Method for production of preserves "chickens with herb dressing" |
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IPC classes for russian patent Method for production of preserves "chickens with herb dressing" (RU 2510750):
Method for production of preserves "shrimps with pumpkin flowers sauce" / 2510737
Method involves shrimp meat cutting and frying in melted butter, bulb onions and chilly mincing and sauteing in melted butter, pumpkin flowers freezing and mincing, ground pumpkin seeds extraction cake pouring with drinking water and maintenance for swelling. The listed components are mixed with salt and CO2-extracts of black hot pepper and garlic. The prepared mixture and drinking water are packed, sealed and sterilised.
Method for manufacture of preserves "pui cu fasole" / 2510718
Method envisages preparation of recipe components, bulb onions cutting, sauteing in melted butter and mincing, ground pumpkin seeds extraction cake pouring with bone broth and maintenance for swelling, the listed components mixing with bone broth, salt and red hot chilli pepper to produce a sauce, chicken meat cutting and frying in melted butter, green beans cutting and freezing, chicken meat, green beans and the sauce packing, sealing and sterilisation.
Method for preparation of preserves "poultry with garnish and steamed sauce" / 2510690
Method envisages recipe components preparation, white vegetables and bulb onions cutting, blanching and straining, French beans and green 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 "black grouse chopped cutlets with garnish and main red sauce" / 2510657
Method envisages recipe components preparation, wheat bread soaking in milk and chopping, black grouse 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 beans and green cutting and freezing, ground pumpkin seeds extraction cake pouring with bone broth and maintenance for swelling, mixing carrots, parsley roots, bulb onions, green beans, 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 "calamary stuffed with white cabbages, onions and egg" / 2510232
Invention relates to the technology of preserved second-course lunches production. The method involves fresh white cabbages cutting and freezing, chicken eggs cooking, shelling and cutting, bulb onions cutting and sauteing in melted butter, greens cutting, the listed components mixing with dry milk, part of salt and part of black hot pepper to produce mince, the mince moulding into calamary carcases. One performs 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 carcase and sauce are packed, sealed and sterilised.
Method for manufacture of preserves "fresh cabbage fritters with calamaries" / 2510231
Invention relates to the technology of preserved second-course lunches production, in particular, to preserves "Fresh cabbage fritters with calamaries". The method involves fresh white cabbages cutting and freezing, bulb onions cutting and sauteing in melted butter, calamary fillet chopping, chicken eggs beating, the listed components mixing with wheat flour, milk, salt and black hot pepper, the produced mixture moulding and frying in melted butter to produce fritters, ground pumpkin seeds extraction cake pouring with drinking water and maintenance for swelling, the extraction cake mixing with sour cream, the fritters and the produced mixture packing, sealing and sterilisation.
Method for production of preserves "shrimps with cabbages in milk sauce" / 2510227
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.
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 production of preserves "chicken stew" / 2510747
Method envisages recipe components preparation, chicken meat cutting and frying in melted fat, leek and white vegetables cutting and blanching, carrots blanching and cutting. Additionally, the method envisages parsley greens cutting and freezing, fresh green peas freezing, ground pumpkin seeds extraction cake pouring with bone broth and maintenance for swelling, the listed components mixing with sour cream, dry white wine, salt, black hot pepper and laurel leaf. Additionally, the produced mixture and bone broth are packed, sealed and sterilised.
Method for production of preserves "chicken yahnia" / 2510738
Method envisages recipe components preparation, chicken meat cutting and frying in melted butter, bulb onions cutting and sauteing in melted butter. Additionally, one performs spring onion and parsley greens cutting and freezing, lemon cutting and blanching, garlic straining, ground pumpkin seeds extraction cake pouring with bone broth and maintenance for swelling. Then one performs the listed components mixing with dry white wine, tomato paste, salt, black hot pepper and laurel leaf, the produced mixture and bone broth packing, sealing and sterilisation.
Method for production of preserves "turkey stew" / 2510719
Method envisages recipe components preparation, turkey meat cutting and frying in melted fat, leek and white vegetables cutting and blanching, carrots blanching and cutting, parsley greens cutting and freezing, fresh green peas freezing. Additionally, one performs ground pumpkin seeds extraction cake pouring with bone broth and maintenance for swelling, the listed components mixing with sour cream, dry white wine, salt, black hot pepper and laurel leaf. The produced mixture and bone broth are packed, sealed and sterilised.
Method for manufacture of preserves "pui cu fasole" / 2510718
Method envisages preparation of recipe components, bulb onions cutting, sauteing in melted butter and mincing, ground pumpkin seeds extraction cake pouring with bone broth and maintenance for swelling, the listed components mixing with bone broth, salt and red hot chilli pepper to produce a sauce, chicken meat cutting and frying in melted butter, green beans cutting and freezing, chicken meat, green beans and the sauce packing, sealing and sterilisation.
Method for production of preserves "goose with cabbages" / 2510709
Method envisages recipe components preparation, goose meat cutting and frying in melted fat, fresh white cabbages chopping and freezing, bulb onions and greens cutting. Additionally, one performs ground pumpkin seeds extraction cake pouring with bone broth and maintenance for swelling, the listed components mixing with sour cream, table white wine, acetic acid, sugar, salt, caraway, red hot chilli pepper, allspice and laurel leaf. The produced mixture and bone broth are packed, sealed and sterilised.
Method for production of preserved product "chopped partridge cutlets with garnish and white sauce with vegetables" / 2510700
One performs wheat bread soaking in milk and chopping, partridge flesh and raw tallow chopping. The listed components are mixed with part of salt and part of black hot pepper to produce mince. The mince is moulded, mealed in wheat crumbs and fried in melted butter to produce cutlets. One performs carrots, white vegetables and bulb onions cutting, sauteing in melted butter and straining. Turnip is cut and blanched; French beans and greens are cut and frozen; fresh green peas are frozen. Ground pumpkin seeds extraction cake is poured with bone broth and maintained for swelling. One mixes prepared carrots, white vegetables, bulb onions, turnips, green peas, French beans, greens and pumpkin seeds extraction cake with the remaining salt, citric acid, the remaining black hot pepper and laurel leaf. Cutlets, produced mixture and bone broth are packed into a container. Then one performs sealing and sterilisation.
Method for preparation of preserves "poultry with garnish and steamed sauce" / 2510690
Method envisages recipe components preparation, white vegetables and bulb onions cutting, blanching and straining, French beans and green 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 "black grouse chopped cutlets with garnish and main red sauce" / 2510657
Method envisages recipe components preparation, wheat bread soaking in milk and chopping, black grouse 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 beans and green cutting and freezing, ground pumpkin seeds extraction cake pouring with bone broth and maintenance for swelling, mixing carrots, parsley roots, bulb onions, green beans, 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 "turkey meat appetiser with potatoes" / 2510202
Invention relates to the technology of preserved appetisers production. The method involves potatoes and bulb onions cutting and blanching, garlic blanching and straining, parsley greens cutting and freezing, turkey meat and tofu cutting. 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 "goose with cabbages" / 2510201
Invention relates to the technology of preserved second-course lunches production. The method involves fresh white cabbages chopping and freezing, bulb onions cutting, apples grating, ground pumpkin seeds extraction cake pouring with bone broth and maintenance for swelling. The listed components are mixed with salt and hot black pepper to produce garnish. Goose meat is cut and fried. The goose meat, garnish and bone broth are packed, sealed and sterilised.
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FIELD: food industry. SUBSTANCE: method envisages recipe components preparation, chive, chervil, estragon, parsley, thyme and celery greens freezing and mincing, ground pumpkin seeds extraction cake pouring with bone broth and maintenance for swelling, the listed components mixing with bone broth and salt to produce dressing, chicken meat cutting, chicken meat and dressing 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 dining dishes. A method of producing canned "Chicken with a sauce of herbs, providing training prescription components, freezing and grinding on top of chives-onion and green chervil, tarragon, parsley, thyme and celery, passerovannye in ghee wheat flour, mixing the listed components with bone broth and salt with obtaining fill, cutting chicken, packing chicken and gravy, sealing and sterilization (EN 2311060 C1, 2007). 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 production of canned "Chicken with a sauce of herbs, providing training prescription components, freezing and grinding on top of chives-onion and green chervil, tarragon, parsley, thyme and celery and mix with flour, bone broth and salt with obtaining fill, cutting chicken, packing chicken and gravy, sealing and sterilization according to the invention using ground meal of pumpkin seeds, which before mixing pour bone broth and vyderzhivatjsya swelling, and the components used in the following ratio of expenses, parts by weight:
The method is implemented as follows. Prescription components prepared according to the traditional technology. Prepared chives and parsley chervil, tarragon, parsley, thyme and celery frozen and milled on the top. Prepared ground meal of pumpkin seeds, obtained by known techniques (Vasiliev A.G., Dvorkin GA, Kasyanov GI technology Development sausages functional purpose the additives of pumpkin seeds. - Krasnodar: INEP, 2008, ñ.38-45), fill in with bone broth in a ratio by weight of about 1:5 and incubated for swelling. These components in the recipe ratio is mixed with bone broth and salt with obtaining fill. Prepared chicken cut. Chicken and fill of filled prescription ratio, sealed and sterilized to obtain the target product. 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 technical result of cans No. 3 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. Method of production of canned "Chicken with a sauce of herbs, providing training prescription components, freezing and grinding on top of chives-onion and green chervil, tarragon, parsley, thyme and celery and mix with flour, KOs is essential broth and salt with obtaining fill, cutting chicken, packing chicken and gravy, sealing and sterilization, characterized in that use ground meal of pumpkin seeds, which before mixing pour bone broth and incubated for swelling, and the components used in the following ratio expense, parts by weight:
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