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Method for production of preserves "pickled venison yakut-style" |
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IPC classes for russian patent Method for production of preserves "pickled venison yakut-style" (RU 2511094):
"dulma" preserves production method / 2511093
Method envisages recipe components preparation, fresh white cabbages taking to leaves, freezing and defrostation, beef and pork cutting, rice cooking till weight increases by 150% , carrots, bulb onions and parsnip roots cutting and sauteing in butter, mixing beef, pork, part of bulb onions, rice, part of salt and part of black hot pepper to produce mince, the mince moulding into cabbage leaves to produce dulma, carrots, the remaining bulb onions and parsnip roots mixing to produce garnish, ground pumpkin seeds extraction cake pouring with bone broth and maintenance for swelling, the extraction cake mixing with bone broth, tomato paste, the remaining salt, the remaining black hot pepper to produce a sauce; the dulma, garnish and sauce packing, sealing and sterilisation.
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 "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 "goulash with cabbages" / 2510879
Method envisages recipe components preparation, meat cutting and frying in vegetable oil, bulb onions cutting and sauteing in vegetable oil, fresh white cabbages shredding and freezing, white vegetables cutting. Then one performs the listed components mixing with tomato paste, salt, red hot chilli pepper and laurel leaf, the produced mixture and bone broth packing, sealing and sterilisation. Before mixing one blanches white vegetables; in the mixture composition one additionally uses ground pumpkin seeds extraction cake that is preliminarily poured with bone broth and maintained for swelling. The components are used at the following expenditure ratio, weight parts: meat - 240-315; vegetable oil - 27.4; fresh white cabbages - 367.5; bulb onions - 280.8-284.4; white vegetables - 12.5-12.7; ground pumpkin seeds extraction cake - 9.6; tomato paste in conversion to 30% dry substances content - 28; salt - 12; red hot chilli pepper - 1.2; laurel leaf - 0.2; 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 manufacture of preserves "cabbage rolls greek-style" / 2510793
Method envisages recipe components preparation, bulb onions and garlic cutting and sauteing in vegetable oil, rice frying in vegetable oil, raisins blanching, mutton chopping, dill greens cutting, the listed components mixing with chicken eggs, part of salt, caraway, basil and black hot pepper to produce mince, savoy cabbages taking to leaves, freezing and defrostation, mince moulding into cabbage leaves to produce cabbage rolls, ground pumpkin seeds extraction cake pouring with bone broth and maintenance for swelling, the extraction cake mixing with yoghurt, bone broth, tomato paste and the remaining salt to produce a sauce, cabbage rolls and sauce packing, sealing and sterilisation.
Method for manufacture of preserves "rolls greek-style" / 2510790
Method envisages recipe components preparation, bulb onions and garlic cutting and sauteing in vegetable oil, rice frying in vegetable oil, raisins blanching, mutton chopping, dill greens cutting, the listed components mixing with chicken eggs, part of salt, caraway, basil and black hot pepper to produce mince, savoy cabbages taking to leaves, freezing and defrostation, mince moulding into cabbage leaves to produce cabbage rolls, ground pumpkin seeds extraction cake pouring with bone broth and maintenance for swelling, the extraction cake mixing with sour cream, bone broth, tomato paste and the remaining salt to produce a sauce, cabbage rolls and sauce packing, sealing and sterilisation.
Method for manufacture of preserves "beef forced with garlic and speck" / 2510779
Method envisages recipe components preparation, potatoes cutting and blanching, carrots blanching and cutting, fresh green peas freezing, ground pumpkin seeds extraction cake pouring with bone broth and maintenance for swelling, the listed components mixing with sour cream, milk, 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.
Method for production of preserves "veal with dill sauce" / 2510706
Pumpkin and bulb onions are cut and blanched. Carrots are blanched and cut. Dill greens are cut and frozen. Ground pumpkin seeds extraction cake is poured with bone broth and maintained for swelling. The listed components are mixed with milk, lemon juice, salt, black hot pepper, white pepper and cloves. Beef is cut. Beef, the produced mixture and bone broth are packed, sealed and sterilised.
Method for preparation of preserves "sichenik fish cutlets ukrainian-style" / 2511089
Method envisages preparation of preserves in the form of sichenik cutlets with garnish. At first one performs preparation of recipe components, boiling, 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 pepper to produce mince. Then one performs skin-off cod fillet and speck mincing, mixing with the remaining chicken eggs and another part of salt to produce a cutlet mass. One proceeds with 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. Garnish is produced by way of potatoes cutting, frying and subsequent mixing with frozen green peas, milk, sugar and the remaining salt. One adds into the mixture ground pumpkin seeds extraction cake that is poured with water (before mixing) and maintained for swelling. Then one performs the sichenik cutlets and garnish packing, sealing and sterilisation.
Method for production of preserves "sichenik fish cutlets ukrainian-style" / 2511085
Method envisages preparation of preserves in the form of sichenik cutlets with garnish. At first one performs preparation of recipe components, boiling, 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 pepper to produce mince. Then one performs skin-off cod fillet and speck mincing, mixing with the remaining chicken eggs and another part of salt to produce a cutlet mass. One proceeds with 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. Garnish is prepared by way of beet-roots straining, blanching and mixing with frozen green peas, milk and the remaining salt. One adds into the mixture ground pumpkin seeds extraction cake that is poured with water (before mixing) and maintained for swelling. Then one performs the sichenik cutlets and garnish packing, sealing and sterilisation.
Method for production of preserves "sichenik fish cutlets ukrainian-style" / 2511083
Method envisages preparation of preserves in the form of sichenik cutlets with garnish. At first one performs preparation of recipe components, boiling, 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 pepper to produce mince. Then one performs skin-off cod fillet and speck mincing, mixing with the remaining chicken eggs and another part of salt to produce a cutlet mass. One proceeds with 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. Garnish is prepared by way of carrots straining, blanching and mixing with frozen green peas, milk and the remaining salt. One adds into the mixture ground pumpkin seeds extraction cake that is poured with water (before mixing) and maintained for swelling. Then one performs the sichenik cutlets and garnish packing, sealing and sterilisation.
Method for production of preserves "sichenik fish cutlets ukrainian-style" / 2511063
Method envisages preparation of preserves in the form of sichenik cutlets with garnish. At first one performs preparation of recipe components, boiling, 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 pepper to produce mince. Then one performs skin-off cod fillet and speck mincing, mixing with the remaining chicken eggs and another part of salt to produce a cutlet mass. One proceeds with 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. Garnish is produced by way of potatoes and benincasa cutting, blanching, straining and subsequent mixing with frozen green peas, milk, sugar and the remaining salt. One adds into the mixture ground pumpkin seeds extraction cake that is poured with water (before mixing) and maintained for swelling. Then one performs the sichenik cutlets and garnish packing, sealing and sterilisation.
Method for production of preserves "sichenik fish cutlets ukrainian-style" / 2511062
Method envisages preparation of preserves in the form of sichenik cutlets with garnish. At first one performs preparation of recipe components, boiling, 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 pepper to produce mince. Then one performs skin-off cod fillet and speck mincing, mixing with the remaining chicken eggs and another part of salt to produce a cutlet mass. One proceeds with 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. Garnish is produced by way of potatoes cutting, blanching and straining, rutabaga cutting and blanching, subsequent mixing of the components with frozen green peas, milk, sugar and the remaining salt. One adds into the mixture ground pumpkin seeds extraction cake that is poured with water and maintained for swelling (before mixing); then one performs sichenik cutlets and garnish packing, sealing and sterilisation.
Method for production of preserves "sichenik fish cutlets ukrainian-style" / 2511019
Method envisages preparation of preserves in the form of sichenik cutlets with garnish. At first one performs preparation of recipe components, boiling, 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 pepper to produce mince. Then one performs skin-off cod fillet and speck mincing, mixing with the remaining chicken eggs and another part of salt to produce a cutlet mass. One proceeds with 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. Garnish is produced by way of potatoes and scallops cutting, blanching and subsequent mixing with frozen green peas, milk, sugar and the remaining salt. One adds into the mixture ground pumpkin seeds extraction cake that is poured with water (before mixing) and maintained for swelling. Then one performs the sichenik cutlets and garnish packing, sealing and sterilisation.
Method for production of preserves "sichenik fish cutlets ukrainian-style" / 2511017
Method envisages preparation of preserves in the form of sichenik cutlets with garnish. At first one performs preparation of recipe components, boiling, 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 pepper to produce mince. Then one performs skin-off cod fillet and speck mincing, mixing with the remaining chicken eggs and another part of salt to produce a cutlet mass. One proceeds with 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. Garnish is produced by way of potatoes and benincasa cutting, blanching and mixing with frozen green peas, milk, sugar and the remaining salt. One adds into the mixture ground pumpkin seeds extraction cake that is poured with water (before mixing) and maintained for swelling. Then one performs the sichenik cutlets and garnish packing, sealing and sterilisation.
Method for manufacture of preserved product "sichenik fish cutlets ukrainian-style" / 2511013
Method envisages preparation of preserves in the form of sichenik cutlets with garnish. At first one performs preparation of recipe components, boiling, 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 pepper to produce mince. Then one performs skin-off pike fillet and speck mincing, mixing with the remaining chicken eggs and another part of salt to produce a cutlet mass. One proceeds with 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. Garnish is produced by way of potatoes cutting and frying in melted butter, beet-roots cutting and blanching, the components mixing with frozen green peas, sour cream, sugar and the remaining salt. One adds into the mixture ground pumpkin seeds extraction cake that is poured with water (before mixing) and maintained for swelling. Then one performs the sichenik cutlets and garnish packing, sealing and sterilisation.
Method for preparation of preserved product "sichenik fish cutlets ukrainian-style" / 2511012
Method envisages preparation of preserves in the form of sichenik cutlets with garnish. At first one performs preparation of recipe components, boiling, 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 pepper to produce mince. Then one performs skin-off rockfish fillet and speck mincing, mixing with the other part of chicken eggs and another part of salt to produce a cutlet mass. One proceeds with 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. Garnish is produced by way of potatoes cutting, blanching and straining, carrots cutting and blanching, the components mixing with frozen green peas, sour cream, sugar and the remaining salt. One adds into the mixture ground pumpkin seeds extraction cake that is poured with water (before mixing) and maintained for swelling. Then one performs the sichenik cutlets and garnish packing, sealing and sterilisation.
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 in jelly filler / 2494631
Invention relates to food industry. The method involves laying pre-dressed and salted raw material into consumer containers. Filler introduction and subsequent tight closure. The filler is represented by a jelly filler produced by way of homogenisation of vegetable oil, fish broth, homogenate of salted milt and caviar or belly burn caviar of salmon fishes and taste additives taken at specific ratios.
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FIELD: food industry. SUBSTANCE: method envisages recipe components preparation, fresh white cabbages chopping and freezing, carrots, bulb onions and parsley root cutting and sauteing in animal fat, the listed components mixing with dry wine, tomato paste, acetic acid, sugar, salt, black hot pepper and laurel leaf, venison cutting and forcing with speck, the venison and produced mixture packing, sealing and sterilisation. One uses ground pumpkin seeds extraction cake that is poured, before mixing, with dry wine and maintained for swelling while the components are used at the following expenditure ratio, weight parts: venison - 770-842.8; speck -29; animal fat - 55; fresh white cabbages - 625; carrots - 52.5-53.8; bulb onions - 98.7-100, parsley roots - 24.9-25.3; pumpkin seeds extraction cake - 12.5, tomato paste in conversion to 30% dry substances content - 8.3, acetic acid in conversion to 80% concentration - 0.5, sugar - 2.5, salt - 20, black hot pepper - 1.1, laurel leaf - 2.1, dry wine till the target product yield is equal to 1000. EFFECT: method ensures reduction of 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 "Venison marinated in Yakut", providing training prescription components, chopping and freezing of fresh cabbage, cut, passerovannye in animal fat carrots, onions and parsley root, passerovannye wheat flour, mixing the listed components with a dry wine, tomato paste, acetic acid, sugar, salt, black pepper bitter and Bay leaf, cutting and spehovanie bacon reindeer meat, reindeer meat packing and the obtained mixture, sealing and sterilization (EN 2278591 C2, 2006). 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 "Venison marinated in Yakut", providing training prescription components, chopping and freezing of fresh cabbage, cut, passerovannye in animal fat carrots, onions and parsley root, mixing the listed components with a dry wine, tomato paste, acetic acid, sugar, salt, black pepper and bitter Laurel leaf is, cutting and spehovanie bacon reindeer meat, reindeer meat packing and the obtained mixture, sealing and sterilization according to the invention using ground meal of pumpkin seeds, which before mixing pour dry wine and incubated for swelling, and the components used in the following ratio of expenses, parts by weight: td align="left" rowspan="0" colspan="0"> sugar
The method is implemented as follows. Prescription components prepared according to the traditional technology. Prepared fresh cabbage chopped and frozen. Prepared carrots, onions and parsley root cut and passer in animal fat. Prepared ground meal of pumpkin seeds, obtained by known techniques (Vasiliev A.G., Dvorkin GA, Kasyanov GI technology Development sausages functional purpose with the addition of pumpkin seeds. - Krasnodar: INEP, 2008, ñ.38-45), pour a dry wine in the ratio by weight of about 1:5 and incubated for swelling. These components in the recipe ratio is mixed with dry wine, tomato paste, acetic acid, sugar, salt, powdered black pepper bitter and Bay leaf. Prepared venison cut and spigot bacon. Venison and the resulting mixture is filled into prescription ratio, sealed and sterility is obtaining the target product. The cost components are based on norms of waste and losses of the respective raw materials. Minimum consumption of venison corresponds to using meat category I, and the maximum corresponds to using meat category II. The rest are given as intervals expenses cover their possible change of shelf life of raw materials. If using tomato paste with a solids content not matching with your prescription, and/or acetic acid with a concentration that does not coincide with prescription, carry out calculation of their costs on an equivalent solids content and/or acid, respectively, according to known dependencies (Collection of technological instructions for the production of canned food. Volume I - M: APP "Conservative", 1990, p.124). 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. 8 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 "Venison marinated in Yakut", providing training prescription components, chopping and freezing of fresh cabbage, cut, passerovannye in animal fat carrots, onions and parsley root, mixing the listed components with a dry wine, tomato paste, acetic acid, sugar, salt, black pepper bitter and Bay leaf, cutting and spehovanie bacon reindeer meat, reindeer meat packing and the obtained mixture, sealing and sterilization, characterized in that use ground meal of pumpkin seeds, which before mixing pour dry wine and incubated for swelling and components use the following ratio of expenses, parts by weight:
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