, acetic acid, sugar, the remaining salt, the remaining black hot pepper and laurel leaf to produce a sauce. The cutlets, garnish and sauce are packed, sealed and sterilised. |
Method for production of preserved product "home-made cutlets with main red sauce" / 2506835
Invention relates to food industry, to the technology of preserved second-course lunches production. The method envisages recipe components preparation, wheat bread soaking in drinking water and chopping, chopping pork, pork, raw pork tallow and part of bulb onions. Then one performs the listed components mixing with chicken eggs, 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. Then one performs sugar peas and greens cutting, freezing and mixing to produce garnish, carrots, parsley roots and the remaining bulb onions cutting, sauteing in melted fat and straining. Then one performs ground pumpkin seeds extraction cake pouring with bone broth and maintenance for swelling, carrots, parsley roots, strained part of bulb onions and pumpkin seeds extraction cake mixing with bone broth, tomato paste, sugar, the remaining salt, the remaining black hot pepper and laurel leaf to produce a sauce. The cutlets, garnish and sauce are packed, sealed and sterilised. |
Method for production of preserves "goulash with vegetables" / 2506834
Invention relates to the technology of preserved second-course lunches production. The method involves carrots, bulb onions, white vegetables and turnip cutting and sauteing in animal fat, fresh white cabbages chopping and freezing, beef cutting, ground pumpkin seeds extraction cake pouring with bone broth and maintenance for swelling, the listed components mixing with salt, black hot pepper, allspice and laurel leaf, the produced mixture and bone broth packing, sealing and sterilisation. |
Method for manufacture of preserves "beef forced with garlic and speck" / 2506833
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. |
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 preparation of preserves "home-made cutlets with sour cream sauce and onions" / 2506838
Invention relates to food industry, to the technology of preserved second-course lunches production. The method envisages recipe components preparation, wheat bread soaking in drinking water and chopping, beef, pork, raw beef tallow and part of bulb onions chopping, the listed components mixing with chicken eggs, part of salt and black hot pepper to produce mince. Then one performs the mince moulding, mealing in wheat crumbs and frying in melted butter to produce cutlets, French beans and greens cutting, freezing and mixing to produce garnish. Then one performs the remaining bulb onions cutting and sauteing in melted butter, ground pumpkin seeds extraction cake pouring with drinking water and maintenance for swelling, sauteed bulb onions and pumpkin seeds extraction cake mixing with sour cream, "Yuzhny" sauce and the remaining salt to produce a sauce. The cutlets, garnish and sauce are packed, sealed and sterilised. |
Method for production of preserved product "home-made cutlets with red sauce with bulb onions and cucumbers" / 2506837
Invention relates to food industry, to the technology of preserved second-course lunches production. The method envisages recipe components preparation, wheat bread soaking in drinking water and chopping, beef, pork, raw pork tallow and part of bulb onions chopping, the listed components mixing with chicken eggs, part of salt and part of black hot pepper to produce mince. Then one performs the mince moulding, mealing in wheat crumbs and frying in melted fat to produce cutlets, French beans and greens cutting, freezing and mixing to produce garnish. One performs carrots, parsley roots and the remaining bulb onions cutting, sauteing in melted fat and straining, pickled cucumbers cutting, ground pumpkin seeds extraction cake pouring with bone broth and maintenance for swelling, mixing carrots, parsley roots, the strained part of bulb onions, pickled cucumbers and pumpkin seeds extraction cake with bone broth, tomato paste, "Yuzhny" sauce, acetic acid, sugar, the remaining salt, the remaining black hot pepper and laurel leaf to produce a sauce. Then the cutlets, garnish and sauce are packed, sealed and sterilised. |
Method for production of preserved product "home-made cutlets with onion sauce" / 2506836
Invention relates to food industry, to the technology of preserved second-course lunches production. The method envisages recipe components preparation, wheat bread soaking in drinking water and chopping, beef, pork, raw pork tallow and part of bulb onions chopping, the listed components mixing with chicken eggs, part of salt and part of black hot pepper to produce mince. Then one performs the mince moulding, mealing in wheat crumbs and frying in melted fat to produce cutlets, sugar peas and greens cutting, freezing and mixing to produce garnish. Then one performs carrots, parsley roots and 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 carrots, parsley roots, the strained part of bulb onions and pumpkin seeds extraction cake with bone broth, tomato paste, acetic acid, sugar, the remaining salt, the remaining black hot pepper and laurel leaf to produce a sauce. The cutlets, garnish and sauce are packed, sealed and sterilised. |
Method for production of preserved product "home-made cutlets with main red sauce" / 2506835
Invention relates to food industry, to the technology of preserved second-course lunches production. The method envisages recipe components preparation, wheat bread soaking in drinking water and chopping, chopping pork, pork, raw pork tallow and part of bulb onions. Then one performs the listed components mixing with chicken eggs, 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. Then one performs sugar peas and greens cutting, freezing and mixing to produce garnish, carrots, parsley roots and the remaining bulb onions cutting, sauteing in melted fat and straining. Then one performs ground pumpkin seeds extraction cake pouring with bone broth and maintenance for swelling, carrots, parsley roots, strained part of bulb onions and pumpkin seeds extraction cake mixing with bone broth, tomato paste, sugar, the remaining salt, the remaining black hot pepper and laurel leaf to produce a sauce. The cutlets, garnish and sauce are packed, sealed and sterilised. |
Method for production of preserves "latvian sausages in tomato sauce" / 2505999
Invention relates to the technology of preserved second-course lunches production. The method envisages recipe components preparation, pork and speck mincing, the components mixing with sugar, culinary salt, sodium nitrate, edible ice, black hot pepper and nutmeg, maintenance, chopping, moulding and frying to produce sausages, bulb onions cutting, sauteing in melted fat and milling, ground pumpkin seeds extraction cake pouring with bone broth and maintenance for swelling, mixing bulb onions, pumpkin seeds extraction cake, bone broth, tomato puree, sugar, salt and black hot pepper, cooking the mixture and addition of acetic acid to produce a sauce, packing the sausages and sauce, their sealing and sterilisation. |
Method for production of preserves "riga sausages in tomato sauce" / 2505998
Invention relates to the technology of preserved second-course lunches production. The method envisages recipe components preparation, beef, pork and speck mincing, the components mixing with sugar, culinary salt, sodium nitrate, edible ice, black hot pepper and nutmeg, maintenance, chopping, moulding and frying to produce sausages, bulb onions cutting, sauteing in melted fat and milling, ground pumpkin seeds extraction cake pouring with bone broth and maintenance for swelling, mixing bulb onions, pumpkin seeds extraction cake, bone broth, tomato puree, sugar, salt and black hot pepper, cooking the mixture and addition of acetic acid to produce a sauce, packing the sausages and sauce, their sealing and sterilisation. |
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 "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 preparation of preserves "home-made cutlets with sour cream sauce and onions" / 2506838
Invention relates to food industry, to the technology of preserved second-course lunches production. The method envisages recipe components preparation, wheat bread soaking in drinking water and chopping, beef, pork, raw beef tallow and part of bulb onions chopping, the listed components mixing with chicken eggs, part of salt and black hot pepper to produce mince. Then one performs the mince moulding, mealing in wheat crumbs and frying in melted butter to produce cutlets, French beans and greens cutting, freezing and mixing to produce garnish. Then one performs the remaining bulb onions cutting and sauteing in melted butter, ground pumpkin seeds extraction cake pouring with drinking water and maintenance for swelling, sauteed bulb onions and pumpkin seeds extraction cake mixing with sour cream, "Yuzhny" sauce and the remaining salt to produce a sauce. The cutlets, garnish and sauce are packed, sealed and sterilised. |
|
FIELD: food industry.
SUBSTANCE: invention relates to food industry, to the technology of preserved second-course lunches production. The method envisages recipe components preparation, wheat bread soaking in drinking water and chopping, beef, pork, raw beef tallow and part of bulb onions chopping, the listed components mixing with chicken eggs, part of salt and black hot pepper to produce mince. One proceeds with the mince moulding, mealing in wheat crumbs and frying in melted butter to produce cutlets, greens cutting and freezing, fresh green peas freezing, green peas mixing with greens to produce garnish. Then one performs the remaining bulb onions cutting and sauteing in melted butter, ground pumpkin seeds extraction cake pouring with drinking water and maintenance for swelling, sauteed bulb onions and pumpkin seeds extraction cake mixing with sour cream, "Yuzhny" sauce and the remaining salt to produce a sauce. The cutlets, garnish and sauce are packed, sealed and sterilised.
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 of producing canned "Cutlets home with sour cream sauce with onion", which provides training prescription components, soaking in drinking water and wheat bread, beef, pork and beef mutton fat, blanching and part of onions, mixing of these components with chicken eggs, part of the salt and black pepper bitter with the receipt of meat, its formation, 're breading in wheat crackers and roasting process butter with obtaining cutlets, cutting and freezing of greenery, freezing fresh grain, peas, cutting and in melted butter remainder of onions, in melted butter wheat flour, mixing green pea, greens, part of onion, wheat flour, sauce "southern" and the remainder of salt, packing cutlets, mixture and sour cream, sealing and sterilization (EN 2349174 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 way of manufacture of canned food "Cutlets home with sour cream sauce with onion, envisaging the preparation prescription components, soaking in drinking water and wheat bread, beef, pork, beef mutton fat and part of onions, mixing of these components with chicken eggs, part of the salt and black pepper bitter with the receipt of meat, its formation, 're breading in wheat crackers and roasting in melted oil obtaining cutlets, cutting and freezing of greenery, freezing fresh grain, peas, cutting and in melted butter remainder of onions, packing listed components, sour cream, sauce "southern" and the remainder of salt, sealing and sterilization, according to the invention, before packing carry out separate mixing green peas and greens with obtaining a garnish and part of onions, sour cream, sauce "southern" and the remainder of salt with obtaining sauce, use pepper pumpkin seed meal, which before mixing pour drinking water and withstand to swell, and the components used in the following ratio of expenses parts by weight: beef
174,84-179,01 pork
86-108,15
beef fat, raw 6,9
chicken eggs 3,79
melted butter 29,31 onions
68,59-69,47
green peas 563,79 greens 17,24
wheat bread 44,83
wheat crackers 13,79
pumpkin seed meal 9,9
sour cream 50,5
sauce "southern" 6,9 salt 12
black pepper bitter 0,34 water
to target product yield 1000
The method is implemented as follows.
Prescription components prepared according to the traditional technology.
Prepared wheat bread, preferably stale, soaked in drinking water in the mass ratio of 2:3 and .
Prepared beef, pork, beef fat, raw and approximately 12% of the prescribed number of onions .
These components prescription ratio mixed with chicken eggs, approximately 64% of the prescribed amount of salt and black pepper bitter with obtaining meat, which form paneer wheat bread crumbs and fry in butter with obtaining the cutlets.
Prepared greens cut and freeze.
Prepared fresh corn and green peas frozen.
Green peas and greens mixed in prescription ratio of obtaining a garnish.
The remaining part of onions cut and passer in melted butter.
The 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), pour drinking water in the mass ratio of about 1:5 and stand for the swelling.
part of onions and pumpkin seed meal prescription ratio is mixed with sour cream, sauce "South" and the rest of salt with getting the sauce.
Burgers, garnish 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. Minimum consumption of beef corresponds to the use of the I category, and the maximum corresponds to the use of II category. Minimum consumption of pork corresponds to using pork cut, and the maximum corresponds to the use of pork meat. Given as an interval consumption of onions covers it is possible to change according to 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 - no.
Thus, the proposed method allows to reduce adhesion to the walls of the containers produced the target product.
Method of production of canned "Cutlets home with sour cream sauce with onion", which provides training prescription components, soaking in drinking water and wheat bread, beef, pork, beef mutton fat and part of onions, mixing of these components with chicken eggs, part of the salt and black pepper bitter with the receipt of meat, its formation, 're breading in wheat crackers and roasting in butter with obtaining cutlets, cutting and freezing of greenery, freezing fresh grain, peas, cutting and in melted butter remainder of onions, packing listed components, sour cream, sauce "southern" and the remainder of salt, sealing and sterilization, wherein that before packaging carry out separate mixing green peas and greens with obtaining a garnish and part of onions, sour cream, sauce "southern" and the remainder of salt with obtaining sauce, use 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: beef
174,84-179,01 pork
86-108,15
beef fat, raw 6,9
chicken eggs 3,79
melted butter 29,31 onions
68,59-69,47
green peas 563,79 greens 17,24
wheat bread 44,83
wheat crackers 13,79
pumpkin seed meal 9,9
sour cream 50,5
sauce "southern" 6,9 salt 12
black pepper bitter 0,34 water
to target product yield 1000
|