|
IPC classes for russian patent Method for production of enriched preserved product "fermented cabbage vegetable-and-mushroom solyanka" (RU 2508739):
Another patents in same IPC classes:
"stewed mushrooms" preserves production method / 2505096
Method envisages recipe components preparation, potatoes cutting and blanching, bulb onions cutting and sauteing in vegetable oil, mushrooms cooking and milling, ground pumpkin seeds extraction cake pouring with drinking water and maintenance for swelling, the listed components mixing with drinking water, salt, black hot pepper, allspice and laurel leaf, stewing, packing, sealing and sterilisation.
Method for production of preserves "stuffed carp" / 2503318
Invention relates to the preserved second-course lunches production technology and represents a method envisaging recipe components preparation, dried ceps cooking with separation from broth, cutting and frying in vegetable oil, rice cooking till weight increases by 150%, fresh white cabbages shredding and freezing, carrots and bulb onions and parsley roots cutting and sauteing in vegetable oil, carp cutting, ground pumpkin seeds extraction cake pouring with mushroom broth and maintenance for swelling, mixing pat of bulb onions, mushrooms and rice with chicken eggs, part of salt and part of black hot pepper to produce mince and carp stuffing with the mince, mixing cabbages, the remaining bulb onions, carrots, parsley roots and pumpkin seeds extraction cake, tomato paste, acetic acid, sugar, the remaining salt, the remaining black hot pepper and laurel leaf to produce garnish, carp and garnish packing, sealing and sterilisation.
Method for production of second-course lunch of special purpose "mushrooms old russian-style" / 2502340
Invention is related to the technology for production of food products for space alimentation. The method envisages recipe components preparation, mushrooms cooking and cutting, pearl barley cooking till triple weight increase, bulb onions cutting and sauteing in melted butter, processed cheese cutting, the listed components mixing with cream, salt and nutmeg, stewing during 15-20 minutes, sublimation drying, inspection, packing under vacuum into bags made of a thermosealing combined material and sealing.
Method for production of preserves "fried cod with mushrooms" / 2501451
Invention relates to the fish-and-vegetable preserves production technology and represents a method envisaging recipe components preparation, bulb onions cutting and sauteing in vegetable oil, chanterelles cutting and frying in vegetable oil, dill greens milling and the listed components mixing to produce garnish, ground pumpkin seeds extraction cake pouring with drinking water and maintenance for swelling, the extraction cake mixing with sour cream, drinking water, salt and black hot pepper, the mixture cooking and addition of acetic acid to produce a sauce, cod cutting, mealing in wheat flour and frying in vegetable oil, the cod, garnish and sauce packing, sealing and sterilisation.
Method for production of second-course lunch of special purpose "mushrooms with vegetables and beans" / 2496341
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, mushrooms cooking, cutting, mixing with salt, frying in melted butter, sublimation drying and inspection, vegetable mixture and mushrooms combined packing under vacuum into bags made of a thermosealing combined material and sealing.
 Yeast compositions with clay nets and methods for using them / 2481117
Invention refers to a composition containing yeast cells for reducing or eliminating the negative effects of mycotoxins. The yeast cell including a yeast cell wall containing a certain amount of clay or a clay-containing ingredient built into said yeast cell wall, for reducing or eliminating the negative effects of mycotoxins. The composition for reducing the bioavailability of mycotoxins, which contains a yeast cell wall extract with the in-built clay or clay-containing ingredient. Animal feed for reducing the bioavailability of mycotoxins, which contains the yeast cell wall extract with the in-built clay or clay-containing ingredient. The method for reducing the bioavailability of mycotoxins for animals or a human. The method for preparing the yeast cell wall extract with the in-built clay or clay-containing ingredient for reducing the bioavailability of mycotoxins.
Method for production of pressed bakery yeast enriched with selenium / 2466184
Method for production of pressed bakery yeast enriched with selenium envisages cultivation of Saccharomyces cerevisiae yeast in a nutritional medium containing molasses, a nitrogen source and mineral salts. One performs introduction of a selenium source solution represented by a sodium selenate solution containing sodium selenate in an amount of 220-240 mg/kg of the yeast concentrate. The mixture is maintained during 25-30 minutes. One performs filtration and pressing of the yeast concentrate.
 Yeast extract containing inosinate disodium salt and guanylate disodium salt, extract production method / 2456347
Yeast extract production method envisages usage of yeast containing 8 wt % or more of ribonucleic acid for yeast suspension production. Yeast is chosen from the group including bakery yeast, fermented Saccharomyces cerevisiae and Torula. The yeast suspension is sterilised at a temperature of 40-95°C and centrifuged. One adds protease, nuclease and transaminase into the supernatant produced after centrifugation. Enzymolysis is performed during 12-25 hours at pH equal to 4.0-6.8 at a temperature of 35-80°C. The said enzymes are added in an amount of 0.1-0.3 wt % in conversion to the supernatant dry substance. One performs thermal treatment during 50-70 minutes at a temperature of 75-90°C, concentrates the supernatant to 35-40 wt % and performs spray drying. The yeast extract produced by the said method contains 4%-30% of inosinate disodium salt and guanylate disodium salt.
Method for production of "fresh cabbage vegetable-and-mushroom solyanka" preserved product / 2455856
Invention relates to the technology of preserved second-course lunches production, in particular, to production of fresh cabbage vegetable-and-mushroom solyanka. The method envisages recipe components preparation, fresh white cabbage chopping and blanching, bulb onions cutting and sauteing in vegetable oil, brined tomatoes cutting, pickled mushrooms milling. One mixes the listed components with sunflower flour, vegetable oil, tomato paste, citric acid, sugar, salt, red hot pepper, allspice and laurel leaf; one proceeds with stewing (continuously stirring), packing, sealing and sterilisation.
"stewed mushrooms" preserves production method / 2455855
Invention relates to the technology of preserved second-course lunches production. The method envisages recipe components preparation, potatoes cutting and blanching, bulb onions cutting and sauteing in vegetable oil, mushrooms cooking and milling, sunflower flour pouring with drinking water and maintenance for swelling, the listed components mixing with drinking water, salt, black hot pepper, allspice and laurel leaf, stewing, packing, sealing and sterilisation.
 / 2266676
 / 2272420
 / 2283125
 / 2307157
|
FIELD: food industry.
SUBSTANCE: invention relates to the technology of preserved second-course lunches production. The method envisages recipe components preparation, bulb onions cutting and sauteing in vegetable oil, brined tomatoes cutting, brined mushrooms milling, the listed components mixing with fermented cabbage, ground pumpkin seeds extraction cake, vegetable oil, tomato paste, sugar, ascorbic acid, red hot pepper, allspice and laurel leaf, one proceeds with stewing (continuously stirring), packing, sealing and sterilisation.
EFFECT: reduction of stratification of the target product manufactured.
The invention relates to the technology of production of canned second dining dishes.
A method of obtaining enriched canned product "Hodgepodge vegetable-mushroom sauerkraut", providing training recipe components, cutting, passerovannye in vegetable oil onion, cut salt tomatoes, crushing pickled mushrooms, mixing the listed components with sauerkraut, vegetable oil, tomato paste, ascorbic acid, sugar, pepper red hot pepper, the allspice and Bay leaf, stewing with constant stirring, packing, sealing and sterilisation (Collection of technological instructions for the production of canned food. Volume I - M: APP "Conservative", 1990, s-310).
The disadvantage of this method is the delamination of the obtained target product.
The technical result of the invention is to reduce the delamination obtain the target product.
This result is achieved by the method for obtaining enriched canned product "Hodgepodge vegetable-mushroom sauerkraut", providing training recipe components, cutting, passerovannye in vegetable oil onion, cut salt tomatoes, crushing pickled mushrooms, mixing the listed components with pickled ka is stable, vegetable oil, tomato paste, ascorbic acid, sugar, pepper red hot pepper, the allspice and Bay leaf, stewing with constant stirring, packing, sealing and sterilisation, according to the invention by mixing optionally enter a ground meal of pumpkin seeds, and components used in the following ratio of expenses, parts by weight:
| sauerkraut |
642 |
| salt the tomatoes |
185 |
| onions |
122-124 |
| pickled mushrooms |
213 |
| meal of pumpkin seeds |
8 |
| tomato paste, in terms of |
|
| 30%solids content |
30,6 |
| ascorbic acid |
1,71 |
| sugar |
71 |
| peppers red hot |
0,816 |
| allspice |
0,816 |
| the Bay of foxes is |
0,51 |
| vegetable oil |
to the output of the target product 1000 |
The method is implemented as follows.
Prescription components prepared according to the traditional technology.
Prepared onions cut and passer in vegetable oil.
Prepared salted tomatoes cut.
Prepared pickled mushrooms shredded on top.
These components in the recipe ratio is mixed with sauerkraut, 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), vegetable oil, tomato paste, ascorbic acid, sugar and powdered pepper red hot pepper, the allspice and Bay leaf. The mixture stew with constant stirring for about 40 minutes, filled, sealed and sterilized to obtain the target product.
If using tomato paste with a solids content that does not coincide with prescription, carry out the conversion of its consumption at equivalent solids content for known dependencies (Collection of technological instructions for the production of canned food. Volume I-M: APP "Conservative", 1990, p.124).
The cost components are based on norms of waste and losses of the respective raw materials. Given in the form of interval consumption of onions covers the 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 the products according to the described technology and the closest analogue produced in the banks of type I-82-350. The contents of the cans was evaluated visually after a month of storage. Experienced product contained a homogeneous opaque colored liquid phase. The product is the closest analogue had in the upper part of the banks expressed a settled layer of juice and a colored layer of fat.
Thus, the proposed method reduces the delamination obtain the target product.
Method for producing enriched canned product "Hodgepodge vegetable-mushroom sauerkraut", providing training recipe components, cutting, passerovannye in vegetable oil onion, cut salt tomatoes, crushing pickled mushrooms, mixing the listed components with sauerkraut, vegetable oil, tomato paste, ascorbic acid, sugar, red pepper W who teach, the allspice and Bay leaf, stewing with constant stirring, packing, sealing and sterilisation, characterized in that, when mixed impose additional ground meal of pumpkin seeds, and components used in the following ratio of expenses, parts by weight:
| sauerkraut |
642 |
| salt the tomatoes |
185 |
| onions |
122-124 |
| pickled mushrooms |
213 |
| meal of pumpkin seeds |
8 |
| tomato paste, in terms of |
|
| 30%solids content |
30,6 |
| ascorbic acid |
1,71 |
| sugar |
71 |
| peppers red hot |
0,816 |
| allspice |
0,816 |
| Bay leaf |
0,51 |
| vegetable oil |
to the output of the target product 1000. |
|