IPC classes for russian patent Method for production of preserved product "potato salad with mushrooms and herring". RU patent 2511621. (RU 2511621):
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Meat-and-vegetable preserves preparation method / 2511586
Recipe components are prepared. Parsley roots and bulb onions are cut, blanched and strained. Carrots are blanched and strained. Greens are cut and frozen. Fresh green peas are frozen. Ground pumpkin seeds extraction cake is poured with bone broth and maintained for swelling. The listed components are mixed with milk, white dry wine, sugar, salt, citric acid, black hot pepper and laurel leaf. The meat is cut. Meat, the produced mixture and bone broth are packed. Then one performs sealing and sterilisation. |
Method for production of preserves "sprats in tomato sauce" / 2511585
Recipe components are prepared. Bulb onions are milled. Ground pumpkin seeds extraction cake is poured with drinking water and maintained for swelling. One mixes the listed components with tomato puree, sugar, black hot pepper, allspice, cloves, coriander and laurel leaf. One cooks the mixture and adds acetic acid to produce a sauce. Sprats are maintained in a salt solution. The sprats and sauce are packed. Then one performs sealing and sterilisation. |
Method for manufacture of preserves "pork with leek" / 2511584
Recipe components are prepared. Pork is cut and fried in melted fat. Leek, parsley and dill greens are cut and frozen. Ground pumpkin seeds extraction cake is poured with bone broth and maintained for swelling. One mixes the listed components with tomato paste, salt and red hot chilli pepper. The produced mixture and bone broth are packed. Then one performs sealing and sterilisation. |
Method for production of preserves "stewed fish in tomato filling with vegetables" / 2511582
Recipe components are prepared. One cuts and blanches potatoes, rutabaga, celeriac and part of parsley roots. Fresh white cabbages are chopped and frozen. One blanches and cuts part of carrots. The remaining carrots and parsley roots are cut, sauteed in vegetable oil and partially strained. One performs cutting, partial sauteing in vegetable oil and partial straining of the sauteed part of bulb onions. Fish fillet and lagenaria are cut. Garlic is strained. Ground pumpkin seeds extraction cake is poured with fish broth and maintained for swelling. One mixes celeriac, potatoes, rutabaga, cabbages, lagenaria and the unstrained parts of carrots, parsley roots and bulb onions to produce garnish. Then one performs mixing garlic, pumpkin seeds extraction cake and the strained parts of carrots, parsley roots and bulb onions with fish broth, tomato paste, acetic acid, sugar, salt, black hot pepper, cloves, cinnamon and laurel leaf to produce a sauce. The fish fillet, garnish and sauce are packed. Then one performs sealing and sterilisation. |
Method for production of preserves "chopped beefsteak with onions and vegetables in milk sauce" / 2511581
Recipe components are prepared. One performs beef and speck chopping and mixing with part of milk, part of salt and black hot pepper to produce mince. One performs the mince moulding and frying in melted butter to produce beefsteaks. Fresh white cabbages are cut and frozen. Potatoes are cut and blanched. Carrots are blanched and cut. Bulb onions are cut and fried in melted butter. One mixes cabbages, potatoes, carrots and bulb onions with preserved sweet maize to produce garnish. Ground pumpkin seeds extraction cake is poured with bone broth and maintained for swelling. One mixes the product with the remaining milk, bone broth, sugar and the remaining salt to produce a sauce. The beefsteaks, garnish and sauce are packed. Then one performs sealing and sterilisation. |
Method for production of preserves "stewed liver in sour cream sauce with cabbages" / 2511580
Ground pumpkin seeds extraction cake is poured with bone broth and maintained for swelling. One performs mixing with sour cream, bone broth, salt, black hot pepper and laurel leaf to produce a sauce. Liver is cut, mealed in wheat flour and fried in melted fat. Fresh white cabbages are chopped and frozen. Liver, cabbages and sauce are packed. Then one performs sealing and sterilisation. |
Method for production of preserves "liver stroganov" / 2511578
Bulb onions are cut, sauteed in melted fat and strained. Ground pumpkin seeds extraction cake is poured with bone broth and maintained for swelling. One mixes the listed components with sour cream, bone broth, tomato paste, acetic acid, sugar, salt, black hot pepper, allspice, cinnamon, nutmeg and laurel leaf to produce a sauce. The liver is cut and fried in the melted fat. Fresh white cabbages are chopped and frozen. Liver, cabbages and sauce are packed. Then one performs sealing and sterilisation. |
Method for production of preserves "salad with salmon and rice" / 2511563
Method involves tomatoes, cucumbers and black olives cutting and blanching, spring onion and greens cutting and freezing, rice cooking till weight increases by150%, salmon fillet cutting, the listed components mixing with salt, black hot pepper and mustard, the produced mixture and mayonnaise packing, sealing and sterilisation. One additionally uses in the mixture composition ground pumpkin seeds extraction cake that is preliminarily poured with drinking water at a weight ratio equal to nearly 1:5 and maintained for swelling while the components are used at the following ratio, weight parts: salmon fillet - 186.6, rice - 186.6, tomatoes - 84, cucumbers - 81.3, spring onion - 49.3, black olives - 53.7, greens - 28, pumpkin seeds extraction cake - 12, mayonnaise - 90, salt - 12, black hot pepper - 0.2, mustard - 2.5, water till the target product yield is equal to 1000. |
Method for production of preserved product "rabbit with garnish and white sauce with egg" / 2511555
Method envisages recipe components preparation, white vegetables and bulb onions cutting, blanching and straining, asparagus and greens cutting and freezing, rabbit meat cutting, ground pumpkin seeds extraction cake pouring with bone broth and maintenance for swelling. Then one performs the listed components mixing with egg yolks, salt, citric acid, black hot pepper, nutmeg and laurel leaf, the produced mixture and bone broth packing, sealing and sterilisation. |
Method for production of preserves "rabbit with garnish and white sauce with eggs" / 2511551
Method envisages recipe components preparation, white vegetables and bulb onions cutting, blanching and straining, asparagus and greens cutting and freezing, rabbit meat cutting, ground pumpkin seeds extraction cake pouring with bone broth and maintenance for swelling. Then one performs the listed components mixing with egg yolks, cream, salt, citric acid, black hot pepper, nutmeg and laurel leaf, the produced mixture and bone broth packing, sealing and sterilisation. |
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Method for production of preserves "stewed fish in tomato filling with vegetables" / 2511582
Recipe components are prepared. One cuts and blanches potatoes, rutabaga, celeriac and part of parsley roots. Fresh white cabbages are chopped and frozen. One blanches and cuts part of carrots. The remaining carrots and parsley roots are cut, sauteed in vegetable oil and partially strained. One performs cutting, partial sauteing in vegetable oil and partial straining of the sauteed part of bulb onions. Fish fillet and lagenaria are cut. Garlic is strained. Ground pumpkin seeds extraction cake is poured with fish broth and maintained for swelling. One mixes celeriac, potatoes, rutabaga, cabbages, lagenaria and the unstrained parts of carrots, parsley roots and bulb onions to produce garnish. Then one performs mixing garlic, pumpkin seeds extraction cake and the strained parts of carrots, parsley roots and bulb onions with fish broth, tomato paste, acetic acid, sugar, salt, black hot pepper, cloves, cinnamon and laurel leaf to produce a sauce. The fish fillet, garnish and sauce are packed. Then one performs sealing and sterilisation. |
Method for production of preserves "fish salad with green peas and eggs" / 2511569
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Method for production of preserves "fried cutlets in chilean sauce" / 2511533
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Method for production of preserves "fried cutlets in chilean sauce" / 2511523
Invention relates to the technology of fish preserves production. The method envisages recipe components preparation, bulb onions cutting, sauteing in vegetable oil and milling, raw and fried muksun mincing, the listed components mixing with part of salt and black hot pepper to produce mince, the mince moulding, mealing in wheat flour and frying in vegetable oil to produce cutlets, garlic milling, ground pumpkin seeds extraction cake pouring with drinking water and maintenance for swelling, the listed components mixing with tomato paste, drinking water, sugar, the remaining salt, allspice, cloves, cinnamon and mustard, the mixture cooking and addition of acetic acid to produce a sauce, the cutlets and sauce packing, sealing and sterilisation. |
Method for production of preserves "fried cutlets in chilean sauce" / 2511518
Invention relates to the technology of fish preserves production. The method envisages recipe components preparation, bulb onions cutting, sauteing in vegetable oil and milling, raw and fried goatfish mincing, the listed components mixing with part of salt and black hot pepper to produce mince, the mince moulding, mealing in wheat flour and frying in vegetable oil to produce cutlets, garlic milling, ground pumpkin seeds extraction cake pouring with drinking water and maintenance for swelling, the listed components mixing with tomato paste, drinking water, sugar, the remaining salt, allspice, cloves, cinnamon and mustard, the mixture cooking and addition of acetic acid to produce a sauce, the cutlets and sauce packing, sealing and sterilisation. |
Method for production of preserves "salad with salmon and rice" / 2511563
Method involves tomatoes, cucumbers and black olives cutting and blanching, spring onion and greens cutting and freezing, rice cooking till weight increases by150%, salmon fillet cutting, the listed components mixing with salt, black hot pepper and mustard, the produced mixture and mayonnaise packing, sealing and sterilisation. One additionally uses in the mixture composition ground pumpkin seeds extraction cake that is preliminarily poured with drinking water at a weight ratio equal to nearly 1:5 and maintained for swelling while the components are used at the following ratio, weight parts: salmon fillet - 186.6, rice - 186.6, tomatoes - 84, cucumbers - 81.3, spring onion - 49.3, black olives - 53.7, greens - 28, pumpkin seeds extraction cake - 12, mayonnaise - 90, salt - 12, black hot pepper - 0.2, mustard - 2.5, water till the target product yield is equal to 1000. |
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FIELD: food industry.
SUBSTANCE: method involves potatoes, cucumbers and bulb onions cutting and blanching, spring onion cutting and freezing, smoked herring fillet and pickled mushrooms cutting, the listed components mixing with acetic acid, sugar, salt, black hot pepper and mustard, the produced mixture and mayonnaise packing, sealing and sterilisation. One additionally uses in the mixture composition ground pumpkin seeds extraction cake that is preliminarily poured with drinking water at a weight ratio equal to nearly 1:5 and maintained for swelling while the components are used at the following ratio, weight parts: smoked herring fillet - 214.6, potatoes - 439.5-463.5, pickled mushrooms - 30.9, cucumbers - 140.3, bulb onions - 160.7-162.8, spring onion - 47.2, pumpkin seeds extraction cake - 8, mayonnaise - 80, acetic acid in conversion to 80% concentration - 0.57, sugar - 1.2, salt - 9.1, black hot pepper - 0.2, mustard - 0.5, water 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 production technology snackbars canned food.
A method of obtaining canned product "potato Salad with mushrooms and herring", providing training prescription components, cutting and blanching potatoes, cucumbers and onions Luke, cutting and freezing green onions, cut the fillet of smoked herring and pickled mushrooms, mixing of these components with acetic acid, sugar, salt, calcium acetate, black pepper bitter and mustard, packing mixture and mayonnaise, sealing and sterilization (EN 2330477 C1, 2008).
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 getting canned product potato Salad with mushrooms and herring", including cutting and blanching potatoes, cucumbers and onions, cutting and freezing green onions, cut the fillet of smoked herring and pickled mushrooms, mixing of these components with acetic acid, sugar, salt, pepper black bitter and mustard, packing mixture and mayonnaise, sealing and sterilization, according to the invention, the composition of the mixture optionally enter a ground meal pumpkin seed, which is pre-filled with drinking water in the ratio by weight of about 1:5 and stand before swelling and components use in the following ratio, in parts by weight:
fillet of smoked herring 214,6
potatoes
439,5-463,5
marinated mushrooms 30,9
cucumbers 140,3 onions
160,7-162,8
green onions 47,2
meal pumpkin seeds 8
mayonnaise 80
acetic acid, in recalculation on
80% concentration 0,57 sugar 1,2 salt 9,1
black pepper bitter 0,2 mustard 0,5 water
to the exit of the desired product 1000.
The method is implemented as follows.
Prescription components prepared according to the traditional technology.
Prepared potatoes, cucumbers and onions cut and blanched in hot water.
Prepared green onions cut and freeze.
Prepared fillets of smoked herring and pickled mushrooms cut.
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.
These components prescription ratio mixed with acetic acid, sugar, salt and grind black pepper bitter and mustard.
The resulting mixture and mayonnaise 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.
When using acetic acid of a concentration that does not coincide with prescription, carry out the conversion of its consumption, equivalent to the content of acid 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 №5 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 "potato Salad with mushrooms and herring", including cutting and blanching potatoes, cucumbers and onions, cutting and freezing green onions, cut the fillet of smoked herring and pickled mushrooms, mixing of these components with acetic acid, sugar, salt, pepper black bitter and mustard, packing mixture and mayonnaise, sealing and sterilization, wherein the mixture optionally enter a ground meal pumpkin seed, which is pre-filled with drinking water in the ratio by weight of about 1:5 and stand before swelling, and components used in the following ratio, in parts by weight:
smoked fillet herring 214,6
potatoes
439,5-463,5
marinated mushrooms 30,9
cucumbers 140,3 onions
160,7-162,8
green onions 47,2
meal pumpkin seeds 8
mayonnaise 80
acetic acid, in recalculation on
80%-s ' concentration 0,57 sugar 1,2 salt 9,1
black pepper bitter 0,2 mustard 0,5 water
to the exit of the desired product 1000
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