Method for production of preserves "chicken in cream". RU patent 2510816.
| Method for alimentation of astronauts taking part in ground-based simulation imitating mars mission / 2426456 Invention relates to food industry and deals with special purpose alimentation. The method envisages 3 stages. At the 1st stage (from the 1st to 250th day) imitating a mission to the Mars one arranges 5-meal alimentation consisting of semi-products of ready courses with breakfast caloric content 19-21 %, dinner caloric content 29-31%, supper caloric content 29-31 % and two intermediary meals each with caloric content 9-11 % of daily caloric content of diurnal alimentation. At 2nd stage (from 251st to 280th day) imitating an Mars orbital mission and landing on its surface one arranges two modes of alimentation, one of them is intended for the group of astronauts imitating landing and operation on the Mars surface and includes 4-meal alimentation with breakfast caloric content 19-21%, 2nd breakfast caloric content 14-16%, dinner caloric content 34-36% and supper caloric content 29-31% of daily caloric content of diurnal alimentation. For this group one uses preserved products ready-for-use without thermal treatment, first courses reconditionable with hot water, and hot beverages. At the 3st stage (from 281st to 520th day) imitating a mission to the Earth one arranges 4-meal alimentation consisting of freeze-dried ready courses with breakfast caloric content 24-26%, dinner caloric content 34-36%, supper caloric content 24-26% and an intermediary meal with caloric content 14-16% of daily caloric content of diurnal alimentation. At the 2nd stage, for the remaining astronauts imitating the Mars orbital mission, one arranges alimentation analogous to that envisaged at the 3rd stage. |
| Preparation method of vegetarian sausage / 2368253 Invention is related to food industry, in particular to production of sausage products. Method provides for thermotolerant casing production, straining of fresh washed or peeled potatoes through the mesh filter with holes diametre not more than 1.25 mm, straining of fresh curdy mass through the mesh filter with holes diametre not more than 1.25 mm, mixing of potato and curdy masses in ratio 1:2, filling the casing with obtained mixture, its fasciation and steam boiling during 25-30 minutes. |
| Method for manufacturing preserves "stuffed cabbage rolls with rice and texturate" / 2364283 Prepared soya texturate is soaked in drinking water until its mass is four time increased. Rice is boiled until mass doubles. Listed components are mixed with salt to obtain mince. Prepared white cabbage is taken to leaves which are frozen, preferably - at a slow rate and defrosted under oxygen-free conditions. After that mince is formed into them to obtain cabbage rolls. Prepared wheat flour is sauteed in melted butter. Browned flour is mixed with sour cream to obtain sauce. Cabbage rolls and sauce are packed at given ratio of components, vacuum-sealed and sterilised which finally yields the target finished product. |
| Preparation method of preserved product "shanghainese stew" / 2364282 Prepared carrots are cut and browned in vegetable oil. Tofu, pleurotus and broccoli are cut and fried in the vegetable oil Pre-processed asparagus are chopped and frozen, preferably - at a slow rate. The specified components are mixed with corn flour, sake, soya sauce, sugar and natrium glutamate under oxygen-free conditions. The resultant mixture and drinking water are packed at given ratio of components, vacuum-sealed and sterilised which finally yields the target finished product. |
| Production method of preserves "hefner tofu" / 2364281 Prepared ginger is minced and browned with vegetable oil. Pre-processed green onions and parsley green are exposed to freezing preferably at a slow rate and minced. Tofu is minced. The specified components are mixed with soya sauce and natrium glutamate under oxygen-free conditions. The resultant mixture is packed at given ratio of components, vacuum-sealed and sterilised which finally yields the target finished product. |
 Compositions lowering adipose body tissue, and foodstuff and beverage foods containing such compositions / 2358741Mannooligosaccharide composition is provided by mannan product hydrolysis. Mannooligosaccharide contains approximately 1 to approximately 10 monosaccharides with at least approximately 60 weight percents of monosaccharides is presented with mannose. |
| Method for manufacturing special-purpose canned rabbit with garnish / 2353197 Invention relates to technology of manufacturing meat-and-vegetable canned food. The canned is cooked by cutting, blanching and mincing cucumbers and tomatoes, freezing and mincing lettuce, blanching and mincing beat and horseradish, mincing rabbit meat, mixing the specified ingredients with bone broth, sugar, salt, citric acid and CO2-extracts of black pepper and bay leaves. Prepared mixture is packed into aluminium tubes, sealed and sterilised. |
| Method for manufacturing of special-purpose canned meat with garnish / 2353196 Invention relates to technology of manufacturing meat-and-vegetable canned food. The canned food is cooked by freezing and mincing bunching onions, blanching and mincing horseradish, cutting and mincing meat, mixing the specified ingredients with sour cream, sugar, salt and CO2-extracts of black pepper and bay leaves. Prepared mixture is packed into aluminium tubes, sealed and sterilised. |
| Method for manufacturing of special-purpose canned meat with garnish / 2353195 Invention relates to technology of manufacturing meat-and-vegetable canned food. The canned food is cooked by cutting, blanching and mincing of cucumbers and tomatoes, freezing and mincing of lettuce, blanching and mincing of horseradish, cutting and mincing of meat. The above-mentioned ingredients are mixed with sour cream, sugar, culinary salt and CO2-extracts of hot black pepper and bay leaf. Prepared mixture is packed into aluminium tubes, sealed and sterilised. |
| Method for manufacturing of "poultry with garnish" canned food / 2353194 Invention relates to technology of manufacturing meat-and-vegetable canned food. Canned food is cooked by cutting and blanching cucumbers and tomatoes, cutting and freezing of lettuce, blanching and grating horseradish, mixing the said ingredients with acetic acid, sugar, salt, calcium acetate, hot black pepper and bay leaves without oxygen access, poultry cutting. Then follows poultry, produced mixture and bone broth packing, vacuum-sealing and sterilisation. |
| Food ration and method for producing the same / 2248704 Food ration is bread hardtack containing milk cream distributed within the entire volume thereof and subjected to sublimation drying process to provide for moisture content of 1.5-2.0 wt% in ready product. Food ration is hermetically sealed and packed in nitrogen medium in bags manufactured from laminated film material. Milk cream is additionally enriched in amino acids, poly-unsaturated fatty acids and vitamins. Sublimation drying powders of common nettle, lucerne, red clover and Aegopodium flowers, and beet juice are introduced into flour, from which hardtack bread is baked. Method involves pouring into bread hardtacks having moisture content not in the excess of 12% milk cream having 34-36% fat content and dry substance content of 40-45% and holding for 5-8 min; providing vacuum freezing of semi-finished product and subjecting to sublimation drying until moisture content of ready product is 1.5-2.0%. |
| Fast cook food product / 2252613 Fast cook food product is prepared from raw material of animal or plant origin of any sort or from mixture thereof by grinding; introducing flavor additive and complex structuring additive; forming; thermal processing and drying without sublimation process for obtaining of product with fine-dispersion, moisture-absorbing, porous and moisture conducting structure. Said product is further flooded for bringing it to ready state. After flooding, ready product has following structural-mechanical properties: P=(5.0-600)·104; A=(50-900); Q=(100-2,000), where P is shear strain, Pa, A is cutting strain, J/m2, Q is maximal shear strain, Pa. This product does not require vacuum package or package filled with inert gas and also does not need employment of refrigerating chambers. |
| Feeding ration for airplane pilots and passengers / 2264137 Feeding ration contains coarse-grain yeastless dough bread with extractive substances such as amaranth seeds in ground and/or rubbed state, with rubbing of said seeds being performed until seed coat is destructed, and additional products, such as Holland cheese, bulb onion, red and/or green pepper, tender beef, fried pig meat, hot tomato sauce, or Holland cheese, bulb onion, red or green pepper, beef liver, or mackerel, hot tomato sauce, Holland cheese, red and/or green pepper, lacticifer, carrot, beet, and dried pitted and halved apricot. |
 Set of members for producing of confectionery / 2275825Set of confectionery products is placed in container and comprises packages with wafer sheets, cream in elastic polymer container, chocolate in polymer container, knife made from polymer material, spade made from polymer material, injector for confectionery, and information sheet containing information on confectionery product and instructions for making thereof. Total caloricity of confectionery product is 1,000-55,000 kcal. |
| Method for production of special canned goods (variants) / 2293499 Claimed method includes fresh white cabbage shredding, freezing, and chopping; turnip and potato cutting, blanching, and chopping; onion, carrot and parsley root cutting, roasting in melt butter, and chopping; meat cutting and chopping; gardenstuff and leek chopping. Abovementioned components are blended with tomato paste, sour cream, bone broth, table salt, CO2-extract from biomass of specific micromycete species, black pepper, and bay leaf. Obtained mixture is pre-packed in aluminum tubes, sealed and sterilized. |
| Method for production of special canned goods / 2294662 Claimed method includes beet cutting, roasting in melt butter, and chopping, carrot onion, and parsley roots cutting, roasting in melt butter with wheat flour and chopping; potato cutting, blanching, and chopping; fresh white cabbage shredding, freezing, and chopping; beef cutting and chopping; parsley green and paprika chopping; garlic pulping. Abovementioned components are blended with tomato paste, lemon juice, bone broth, sour cream, sugar, table salt, CO2-extract from biomass of specific micromycete species black pepper, and bay leaf. Obtained mixture is pre-packed in aluminum tubes, sealed and sterilized. |
| Method for production of special canned goods (variants) / 2294663 Claimed method includes beet blanching and chopping; fresh white cabbage shredding, freezing, and chopping; carrot, onion, and parsley root cutting, roasting in melt butter and chopping; potato cutting, blanching, and chopping; garlic pulping; chicken meat cutting and chopping; gardenstuff chopping. Abovementioned components are blended with citric acid, tomato paste, bone broth, sour cream, table salt, CO2-extract from biomass of specific micromycete species, black pepper, red chilly pepper, and bay leaf. Obtained mixture is pre-packed in aluminum tubes, sealed and sterilized. |
| Method for producing of canned food "polio con arros" / 2322935 Method involves cutting and slightly frying bulb onion and vegetable pepper in vegetable oil; rubbing and slightly frying garlic in vegetable oil; freezing fresh green peas grain; cooking rice until its mass is increased by twice; mixing prepared components, without oxygen access, with lemon juice, tomato paste, dry white wine, edible salt, black bitter pepper and red hot pepper; cutting chicken; packaging chicken, resulted mixture and bone soup; pressurizing and sterilizing. |
| Production method for special-purpose tinned food "pollo con arroz" (variants) / 2323663 Tinned food is made by cutting, browning in melted butter and mincing onions and sweet pepper, grating and browning garlic in melted butter, freezing and mincing fresh green peas, boiling till double weight increase and mincing rice, mincing chicken. Prepared ingredients are mixed in the specified proportions with lemon juice, bone broth, tomato paste, white dry wine, salt and СО2-biomass extract of the specified micromicet type, hot black pepper and hot red pepper. The mixture is packed in aluminum tubes, pressurized and sterilized. |
| Production method for special-purpose tinned food "cana" (variants) / 2323664 Tinned food is made by cutting, blanching and mincing parsley root, onions and sweet pepper, blanching and mincing carrots, freezing and mincing spring onions, boiling till increase in weight by 150% and mincing rice, mincing chicken. Prepared ingredients are mixed in the specified proportions with bone broth, tomato paste, salt and СО2-biomass extract of the specified micromicet type. The mixture is packed in aluminum tubes, pressurized and sterilized. |
FIELD: food industry.
SUBSTANCE: method involves recipe components preparation, chicken fillet cutting and frying in melted butter, champignons and lemons cutting and sauteing in melted butter, avocado cutting and blanching, spring onion cutting and 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 cream, lemon juice and salt, the produced mixture and bone broth 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 Chicken in cream", providing training prescription components, cutting and roasting in melted butter chicken, cut, passerovannye in butter mushrooms, lemon, cutting and blanching avocado, cutting and freezing green onions, mixing of these components with corn flour, cream, lemon juice and salt, packing mixture and bone broth, sealing and sterilization (RU 2331320 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 by the method of production of canned Chicken in cream", providing training prescription components, cutting and roasting in melted butter chicken, cut, passerovannye in melted butter mushrooms, lemon, cutting and blanching avocado, cutting and freezing green onions, mixing of these components with flour, cream, lemon juice and salt, packing mixture and bone broth, sealing and sterilization, according to the invention using ground meal pumpkin seeds, which before mixing pour bone broth and stand for swelling, and components used in the following ratio of expenses by mass.:
chicken fillet
to 333.3
melted butter
40mushrooms
200 avocado 133,3 lemons 33,3green onions
45,8meal pumpkin seeds
20 cream 83,3lemon juice
20 salt 12bone broth
to the exit of the desired product 1000
The method is implemented as follows.
Prescription components prepared according to the traditional technology.
Prepared chicken fillet cut and fry in melted butter.
Prepared mushrooms and lemons cut and passer in melted butter.
Prepared avocado cut and blanched in hot water.
Prepared green onions cut and freeze.
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 is mixed with cream, lemon juice and salt.
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.
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.
Method of production of canned Chicken in cream", including cutting and roasting in melted butter chicken fillet, cut, passerovannye in melted butter mushrooms, lemon, cutting and blanching avocado, cutting and freezing green onion, fill ground sunflower seeds, pumpkin bone broth in the ratio by weight of 1:5 and extract it to swell, mixing of these components with cream, lemon juice and salt, packing mixture and bone broth, sealed and sterilized with obtaining the target product, used components in the following ratio of expenses parts by weight:
chicken fillet
to 333.3
melted butter
40mushrooms
200 avocado 133,3 lemons 33,3green onions
45,8meal pumpkin seeds
20 cream 83,3lemon juice
20 salt 12bone broth
to the exit of the desired product 1000