Method for production of preserves "calamary stuffed with fatty pork, rice and cabbages". RU patent 2510228.
| 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. |
| 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. |
| Moulded seashell products manufacture method / 2505240 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. |
| Canned infant nutrition formula / 2280390 Claimed canned goods are produced by formula component preparation, namely scallop muscle cooking in water followed by separation thereof from obtained broth; carrot blanching and cutting; potatoes cutting and blanching; onion cutting and roasting thereof in milk butter; grinding in grinder of scallop muscle, potatoes, carrot, onion together with butter, cabbage, parsley green, and green peas. Separated broth and salt are introduced in obtained mass and mixture is pre-packed in specific component ratio. |
| Method for production of desiccated squid / 2284133 Squid is handled to produce fillet, skinned and shredded. Then squid is dipped in 0.15-0.65 % solution of sodium bicarbonate and conditioned for at most 30 min at 30-50°C. Further squid is blanched in boiling water for 3-5 min and cooled. Then squid is salted and optionally spices are added. After brining squid is dried up to moisture content of 25-60 % according to product type and pre-packed. Desiccated squid is additionally roasted, or smoked, or roasted after smoking. |
| Bioactive food supplement from mussel and method for production thereof / 2284708 Claimed bioactive food supplement from mussel represents hydrochloric acid raw material hydrolyzate containing food-grade organic hydrolyzate products and table salt. Supplement contains 0.3-0.7 mass % of peptides with molecular mass from 300 to 700 Da wherein total mass of dry materials is 33-40 %. Method for production of said food supplement includes raw material hydrolysis with hydrochloric acid, followed by hydrolyzate neutralization, evaporation and filtration. Hydrochloric acid amount used in hydrolysis is determined on the base of protein content in mussel meat, wherein hydrochloric acid concentration in hydrolyzed mass is 4.1-5.9 mass % and ratio of raw material protein/hydrochloric acid is from 10:3 to 10:8. Hydrolysis is carried out under pressure of 1.2-1.4 atm. at 115°C for 12-16 h to produce low molecular peptide content with molecular mass 300-700 Da in finished product after evaporation of 0.3-0.7 mass %. Neutralization is carried out with dry sodium bicarbonate. Evaporation is carried out until content of dry food-grade organic hydrolyzate matters is 18-25 mass % and total content of dry matters is 33-40 %. Obtained bioactive product enhances total organism resistance, stabilizes cell and humoral immunity, accelerates regeneration processes and reduces action of toxic substances. |
| Method for producing of special purpose canned food "mussel with cabbage" / 2284714 Method involves shredding, freezing and grinding fresh cabbage in grinder; cutting; mixing carrot and bulb onion in clarified butter and grinding in grinder; mixing with wheat flour; grinding in grinder mussel meat and greens; mixing mentioned components with tomato paste, citric acid, sugar, edible salt, black bitter pepper, and sweet water; packing resultant mixture in aluminum tubes; pressurizing and sterilizing. |
 Method for production of iron-containing biologically active food supplement / 2286685Claimed method includes Andara broughtoni haemolymph frosting, defrosting, centrifugation, filtering on membrane with pore size of 0.2 mum. Further obtained product is concentrated and washed from contaminants with water in ultrafiltration apparatus with membrane, passing globular proteins with molar mass of 300 kDa or less to produce oxyhemoglobin. Then proteolytic enzyme is added to oxyhaemoglobin in oxyhaemoglobin/enzyme ratio of 100:1-2. Mixture is incubated for 4-5 h at 29-30°C. Obtained haemoprotein is washed with distilled water to remove low molecular hydrolysis products and concentrated in ultrafiltration apparatus with membrane of 30 kDa. Claimed food supplement contains bivalent iron in amount of 3-5 % based on dry material mass that is higher by 15-20 times in contrast to supplement obtained from animal blood. |
| Method for production of canned goods / 2286686 Claimed method includes fresh white cabbage shredding and freezing, onion cutting followed by roasting thereof in cooking oil, cheese grating, cutting of bay scallop meat, salt cucumbers, olives and caper. Abovementioned components are blended in oxygen-free atmosphere tomato paste, lemon juice, table salt, black pepper, pimento and bay leaf. Obtained mixture is pre-packed together with drinking water, sealed and sterilized. |
| Method for production of canned goods / 2286687 Claimed method includes fresh white cabbage shredding and freezing, onion and carrot cutting followed by roasting thereof in vegetable oil, cheese grating, cutting of mussel meat and gardenstuff. Abovementioned components are blended in oxygen-free atmosphere tomato paste, acetic acid, sugar, table salt, and black pepper. Obtained mixture is pre-packed together with drinking water, sealed and sterilized. |
| Method for preparing of dried octopus / 2287961 Cutting and washing octopus; rubbing with salt and ice and blanching without washing; cooling octopus and removing skin from it; cutting the total of resultant material into pieces; salting and directing for drying; thereafter, introducing flavor additives and/or spices. |
| Method for production of complex biologically active food supplement based on sea hydrobionts (variants) / 2289956 Claimed method includes immobilization of biologically active substance on polysaccharide, wherein as biologically active substance either enzyme hydrolyzate solution of animal-originated protein/peptide complex or enzyme hydrolyzate solution of animal-originated nucleotide/proteide complex, or hydrolyzate solution of animal-originated protein/oligosaccharide complex is used, and as polysaccharide either demineralized chitan suspension or gel-like solution of alginic acid salt is used. Said ingredients are used in ratio of 1:3 calculated as dry mass, respectively. Additionally 2.5-3.0 mass % of ascorbic acid is added. Obtained mixture is conditioned under continuous agitation and dried. |
| Method for production of delicacy octopus / 2289960 Octopus is handled, washed, mashed with salt and ice, heat treated without washing and quenched. Then octopus is skinned, skin is cut and mixed additionally with seafood, vegetable additives, taste additives and spices. Finished product is packed. |
FIELD: food industry.
SUBSTANCE: invention relates to the technology of preserved second-course lunches production. The method involves recipe components preparation, fresh white cabbages cutting and freezing, bulb onions cutting and sauteing in melted butter, calamary fillet, pork and speck chopping, rice cooking till double weight increase, parsley greens cutting, the listed components mixing with chicken eggs, part of salt and part of black hot pepper to produce mince, the mince moulding into calamary carcases, 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 calamary carcases and sauce packing, sealing and sterilisation.
EFFECT: method 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 "Squid stuffed with fat pork, rice and cabbage", providing training prescription components, cutting and freezing fresh white cabbage, cut, passerovannye in melted butter onions, cutting squid fillet, pork and lard, cooking up a twofold increase in weight of rice, cut parsley, mixing of these components with chicken eggs, a part of salt and a part of black pepper bitter with obtaining meat and its formation in the carcass of the squid, passerovannye in melted butter wheat flour and mix with sour cream, fish broth, tomato paste, the remaining part of salt, the remaining part of bitter pepper and Bay leaf with getting the sauce, packing squid carcasses and gravy, sealing and sterilization (RU 2313989 C1, 2008).
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 that way production of canned "Squid stuffed with fat pork, rice and cabbage", providing training prescription components, cutting and freezing fresh white cabbage, cut, passerovannye in melted butter onions, cutting squid fillet, pork and lard, boiling up a twofold increase in weight of rice, cut parsley, mixing of these components with chicken eggs, a part of salt and a part of black pepper bitter with the receipt of meat and its formation in the carcass of the squid, mix flour, sour cream, fish broth, tomato paste, remaining salt, the remaining part of bitter pepper and Bay leaf with getting the sauce, packing squid carcasses and gravy, sealing and sterilization, according to the invention using ground meal pumpkin seeds, which before mixing fill fish broth and stand for swelling and components use in the following ratio of expenses parts by weight:
carcass squid
227,3squid fillet
90,9 pork132,5-166,7
bacon 27chicken eggs
18,2melted butter
18,7 rice 22,7fresh cabbage
55,7 onions170,2-172,4
parsley 25meal pumpkin seeds
25sour cream
227,3tomato paste, in terms of
30%dry substance
7,6 salt 12black pepper bitter
0,6Bay leaf
0,07fish broth
to the exit of the desired product 1000
The method is implemented as follows.
Prescription components prepared according to the traditional technology.
Prepared fresh cabbage cut and freeze.
Prepared onions cut and passer in melted butter.
Prepared squid fillet, pork and bacon butterwoth.
Prepared the rice is cooked to a twofold increase in mass.
Prepared parsley cut.
These components prescription ratio mix with eggs, approximately 60% of prescription amount of salt and approximately 55% of prescription number pepper bitter with obtaining the beef, which is formed into the carcass of the squid.
Prepared ground meal pumpkin seeds obtained by known techniques (A. Vasiliev, Dvorkin HA, Kasyanov GI Development of technology 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 is mixed with sour cream, fish broth, tomato paste, the remaining part of salt, the remaining part of bitter pepper and Bay leaf with getting the sauce.
Carcass squid and the sauce 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 relevant raw materials, minimal consumption of pork corresponds to using pork cut, and the maximum corresponds to the use of pork meat. Given as an interval consumption of onions covers it possible changes in periods 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. After 20-25 minutes experienced product is completely flowed from banks. Sauce product for the closest analogue is not completely drained away, and began to dry on the walls of the banks.
Thus, the proposed method allows to reduce adhesion to the walls of containers received the target product.
Method of production of canned "Squid stuffed with fat pork, rice and cabbage", including the preparation prescription components, cutting and freezing fresh white cabbage, cut, passerovannye in melted butter onions, cutting squid fillet, pork and lard, cooking up a twofold increase in weight of rice, cut parsley, mixing of these components with chicken eggs, a part of salt and a part of black pepper bitter with the receipt of meat and its formation in the carcass of the squid, mixing smetana, fish broth, tomato paste, the remaining part of salt, the remaining parts of bitter pepper and Bay leaf with getting the sauce, packing squid carcasses and gravy, sealing and sterilization, wherein the use of ground sunflower seeds, pumpkin, which before mixing fill fish broth and stand for swelling and the components used in the following ratio, in parts by weight:
carcass squid
227,3squid fillet
90,9 pork132,5-166,7
bacon 27,0chicken eggs
18,2melted butter
18,7 rice 22,7fresh cabbage
55,7 onions170,2-172,4
parsley 25,0meal pumpkin seeds
25,0sour cream
227,3tomato paste, in terms of
30%dry substance
7,6 salt 12,0black pepper bitter
0,6Bay leaf
0,07fish broth
to the exit of the desired product 1000