IPC classes for russian patent Method for production of preserves "shrimps with cabbages in milk sauce". RU patent 2510227. (RU 2510227):
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Method for production of preserves "mayonnaise-dressed shrimps" / 2510226
Invention relates to the technology of preserved appetisers production. The method involves potatoes cutting and blanching, carrots blanching and cutting, greens cutting and freezing, brined cucumbers cutting, fresh green peas freezing, ground pumpkin seeds extraction cake pouring with drinking water and maintenance for swelling. The listed components are mixed with shrimp meat, mayonnaise and salt. The prepared mixture is packed, sealed and sterilised. |
Method for production of preserves "shrimps in tomato sauce" / 2510225
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Method for production of preserves "shrimps with green lettuce" / 2510224
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Method for production of preserves "fried fish with cabbages in tomato sauce with vegetables" / 2510214
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Method for production of preserves "goose with cabbages" / 2510201
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Method for production of preserves "meat appetiser with vegetables" / 2510199
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Method for manufacture of preserves "rabbit with garnish and red main sauce" / 2510197
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Method for manufacture of preserves "fried meat with garnish" / 2510195
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Method for preparation of preserves "tongue with base white sauce" / 2510187
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Method for production of preserves "mayonnaise-dressed shrimps" / 2510226
Invention relates to the technology of preserved appetisers production. The method involves potatoes cutting and blanching, carrots blanching and cutting, greens cutting and freezing, brined cucumbers cutting, fresh green peas freezing, ground pumpkin seeds extraction cake pouring with drinking water and maintenance for swelling. The listed components are mixed with shrimp meat, mayonnaise and salt. The prepared mixture is packed, sealed and sterilised. |
Method for production of preserves "shrimps in tomato sauce" / 2510225
Invention relates to the technology of preserved second-course lunches production. The method involves carrots, garlic and bulb onions cutting, sauteing in vegetable oil and mincing, parsley, celery and thyme freezing and mincing, ground pumpkin seeds extraction cake pouring with fish broth and maintenance for swelling. One mixes the listed components with dry white wine, fish broth, tomato paste, salt, black hot pepper and laurel leaf to produce a sauce. Spinage is cut and frozen. Shrimp meat is fried in melted butter. Spinage, shrimp meat and sauce are packed, sealed and sterilised. |
Method for production of preserves "shrimps with green lettuce" / 2510224
Invention relates to the technology of preserved appetisers production. The method involves chicken eggs cooking, shelling and cutting, lettuce cutting and freezing, shrimp meat cutting, ground pumpkin seeds extraction cake pouring with drinking water and maintenance for swelling. The listed components are mixed with mayonnaise, acetic acid, culinary salt, calcium acetate, allspice and laurel leaf. One proceeds with the produced mixture packing, sealing and sterilisation. |
Method for manufacture of preserves "cabbage rolls with calamaries, scad and rice" / 2510223
Invention may be used during preserved second-course lunches production. One performs fresh white cabbages taking to leaves, their freezing and defrostation. One performs calamary fillet and scad fillet chopping, rice cooking till double weight increase, bulb onions cutting and sauteing in vegetable oil, 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. Ground pumpkin seeds extraction cake are poured with fish broth and maintained for swelling. The sauce is produced by way of ground pumpkin seeds extraction cake mixing with sour cream, fish broth, tomato paste, the remaining salt, the remaining black hot pepper and laurel leaf. Cabbage rolls and sauce are packed into a container. Then one performs sealing and sterilisation. |
Method for production of preserves "calamary, vegetables and egg salad" / 2509513
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. |
Method for production of preserves "laminaria in tomato sauce" / 2508859
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Method for production of preserves "shrimps with vegetables, egg and mayonnaise" / 2508858
Invention relates to the technology of preserved appetisers production. Chicken eggs are boiled, shelled and cut. Potatoes and cucumbers are cut and blanched. Carrots are blanched and cut. Greens are cut and frozen. Shrimp meat is cut. Fresh green peas are frozen. Ground pumpkin seeds extraction cake is poured with drinking water and maintained for swelling. The listed components are mixed with mayonnaise and salt. Prepared mixture is packed, sealed and sterilised. |
Method for production of preserves "shrimps with cabbages and tomato sauce" / 2508857
Invention relates to the technology of preserved second-course lunches production. Carrots, parsley roots and bulb onions are cut, sauteed in melted butter and strained. Ground pumpkin seeds extraction cake are poured with fish broth and maintained for swelling. One mixes the listed components with bone broth, tomato paste, sugar, salt, black hot pepper and laurel leaf to produce a sauce. Shrimps are cooked and shelled. Fresh white cabbages are chopped and frozen. The shrimps, cabbages and sauce are packed, sealed and sterilised. |
Method for production of preserves "trepang with vegetables" / 2508856
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, lagenaria 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. |
Method for production of preserves "cucumaria with vegetables" / 2508855
Invention relates to a method for production of preserves "Cucumaria with vegetables". The method is as follows: at first recipe components are prepared; cucumaria meat is cut and fried in vegetable oil; carrots are cut and sauteed in vegetable oil. Then one performs fresh white cabbages chopping and freezing; scallops and potatoes cutting and blanching. Ground pumpkin seeds extraction cake is poured with drinking water and maintained for swelling. Then one mixes the listed components with tomato paste, sugar, salt and black hot; then one proceeds with the produced mixture packing, sealing and sterilisation. |
Method for producing of chitosan from chitin of cancerous / 2246880
Method involves providing deacetylation of raw material with the use of preliminarily cooled alkaline solution; washing and drying. Deacetylation process is performed in three stages, first stage being performed for 7 days and subsequent two stages being performed for 2 hours each, combined with thermal processing at temperature of 55-590C. Washing process is provided after each deacetylation stage. |
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FIELD: food industry.
SUBSTANCE: invention relates to the technology of preserved second-course lunches production. The method envisages shrimps cooking and shelling, fresh white cabbages chopping and freezing, ground pumpkin seeds extraction cake pouring with fish broth and maintenance for swelling, the extraction cake mixing with milk, fish broth, sugar, salt, black hot pepper and laurel leaf to produce a sauce. The shrimps, cabbages and sauce 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.
The known method of production of canned "Shrimp with cabbage and milk sauce", providing training prescription components, cooking and cleaning shrimp, the shredder and freezing fresh white cabbage, passerovannye in melted butter wheat flour and mix with milk, fish broth, sugar, salt, pepper black bitter and Bay leaf with getting the sauce, packing shrimp, cabbage and sauce, sealing and sterilization (RU 2299659 C1, 2007).
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 way of manufacture of canned food "Shrimp with cabbage and milk sauce", providing training prescription components, cooking and cleaning shrimp, the shredder and freezing fresh white cabbage, mixing milk, fish broth, sugar, salt, pepper black bitter and Bay leaf with getting the sauce, packing shrimp, cabbage and sauce, sealing and sterilization, according to the invention, are used ground meal pumpkin seeds, which before mixing fill fish broth and stand for swelling, and components used in the following ratio of expenses parts by weight: shrimp 639
fresh cabbage 490
meal pumpkin seeds 30 milk 225 sugar 3 salt 12
black pepper bitter 0,3
Bay leaf 0,1
fish broth
to the exit of the desired product 1000
The method is implemented as follows.
Prescription components prepared according to the traditional technology.
Prepared shrimp, cook and clean.
Prepared of fresh cabbage and chopped frozen.
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), fill fish broth in the ratio by weight of about 1:5 and stand for swelling, and then in prescription ratio mixed with milk, fish broth, sugar, salt and grind black pepper bitter and Bay leaf with getting the sauce.
Shrimp, cabbage and sauce 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.
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 "Shrimp with cabbage and milk sauce", including cooking and cleaning shrimp, the shredder and freezing fresh white cabbage, mixing milk, fish broth, sugar, salt, pepper black bitter and Bay leaf with getting the sauce, packing shrimp, cabbage and sauce, sealing and sterilization, wherein the use of ground sunflower seeds, pumpkin, which before mixing fill fish broth and stand for swelling, and components used in the following ratio, in parts by weight: shrimp 639
fresh cabbage 490
meal pumpkin seeds 30 milk 225 sugar 3 salt 12
black pepper bitter 0,3
Laurel sheet 0,1
fish broth
to the exit of the desired product 1000
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