Method for manufacture of preserves "beef forced with garlic and speck"

IPC classes for russian patent Method for manufacture of preserves "beef forced with garlic and speck" (RU 2511115):

A23L1/314 -

A23B4/005 -

Another patents in same IPC classes:

Method for production of preserves "stewed vegetables with meat" / 2511095

Method envisages recipe components preparation, beef and potatoes cutting and frying in butter, carrots, bulb onions and white vegetables cutting and sauteing in butter, fresh white cabbages chopping and freezing, lagenaria cutting and blanching, paprika and greens cutting, ground pumpkin seeds extraction cake pouring with meat-and-bone broth and maintenance for swelling; the listed components mixing with green peas, tomato paste, meat-and-bone broth, salt, black hot pepper and laurel leaf, the produced mixture packing, sealing and sterilisation.

Method for production of preserves "pickled venison yakut-style" / 2511094

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.

"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 production of preserves "pickled venison yakut-style" / 2511094

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 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.

FIELD: food industry.

SUBSTANCE: method envisages recipe components preparation, carrots blanching and cutting, fresh green peas freezing, the listed components mixing with sour cream, acetic acid, salt, black hot pepper and laurel leaf to produce garnish, beef cutting, forcing with garlic and speck and frying in melted fat, beef, garnish and bone broth packing, sealing and sterilisation; the method specificity is as follows: one uses ground pumpkin seeds extraction cake that is poured with bone broth and maintained for swelling (before mixing). The components are used at the following expenditure ratio, weight parts: beef - 562.5-578.8; speck - 47.9; melted fat - 51.1; garlic - 8.2-8.6; carrots - 280.4-287.5; green peas - 261.2; pumpkin seeds extraction cake - 9.6; sour cream - 63.9; acetic acid in conversion to 80% concentration - 1.2; salt - 12; black hot pepper - 0.2; laurel leaf - 0.08; bone broth 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 obtaining canned "Beef, stuffed with garlic and bacon", providing training prescription components, blanching and cutting carrots, freezing fresh beans green peas, passerovannye wheat flour, mixing the listed components with sour cream, acetic acid, salt, black pepper bitter and Bay leaf from the receiving side, cutting, spehovanie garlic and bacon and frying in melted fat beef, beef packing, side dish and bone broth, sealing and sterilization (EN 2355200 C1, 2009).

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 producing canned "Beef, stuffed with garlic and bacon", providing training prescription components, blanching and cutting carrots, freezing fresh beans green peas, mixing the listed components with sour cream, acetic acid, salt, black pepper bitter and Bay leaf from the receiving side, cutting, spehovanie garlic and bacon and frying in melted the Ira beef, packing beef, garnish and bone broth, sealing and sterilization according to the invention using ground meal of pumpkin seeds, which before mixing pour bone broth and incubated for swelling, and the components used in the following ratio of expenses, parts by weight:

beef	562,5-578,8
bacon	47,9
melted fat	51,1
garlic	8,2-8,6
carrots	280,4-287,5
green peas	261,2
meal of pumpkin seeds	9,6
sour cream	63,9
acetic acid in terms of
80%concentration	1,2
Sol	12
black pepper bitter	0,2
Bay leaf	0,08
bone broth	to the output of the target product 1000

The method is implemented as follows.

Prescription components prepared according to the traditional technology.

Prepared carrots blanched in hot water and cut.

Prepared fresh corn green peas frozen.

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), 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 sour cream, acetic acid, salt and powdered black pepper bitter and Bay leaf with obtaining a garnish.

Prepared beef cut, spigot garlic and bacon and fry in melted fat.

Beef, garnish and bone broth Packed in 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. Minimum consumption of beef corresponds to using meat category I, and the maximum corresponds to using meat category II. Others listed the intervals expenses cover their possible change of shelf life of raw materials.

When using acetic acid of a concentration that does not coincide with prescription, carry out the conversion of its costs is equivalent to the content of the acid by known dependencies (Collection of technological instructions for the production of canned food. Volume 1/ - 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 control.

Thus, the proposed method allows to reduce adhesion to the walls of the container obtained target product.

The method of producing canned "Beef, stuffed with garlic and bacon", providing training prescription components, blanching and cutting carrots, freezing fresh beans green peas, mixing the listed components with sour cream, acetic acid, salt, black pepper bitter and Bay leaf from the receiving side, cutting, spehovanie garlic and bacon and frying in melted fat beef, beef packing, side dish and bone broth, hermetical 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 of expenses, parts by weight:

beef	562,5-578,8
bacon	47,9
melted fat	51,1
garlic	8,2-8,6
carrots	280,4-287,5
green peas	261,2
meal of pumpkin seeds	9,6
sour cream	63,9
acetic acid in terms of
80%concentration	1,2
Sol	12
black pepper bitter	0,2
Bay leaf	0,08
bone broth	before the release of zelenogradprojekt 1000