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IPC classes for russian patent Method for production of preserves "calamary, vegetables and egg salad" (RU 2509513):
Another patents in same IPC classes:
Hot smoked calamari preparation method / 2505241
Method involves calamari washing and filleting, the semi-product salting and repeated cyclic high-temperature treatment with a finely dispersed smoking medium. After salting the semi-product is subjected to cyclic thermal treatment: at the first stage the semi-product is treated with a smoking preparation at a temperature of 95-102°C during 3-5 minutes, at the second stage the semi-product is treated with 5-10°C air during 8-14 minutes. The cycle is repeated 5-8 times. The smoking preparation dosage amounts 3% of the loaded raw material weight.
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Method involves raw materials preparation, milling, flavouring additives introduction, the mass moulding, mealing and thermal treatment. For the product preparation one uses calamari mince, minced surf clam or arkshell or whelk, milled bulb onions, garlic, salt and pepper. All the ingredients are used at the specified ratio.
Method for manufacture of preserves "cabbage rolls with calamaries, scad and rice" / 2504302
Invention relates to the technology of preserved second-course lunches production. The method envisages recipe components preparation, fresh white cabbages taking to leaves, freezing and defrostation, calamary fillet and scad fillet chopping, rice cooking till double weight increase, bulb onions cutting and sauteing in vegetable oil and greens cutting. One mixes calamary fillet, scad fillet, rice, bulb onions and greens with chicken eggs, part of salt and part of black hot pepper to produce mince; the mince is moulded into cabbage leaves to produce cabbage rolls. One performs sunflower flour pouring with fish broth and maintenance for swelling, the flour mixing with sour cream, fish broth, tomato paste, the remaining salt, the remaining black hot pepper and laurel leaf to produce a sauce. The cabbage rolls and sauce are packed, sealed and sterilised.
Method for production of preserves "scallop muscle cabbage rolls with rice" / 2503361
Invention relates to the technology of preserved second-course lunches production. The method involves recipe components preparation, fresh white cabbages taking to leaves, freezing and defrostation, scallop muscle chopping, bulb onions cutting and sauteing in melted butter, rice cooking till double weight increase, parsley greens cutting, mixing scallop muscle, bulb onions, rice and parsley greens with chicken eggs, part of salt and part of black hot pepper to produce mince, the mince moulding into cabbage leaves to produce cabbage rolls, ground pumpkin seeds extraction cake pouring with fish broth and maintenance for swelling, the extraction cake mixing with sour cream, fish broth, tomato paste, the remaining salt, the remaining black hot pepper and laurel leaf to produce a sauce, the cabbage rolls and sauce packing, sealing and sterilisation.
Method for production of preserves "calamary and fish collops with garnish" / 2502434
Invention relates to the technology of preserved second-course lunches production. The method envisages recipe components preparation, wheat bread soaking in milk and chopping, calamary meat and skin-off fish fillet chopping, the listed components mixing with chicken eggs, part of salt and part of salt and part of black hot pepper to produce mince, the mince moulding, mealing in bread crumbs and frying in vegetable oil to produce collops, cutting and sauteing in vegetable oil carrots, bulb onions and white vegetables, fresh white cabbages shredding and freezing, ground pumpkin seeds extraction cake pouring with fish broth and maintenance for swelling, mixing carrots, bulb onions, white vegetables, cabbages and pumpkin seeds extraction cake with fish broth, tomato paste, acetic acid, sugar, the remaining salt, the remaining black hot pepper and laurel leaf to produce garnish, the collops and garnish packing, sealing and sterilisation.
"cabbage rolls filled with mussels" preserves production method / 2502433
Invention relates to the molluscs preserves production technology. The method envisages recipe components preparation, bulb onions cutting, sauteing in margarine and chopping, mussels poaching, frying in margarine and chopping, rice cooking till weight increases by 150%, the listed components mixing with melted margarine, part of salt and black hot pepper to produce mince, fresh white cabbages taking to leaves, freezing and defrostation, mince moulding to produce cabbage rolls, wheat flour sauteing, ground pumpkin seeds extraction cake pouring with drinking water and maintenance for swelling, wheat flour and pumpkin seeds extraction cake mixing with sour cream, the remaining salt and CO2-extract of black hot pepper to produce a sauce, the cabbages rolls and sauce packing, sealing and sterilisation.
Method for production of preserves "trepang with vegetables" / 2501495
Invention relates to the technology of preserved second-course lunches production. The method envisages recipe components preparation, trepang meat cutting and frying in vegetable oil, carrots cutting and sauteing in vegetable oil, fresh white cabbages chopping and freezing, scallops and potatoes cutting and blanching, ground pumpkin seeds extraction cake pouring with drinking water and maintenance for swelling, the listed components mixing with tomato paste, sugar, salt and black hot pepper, the produced mixture packing, sealing and sterilisation. EFFECT: reduction of the manufactured target product adhesion to container walls.
Method for production of preserves "trepang with vegetables and laminaria in tomato sauce" / 2501494
Invention relates to the non-fish seafoods preserves production technology. The method envisages preparation of recipe components, bulb onions milling, ground pumpkin seeds extraction cake pouring with drinking water and maintenance for swelling, the listed components mixing with tomato paste, drinking water, sugar, salt, black hot pepper, allspice, cloves, coriander and laurel leaf, the mixture cooking and addition of acetic acid to produce a sauce, trepang blanching, mealing in wheat flour, frying in vegetable oil and mincing, laminaria, carrots and beets mincing, the listed components mixing, the mixture and sauce packing, sealing and sterilisation.
Method for production of preserves "oysters in tomato sauce" / 2498731
Invention relates to the molluscs preserves production technology. The method envisages preparation of recipe components, bulb onions milling, ground pumpkin seeds extraction cake pouring with drinking water and maintenance for swelling, the listed components mixing with tomato paste, drinking water, sugar, black hot pepper, allspice, cloves, coriander and laurel leaf, the mixture cooking and addition of acetic acid to produce a sauce, oysters blanching, maintenance in salt solution, mealing in wheat flour and frying in vegetable oil, the oysters and the sauce packing, sealing and sterilisation.
Method for production of preserves "oysters in tomato sauce" / 2497412
Invention relates to the molluscs preserves production technology. The method envisages preparation of recipe components, bulb onions cutting, sauteing in vegetable oil and milling, ground pumpkin seeds extraction cake pouring with drinking water and maintenance for swelling, the listed components mixing with tomato paste, drinking water, sugar, hot black pepper, allspice, cloves, coriander and laurel leaf, cooking and addition of acetic acid to produce a sauce, blanching, maintenance in salt solution, oyster mealing in wheat flour and frying in vegetable oil, the oyster and the sauce packing, sealing and sterilisation.
 / 2286685
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FIELD: food industry.
SUBSTANCE: invention relates to the technology for production of appetiser preserves, in particular, preserves "Calamary, vegetables and egg salad". The method involves potatoes and cucumbers cutting and blanching, carrots blanching and cutting, chicken eggs boiling, shelling and cutting, spring onion, lettuce and greens cutting and freezing, fresh green peas freezing, calamary fillet cutting, ground pumpkin seeds extraction cake pouring with drinking water and maintenance for swelling, the listed components mixing with salt and black hot pepper, the produced mixture and mayonnaise packing, sealing and sterilisation.
EFFECT: method allows to reduce the manufactured target product adhesion to container walls.
The invention relates to the production technology eateries canned.
A known method of manufacture of canned "squid Salad, vegetables and eggs", providing training recipe components, cutting and blanching potatoes and cucumbers, blanching and cutting carrots, cooking, cleaning and cutting chicken eggs, cutting and freezing green onions, lettuce and herbs, freezing fresh beans green peas, cut squid fillet, mixing the listed components with sodium chloride, calcium ascorbate and black pepper bitter, packing the mixture and mayonnaise, sealing and sterilization (EN 2331278 C1.2008).
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 manufacture of canned "squid Salad, vegetables and eggs", providing training recipe components, cutting and blanching potatoes and cucumbers, blanching and cutting carrots, cooking, cleaning and cutting chicken eggs, cutting and freezing green onions, lettuce and herbs, freezing fresh beans green peas, cut squid fillet, mixing the listed components with salt and black pepper bitter, packing the floor of the obtained mixture and mayonnaise, sealing and sterilization according to the invention, the mixture optionally use the ground meal of pumpkin seeds, which is pre-filled with drinking water and allowed to swell, and the components used in the following ratio of expenses, parts by weight:
| fillet squid |
326,8 |
| chicken eggs |
151 |
| potatoes |
167,3-173,1 |
| cucumbers |
71,2 |
| green onions |
71,9 |
| carrots |
38,2-39,2 |
| green peas |
71,2 |
| salad |
28,8 |
| greens |
25 |
| meal of pumpkin seeds |
18 |
| mayonnaise |
160 |
| Sol |
12 |
| black pepper bitter |
0,3 |
| water |
to o is Yes, the target product 1000 |
The method is implemented as follows.
Prescription components prepared according to the traditional technology.
Prepared potatoes and cucumbers are cut and blanched in hot water.
Prepared carrots blanched in hot water and cut.
Prepared chicken eggs are cooked, cleaned and cut.
Prepared green onions, lettuce and greens cut and freeze.
Prepared fresh corn green peas frozen.
Prepared fillet of squid cut.
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).
These components in the recipe ratio is mixed with the salt and pepper in black and bitter.
The resulting mixture and mayonnaise Packed in prescription ratio, sealed and sterilized to obtain the target product. Given in the form of intervals expenses cover their possible change of shelf life of raw materials.
The cost components are based on norms of waste and losses of the respective raw materials.
Obtained according to the described technology canned food organoleptic properties similar to the product on the closest analogue.
To confirm the criminal code of the related technical result of cans No. 5, containing products obtained according to the described technology and the closest analogue was opened and established in the tripod upside down. Experienced product is completely out of the banks, and the product is the closest analogue is not.
Thus, the proposed method allows to reduce adhesion to the walls of the container obtained target product.
The way we produce canned "squid Salad, vegetables and eggs, including cutting and blanching potatoes and cucumbers, blanching and cutting carrots, cooking, cleaning and cutting chicken eggs, cutting and freezing green onions, lettuce and herbs, freezing fresh beans green peas, cut squid fillet, mixing the listed components with salt and black pepper bitter, packing the mixture and mayonnaise, sealing and sterilization, characterized in that the mixture additionally use ground meal of pumpkin seeds, which is pre-filled with drinking water and allowed to swell, and the components use the following ratio of expenses, parts by weight:
| fillet squid |
326,8 |
| chicken eggs |
151 |
| potatoes |
167,3-173,1 |
| cucumbers |
71,2 |
| green onions |
71,9 |
| carrots |
38,2-39,2 |
| green peas |
71,2 |
| salad |
28,8 |
| greens |
25 |
| meal of pumpkin seeds |
18 |
| mayonnaise |
160 |
| Sol |
12 |
| black pepper bitter |
0,3 |
| water |
to the output of the target product 1000 |
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