RussianPatents.com

Method for production of preserves "chopped zrazy with cabbages and onion sauce with mustard". RU patent 2511425.

IPC classes for russian patent Method for production of preserves "chopped zrazy with cabbages and onion sauce with mustard". RU patent 2511425. (RU 2511425):

A23L1/317 -

Another patents in same IPC classes:

Method for production of preserves "beef meatballs in sauce with sour cream" / 2511350
Invention relates to the technology of meat preserves production. The method envisages recipe components preparation, beef cutting and mincing, wheat bread pouring with drinking water and mincing, bulb onions mincing, the listed components mixing with chicken eggs, melted fat, salt and black hot pepper to produce mince, the mince moulding, mealing in rusk and frying in melted fat to produce meatballs, parsley green mincing, sunflower flour sauteing in butter, ground pumpkin seed extraction cake pouring with bone broth and maintenance for swelling, parsley green, wheat flour, pumpkin seed extraction cake, sour cream, bone broth and salt mixing and the produced mixture cooking to produce a sauce, the meatballs and sauce packing, sealing and sterilisation.

Method for production of preserves "beef meatballs in sauce with sour cream" / 2511349
Invention relates to the technology of meat preserves production. The method envisages recipe components preparation, beef and raw beef tallow cutting and mincing, soaking in drinking water. Wheat bread and bulb onions are minced; one mixes the listed components with chicken eggs, salt and black hot pepper to produce mince. The mince is moulded, mealed in rusk flour and fried in melted fat to produce meat balls. Parsley greens are minced, wheat flour is browned in melted butter. Ground pumpkin seeds extraction cake is poured with bone broth and maintained for swelling. Then one mixes parsley greens, wheat flour, pumpkin seeds extraction cake, sour cream, bone broth and salt and cooks the mixture to produce a sauce. The meatballs and sauce are packed, sealed and sterilised.

"tulma" preserves production method / 2511121
Method envisages recipe components preparation, rice cooking till weight increases by 150%, bulb onions cutting and sauteing in butter, chopping part of them and straining the remaining bulb onions, carrots cutting, sauteing in butter and straining, mutton chopping, fresh white cabbages taking to leaves, freezing and defrostation, ground pumpkin seeds extraction cake pouring with bone broth and maintenance for swelling, mixing mutton, the chopped part of bulb onions, part of salt and part of black hot pepper to produce mince, the mince moulding into cabbage leaves and chicken egg-washing to produce tulma, mixing carrots, the strained part of bulb onions, pumpkin seeds extraction cake, tomato paste, bone broth, sour cream, the remaining salt, the remaining black hot pepper and laurel leaf, the mixture cooking to produce a sauce; the tulma and sauce packing, sealing and sterilisation.

Method for production of preserves "home-made cutlets with sour cream sauce and onions" / 2511108
Method envisages recipe components preparation, wheat bread soaking in drinking water and chopping, beef, pork, raw beef tallow and part of bulb onions chopping, the listed components mixing with chicken eggs, part of salt and black hot pepper to produce mince, the mince moulding, mealing in wheat crumbs and frying in melted butter to produce cutlets, asparagus and greens cutting and freezing, the remaining bulb onions cutting and sauteing in melted butter, the listed components, sour cream, "Yuzhny" sauce and the remaining salt packing, sealing and sterilisation. Before packing one performs separated mixing of asparagus and greens to produce garnish and of the sauteed part of bulb onions, ground pumpkin seeds extraction cake, sour cream, "Yuzhny" sauce and the remaining salt to produce a sauce; one uses ground pumpkin seeds extraction cake that is poured with drinking water (before mixing) and maintained for swelling while the components are used at the following expenditure ratio referred to in the invention formula.

Method for production of preserved product "home-made cutlets with sour cream sauce and onions" / 2511105
Method envisages recipe components preparation, wheat bread soaking in drinking water and chopping, chopping beef, pork, raw pork tallow and part of bulb onions, the listed components mixing with chicken eggs, part of salt and black hot pepper to produce mince, the mince moulding, mealing in wheat crumbs and frying in melted butter to produce cutlets, sugar peas and greens cutting and freezing, the remaining bulb onions cutting and sauteing in melted butter, the listed components, sour cream, "Yuzhny" sauce and the remaining salt packing, sealing and sterilisation. Before packing one performs separated mixing of sugar peas and greens to produce garnish and of the sauteed part of bulb onions, ground pumpkin seeds extraction cake, sour cream, "Yuzhny" sauce and the remaining salt to produce a sauce; one uses ground pumpkin seeds extraction cake that is poured with drinking water (before mixing) and maintained for swelling while the components are used at the following expenditure ratio (weight parts) referred to in the invention formula.

Method for production of preserved product "home-made cutlets in onion sauce and mustard" / 2511103
Method envisages recipe components preparation, wheat bread soaking in drinking water and chopping, beef, pork, raw pork tallow and part of bulb onions chopping, the listed components mixing with chicken eggs, part of salt and part of black hot pepper to produce mince, the mince moulding, mealing in wheat crumbs and frying in melted fat to produce cutlets, asparagus and greens cutting and freezing, carrots, parsley roots and the remaining bulb onions cutting, sauteing in melted fat and straining, packing, sealing and sterilisation of the listed components, bone broth, tomato paste, "Yuzhny" sauce, sugar,the remaining salt, mustard, the remaining black hot pepper and laurel leaf. Before packing one performs separate mixing of asparagus and greens to produce garnish and mixing of carrots, parsley roots, the strained part of bulb onions, ground pumpkin seeds extraction cake, bone broth, tomato paste, "Yuzhny" sauce, sugar, the remaining salt, mustard, the remaining black hot pepper and laurel leaf to produce a sauce, one uses ground pumpkin seeds extraction cake that is poured with bone broth before mixing and maintained for swelling; the components are used at the expenditure ratio (weight parts) referred to in the invention formula.

Method for production of preserves "home-made cutlets with onion sauce and mustard" / 2511100
Method envisages recipe components preparation, wheat bread soaking in drinking water and chopping, beef, pork, raw beef tallow and part of bulb onions chopping, the listed components mixing with chicken eggs, part of salt and part of black hot pepper to produce mince, the mince moulding, mealing in wheat crumbs and frying in melted fat to produce cutlets, French beans and greens cutting and freezing, carrots, parsley roots and the remaining bulb onions cutting, sauteing in melted fat and straining, the listed components packing with bone broth, tomato paste, "Yuzhny" sauce, sugar, the remaining salt, mustard, the remaining black hot pepper and laurel leaf, sealing and sterilisation; the method specificity is as follows: before packing one performs separate mixing of sugar peas and greens to produce garnish and of carrots, parsley roots, strained part of bulb onions, ground pumpkin seeds extraction cake, bone broth, tomato paste, "Yuzhny" sauce, sugar, the remaining salt, mustard, the remaining black hot pepper and laurel leaf to produce a sauce; 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 expenditure ratio (weight parts) referred to in the invention formula.

Method for production of preserves for children alimentation "beef rolls with cabbages and greens" / 2511097
Method envisages recipe components preparation, preparation of pectin solution in water at the components weight ratio equal to 1:20, rye offal scalding in boiling water at the components weight ratio equal to 1:4-1:5 during 20-40 minutes, cooling to a temperature no higher than 40°C, pectin introduction and cooling to a temperature no higher than 15°C, beef mincing and part of bulb onions milling, the listed components mixing with part of salt and black hot pepper to produce mince, parsley, dill and celery greens mincing, fresh white cabbages chopping and freezing, greens and cabbages mixing with the remaining salt to produce filling, rolls forming from mince and the filling, mealing in bread crumbs and frying in butter, ground pumpkin seeds extraction cake pouring with drinking water and maintenance for swelling, the extraction cake mixing with tomato puree and sour cream and cooking to produce a sauce, the rolls and sauce packing, sealing and sterilisation.

"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 production of preserved product "moscow cutlets with red sauce, onions and cucumbers" / 2511091
Method envisages recipe components preparation, wheat bread soaking in drinking water and chopping, chopping beef, raw pork tallow and part of bulb onions, the listed components mixing with part of salt and part of black hot pepper to produce mince, the mince moulding, mealing in wheat crumbs and frying in melted fat to produce cutlets, carrots, parsley roots and the remaining bulb onions cutting, sauteing in melted fat and straining, sugar peas and green cutting and freezing, pickled cucumbers cutting, ground pumpkin seeds extraction cake pouring with bone broth and maintenance for swelling, mixing carrots, parsley roots, sauteed part of bulb onions, sugar peas, pickled cucumbers, green and pumpkin seeds extraction cake with "Yuzhny" sauce, tomato paste, acetic acid, sugar, the remaining salt, the remaining black hot pepper and laurel leaf, the cutlets, the produced mixture and bone broth packing, sealing and sterilisation.

Meat-and-vegetable paste / 2243700
Meat-and-vegetable paste includes liver, pork cuttings, dry protein semi-finished product, dry milk, lentils, rice, beet, marrow, CO2-extracts of laurel leaves, eugenol basil, dill, preparation produced from Mortierella spinosa var. sterilis micromycet biomass by predetermined process, edible salt and water.

Meat-and-vegetable paste / 2243701
Meat-and-vegetable paste includes liver, pork cuttings, dry protein semi-finished product, dry milk, lentils, rice, beet, marrow, CO2-extracts of laurel leaves, eugenol basil, dill, preparation produced from Mortierella nantahalensis micromycet biomass by predetermined process, edible salt and water.

Sandwich paste / 2243702
Sandwich paste includes liver, pork cuttings, dry protein semi-finished product, dry milk, chick-pea, rice, beet, marrow, CO2-extracts of laurel leaves, eugenol basil, dill, preparation produced from Mortierella parvispora micromycet biomass by predetermined process, edible salt and water.

Sandwich paste / 2243703
Sandwich paste includes liver, pork cuttings, dry protein semi-finished product, dry milk, chick-pea, rice, beet, marrow, CO2-extracts of laurel leaves, eugenol basil, dill, preparation produced from Mortierella pulchella micromycet biomass by predetermined process, edible salt and water.

Method for preparing of meat pockets / 2243704
Method involves preparing dough from flour, eggs, salt and liquid; preparing farce including beef meat, pork meat, onion, salt and pepper; forming and freezing ready product. Lecithin is additionally introduced into dough in predetermined amount with respect to other components. While preparing farce, dry protein, carrot, garlic, pectin, lecithin, beta-carotene, lycopine and black pepper in the form of CO2-extract are introduced into farce mixture. Components are used in predetermined ratio. Method further involves preparing ready product by forming of dense meat balls; providing repeated dipping of meat balls into liquid dough and freezing after each dipping procedure.

Method for manufacture of meat products / 2245624
Method involves preparing salt brine including edible salt; activating brine by providing through processing in casing-type cavitational reactor or portion processing in casing-free cavitational reactor; mixing activated brine with raw meat material, with activation procedure being provided at ratio of maximal amplitude of acoustic wave pressure inside reactor to hydrostatic pressure inside reactor in the range of 2 to 23; mixing resultant activated brine with raw meat material in the process of grinding of raw material, or by dosed feeding of activated salt brine into preliminarily ground raw meat material, or by injecting activated salt brine into whole muscular meat, or by dipping whole muscular meat into activated salt brine. Method allows inorganic moisture-retention additives and color stabilizing additives to be excluded from salt brine and, accordingly, from ready product, or content of said substances to be reduced, content of flavor additives and preservatives, in particular, salt to be decreased.

Method for producing of cooked sausage with vegetable additive / 2245662
Method involves providing mechanical boning of trimmed first-grade meat and trimmed semi-fat pork; trimming and grinding raw meat; holding raw meat salted with saline brine; preparing farce while adding into raw meat dry or fat-free whole milk, sodium nitrite, sand sugar or glucose, cracked black or white pepper, and apple powder; filling casings with farce; frying in stationary chambers; cooking sausage product; cooling and storing. Apple powder is preliminarily prepared by washing, grinding and drying apples at temperature of 40-450C for 2-5 hours and grinding to powdered state.

Sandwich paste / 2245663
Sandwich paste composition includes meat, liver, bulb onion, groats, edible salt, dry milk, dry protein semi-finished product, chick-pea, beet, squash, CO2 extracts of laurel leaf, eugenol basil and dill, water and preparation produced by sequential extracting of Mortierella gamsii micromycet biomass with the use of non-polar extractant in above-critical state, water, alkaline, water, acid, water, alkaline, and water, with following joining of first extract with solid residue. Pork cuttings are used as raw meat and rice is used as groats. Said components are used in predetermined ratio.

Meat-based composition for producing of baby foods / 2245664
Composition includes trimmed deer gammon, soya vegetable oil, cereal crop groats, carrot, bulb onion, sugar, edible salt, and water. Components are used in predetermined ratio.

Sandwich paste / 2246876
Sandwich paste composition comprises meat, liver, bulb onion, groats, and edible salt. Composition further involves dry milk, dry protein semi-finished product, chick-pea, beet, squash, CO2-extract of laurel leaf, eugenolic basil and dill, preparation produced by sequential extracting of Mortierella spinosa micromycet biomass with the use of non-polar extractant in above-critical state, water, alkaline, water, acid, water, alkaline, and water, with following joining of first extract with solid residue, and water. Meat are pork cuttings and groats is rice. Above components are used in predetermined ratio.

FIELD: food industry.

SUBSTANCE: method envisages recipe components preparation, wheat bread soaking in milk and chopping, meet chopping, the listed components mixing with part of salt and part of black hot pepper to produce a cutlet mass, bulb onions cutting, sauteing in melted fat and partial straining, chicken eggs boiling, shelling and cutting, parsley greens cutting, mixing the unstrained part of bulb onions, chicken eggs and parsley greens to produce mince, the mince moulding into the cutlet mass, mealing in wheat crumbs and frying in melted fat to produce zrazy, fresh white cabbages shredding and freezing, carrots and parsley roots cutting, sauteing in melted fat and straining, ground pumpkin seeds extraction cake pouring with bone broth and maintenance for swelling, mixing carrots, parsley roots, the strained part of bulb onions and pumpkin seeds extraction cake with bone broth, tomato paste, acetic acid, sugar, the remaining salt, table mustard, the remaining black hot pepper, allspice, cinnamon, nutmeg and laurel leaf to produce a sauce, the zrazy, cabbages and sauce 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 "cutlets stuffed with chopped cabbage and onion sauce", providing training prescription components, soaking in milk and cutting wheat bread, cutting meat, mixing of these components with a part of salt and a part of black pepper bitter with getting cutlet mass, cutting, passerovannye in melted fat and partial RUB onions, cooking, cleaning and cutting of chicken eggs, cut parsley, blending not wiped parts onions, eggs and parsley with obtaining the beef, molding meat in kotlety mass, 're breading in wheat crackers and roasting in melted fat with getting zrazy, the shredder and the freezing of fresh cabbage, cut, passerovannye in melted fat and RUB and carrot root parsley, passerovannye wheat flour, mixing carrots, parsley root, mashed part of onions and wheat flour with bone broth, tomato paste, acetic acid, sugar, remaining a part of salt, mustard dining, the remaining part of bitter pepper, allspice, cinnamon, nutmeg and a Bay leaf with getting the sauce, packing zrazy, cabbage and sauce, sealing and sterilization (RU 2301600 C1, 2007).

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 way of manufacture of canned food "cutlets stuffed with chopped cabbage and onion sauce", providing training prescription components, soaking in milk and the cutting of wheat bread, cutting meat, mixing of these components with a part of salt and a part of black pepper bitter with getting cutlet mass, cutting, passerovannye in melted fat and partial RUB onions, cooking, cleaning and cutting of chicken eggs, cut parsley, blending not wiped part of onions, eggs and parsley with obtaining the beef, molding meat in kotlety mass, 're breading in wheat crackers and roasting in melted fat with getting zrazy, the shredder and the freezing of fresh cabbage, cut, passerovannye in melted grease and RUB carrot and parsley root, mixing carrots, parsley root and grated pieces of onion with bone broth, tomato paste, acetic acid, sugar, remaining a part of salt, mustard dining, the remaining part of bitter pepper, allspice, cinnamon, nutmeg nuts and Bay leaf with getting the sauce, packing zrazy, cabbage and sauce, 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 expenses parts by weight:

meat

274,7-259,1

chicken eggs

the grease)

64,1

fresh cabbage

407,9 carrot

a 13.3-13,7

parsley root

3,6-3,7 onions

251,9-255,1

parsley 15

wheat crackers

wheat bread

meal pumpkin seeds

17,3 milk 69

tomato paste, in terms of

30%dry substance

12,7

acetic acid, in recalculation on

80%-s ' concentration

0,02 sugar 3,3 salt 12 mustard 4,2

black pepper bitter

0,24

allspice

0,01

cinnamon

0,02 nutmeg 0,01

Bay leaf

0,03

bone broth

to the exit of the desired product 1000

The method is implemented as follows.

Prescription components prepared according to the traditional technology.

Prepared wheat bread, preferably stale, soaked in milk and butterwoth.

Prepared meat butterwoth.

These components prescription ratio mixed with approximately 65% of prescription amount of salt and approximately 12% of prescription number pepper bitter with getting cutlet mass.

Prepared onions cut and passer in melted fat, and then wipe approximately 25% of the prescription number.

Prepared chicken eggs cooked, cleaned and cut.

Prepared parsley cut.

Not wiped part of onions, chicken eggs and parsley mix prescription in relation to the obtaining of meat.

The stuffing is made in kotlety mass, paneer wheat bread crumbs and fry in melted fat with getting meatball.

Prepared of fresh cabbage and chopped frozen.

Prepared carrots and parsley root cut, passer in melted fat and wipe.

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.

Carrots, parsley root, mashed part of onions and meal pumpkin seeds prescription ratio is mixed with bone broth, tomato paste, acetic acid, sugar, remaining a part of salt, mustard dining and grind the rest of black pepper bitter, the allspice, cinnamon, nutmeg and a Bay leaf with getting the sauce.

Zrazy, cabbage and sauce 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. Minimum consumption of meat is the use of pork cut, and the maximum corresponds to the lamb category II. The costs of other types of meat are intermediate and are determined taking into account the norms of waste and losses on the settlement bookmark 228 kg per 1 t of the target product. Rest is provided in the form of intervals expenses cover their possible changes in the terms of storage of raw materials.

When using tomato paste with the content of dry substances that do not match prescription, and/or acetic acid of a concentration that does not coincide with prescription, carry out a recalculation of their costs equivalent to the content of dry substances and/or acid respectively on the known dependencies (Collection of technological instructions for the production of canned food. Volume I - M: APP "Conservative", 1990, p.124).

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.

Method of production of canned "cutlets stuffed with chopped cabbage and onion sauce"providing preparation prescription components, soaking in the milk and the cutting of wheat bread, cutting meat, mixing of these components with a part of salt and a part of black pepper bitter with getting cutlet mass, cutting, passerovannye in melted fat and partial RUB onions, cooking, cleaning and cutting of chicken eggs, cut parsley, blending not wiped part of onions, eggs and parsley with obtaining the beef, molding meat in kotlety mass, 're breading in wheat crackers and roasting in melted fat with getting zrazy, the shredder and freezing fresh white cabbage, cut, passerovannye in melted fat and RUB carrot and parsley root, mixing carrots, parsley root and grated pieces of onion with bone broth, tomato paste, acetic acid, sugar, remaining a part of salt, mustard dining, rest pepper bitter, sweet-scented pepper, cinnamon, nutmeg and a Bay leaf with getting the sauce, packing zrazy, cabbage and sauce, sealing and sterilization, wherein the use of ground sunflower seeds, pumpkin, which before mixing pour bone broth and stand for swelling, and components used in the following ratio of expenses parts by weight: