RussianPatents.com

Method for manufacture of preserves "rabbit with garnish and red main sauce". RU patent 2510197.

IPC classes for russian patent Method for manufacture of preserves "rabbit with garnish and red main sauce". RU patent 2510197. (RU 2510197):

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 -

Another patents in same IPC classes:

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

Method for preparation of preserves "tongue with base white sauce" / 2510187
Invention relates to the technology of preserved second-course lunches production. One performs parsley roots and bulb onions cutting, blanching and straining, carrots blanching and straining, French beans and greens cutting and freezing. Ground pumpkin seeds extraction cake is poured with bone broth and maintained for swelling. The listed components are stirred with salt, black hot pepper and laurel leaf. The cut tongue, produced mixture and bone broth are packed, sealed and sterilised. The used components ratio is suggested.

Device for liquid food products concentration / 2509514
Invention relates to food industry, in particular, to devices for concentration. The device for liquid food products concentration envisages moisture freezing-out from solutions, is designed in the form of a cylindrical vessel made of food grade stainless steel and has a thermally insulated filler hole lid as well as a bottom with a drainage hole and a drainage pipeline with a cutout cock for the concentrate and solvent removal. The said vessel is installed into another thermally insulated cylindrical vessel with a major diameter. The refrigerating machine coil evaporator and a tubular electric heating element envisaged for frozen-out moisture defrosting are installed in the annulus volume formed by the vessels cylindrical surfaces; the free space is filled with a cooling medium wherein a resistance thermometer sensing element is located.

Method for production of preserves "stewed fish in tomato filling with vegetables" / 2509507
Invention relates to the technology of preserved second-course lunches production. The method involves recipe components preparation. One performs cutting and blanching potatoes, turnip, celeriac and part of parsley roots, chopping and freezing fresh white cabbages. One performs part of carrots blanching and cutting, the remaining carrots and parsley roots cutting, sauteing in vegetable oil and partial straining, the sauteed part of bulb onions cutting, partial sauteing in vegetable oil and partial straining. One performs fish fillet and lagenaria cutting, garlic straining, ground pumpkin seeds extraction cake pouring with fish broth and maintenance for swelling, mixing celeriac, potatoes, turnip, cabbages, lagenaria, unstrained parts of carrots, parsley roots and bulb onions to produce garnish. Then one performs mixing garlic, pumpkin seeds extraction cake and the strained parts of carrots, parsley roots and bulb onions with fish broth, tomato paste, acetic acid, sugar, salt, black hot pepper, cloves, cinnamon and laurel leaf to produce a sauce. The fish fillet, garnish and sauce are packed, sealed and sterilised.

Method for production of preserves "chopped turkey cutlets with garnish and red main sauce" / 2509499
Invention relates to food industry, to the technology of preserved second-course lunches production. The method envisages recipe components preparation, wheat bread soaking in milk and chopping, turkey 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, parsley roots and bulb onions cutting, sauteing in melted butter and straining, green cutting and freezing, fresh green peas freezing, ground pumpkin seeds extraction cake pouring with bone broth and maintenance for swelling, mixing carrots, parsley roots, bulb onions, green peas, green and pumpkin seeds extraction cake with tomato paste, sugar, the remaining salt, 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 turkey cutlets with garnish and red main sauce" / 2509498
Invention relates to food industry, to the technology of preserved second-course lunches production. The method envisages recipe components preparation, wheat bread soaking in milk and chopping, turkey 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, parsley roots and bulb onions cutting, sauteing in melted butter and straining, sugar peas and green cutting and freezing, ground pumpkin seeds extraction cake pouring with bone broth and maintenance for swelling, mixing carrots, parsley roots, bulb onions, sugar peas, green and pumpkin seeds extraction cake with tomato paste, sugar, the remaining salt, the remaining black hot pepper and laurel leaf, the cutlets, the produced mixture and bone broth packing, sealing and sterilisation.

Method for manufacture of preserves "poultry with garnish and steamed sauce" / 2509488
Invention relates to food industry, to the technology of preserved second-course lunches production. The method envisages recipe components preparation, white vegetables and bulb onions cutting, blanching and straining, asparagus and greens cutting and freezing, poultry flesh cutting, ground pumpkin seeds extraction cake pouring with bone broth and maintenance for swelling, the listed components mixing with dry white wine, salt, citric acid, black hot pepper and laurel leaf, the produced mixture and bone broth packing, sealing and sterilisation.

Method for production of preserves "poultry with cabbages and steamed sauce" / 2509487
Invention relates to food industry, to the technology of preserved second-course lunches production. The method envisages recipe components preparation, fresh white cabbages chopping and freezing, white vegetables and bulb onions cutting, sauteing in melted butter and straining, poultry meat and greens cutting, ground pumpkin seeds extraction cake pouring with bone broth and maintenance for swelling, cabbages and greens mixing to produce garnish, white vegetables, bulb onions and pumpkin seeds extraction cake mixing with bone broth, dry white wine, salt, citric acid, black hot pepper and laurel leaf to produce a sauce, the poultry meat, garnish and sauce packing, sealing and sterilisation.

Method for preparation of preserves "tongue with main red sauce" / 2509480
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.

Method for manufacture of preserves "tongue with main red sauce" / 2509479
Invention relates to the technology of preserved second-course lunches production. One performs carrots, parsley root and bulb onions cutting, sauteing in melted butter and straining, greens cutting and freezing, fresh green peas freezing. Ground pumpkin seeds extraction cake is poured with bone broth and maintained for swelling. One mixes the listed components with milk, tomato paste, sugar, salt, black hot pepper and laurel leaf. Cut tongue, the produced mixture and bone broth are packed, sealed and sterilised to product the target product. The used components ratio is suggested.

Method for manufacture of preserves "beef forced with garlic and speck" / 2510196
Invention relates to the technology of preserved second-course lunches production. The method involves potatoes and scallops cutting and blanching, fresh green peas freezing, ground pumpkin seeds extraction cake pouring with bone broth at a weight ratio equal to nearly 1:5 and maintenance for swelling, the listed components mixing with sour cream, 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.

Method for production of preserves "stewed veal with vegetables" / 2510194
Invention relates to the technology of preserved second-course lunches production. The method involves recipe components preparation, tomatoes, lagenaria and bulb onions cutting and blanching, carrots blanching and grating, spinage and spring onion cutting and freezing, veal cutting, ground pumpkin seeds extraction cake pouring with drinking water and maintenance for swelling, the listed components mixing with salt and laurel leaf, the produced mixture and drinking water packing, sealing and sterilisation.

Method for production of preserves "stewed veal with vegetables" / 2510193
Invention relates to the technology of preserved second-course lunches production. The method involves recipe components preparation, tomatoes, scallops and bulb onions cutting and blanching, carrots blanching and grating, spinage and spring onion cutting and freezing, veal cutting, ground pumpkin seeds extraction cake pouring with drinking water and maintenance for swelling, the listed components mixing with salt and laurel leaf, the produced mixture and drinking water packing, sealing and sterilisation.

Method for production of preserves "veal medallions with sorrel" / 2510192
Invention relates to the technology of preserved second-course lunches production. The method involves recipe components preparation, sorrel freezing and chopping, ground pumpkin seeds extraction cake pouring with drinking water and maintenance for swelling, the listed components mixing with lemon juice, sugar and salt, beef cutting, pounding and frying in melted butter, beef, the produced mixture and yoghurt packing, sealing and sterilisation.

"fried meat appetiser" preserves production method / 2510191
Invention relates to the technology of preserved appetisers production. The method involves recipe components preparation, meat cutting, frying in melted butter and chopping, chicken eggs boiling, shelling and chopping, spring onion and greens freezing and mincing, ground pumpkin seeds extraction cake pouring with drinking water and maintenance for swelling, the listed components mixing with sour cream, salt and black hot pepper, the produced mixture packing, sealing and sterilisation.

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
Invention relates to the technology of preserved second-course lunches production. The method envisages recipe components preparation, white vegetables and bulb onions cutting, blanching and straining, sugar peas and green cutting and freezing, rabbit flesh cutting, ground pumpkin seeds extraction cake pouring with bone broth and maintenance for swelling, the listed components mixing with egg yolks, cream, salt, citric acid, black hot pepper, nutmeg and laurel leaf, the produced mixture and bone broth packing, sealing and sterilisation.

Method for production of preserves "forced beef with stewed cabbages" / 2510188
Invention relates to the technology of preserved second-course lunches production. The method envisages recipe components preparation, carrots, parsley roots and bulb onions cutting, sauteing in melted fat, fresh white cabbages chopping and freezing, ground pumpkin seeds extraction cake pouring with bone broth and maintenance for swelling, the listed components mixing with tomato paste, acetic acid, sugar, salt, black hot pepper and laurel leaf to produce garnish, beef cutting, forcing with speck and frying in melted fat, beef, garnish and bone broth packing, sealing and sterilisation.

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 producing smoked canned meat food / 2243699
Method involves preparing raw material and cutting it into pieces; salting; holding; introducing binder additive; charging cans with resultant material and exposing to thermal processing. Binder additive is animal fat aromatized with smoke flavoring preparation, which is preliminarily saturated with raw plant material of adaptogenic nature and introduced into cans after charging of said cans with thermally processed meat material.

FIELD: food industry.

SUBSTANCE: invention relates to the technology of preserved second-course lunches production. The method involves carrots, white vegetables and bulb onions cutting, sauteing in melted butter and straining, sugar peas and greens cutting and freezing, rabbit meat cutting, ground pumpkin seeds extraction cake pouring with bone broth and maintenance for swelling. One mixes the listed components with tomato paste, sugar, salt, black hot pepper and laurel leaf. The produced mixture and bone broth are packed, sealed and sterilised.

EFFECT: invention 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 obtaining of canned Rabbit with vegetables and main red sauce", providing training prescription components, cutting, passerovannye in melted butter and RUB carrots, white roots and onions, cutting and freezing sugar peas and greens, cut, rabbit meat, passerovannye in melted butter wheat flour, mixing of these components, tomato paste, sugar, salt, pepper black bitter, nutmeg and a Bay leaf, packing the resulting mixture and bone broth, sealing and sterilization (RU 2360453 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 the result is achieved by the method of obtaining of canned Rabbit with vegetables and main red sauce", providing training prescription components, cutting, passerovannye in melted butter and RUB carrots, white roots and onions, cutting and freezing sugar peas and greens, cutting the meat of the rabbit, the mixing of these components, tomato paste, sugar, salt, pepper black bitter and Bay leaf, packing mixture and bone broth, sealing and sterilization, according to the invention, are used ground meal pumpkin seeds, which before mixing pour bone broth and stand for swelling, and components used in the following ratio of expenses parts by weight:

rabbit

USD 266.7-285,7

melted butter

8,1 carrot 23,4-24 parsnip

22,8-23,2

onions

27,3-27,7

sugar peas

550 greens 20,8

the sunflower seeds pumpkin

tomato paste, in terms of

30%dry substance

25 sugar 6,3 salt 12

black pepper bitter

0,3

Bay leaf

0,12

bone broth

to the exit of the desired product 1000

The method is implemented as follows.

Prescription components prepared according to the traditional technology.

Prepared carrots, white roots and onions cut, passer in melted butter and wipe.

Prepared sugar peas and greens cut and samoregulatorna rabbit meat is cut.

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

These components prescription ratio mixed with tomato paste, sugar, salt and grind black pepper bitter and Bay leaf.

The resulting mixture and bone broth 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. The minimum flow rabbit corresponds to the use of meat of the I category, and the maximum corresponds to the use of meat category II. Rest is provided in the form of intervals expenses cover their possible changes in the terms of storage of raw materials.

When using tomato paste with the content of dry substances that do not match prescription, carry out the conversion of its consumption, equivalent to the content of dry matter by well-known dependencies (Collection of technological instructions for the production of canned food. Volume I - M: APP "Conservative", 1990, p.124).

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

To confirm the technical result of can №5 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.

A method of producing canned Rabbit with vegetables and main red sauce", including cutting, passerovannye in melted butter and RUB carrots, white roots and onions, cutting and freezing sugar peas and greens, cut, rabbit meat, mixing of these components, tomato paste, sugar, salt, pepper black bitter and Bay leaf, packing mixture and bone broth, sealing and sterilization, wherein the use of ground sunflower seeds, pumpkin, which before mixing pour bone broth and stand for swelling, and components used in the following ratio, in parts by weight: