Method for manufacture of preserves "rabbit with garnish"

IPC classes for russian patent Method for manufacture of preserves "rabbit with garnish" (RU 2511659):

A23L3/00 - Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs (preserving foods or foodstuffs in association with packaging B65B0055000000)

A23L1/314 -

Another patents in same IPC classes:

Method for manufacture of preserves "rabbit with garnish" / 2511657

Method envisages preparation of recipe components, green onion cutting and freezing, pickled cucumbers cutting, ground pumpkin seeds extraction cake pouring with drinking water and maintenance for swelling. Then one performs the listed components mixing with mayonnaise, "Yuzhny" sauce, culinary salt, calcium ascorbate, black hot pepper and laurel leaf, rabbit meat cutting, the rabbit meat and the produced mixture packing, sealing and sterilisation.

Method for production of preserved product "potato salad with mushrooms and herring" / 2511621

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.

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 manufacture of preserves "rabbit with garnish" / 2511657

Method for production of preserves "mushroom salad with meat" / 2511642

Method involves recipe components preparation, chicken eggs boiling, shelling and cutting, potatoes cutting and blanching, spring onion and greens cutting and freezing, brined mushrooms, brined cucumbers and meat cutting, ground pumpkin seeds extraction cake pouring with drinking water and maintenance for swelling, the listed components mixing with salt and black hot pepper, the produced mixture and mayonnaise packing, sealing and sterilisation.

Method for manufacture of preserves "fried rabbit with garnish" / 2511565

Method envisages preparation of recipe components. Spring onion is cut and frozen; pickled cucumbers are cut. Additionally, ground pumpkin seeds extraction cake is poured with drinking water and maintained for swelling. The listed components are mixed with mayonnaise, "Yuzhny" sauce, culinary salt and calcium gluconate. One performs rabbit meat cutting and frying in margarine, rabbit meat and the produced mixture packing, sealing and sterilisation. The components are used at the following expenditure ratio, weight parts: rabbit - 906.7-971.4, margarine - 25, spring onion - 427.4, pickled cucumbers - 38.9, pumpkin seeds extraction cake - 9, mayonnaise - 70, "Yuzhny" sauce - 5.7, culinary salt - 12, calcium gluconate - 1.2, 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.

Method for preparation of preserved product "rabbit with garnish and white sauce with egg" / 2511539

Method envisages recipe components preparation, white vegetables and bulb onions cutting, blanching and straining, French beans and green cutting and freezing, rabbit meat cutting, ground pumpkin seeds extraction cake pouring with bone broth and maintenance for swelling, 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 preserved product "rabbit with garnish and white sauce with eggs" / 2511530

Method envisages recipe components preparation, white vegetables and bulb onions cutting, blanching and straining, greens cutting and freezing, fresh green peas 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 manufacture of preserves "fried rabbit with garnish" / 2511529

Method envisages recipe components preparation, cucumbers and tomatoes cutting and blanching, lettuce cutting and freezing, ground pumpkin seeds extraction cake pouring with drinking water and maintenance for swelling, the listed components mixing with mayonnaise, culinary salt and calcium gluconate, rabbit meat cutting and frying, the rabbit meat and the produced mixture packing, sealing and sterilisation.

Method for production of preserves "rabbit with garnish and white sauce with eggs" / 2511527

Method envisages recipe components preparation, white vegetables and bulb onions cutting, blanching and straining, green beans 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.

Method for production of preserves "pork goulash with potatoes" / 2511521

Invention relates to the technology of meat preserves production. The method envisages recipe components preparation, bulb onions cutting, sauteing in melted fat and milling, ground pumpkin seeds extraction cake pouring with bone broth and maintenance for swelling, the listed components mixing with tomato paste, bone broth, sugar, salt and black hot pepper and laurel leaf, the mixture cooking to produce a sauce, pork and potatoes cutting and frying in vegetable oil, the listed components packing, sealing and sterilisation.

/ 2243699

FIELD: food industry.

SUBSTANCE: method envisages recipe components preparation, cucumbers and tomatoes cutting and blanching, lettuce cutting and freezing, horseradishes grating, ground pumpkin seeds extraction cake pouring with drinking water and maintenance for swelling. Then one performs the listed components mixing with sour cream, sugar, culinary salt, calcium lactate, black hot pepper and laurel leaf, rabbit meat cutting, the rabbit meat and the produced mixture 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 dining dishes.

There is a method of production of canned Rabbit with vegetables", providing training recipe components, cutting and blanching cucumbers and tomatoes, cutting and freezing salad, blanching and rubbing horseradish, mixing the listed components with sugar, salt, calcium lactate, black pepper bitter and Bay leaf, cut, rabbit meat, butchery, meat rabbit, obtained mixture and sour cream, sealing and sterilization (EN 2345582 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 production of canned Rabbit with vegetables", providing training recipe components, cutting and blanching cucumbers and tomatoes, cutting and freezing salad, rubbing horseradish, mixing the listed components with sour cream, sugar, salt, calcium lactate, black pepper bitter and Bay leaf, cut, rabbit meat, butchery, meat rabbit and the obtained mixture, sealing and sterilization according to the invention, the mixture additionally use hammers the meal of pumpkin seeds, which before mixing pour drinking water and allowed to swell, and the components used in the following ratio of expenses, parts by weight:

rabbit	724,6-776,4
cucumbers	130, 8mm
tomatoes	135
salad	71,7
horseradish	56,8-57,8
meal of pumpkin seeds	9
sour cream	91
sugar	1,96
salt	12
calcium lactate	0,9
black pepper bitter	0,15
Bay leaf	0,06
water	to the output of the target product 1000

The method is implemented as follows.

Prescription components prepared according to the traditional technology.

Prepared cucumbers and tomatoes Nara is up and blanched in hot water.

Prepared salad cut and freeze.

Prepared horseradish RUB.

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 drinking water in the ratio by weight of about 1:5 and incubated for swelling.

These components in the recipe ratio is mixed with sour cream, sugar, salt, calcium lactate and grind black pepper bitter and Bay leaf.

Prepared rabbit meat cut.

The meat and the resulting mixture is filled into 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 rabbit corresponds to using meat category I, and the maximum corresponds to using meat category II. Given in the form of interval consumption horseradish covers the possible change 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 cans No. 8, containing roducti, 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 Rabbit with vegetables", providing training recipe components, cutting and blanching cucumbers and tomatoes, cutting and freezing salad, rubbing horseradish, mixing the listed components with sour cream, sugar, salt, calcium lactate, black pepper bitter and Bay leaf, cut, rabbit meat, butchery, meat rabbit and the obtained mixture, sealing and sterilization, characterized in that the mixture additionally use ground meal of pumpkin seeds, which before mixing pour drinking water and allowed to swell, and the components used in the following ratio of expenses, parts by weight:

rabbit	724,6-776,4
cucumbers	130, 8mm
tomatoes	135
salad	717
horseradish	56,8-57,8
meal of pumpkin seeds	9
sour cream	91
sugar	1,96
salt	12
calcium lactate	0,9
black pepper bitter	0,15
Bay leaf	0,06
water	to the output of the target product 1000