IPC classes for russian patent Method for manufacture of preserved product "sichenik fish cutlets ukrainian-style". RU patent 2511011. (RU 2511011):
Another patents in same IPC classes:
Method for manufacture of preserved product "sichenik fish cutlets ukrainian-style" / 2511010
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, potatoes mealing in the remaining wheat crumbs and frying in melted butter, beet-roots blanching and cutting, green beans cutting and freezing, potatoes, beet-roots 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 preparation of preserved product "mayonnaise-dressed halibut" / 2510992
Method envisages recipe components preparation, potatoes, rutabaga and black olives cutting and blanching, carrots blanching and cutting, paprika and brined cucumbers 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, halibut fillet cutting, the halibut, produced mixture and mayonnaise packing, sealing and sterilisation. |
Method for production of preserves "fish salad with green peas" / 2510991
Method involves potatoes cutting and blanching, carrots blanching and cutting, greens cutting and freezing, brined cucumbers and fish fillet cutting, fresh green peas freezing, ground pumpkin seeds extraction cake pouring with drinking water and maintenance for swelling, the listed components mixing with salt, the produced mixture and mayonnaise packing, sealing and sterilisation. |
Method for production of preserves "fish-and-vegetable sardine cutlets in tomato sauce" / 2510922
One performs fresh white cabbages chopping and mincing, raw and fried sardine, bulb onions and carrots mincing, the listed components mixing with salt and part of black hot pepper to produce mince. The mince is moulded, mealed in wheat flour and fried in vegetable oil to produce cutlets. Ground pumpkin seeds extraction cake is poured with drinking water and maintained for swelling. Then one mixes the extraction cake with tomato paste, drinking water, sugar, the remaining black hot pepper, allspice, cloves, coriander and laurel leaf; one proceeds with the mixture cooking and acetic acid addition to produce a sauce. The cutlets and the sauce are packed, sealed and sterilised. |
Method for production of preserves "fried dentex in tomato sauce" / 2510912
One describes a method for production of preserves "Fried dentex in tomato sauce"; the method envisages recipe components preparation with introduction of ground pumpkin seeds extraction cake that is preliminarily poured with drinking water and maintained for swelling. |
Method for production of preserves "fish cutlets in tomato sauce" / 2510910
Method envisages preparation of recipe components, milling part of bulb onions, raw and fried starry sturgeon mincing, the listed components mixing with salt and part of black hot pepper to produce mince, the mince moulding, mealing in wheat flour and frying in vegetable oil to produce cutlets, cutting, sauteing in vegetable oil and milling the remaining bulb onions, ground pumpkin seeds extraction cake pouring with drinking water and maintenance for swelling, the listed components mixing with tomato puree, sugar, the remaining black hot pepper, allspice, cloves, coriander and laurel leaf, the mixture cooking and addition of acetic acid to produce a sauce, the cutlets and the sauce packing, sealing and sterilisation. The method is characterised by the components quantity in weight parts. |
Method for production of preserved product "fish cutlets in tomato sauce" / 2510902
Method envisages preparation of recipe components, milling part of bulb onions, sprats mincing, the listed components mixing with salt and part of black hot pepper to produce mince, the mince moulding, mealing in wheat flour and frying in vegetable oil to produce cutlets, cutting, sauteing in vegetable oil and milling the remaining bulb onions, ground pumpkin seeds extraction cake pouring with drinking water and maintenance for swelling, the listed components mixing with tomato puree, sugar, the remaining black hot pepper, allspice, cloves, coriander and laurel leaf, the mixture cooking and addition of acetic acid to produce a sauce, the cutlets and the sauce packing, sealing and sterilisation. The method is characterised by the components quantity in weight parts. |
Method for production of preserved product "fish cutlets in tomato sauce" / 2510899
Method envisages preparation of recipe components, bulb onions milling, navaga mincing, mixing part of bulb onions, navaga, salt and part of black hot pepper to produce mince, the mince moulding, mealing in wheat flour and frying in vegetable oil to produce cutlets, ground pumpkin seeds extraction cake pouring with drinking water and maintenance for swelling, the swollen extraction cake mixing with the remaining bulb onions, tomato puree, sugar, the remaining black hot pepper, allspice, cloves, coriander and laurel leaf, the mixture cooking and addition of acetic acid to produce a sauce, the cutlets and the sauce packing, sealing and sterilisation. The method is characterised by the components quantity in weight parts. |
Method for production of preserves "salad with sprats and brined cucumbers" / 2510843
Method involves potatoes and bulb onions cutting and blanching, spring onion and greens cutting and freezing, fresh green peas freezing, brined cucumbers and salted sprats fillet cutting, ground pumpkin seeds extraction cake pouring with drinking water and maintenance for swelling, the listed components mixing with salt and mustard, the produced mixture and sour cream packing, sealing and sterilisation. |
Method for manufacture of preserved product "sichenik fish cutlets ukrainian-style" / 2511010
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, potatoes mealing in the remaining wheat crumbs and frying in melted butter, beet-roots blanching and cutting, green beans cutting and freezing, potatoes, beet-roots 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 manufacture of preserves "beef forced with garlic and speck" / 2510989
Method envisages recipe components preparation, potatoes cutting and blanching, fresh green peas freezing, the listed components mixing with sour cream, acetic acid, sugar, salt, black hot pepper and laurel leaf to produce garnish, beef cutting, forcing with garlic and speck and frying in melted beef fat, beef, garnish and bone broth packing, sealing and sterilisation. One additionally uses in the garnish composition benincasa that is cut and blanched (before mixing) and ground pumpkin seeds extraction cake that is poured with bone broth and maintained for swelling (before mixing) while the components are used at the following expenditure ratio, weight parts: beef - 562.5-578.8; speck - 47.9; melted fat - 41.5; garlic - 8.2-8.6; potatoes - 200.2-211.1; lagenaria - 207.2; green peas - 174.1; pumpkin seeds extraction cake - 12; sour cream - 63.9; acetic acid in conversion to 80% concentration - 1.2; sugar - 2.4; salt - 12; black hot pepper - 0.2; laurel leaf - 0.08; bone broth till the target product yield is equal to 1000. |
Method for production of preserves "fried dentex in tomato sauce" / 2510912
One describes a method for production of preserves "Fried dentex in tomato sauce"; the method envisages recipe components preparation with introduction of ground pumpkin seeds extraction cake that is preliminarily poured with drinking water and maintained for swelling. |
Method for production of preserves "forced stewed pork with stewed cabbages" / 2510903
Method envisages recipe components preparation, cutting, sauteing (in melted fat) and straining part of carrots, part of parsley roots and part of bulb onions, the components mixing with bone broth, tomato paste, acetic acid, sugar, salt, black hot pepper and laurel leaf to produce a sauce, pork cutting, forcing with another part of carrots and another part of parsley roots and frying, chopping and freezing fresh white cabbages, cutting and sauteing (in melted fat) the remaining carrots, parsley roots and bulb onions, mixing cabbages and the unstrained parts of carrots, parsley roots and bulb onions to produce a garnish, pork, garnish and sauce packing, sealing and sterilisation. One uses ground pumpkin seeds extraction cake that is poured, before mixing, with bone broth and maintained for swelling while the components are used at the following expenditure ratio, weight parts: pork - 361.5-454.6; melted fat - 24.8; fresh white cabbages - 228.6; carrots - 172-176.4; parsley roots - 97.8-99.1; bulb onions - 95-96.2, pumpkin seeds extraction cake - 22.8, tomato paste in conversion to 30% dry substances content - 62.5, acetic acid in conversion to 80% concentration - 0.45, sugar - 12, salt - 12, black hot pepper - 0.38, laurel leaf - 0.04, bone broth till the target product yield is equal to 1000. |
Method for manufacture of preserves "beef forced with garlic and speck" / 2510900
Method envisages recipe components preparation, potatoes cutting and blanching, fresh green peas freezing, the listed components mixing with sour cream, acetic acid, sugar, salt, black hot pepper and laurel leaf to produce garnish, beef cutting, forcing with garlic and speck and frying in melted beef fat, beef, garnish and bone broth packing, sealing and sterilisation. One additionally uses in the garnish composition benincasa that is cut and blanched (before mixing) and ground pumpkin seeds extraction cake that is poured with bone broth and maintained for swelling (before mixing) while the components are used at the following expenditure ratio, weight parts: beef - 562.5-578.8; speck - 47.9; melted fat - 41.5; garlic - 8.2-8.6; potatoes - 200.2-211.1; benincasa - 215.9; green peas - 174.1; pumpkin seeds extraction cake - 12; sour cream - 63.9; acetic acid in conversion to 80% concentration - 1.2; sugar - 2.4; salt - 12; black hot pepper - 0.2; laurel leaf - 0.08; bone broth till the target product yield is equal to 1000. |
Method for production of preserves "stewed meat with stewed cabbages" / 2510829
Method involves fresh white cabbages chopping and freezing, carrots, white vegetables and bulb onions cutting, sauteing in melted fat and partial straining, ground pumpkin seeds extraction cake pouring with bone broth and maintenance for swelling, mixing cabbages, the unstrained parts of carrots, white vegetables and bulb onions to produce garnish, mixing the pumpkin seeds extraction cake and the strained parts of carrots, white vegetables and bulb onions with bone broth, tomato paste, acetic acid, sugar, salt, black hot pepper and laurel leaf to produce a sauce, the meat cutting and frying in melted fat, the meat, garnish and sauce packing, sealing and sterilisation. |
Method for production of preserves "sichenik fish cutlets ukrainian-style" / 2510787
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 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, scallops cutting and blanching, fresh green peas freezing, ground pumpkin seeds extraction cake pouring with drinking water and maintenance for swelling, potatoes, scallops, green peas and pumpkin seeds extraction cake mixing with milk, sugar and the remaining salt to produce garnish, the sichenik cutlets and garnish packing, sealing and sterilisation. |
Method for preparation of preserved product "sichenik fish cutlets ukrainian-style" / 2510755
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 salt to produce a cutlet mass, mince moulding into the mass, the cutlets steeping in eggs, mealing in the remaining wheat crumbs and frying in melted butter to produce sichenik cutlets, potatoes cutting, blanching and straining, carrots blanching and cutting, fresh green peas freezing, ground pumpkin seeds extraction cake pouring with drinking water and maintenance for swelling, potatoes, carrots, green peas and pumpkin seeds extraction cake mixing with sour cream, sugar and the remaining salt to produce garnish, the sichenik cutlets and garnish 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 producing smoked canned meat food / 2243699
Method involves preparing raw material and cutting it into pieces; salting; holding; introducing binder additive; charging cans with resultant material and exposing to thermal processing. Binder additive is animal fat aromatized with smoke flavoring preparation, which is preliminarily saturated with raw plant material of adaptogenic nature and introduced into cans after charging of said cans with thermally processed meat material. |
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FIELD: food industry.
SUBSTANCE: 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 pike 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 frying in melted butter, beet-roots blanching and cutting, green beans cutting and freezing, potatoes, beet-roots 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.
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.
A method of obtaining canned product "Sicheniki fish Ukrainian", providing training prescription components, cooking, cleaning and cutting pieces of chicken eggs, cutting and passerovannye in melted butter onions, blanching and RUB garlic, mixing of these components with part wheat rusks, part of salt and black pepper bitter with obtaining the beef, grinding on top bessmertnogo pike fillet and bacon, their mixing with another piece of chicken and eggs another part of salt with getting cutlet mass, molding her meat, wetting in lesane, 're breading in the rest of wheat rusks and roasting in butter with obtaining of sachenkov, cutting and roasting in melted butter potatoes, blanching and cutting beet, cutting and freezing green beans, passerovannye in melted butter wheat flour and mix potatoes, beets, green beans and wheat flour with sour cream, sugar and remaining part of salt with receiving side, packing sachenkov and garnish, sealing and sterilization (RU 2348272 C1, 2009).
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 fact that in the process for canned product "Sicheniki fish Ukrainian", providing training prescription components, cooking, cleaning and cutting pieces of chicken eggs, cutting, passerovannye in melted butter onions, blanching and RUB garlic, mixing of these components with part wheat rusks, part of salt and black pepper bitter with obtaining the beef, grinding on top bessmertnogo pike fillet and bacon, their mixing with other part of eggs and another part of salt with getting cutlet mass, molding her meat, wetting in lesane, 're breading in the rest of wheat rusks and roasting in melted oil getting sachenkov, cutting and roasting in melted butter potatoes, blanching and cutting beet, cutting and freezing green beans and mix of potato, beet and green beans with flour, sour cream, sugar and remaining part of salt with receiving side, packing sachenkov and garnish, sealing and sterilization, according to the invention using ground meal pumpkin seeds, which before mixing pour drinking water and allowed to swell, and the components used in the following ratio of expenses parts by weight:
bessmertnoe fillet of pike 207,6
chicken eggs 137 bacon 75,5
melted butter 68,2 onions
61,8-62,6 garlic 4,8-5,1
potatoes
350-369,1 beet
212,9-221,5
green beans 207,6
wheat crackers 75,5
meal pumpkin seeds 16,6
sour cream 40 sugar 2,8 salt 12
black pepper bitter 0,2 water
to the exit the target product 1000
The method is implemented as follows.
Prescription components prepared according to the traditional technology.
Approximately 15% of prescription number of prepared chicken eggs cooked, cleaned and cut.
Prepared onions cut and passer in melted butter.
Prepared garlic blanched in hot water and wipe.
These components prescription ratio mixed with approximately 10% of prescription quantities of wheat rusks, approximately 50% of prescription amount of salt and pepper black bitter with obtaining meat.
Prepared bessmertnoe pike fillet and bacon crush on the top, and then in prescription ratio is mixed with about 24% of the prescription number of eggs and about 24% of the prescription of the amount of salt with getting cutlet mass.
The remaining portion of chicken eggs mixed with getting lezona.
The stuffing is made in kotlety mass, moisten in lesane, paneer in the rest of wheat bread crumbs and fry in butter with obtaining of sachenkov.
Prepared potatoes cut and fry in melted butter.
Prepared beet blanched in hot water and cut.
Prepared beans cut and freeze.
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), filled with drinking water in the ratio by weight of about 1:5 and stand for swelling.
Potatoes, beets, beans and meal pumpkin seeds prescription ratio is mixed with sour cream, sugar and remaining part of salt with obtaining a garnish.
Sicheniki and garnish 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. Given in the form of intervals expenses cover their possible changes in the terms of storage of raw materials.
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.
A method of obtaining a canned product "Sicheniki fish Ukrainian"providing preparation prescription components, cooking, cleaning and cutting pieces of chicken eggs, cutting, passerovannye in melted butter onions, blanching and RUB garlic, mixing of these components with part wheat rusks, part of salt and black pepper bitter with obtaining the beef, grinding on the top bessmertnogo pike fillet and bacon, their mixing with other part of eggs and another part of salt with getting cutlet mass, molding her meat, wetting in lesane, 're breading in the rest of wheat rusks and roasting in butter with obtaining of sachenkov, cutting and roasting in melted butter potatoes, blanching and cutting beet, cutting and freezing green beans and mix of potato, beet and green beans with flour, sour cream, sugar and remaining part of salt with receiving side, packing sachenkov and garnish, sealing and sterilization wherein the use of ground sunflower seeds, pumpkin, which before mixing pour drinking water and allowed to swell, and the components used in the following ratio of expenses parts by weight:
bessmertnoe fillet of pike 207,6
chicken eggs 137 bacon 75,5
melted butter 68,2 onions
61,8-62,6 garlic 4,8-5,1
potatoes
350-369,1 beet
212,9-221,5
green beans 207,6
wheat crackers 75,5
meal pumpkin seeds 16,6
sour cream 40 sugar 2,8 salt 12
black pepper bitter 0,2 water
to the exit of the desired product 1000
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