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Method for manufacture of preserves "fried meat with garnish". RU patent 2510195.

IPC classes for russian patent Method for manufacture of preserves "fried meat with garnish". RU patent 2510195. (RU 2510195):

A23L3/00 - Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs (preserving foods or foodstuffs in association with packaging B65B0055000000)

A23L1/314 -

A23B4/00 - General methods for preserving meat, sausages, fish or fish products

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Method for preparation of preserves "tongue with base white sauce" / 2510187
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Invention relates to the technology of preserved second-course lunches production. The method envisages recipe components preparation, carrots, parsley root and bulb onions cutting, sauteing in melted butter and straining. French beans and greens are cut and frozen. Ground pumpkin seeds extraction cake is poured with bone broth at a weight ratio equal to nearly 1:5 and maintained for swelling. One mixes the listed components with tomato paste, sugar, salt, black hot pepper and laurel leaf. Tongue is cut and packed with the produced mixture and bone broth. One performs sealing and sterilisation to produce the target product. The used components ratio is suggested.

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Method for production of preserves "stewed veal with vegetables" / 2510193
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Method for production of preserves "veal medallions with sorrel" / 2510192
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Method for production of preserves "meat appetiser with mushrooms and vegetables" / 2510190
Invention relates to the technology of preserved appetisers production. The method involves recipe components preparation, chicken eggs boiling, shelling and cutting, tree mushrooms, paprika and bulb onions cutting and sauteing in vegetable oil, carrots blanching and cutting, cilantro and parsley greens cutting and freezing, fresh green peas freezing, mutton, chicken fillet and tofu cutting, ground pumpkin seeds extraction cake pouring with drinking water and maintenance for swelling, the listed components mixing with mayonnaise, salt, CO2-extract of pyrolysis wood and caraway, the produced mixture packing, sealing and sterilisation.

Method for production of preserves "rabbit with garnish and white sauce with eggs" / 2510189
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Method for production of preserves "forced beef with stewed cabbages" / 2510188
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Method for preparation of preserves "chopped partridge cutlets with garnish and white sauce with vegetables" / 2508869
Invention relates to the technology of preserved second-course lunches production. The method envisages preparation of preserves in the form of chopped partridge cutlets with garnish and white sauce with vegetables. Cutlets are prepared from mince produced by way of chopping partridge flesh, raw tallow and wheat bread soaked in milk and their mixing with salt and black hot pepper. Moulded mince cutlets are mealed in wheat crumbs and fried in melted butter. A mixture is prepared from carrots, white vegetables, leek and bulb onions (cut, sauteed in melted butter and strained), cut and blanched rutabaga, cut and frozen French beans and greens. Ground pumpkin seeds extraction cake and spices are added into the mixture. Before mixing ground pumpkin seeds extraction cake is poured with bone broth and maintained for swelling. Then cutlets, vegetable mixture and bone broth are packed with subsequent sealing and sterilisation.

Method for production of preserves "special round rissoles with sour cream sauce" / 2508779
Invention relates to the technology of preserved second-course lunches production. The method involves wheat bread soaking in milk and chopping, beef and pork chopping, the listed components mixing with part of salt and black hot pepper to produce mince, the mince moulding, mealing in wheat crumbs and frying in melted butter to produce round rissoles, sugar peas and greens cutting and freezing, ground pumpkin seeds extraction cake pouring with bone broth at a weight ratio equal to nearly 1:5 and maintenance for swelling, the pumpkin seeds extraction cake mixing with sugar peas, greens, sour cream and the remaining salt, the round rissoles and the produced mixture packing, sealing and sterilisation.

Method for manufacture of preserves "meat with beans" / 2508778
Invention relates to the technology of preserved second-course lunches production. The method involves recipe component preparation, mutton and bulb onions cutting and combined frying in melted fat, green beans and cilantro, parsley and basil greens cutting and freezing, garlic cutting, ground pumpkin seeds extraction cake pouring with bone broth and maintenance for swelling, the listed components mixing with tomato paste, salt and black hot pepper, the produced mixture and bone broth packing, sealing and sterilisation.

FIELD: food industry.

SUBSTANCE: invention relates to the technology of preserved second-course lunches production. The method involves recipe components preparation, cucumbers and tomatoes cutting and blanching, lettuce cutting and freezing, horseradishes grating, ground pumpkin seeds extraction cake pouring with drinking water and maintenance for swelling, the listed components mixing with sour cream, sugar, culinary salt, calcium lactate and black hot pepper, meat cutting and frying in melted fat, meat and the produced mixture packing, sealing and sterilisation.

EFFECT: reduction of the manufactured target product adhesion to container walls.

The invention relates to the technology of production of canned second lunch dishes.

The known method of production of canned Meat fried with vegetables", providing training prescription components, cutting and blanching of cucumbers and tomatoes, cutting and freezing salad, blanching and rubbing horseradish, mixing of these components with sugar, salt, calcium lactate and black pepper bitter, cutting and roasting in the melted fat of the meat packing of meat and sour cream mixture, sealing and sterilization (RU 2356266 C1, 2009).

The disadvantage of this method is high adhesion to the walls of containers received the target product.

The technical result of the invention consists in reducing the adhesion to the walls of containers received the target product.

This result is achieved by the method of production of canned Meat fried with garnish", providing training prescription components, cutting and blanching of cucumbers and tomatoes, cutting and freezing salad, rubbing horseradish, mixing of these components with sour cream, sugar, salt, calcium lactate and black pepper bitter, cutting and roasting in melted fat meat packing of meat and received mixtures, sealing and sterilization, according to the invention, in the mixture optionally use the ground meal pumpkin seeds, which before mixing pour drinking water and allowed to swell, and the components used in the following ratio expenses parts by weight:

meat

19,3-1070,9

the grease)

7,1

cucumbers

180

tomatoes

193 salad 94,3

horseradish

62,3-63,3

meal pumpkin seeds

13,5

sour cream

60,5 sugar 2,1

table salt

calcium lactate

1,4

black pepper bitter

0,2 water

to the exit of the desired product 1000

The method is implemented as follows.

Prescription components prepared according to the traditional technology.

Prepared cucumbers and tomatoes cut and blanched in hot water.

The prepared salad cut and freeze.

Prepared horseradish RUB.

Prepared ground meal pumpkin seeds obtained by known techniques (Vasiliev A.G., Dvorkin GA, Kasyanov GI Development of technology of sausages functional purpose with additives of pumpkin seeds - Krasnodar: INEP, 2008, ñ.38-45), filled with drinking water in the ratio by weight of about 1:5 and stand for swelling.

These components prescription ratio is mixed with sour cream, sugar, salt, calcium lactate and pepper black bitter.

Prepared meat cut and fry in melted fat.

Meat and the resulting mixture is Packed in prescription ratio, sealed and sterilized with obtaining the target product.

Expenditure components are taking into account norms of waste and losses of the relevant commodities. Minimum consumption of meat is the use of pork cut, and the maximum corresponds to the lamb category II. The consumption of other types of meat occupies an intermediate position, and is determined taking into account the norms of waste and losses on the settlement bookmark 680 kg per 1 t of the target product. Given as an interval consumption horseradish covers it possible changes in periods of storage of raw materials.

Received by the described technology canned by organoleptic properties similar product for the closest analogue.

To confirm the technical result of can №8 containing products obtained in the described technology and the closest analogue was opened and installed in the tripod upside down. Experienced product is completely out of banks, and the product is closest analogue is not.

Thus, the proposed method allows to reduce adhesion to the walls of containers received the target product.

Method of production of canned Meat fried with vegetables", including the preparation prescription components, cutting and blanching of cucumbers and tomatoes, cutting and freezing salad, rubbing horseradish, mixing of these components with sour cream, sugar, salt, calcium lactate and black pepper bitter, cutting and roasting in the melted fat of the meat packing of meat and resulting mixture, sealing and sterilization, characterized in that in the composition of the mixture is additionally used ground meal pumpkin seeds, which before mixing pour drinking water and allowed to swell, and the components used in the following ratio, in parts by weight: