|
IPC classes for russian patent Method for production of preserves "peas with lard in tomato sauce" (RU 2508696):
Another patents in same IPC classes:
Method for production of preserves "chopped beefsteak with vegetables in milk sauce" / 2507924
Invention relates to the technology of preserved second-course lunches production. The method involves beef and speck chopping and mixing with part of milk, part of salt and black hot pepper to produce mince, the mince moulding and frying in melted butter to produce beefsteaks, fresh white cabbages cutting and freezing, potatoes cutting and blanching, carrots blanching and cutting, mixing cabbages, potatoes and carrots with preserved sweet maize to produce garnish, ground pumpkin seeds extraction cake pouring with bone broth and maintenance for swelling, the extraction cake mixing with the remaining milk, bone broth, sugar and the remaining salt to produce a sauce, the beefsteaks, garnish and sauce packing, sealing and sterilisation.
"lithuanian zrazy" preserves production method / 2507923
Invention relates to the technology of preserved second-course lunches production. 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 and rutabaga cutting and blanching, fresh green peas freezing, the remaining bulb onions cutting, sauteing in melted butter and straining, ground pumpkin seeds extraction cake pouring with bone broth and maintenance for swelling, mixing potatoes, rutabaga, green peas, strained part of bulb onions and pumpkin seeds extraction cake with sour cream, milk, sugar, the remaining salt and laurel leaf to produce garnish, zrazy, garnish and bone broth packing, sealing and sterilisation.
Method for production of preserves "chopped beefsteak with bulb onions and with vegetables in milk sauce" / 2507922
Invention relates to the technology of preserved second-course lunches production. The method involves beef and speck chopping and mixing with part of milk, part of salt and black hot pepper to produce mince, the mince moulding and frying in melted butter to produce beefsteaks, fresh white cabbages cutting and freezing, potatoes cutting and blanching, carrots blanching and cutting, bulb onions cutting and frying in melted butter and mixing cabbages, potatoes, carrots and bulb onions with preserved green peas to produce garnish, ground pumpkin seeds extraction cake pouring with bone broth at a weight ratio equal to nearly and maintenance for swelling, the extraction cake mixing with the remaining milk, bone broth, sugar and the remaining salt to produce a sauce, the beefsteaks, garnish and sauce packing, sealing and sterilisation.
Method for production for preserved meat-and-vegetable rolls / 2507921
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, green beans cutting and freezing, ground pumpkin seeds extraction cake pouring with mushroom broth and maintenance for swelling, mixing potatoes, carrots, bulb onions, green beans 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.
Method for manufacture of preserves "beef forced with garlic and speck" / 2507920
Invention relates to the technology of preserved second-course lunches production. The method for manufacture of preserves "Beef forced with garlic and speck" envisages recipe components preparation, potatoes cutting and blanching, fresh green peas freezing, the listed components mixing with sour cream, milk, acetic acid, sugar, 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. One additionally uses in the garnish composition benincasa that is cut and blanched (before mixing) and ground pumpkin seeds extraction cake that is poured with bone broth and maintained for swelling (before mixing) while the components are used at the following expenditure ratio, weight parts: beef - 562.5-578.8; speck - 47.9; melted fat - 34; garlic - 8.2-8.6; potatoes - 200.2-211.1; lagenaria - 173.4; green peas - 174.1; pumpkin seeds extraction cake - 11.6; sour cream - 63.9; milk - 35.9; acetic acid in conversion to 80% concentration - 1.2; sugar - 0.4; salt - 12; black hot pepper - 0.2; laurel leaf - 0.08; bone broth till the target product yield is equal to 1000.
Method for manufacture of preserves "beef forced with garlic and speck" / 2507919
Invention relates to the technology of preserved second-course lunches production. The method for manufacture of preserves "Beef forced with garlic and speck" envisages recipe components preparation, potatoes cutting and blanching, fresh green peas freezing, the listed components mixing with sour cream, milk, acetic acid, sugar, 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. One additionally uses in the garnish composition benincasa that is cut and blanched (before mixing) and ground pumpkin seeds extraction cake that is poured with bone broth and maintained for swelling (before mixing) while the components are used at the following expenditure ratio, weight parts: beef - 562.5-578.8; speck - 47.9; melted fat - 34; garlic - 8.2-8.6; potatoes - 200.2-211.1; benincasa - 180.9; green peas - 174.1; pumpkin seeds extraction cake - 11.6; sour cream - 63.9; milk - 35.9; acetic acid in conversion to 80% concentration - 1.2; sugar - 0.4; salt - 12; black hot pepper - 0.2; laurel leaf - 0.08; bone broth till the target product yield is equal to 1000.
Method for production of preserves "forced stewed mutton with stewed cabbages" / 2507918
Invention relates to a method for production of preserves "Forced stewed mutton with stewed cabbages". The method envisages recipe components preparation, cutting, sauteing (in melted fat) and straining part of carrots, part of parsley roots and part of bulb onions, the components mixing with bone broth, tomato paste, acetic acid, sugar, salt, black hot pepper and laurel leaf to produce a sauce, mutton cutting, forcing with another part of carrots and another part of parsley roots and frying in melted fat, chopping and freezing fresh white cabbages, cutting and sauteing (in melted fat) the remaining carrots, parsley roots and bulb onions, mixing cabbages and the unstrained parts of carrots, parsley roots and bulb onions to produce a garnish, mutton, garnish and sauce packing, sealing and sterilisation. One uses ground pumpkin seeds extraction cake that is poured, before mixing, with bone broth and maintained for swelling while the components are used at the following expenditure ratio, weight parts: mutton - 431.7-472.4; melted fat - 57.8; fresh white cabbages - 228.6; carrots - 172-176.4; parsley roots - 97.8-99.1; bulb onions - 95-96.2, pumpkin seeds extraction cake - 19, tomato paste in conversion to 30% dry substances content - 33.3, acetic acid in conversion to 80% concentration - 0.45, sugar - 12, salt - 12, black hot pepper - 0.38, laurel leaf - 0.04, bone broth till the target product yield is equal to 1000.
Method for production of preserves "forced stewed mutton with cabbages" / 2507917
Invention relates to a method for production of preserves "Forced stewed mutton with cabbages". The method envisages recipe components preparation, cutting, sauteing (in melted fat) and straining part of carrots, part of parsley roots and bulb onions and their mixing with bone broth, tomato paste, salt and black hot pepper to produce a sauce, pork cutting, forcing with the remaining carrots and parsley roots and mutton frying in melted fat, fresh white cabbage chopping and freezing, mutton, cabbages and sauce packing, sealing and sterilisation. One uses ground pumpkin seeds extraction cake that is poured, before mixing, with bone broth and maintained for swelling while the components are used at the following expenditure ratio, weight parts: mutton - 431.7-472.4; melted fat - 50.2; fresh white cabbages - 490; carrots - 152-155.9; parsley roots - 87-88.4; bulb onions - 57-57.7; pumpkin seeds extraction cake - 18; tomato paste in conversion to 30% dry substances content - 23.8; salt - 12; black hot pepper - 0.3; bone broth till the target product yield is equal to 1000.
Method for production of preserves "beef goulash with grits" / 2507916
Invention relates to the preserved second-course lunches production. The method envisages recipe components preparation, bulb onions cutting, sauteing in vegetable oil and milling, ground pumpkin seeds extraction cake pouring with bone broth and maintenance for swelling, the listed components mixing with bone broth, tomato paste, sugar, salt, black hot pepper and laurel leaf, the mixture cooking to produce a sauce, beef cutting and frying in melted fat, pearl barley cooking and frying in vegetable oil, the listed components packing, sealing and sterilisation. All the components are taken at a specified content ratio.
Method for production of preserved product "pork goulash with grits" / 2507915
Invention relates to the technology of preserved second-course lunches production. The method envisages recipe components preparation, bulb onions cutting, sauteing in vegetable oil and milling, ground pumpkin seeds extraction cake pouring with bone broth and maintenance for swelling, the listed components mixing with bone broth, tomato paste, sugar, salt and black hot pepper and laurel leaf, the mixture cooking to produce a sauce, pork cutting and frying in melted fat, the pork, rice and sauce packing, sealing and sterilisation. All the components are taken at a specified content ratio.
Method for production of preserves "peas with vegetables in tomato filling" / 2508695
Invention relates to the preserves production technology. The method envisages preparation of recipe components at the following expenditure ratio, weight parts: peas - 268.8; carrots - 49.1-50.4; bulb onions - 48.2-48.8; melted fat - 50.5; pumpkin seeds extraction cake - 23.44; tomato puree in conversion to 12% dry substances content - 93.8; sugar - 20.2; culinary salt - 14.1; sodium glutamate - 2.02; black hot pepper - 0.202; allspice - 0.202; water till the target product yield is equal to 1000. One mixes flour, tomato puree, drinking water, sugar, culinary salt, sodium glutamate, black hot pepper and allspice. One additionally introduces into the filling ground pumpkin seeds extraction cake. Produced mixture is cooked till dry substances content is equal to nearly 13% to produce a filling. Carrots and bulb onions are cut and sauteed in melted fat. Peas are blanched till the double weight increase. One mixes (while heating) carrots, bulb onions and peas. The produced mixture and filling are packed, sealed and sterilised.
 Method for production of granulated leguminous and cereal crops products for food and fodder purposes / 2505079
One performs leguminous crops grains shell removal, soaking in milk whey with lactic acid content equal to 0.14-0.50% and pH equal to 4.0-6.8 at a temperature t=40-50°C. Then grains are maintained and subjected to two-stage fermentation with ultrasound during 3-4 hours at a 20 kHz frequency with power equal to 0.3 - 1 W/cm 2, with grains washing with running water after the first stage and milling into particles sized 10 - 150 mcm after the second stage to produce leguminous whey paste. The paste is pasteurised and mixed with cereal crops flour at a ratio of 70:30. The produced mixture is granulated. The leguminous crop component is represented by whole or crushed seeds of lupine or peas or lentils or beans or soya beans. The cereal crop component is represented by wheat, barley, rye and oats grains or wheat, oat, barley and triticale flours.
Method for production of preserves "pea puree with smocked speck" / 2503260
Invention is related to preserves production. The method envisages preparation of recipe components, peas blanching and straining, ground pumpkin seeds extraction cake pouring with drinking water and maintenance for swelling, mixing the listed components (while heated) with melted fat, culinary salt and sodium glutamate to produce puree, smoked speck cutting, the listed components packing, sealing and sterilisation. All the components are taken at a specified content ratio.
Method for production of preserves "pea puree with smoked pork products" / 2503259
Invention is related to preserves production. The method envisages preparation of recipe components, peas blanching and straining, ground pumpkin seeds extraction cake pouring with drinking water and maintenance for swelling, mixing the listed components (while heated) with melted fat, culinary salt and sodium glutamate to produce puree, smoked pork products cutting, the listed components packing, sealing and sterilisation. All the components are taken at a specified content ratio.
Method for production of preserves "peas with lard in tomato sauce" / 2503258
Invention is related to preserves production. The method envisages preparation of recipe components, bulb onions and garlic milling, ground pumpkin seeds extraction cake pouring with drinking water and maintenance for swelling, the listed components mixing with tomato puree, water, sugar, salt and red hot pepper, the mixture cooking and acetic acid addition to produce a sauce; speck cutting, peas blanching, the listed components packing, sealing and sterilisation. All the components are taken at a specified content ratio.
Method for production of preserves "pea puree with tongue" / 2503257
Invention is related to preserves production. The method envisages preparation of recipe components, peas blanching and straining, ground pumpkin seeds extraction cake pouring with drinking water and maintenance for swelling, mixing the listed components (while heated) with melted fat, culinary salt and sodium glutamate to produce puree, tongue blanching and cutting, the listed components packing, sealing and sterilisation. All the components are taken at a specified content ratio.
Fermented soya bean milk and method for improvement of organoleptic properties of fermented soya bean milk / 2503242
Inventions group relates to dairy industry. The method involves the following stages: soya bean milk mixing with tapioca syrup at quantity ratio of syrup to milk being 3% - 7% volume per volume, the mixture maintenance (in a rest state at a temperature of 39°C - 44°C from 4 to 10 hours with at least one strain bacteria chosen from the group consisting of Streptococcus thermophilus DSM 16591 strain or Streptococcus thermophilus DSM 16593 strain or Streptococcus thermophilus DSM 17843 strain. Before mixing soya bean milk may be preliminarily heated from 30 to 70°C during 1 - 30 minutes. Tapioca syrup containing soya bean milk is fermented with one strain bacteria chosen from the group consisting of Streptococcus thermophilus DSM 16591 strain or Streptococcus thermophilus DSM 16593 strain Streptococcus thermophilus DSM 17843 strain. Fermented soya bean milk is produced by the said method. Soya bean milk based food product and one or several components chosen from the following group: vitamins, oligoelements, salt, emulsifiers and/or sweeteners/enhancers of taste and flavour.
Method for production of preserved appetisers containing beans / 2502329
Invention relates to the technology of preserved appetisers production. The method envisages preparation of recipe components, soaking and blanching beans, cutting and sauteing (in vegetable oil) bulb onions, milling carrots, garlic, cilantro and dill greens, ground pumpkin seeds extraction cake pouring with drinking water and maintenance for swelling, mixing the listed components with sugar, salt, coriander, allspice and hot chilly pepper, heating the produced mixture, packing, sealing and sterilisation.
Method for production of "vegetables with beans" special purpose garnish / 2493731
Invention is related to the technology for production of food products for space alimentation. The method envisages recipe components preparation, carrots blanching and cutting, sweet pepper and vegetable marrows cutting, the components mixing with melted butter and poaching under a lid, addition of carrots, preserved green peas, French beans and white beans in own juice, sugar and salt, conditioning till boiling, wheat flour addition, warming, sublimation drying, inspection, packing under vacuum into bags made of a thermosealing combined material and sealing.
 Method for production of puffed bakery goods using rotary cooking boiler / 2489031
This invention relates to production of puffed bakery goods, in particular - expanded bakery goods and to a method for production of natural-looking bakery goods using a rotary cooking boiler. Proposed is a method for production of grain or leguminous bakery goods by way of cooking whole grains or leguminous seeds in a rotary cooking boiler with subsequent puffing of whole grains or leguminous seeds in a mould under pressure. Whole-grain or leguminous bakery goods produced by this method has a natural attractive appearance and ensures manufacture of stronger baked product of grains or leguminous seeds.
|
FIELD: food industry.
SUBSTANCE: invention is related to preserves production. The method envisages preparation of recipe components, bulb onions and garlic milling, ground pumpkin seeds extraction cake pouring with drinking water and maintenance for swelling, the listed components mixing with tomato puree, water, sugar, salt and red hot pepper, the mixture cooking and acetic acid addition to produce a sauce; peas blanching, lard and the listed components packing, sealing and sterilisation. All the components are taken at a specified content ratio.
EFFECT: invention allows to reduce the manufactured product adhesion to container walls.
A method of producing canned "Peas with lard in tomato sauce", providing training prescription components, mix onion, garlic, tomato puree, sugar, salt, water and red pepper spicy, cooking until reaching the dry matter content of 12-13% and adding acetic acid to obtain sauces, blanching to increase mass to 80% of the peas, packing of lard and listed components, sealing and sterilization (Collection of technological instructions for the production of canned food. Volume III. - M.: Pishepromizdat, 1963, s-345).
The disadvantage of this method is high adhesion to the walls of the container obtained target product.
The technical result of the invention is to reduce the adhesion to the walls of the container obtained target product.
This result is achieved in that in the method of production of canned "Peas with lard in tomato sauce", providing training prescription components, mix onion, garlic, tomato puree, sugar, salt, water and red pepper spicy, cooking until reaching the dry matter content of 12-13% and adding acetic acid to obtain sauces, blanching to increase mass to 80% of the peas, packing of lard and listed components, sealing and sterilization according to the invention in the composition of the sauce additionally sportsouth ground meal of pumpkin seeds, before mixing the onions and the garlic is crushed, ground sunflower seeds, pumpkin pour drinking water and allowed to swell, and the components used for the following expenses, parts by weight:
| peas |
276,6 |
| small |
42 |
| onions |
4,1-4,2 |
| garlic |
0,04-0,05 |
| meal of pumpkin seeds |
the 4.7 |
| tomato puree, in terms of |
|
| 12%solids content |
109,6 |
| acetic acid, in terms of |
|
| 80%concentration |
0,02 |
| sugar |
29,7 |
| Sol |
16,7 |
| red hot pepper |
0,16 |
| water to the yield of the target product |
1000 |
The method is implemented as education is.
Prescription components prepared according to the traditional technology.
Prepared onions and crushed garlic on the top. Prepared ground meal of pumpkin seeds, obtained by known techniques (Vasiliev A.G., Dvorkin GA, Kasyanov GI technology Development sausages functional purpose with the addition of pumpkin seeds. - Krasnodar: INEP, 2008, ñ.38-45), pour drinking water in the ratio by weight of about 1:5 and incubated for swelling.
These components in the recipe ratio is mixed with tomato puree, water, sugar, salt and pepper red hot. The resulting mixture was boiled until the dry matter content of 12-13% and prescription number add acetic acid to obtain the sauce. Prepared peas are blanched in hot water to increase the weight by 80%. These components, small Packed in prescription ratio, sealed and sterilized to obtain the target product.
When using tomato puree with a solids content not matching with your prescription, and/or acetic acid with a concentration that does not coincide with prescription, carry out calculation of their costs on an equivalent solids content and/or acid by known dependencies (Collection of technological instructions for the production of canned food. Volume I - M: APP "Kon is arplazolam", 1990, p.124).
The cost components are based on norms of waste and losses of the respective raw materials. Given in the form of intervals expenses cover their possible change of shelf life of raw materials.
Obtained according to the described technology canned food organoleptic properties similar to the product on the closest analogue.
To confirm the technical result of cans No. 9 containing products obtained according to the described technology and the closest analogue was opened and established in the tripod upside down. After 8-10 minutes of experienced product is completely flowed out of banks, and the product is the closest analogue flowed through 20-25 minutes.
Thus, the proposed method allows to reduce adhesion to the walls of the container obtained target product.
Method of production of canned "Peas with lard in tomato sauce", providing training prescription components, mix onion, garlic, tomato puree, sugar, salt, water and red pepper spicy, cooking until reaching the dry matter content of 12-13% and adding acetic acid to obtain sauces, blanching to increase mass to 80% of the peas, packing of lard and listed components, sealing and sterilization, characterized in that the composition of the sauce in addition use hammers the meal of pumpkin seeds, before mixing the onions and the garlic is crushed, ground sunflower seeds, pumpkin pour drinking water and allowed to swell, and the components used for the following expenses, parts by weight:
| peas |
276,6 |
| small |
42 |
| onions |
4,1-4,2 |
| garlic |
0,04-0,05 |
| meal of pumpkin seeds |
the 4.7 |
| tomato puree, in terms of |
|
| 12%solids content |
109,6 |
| acetic acid, in terms of |
|
| 80%concentration |
0,02 |
| sugar |
29,7 |
| Sol |
16,7 |
| red hot pepper |
0,16 |
| water |
to the output of the target product 1000 |
|