Method for production of preserves "chopped beefsteak with vegetables in milk sauce". RU patent 2506844.
| Method for production of preserved product "chopped pheasant cutlets with garnish and white sauce with vegetables" / 2506843 Invention relates to the technology of preserved second-course lunches production. The method envisages recipe components preparation, wheat bread soaking in milk and chopping, pheasant flesh and raw tallow chopping, the listed components mixing with part of salt and part of black hot pepper to produce mince, the mince moulding, mealing in wheat crumbs and frying in melted butter to produce cutlets, carrots, white vegetables, bulb onions cutting, sauteing in melted butter and straining, turnip cutting and blanching, French beans and green cutting and freezing, fresh green peas freezing, ground pumpkin seeds extraction cake pouring with bone broth and maintenance for swelling, mixing carrots, white vegetables, bulb onions, turnip, green peas, French beans, green and pumpkin seeds extraction cake with the remaining salt, citric acid, the remaining black hot pepper and laurel leaf, the cutlets, the produced mixture and bone broth packing, sealing and sterilisation. |
| Method for preparation of preserves "chopped chicken cutlets with garnish and white sauce with vegetables" / 2506842 Invention relates to the technology of preserved second-course lunches production. The method envisages recipe components preparation, wheat bread soaking in milk and chopping, chicken flesh and raw tallow chopping, the listed components mixing with part of salt and part of 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, turnip cutting and blanching, French beans and green cutting and freezing, ground pumpkin seeds extraction cake pouring with bone broth and maintenance for swelling, mixing carrots, white vegetables, leek, bulb onions, turnip, French beans, green and pumpkin seeds extraction cake with the remaining salt, citric acid, the remaining black hot pepper and laurel leaf, the cutlets, the produced mixture and bone broth packing, sealing and sterilisation. |
| Method for production of preserves "chopped black grouse cutlets with garnish and white sauce with vegetables" / 2506841 Invention relates to the technology of preserved second-course lunches production. The method envisages recipe components preparation, wheat bread soaking in milk and chopping, black grouse flesh and raw tallow chopping, the listed components mixing with part of salt and part of 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, turnip cutting and blanching, French beans and green cutting and freezing, fresh green peas freezing, ground pumpkin seeds extraction cake pouring with bone broth and maintenance for swelling, mixing carrots, white vegetables, leek, bulb onions, turnip, green peas, French beans, greens and pumpkin seeds extraction cake with the remaining salt, citric acid, the remaining black hot pepper and laurel leaf, the cutlets, the produced mixture and bone broth packing, sealing and sterilisation. |
| Method for production of preserves "moscow cutlets with cabbages and red sauce with onions and cucumbers" / 2506840 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 beef, raw pork tallow and part of bulb onions. Then one performs the listed components mixing with 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 fresh white cabbages are chopped and frozen; carrots, parsley roots and the remaining bulb onions are cut, sauteed in melted fat and strained. Then one performs pickled cucumbers mincing, ground pumpkin seeds extraction cake pouring with bone broth and maintenance for swelling, carrots, parsley roots, strained part of bulb onions, pickled cucumbers and pumpkin seeds extraction cake mixing 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 cutlets, cabbages and sauce are packed, sealed and sterilised. |
| Method for production of preserves "home-made cutlets with sour cream sauce and onions" / 2506839 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. |
| 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. |
| 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 preparing of meat pockets / 2243704 Method involves preparing dough from flour, eggs, salt and liquid; preparing farce including beef meat, pork meat, onion, salt and pepper; forming and freezing ready product. Lecithin is additionally introduced into dough in predetermined amount with respect to other components. While preparing farce, dry protein, carrot, garlic, pectin, lecithin, beta-carotene, lycopine and black pepper in the form of CO2-extract are introduced into farce mixture. Components are used in predetermined ratio. Method further involves preparing ready product by forming of dense meat balls; providing repeated dipping of meat balls into liquid dough and freezing after each dipping procedure. |
 Method for manufacture of meat products / 2245624Method involves preparing salt brine including edible salt; activating brine by providing through processing in casing-type cavitational reactor or portion processing in casing-free cavitational reactor; mixing activated brine with raw meat material, with activation procedure being provided at ratio of maximal amplitude of acoustic wave pressure inside reactor to hydrostatic pressure inside reactor in the range of 2 to 23; mixing resultant activated brine with raw meat material in the process of grinding of raw material, or by dosed feeding of activated salt brine into preliminarily ground raw meat material, or by injecting activated salt brine into whole muscular meat, or by dipping whole muscular meat into activated salt brine. Method allows inorganic moisture-retention additives and color stabilizing additives to be excluded from salt brine and, accordingly, from ready product, or content of said substances to be reduced, content of flavor additives and preservatives, in particular, salt to be decreased. |
| 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 / 2245664Composition 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. |
FIELD: food industry.
SUBSTANCE: invention relates to the technology of preserved second-course lunches production. The method involves mince, garnish and sauce production, mince moulding and frying in melted butter to produce beefsteaks, the beefsteaks, garnish and sauce packing, sealing and sterilisation to produce the target product. Mince is produced by way of beef and speck chopping and mixing with 17% of the recipe quantity of milk, ground black hot pepper and nearly 40% of the recipe quantity of salt. Garnish is produced by way of fresh white cabbages cutting and freezing, potatoes cutting and blanching, carrots blanching and cutting, cabbages, potatoes and carrots mixing with preserved green peas. 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 the remaining recipe quantity of milk, bone broth, sugar and the remaining recipe quantity of salt.
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 beef Steak with chopped vegetables in milk sauce", which provides training prescription components, beef and bacon and their mixing with the part of milk, part of the salt and black pepper bitter with the receipt of meat, its formation and roasting in butter with obtaining beefsteaks, cutting and freezing of fresh cabbage, cut and blanching potatoes, blanching and cut carrots and mix cabbage, potatoes and carrots with canned green peas with obtaining a side dish, in melted butter wheat flour and its mixing with the rest of the milk, bone broth, sugar and the rest of the salt obtaining sauce, packing beefsteaks, garnish and sauce, sealing and sterilization (EN 2298343 C1, 2007).
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 fact that the method of production of canned beef Steak with chopped vegetables in milk sauce, envisaging the preparation prescription components, beef and bacon and their mixing with the part of milk, part of the salt and black pepper bitter with the receipt of meat, its formation and roasting in butter with obtaining beefsteaks, cutting and freezing of fresh cabbage, cut and blanching potatoes, blanching and cut carrots and mix cabbage, potatoes and carrots with canned green peas with obtaining a side dish, mix of flour, the remaining part of the milk, bone broth, sugar and remaining salt obtaining sauce, packing beefsteaks, garnish and sauce, sealing and sterilization, according to the invention, use pepper 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:
beef563,4-579,7
bacon 72melted butter
40fresh cabbage
188,8 potatoes 165-174 carrots162,6-166,8
canned green peas
65,4pumpkin seed meal
40,4 milk 246 sugar 2 salt 12black pepper bitter
0,24bone broth
to target product yield 1000
Way is implemented as follows.
Prescription components prepared according to the traditional technology.
Prepared beef and bacon and prescription ratio mixed with approximately 17% of prescription quantities of milk, approximately 40% of the prescribed amount of salt and black pepper bitter with obtaining meat, which are formed and fry in butter with the receipt of beefsteaks.
Prepared fresh cabbage cut and freeze.
Prepared potatoes cut and blanch.
Prepared carrots, blanch and cut.
Cabbage, potatoes and carrots in prescription ratio mixed with canned green peas with obtaining a garnish.
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 pumpkin seeds - Krasnodar: INEP, 2008, p.38-45), pour bone broth in the mass ratio of about 1:5 and stand for swelling, and then in prescription ratio is mixed with the rest of the milk, bone broth, sugar and the rest of salt with getting the sauce.
Steaks, 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. 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 beef Steak with chopped vegetables in milk sauce», comprising the production of meat, garnish and sauce, molding and roasting meat in butter with obtaining beefsteaks, packing beefsteaks garnish and sauce, sealing and sterilization of obtaining the target products, minced receive beef and bacon and their mixing with about 17% of prescription quantities of milk, pepper black bitter and about 40% of the prescribed amount of salt, garnish receive cutting and freezing fresh cabbage, sharp and potato, and sharp carrots and mixing cabbage, potatoes and carrots with canned green peas and gravy get filled ground pumpkin seed meal bone broth in the mass ratio of 1:5, its exposure to swell, mixing pumpkin seed meal with the remaining prescription the amount of milk bone broth, sugar and remaining prescription quantity of salt, and use the components in the following ratio of expenses parts by weight:
beef563,4 - 579,7
bacon 72melted butter
40fresh cabbage
188,8 potatoes165 - 174
carrots162,6 - 166,8
canned green peas
65,4pepper pumpkin seed meal
40,4 milk 246 sugar 2 salt 12black pepper bitter
0,24bone broth
to target product yield 1000