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IPC classes for russian patent Method for production of preserves "fermented cabbage vegetable-and-mushroom solyanka" (RU 2511489):
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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.
Method for production of preserved product "fermented cabbage vegetable-and-mushroom solyanka" / 2508742
Invention relates to the technology of preserved second-course lunches production. The method envisages recipe components preparation, bulb onions cutting and sauteing in vegetable oil. Brined tomatoes are cut; pickled mushrooms are milled. One mixes the listed components with fermented cabbages, ground pumpkin seeds extraction cake, vegetable oil, tomato paste, sugar, red hot pepper, allspice and laurel leaf. Then one proceeds with stewing (continuously stirring). Then one performs packing, sealing and sterilisation.
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Invention relates to the technology of preserved second-course lunches production. The method envisages recipe components preparation, bulb onions cutting and sauteing in vegetable oil. Brined tomatoes are cut; brined mushrooms are milled. One mixes the listed components with fermented cabbages, ground pumpkin seeds extraction cake, vegetable oil, tomato paste, sugar, red hot pepper, allspice and laurel leaf. Then one proceeds with stewing (continuously stirring). Then one performs packing, sealing and sterilisation.
Method for production of "fresh cabbage vegetable-and-mushroom solyanka" enriched preserves / 2508740
Invention relates to the technology of preserved second-course lunches production. The method envisages recipe components preparation. Fresh white cabbages are chopped and blanched. Bulb onions are cut and sauteed in vegetable oil. Brined cucumbers are cut; pickled mushrooms are milled. One mixes the listed components with ground pumpkin seeds extraction cake, vegetable oil, tomato paste, citric acid, ascorbic acid, sugar, salt, red hot pepper, allspice and laurel leaf; one proceeds with stewing (continuously stirring). Then one performs packing, sealing and sterilisation.
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Method for production of second-course lunch of special purpose "mushrooms with vegetables and beans" / 2496341
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 Yeast compositions with clay nets and methods for using them / 2481117
Invention refers to a composition containing yeast cells for reducing or eliminating the negative effects of mycotoxins. The yeast cell including a yeast cell wall containing a certain amount of clay or a clay-containing ingredient built into said yeast cell wall, for reducing or eliminating the negative effects of mycotoxins. The composition for reducing the bioavailability of mycotoxins, which contains a yeast cell wall extract with the in-built clay or clay-containing ingredient. Animal feed for reducing the bioavailability of mycotoxins, which contains the yeast cell wall extract with the in-built clay or clay-containing ingredient. The method for reducing the bioavailability of mycotoxins for animals or a human. The method for preparing the yeast cell wall extract with the in-built clay or clay-containing ingredient for reducing the bioavailability of mycotoxins.
Method for production of enriched preserves "fresh cabbage vegetable solyanka with soya" / 2511486
Invention relates to the technology of preserved second-course lunches production. The method envisages recipe components preparation, fresh white cabbage chopping and blanching, bulb onions cutting and sauteing in vegetable oil, soya bean blanching, the listed components mixing with ground pumpkin seeds extraction cake, vegetable oil, tomato paste, citric acid, ascorbic acid, sugar, salt, black hot pepper, allspice and laurel leaf, one proceeds with stewing (continuously stirring), packing, sealing and sterilisation.
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FIELD: food industry.
SUBSTANCE: invention relates to the technology of preserved second-course lunches production. The method envisages recipe components preparation, bulb onions cutting and sauteing in vegetable oil, brined cucumbers cutting, pickled mushrooms milling, the listed components mixing with fermented cabbage, ground pumpkin seeds extraction cake, vegetable oil, tomato paste, sugar, red hot chilli pepper, allspice and laurel leaf, one proceeds with stewing (continuously stirring), packing, sealing and sterilisation.
EFFECT: invention allows to reduce stratification of the target product produced.
The invention relates to the technology of production of canned second dining dishes.
A known method of manufacture of canned "Soup vegetable-mushroom sauerkraut", providing training recipe components, cutting, passerovannye in vegetable oil onion, cut pickles, grinding pickled mushrooms, mixing the listed components with sauerkraut, vegetable oil, tomato paste, sugar, pepper red hot pepper, the allspice and Bay leaf, stewing with constant stirring, packing, sealing and sterilisation (Collection of technological instructions for the production of canned food. Volume I - M: APP "Conservative", 1990, s-310).
The disadvantage of this method is the delamination of the obtained target product.
The technical result of the invention is to reduce the delamination obtain the target product.
This result is achieved in that in the method of manufacture of canned "Soup vegetable-mushroom sauerkraut", providing training recipe components, cutting, passerovannye in vegetable oil onion, cut pickles, grinding pickled mushrooms, mixing the listed components with sauerkraut, vegetable oil, tomato paste, sugar, pepper red hot is that the allspice and Bay leaf, stewing with constant stirring, packing, sealing and sterilisation, according to the invention by mixing optionally enter a ground meal of pumpkin seeds, and components used in the following ratio of expenses, wt.
including:
| sauerkraut |
642 |
| pickles |
185 |
| onions |
122-124 |
| marinated mushrooms |
213 |
| meal of pumpkin seeds |
8 |
| tomato paste, in terms of |
|
| 30%solids content |
30,6 |
| sugar |
71 |
| peppers red hot |
0,816 |
| allspice |
0,816 |
| Bay leaf |
0,51 |
| vegetable oil |
to the output of the target product 1000 |
The way to implement isoamsa as follows.
Prescription components prepared according to the traditional technology.
Prepared onions cut and passer in vegetable oil.
Prepared pickles cut.
Prepared marinated mushrooms shredded on top.
These components in the recipe ratio is mixed with sauerkraut, 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), vegetable oil, tomato paste, sugar and powdered pepper red hot pepper, the allspice and Bay leaf. The mixture stew with constant stirring for about 40 minutes, filled, sealed and sterilized to obtain the target product.
If using tomato paste with a solids content that does not coincide with prescription, carry out the conversion of its consumption at equivalent solids content for known dependencies (Collection of technological instructions for the production of canned food. Volume I - M: APP "Conservative", 1990, p.124).
The cost components are based on norms of waste and losses of the respective raw materials. Given in the form of interval consumption of onions covers his vozmognostej of shelf life of raw materials.
Obtained according to the described technology canned food organoleptic properties similar to the product on the closest analogue.
To confirm the technical result of the products according to the described technology and the closest analogue produced in the banks of type I-82-350. The contents of the cans was evaluated visually after a month of storage. Experienced product contained a homogeneous opaque colored liquid phase. The product is the closest analogue had in the upper part of the banks expressed a settled layer of juice and a colored layer of fat.
Thus, the proposed method reduces the delamination obtain the target product.
The way we produce canned "Soup vegetable-mushroom sauerkraut", providing training recipe components, cutting, passerovannye in vegetable oil onion, cut pickles, grinding pickled mushrooms, mixing the listed components with sauerkraut, vegetable oil, tomato paste, sugar, pepper red hot pepper, the allspice and Bay leaf, stewing with constant stirring, packing, sealing and sterilisation, characterized in that, when mixed impose additional ground meal of pumpkin seeds, and components used in the following ratio of expenses by mass:
| sauerkraut |
642 |
| pickles |
185 |
| onions |
122-124 |
| marinated mushrooms |
213 |
| meal of pumpkin seeds |
8 |
| tomato paste in terms of |
|
| 30%solids content |
30,6 |
| sugar |
71 |
| peppers red hot |
0,816 |
| allspice |
0,816 |
| Bay leaf |
0,51 |
| vegetable oil |
to the output of the target product 1000 |
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