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Method for manufacture of preserves "bonito in sour cream sauce" |
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IPC classes for russian patent Method for manufacture of preserves "bonito in sour cream sauce" (RU 2510753):
Method for production of preserves "chickens with herb dressing" / 2510750
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.
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 "mayonnaise-dressed rockfish" / 2510752
Method involves potatoes, turnip, black olives, cucumbers and tomatoes cutting and blanching, carrots blanching and cutting, fresh green peas freezing, ground pumpkin seeds extraction cake pouring with drinking water and maintenance for swelling, the listed components mixing with salt, allspice and laurel leaf, rockfish fillet cutting, the rockfish, produced mixture and mayonnaise packing, sealing and sterilisation.
"muhukaste" preserves production method / 2510746
One describes "Muhukaste" preserves production method envisaging recipe components preparation: chicken eggs cooking, shelling and cutting, tomatoes cutting and blanching, dill greens cutting and freezing, spice-salted herring fillet cutting, ground pumpkin seeds extraction cake pouring with drinking water and maintenance for swelling, the listed components mixing with sour cream, acetic acid, sugar, culinary salt and calcium acetate, the produced mixture packing, sealing and sterilisation.
Method for production of preserves "sichenik fish cutlets ukrainian-style" / 2510743
Method envisages preparation of recipe components, cooking, shelling and cutting part of chicken eggs, bulb onions cutting and sauteing in melted butter, garlic blanching and straining; the listed components mixing with part of wheat crumbs, part of salt and black hot pepper to produce mince, skin-off sander fillet and speck mincing, mixing with the remaining chicken eggs and salt to produce a cutlet mass, mince moulding into the mass, the cutlets steeping in liaison, mealing in the remaining wheat crumbs and frying in melted butter to produce sichenik cutlets, beet roots blanching and straining, fresh green peas freezing, ground pumpkin seeds extraction cake pouring with drinking water and maintenance for swelling, beet roots, green peas and pumpkin seeds extraction cake mixing with milk and the remaining salt to produce garnish, the sichenik cutlets and garnish packing, sealing and sterilisation.
Method for manufacture of preserved product "sichenik fish cutlets ukrainian-style" / 2510741
Method envisages preparation of recipe components, cooking, shelling and cutting part of chicken eggs, bulb onions cutting and sauteing in melted butter, garlic blanching and straining; the listed components mixing with part of wheat crumbs, part of salt and black hot pepper to produce mince, skin-off cod fillet and speck mincing, mixing with the remaining chicken eggs and another part of salt to produce a cutlet mass, mince moulding into the mass, the cutlets steeping in liaison, mealing in the remaining wheat crumbs and frying in melted butter to produce sichenik cutlets, potatoes cutting and freezing in melted butter, carrots blanching and cutting, green beans cutting and freezing, potatoes, carrots and green beans mixing with flour, sour cream, sugar and the remaining salt to produce garnish, the sichenik cutlets and garnish packing, sealing and sterilisation; one uses ground pumpkin seeds extraction cake that is poured with drinking water (before mixing) and maintained for swelling.
Method for production of preserves "sichenik fish cutlets ukrainian-style" / 2510739
Method envisages preparation of recipe components, cooking, shelling and cutting part of chicken eggs, bulb onions cutting and sauteing in melted butter, garlic blanching and straining; the listed components mixing with part of wheat crumbs, part of salt and black hot pepper to produce mince, skin-off haddock fillet and speck mincing, mixing with the remaining chicken eggs and another part of salt to produce a cutlet mass, mince moulding into the mass, the cutlets steeping in liaison, mealing in the remaining wheat crumbs and frying in melted butter to produce sichenik cutlets, potatoes cutting, blanching and straining, fresh green peas freezing, potatoes and green peas mixing with flour, milk, sugar and the remaining salt to produce garnish, the sichenik cutlets and garnish packing, sealing and sterilisation; one uses in the garnish composition lagenaria that is poured with drinking water (before mixing) and maintained for swelling.
Method for production of preserves "halibut in green sauce" / 2510731
Method involves recipe components preparation, halibut fillet cutting and frying in melted butter, fresh green peas and spring onion freezing and chopping, ground pumpkin seeds extraction cake pouring with fish broth at a weight ratio of 1:5 and maintenance for swelling, the listed components mixing with cream, dry white wine, salt and black hot pepper, halibut fillet and the produced mixture packing, sealing and sterilisation to produce the target product.
Method for production of preserves "mayonnaise-dressed halibut" / 2510722
Method involves recipe components preparation, halibut fillet cutting, potatoes, turnip, black olives and tomatoes cutting and blanching, carrots blanching and cutting, brined cucumbers cutting, fresh green peas freezing, ground pumpkin seeds extraction cake pouring with drinking water at a weight ratio of nearly 1:5 and maintenance for swelling, the listed components mixing with salt, allspice and laurel leaf, the halibut fillet, the produced mixture and mayonnaise packing, sealing and sterilisation to produce the target product.
Method for production of preserves "mayonnaise-dressed halibut" / 2510717
Method involves recipe components preparation, halibut fillet cutting, potatoes, turnip, black olives and cucumbers cutting and blanching, carrots blanching and cutting, pickled paprika cutting, fresh green peas freezing, ground pumpkin seeds extraction cake pouring with drinking water at a weight ratio of nearly 1:5 and maintenance for swelling, the listed components mixing with salt, allspice and laurel leaf, the halibut fillet, the produced mixture and mayonnaise packing, sealing and sterilisation to produce the target product.
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.
Preserved fish balls production method / 2510222
Invention relates to the fish-and-vegetable preserves production technology. The method involves bulb onions and paprika cutting, sauteing in vegetable oil and chopping, fresh white cabbages shredding, freezing and chopping, quince cutting and chopping, skin-off fish fillet and parsley greens chopping, the listed components mixing with semolina, egg powder, dry milk, garbanzo flour, part of salt, black hot pepper, red hot pepper, allspice, cloves and nutmeg to produce mince, the mince moulding and frying in vegetable oil to produce balls, wheat flour sauteing, ground pumpkin seeds extraction cake pouring with fish broth at a weight ratio equal to 1:5 and maintenance for swelling, the remaining bulb onions straining, mixing the strained part of bulb onions, wheat flour and pumpkin seeds extraction cake with fish broth and the remaining salt and cooking to produce a sauce, the balls and sauce packing, sealing and sterilisation.
Method for production of preserves "wolffish with salad" / 2508690
Invention relates to the technology of preserved appetisers production. One performs tomatoes cutting and blanching, celeriac, small radish and apples blanching and grating, lettuce and spring onions cutting and freezing. Skin-off wolffish is cut. Ground pumpkin seeds extraction cake is poured with drinking water and maintained for swelling. The listed components are mixed with acetic acid, sugar and salt. The produced mixture and mayonnaise are packaged, sealed and sterilised.
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FIELD: food industry. SUBSTANCE: method envisages recipe components preparation, bonito fillet cutting and frying in melted butter, cress and spring onion cutting and freezing, ground pumpkin seeds extraction cake pouring with drinking water and maintenance for swelling, the listed components mixing with sour cream, salt, black hot pepper, red hot pepper and mustard, the produced mixture 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 "Bonito in cream sauce", providing training recipe components, cutting and frying in melted butter Bonito fillet, cutting and freezing of watercress and green onions, mixing the listed components with salt, pepper black bitter pepper red hot and mustard, packing the mixture and sour cream, sealing and sterilization (EN 2335964 C1, 2008). 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 "Bonito in cream sauce", providing training recipe components, cutting and frying in melted butter Bonito fillet, cutting and freezing of watercress and green onions, mixing the listed components with sour cream, salt, pepper black bitter pepper red hot and mustard, packing the mixture, sealing and sterilization according to the invention in the mixture optionally use the ground meal of pumpkin seeds, which is pre-filled with drinking water and stand on what I 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 Bonito fillet cut and fried in butter. Prepared watercress and green onions cut and freeze. Prepared ground meal of pumpkin seeds, obtained by known techniques (Vasiliev A.G., Dwarki is and GA, Kasyanov GI technology Development sausages functional purpose with the addition of pumpkin seeds. - Krasnodar: INEP, 2008, ñ.38-45), pour drinking water in the ratio by weight of about 1:5 and incubated for swelling. These components in the recipe ratio is mixed with sour cream, salt and grind pepper, black bitter pepper red hot and mustard. The resulting mixture was Packed, 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. 5 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 control. Thus, the proposed method allows to reduce adhesion to the walls of the container obtained target product. Method of production of canned "Bonito in cream sauce", providing training recipe components, cutting and frying in melted butter Bonito fillet, cutting and freezing cress and selenag the bow, mixing these components with sour cream, salt, pepper black bitter pepper red hot and mustard, packing the mixture, sealing and sterilization, characterized in that the mixture additionally use ground meal of pumpkin seeds, which is pre-filled with drinking water and allowed to swell, and the components used in the following ratio of expenses, parts by weight:
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