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"podolskaya" aubergine paste production method |
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IPC classes for russian patent "podolskaya" aubergine paste production method (RU 2511916):
Method for production of preserves "vegetables with meat" / 2511913
Invention relates to the technology of preserved second-course lunches production. The method envisages recipe components preparation, carrots, bulb onions and white vegetables cutting and sauteing in melted fat, ground pumpkin seeds extraction cake pouring with drinking water and maintenance for swelling. Then one mixes the listed components (while heated) with tomato paste, salt, hot black pepper and laurel leaf to produce dressing. Then one performs potatoes cutting and blanching, soya beans blanching till double weight increase, potatoes and soya beans mixing, meat cutting and frying in melted fat. Then one proceeds with meat, the produced mixture and dressing packing, sealing and sterilisation.
Method for production of preserves "vegetables with meat" / 2511898
Invention relates to the technology of preserved second-course lunches production. The method envisages recipe components preparation, carrots, bulb onions and white vegetables cutting and sauteing in melted fat, ground pumpkin seeds extraction cake pouring with drinking water and maintenance for swelling. Then one mixes the listed components (while heated) with tomato paste, salt, hot black pepper and laurel leaf to produce dressing. Then one performs potatoes cutting and blanching, beans blanching till double increase in weight, potatoes and beans mixing, meat cutting and frying in melted fat, packing the meat, the produced mixture and the dressing, their sealing and sterilisation.
Method for production of preserves "vegetable salad with scallop meat" / 2511632
Method envisages recipe components preparation, chicken eggs boiling, shelling and cutting, potatoes and tomatoes cutting and blanching, lettuce, spring onion and greens cutting and freezing, scallop meat and brined cucumbers cutting, fresh green peas freezing, ground pumpkin seeds extraction cake pouring with drinking water at a weight ratio equal to nearly 1:5 and maintenance for swelling, the listed components mixing with tomato paste, acetic acid, sugar, salt, black hot pepper, allspice, cinnamon and nutmeg, the produced mixture and mayonnaise packing, sealing and sterilisation.
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 "tripe with pork brisket in tomato sauce" / 2511535
Invention relates to the organ meats preserves production technology. The method envisages preparation of recipe components, carrots and bulb onions cutting, sauteing bone fat and milling, garlic milling, ground pumpkin seeds extraction cake pouring with drinking water and maintenance for swelling. Then one performs the listed components mixing with bone broth, tomato paste, sugar, salt, cloves, black hot pepper and laurel leaf, the mixture cooking and acetic acid addition to produce a sauce, tripe cutting, cooking and cutting, salted pork brisket cutting, the tripe, brisket and sauce packing, sealing and sterilisation.
Vegetable marrow paste preparation method / 2511515
Invention relates to the technology of preserved appetisers production. The method envisages preparation of recipe components, vegetable marrows cutting in vegetable oil, grinding and concentration under vacuum till dry substances content is 9-10%, carrots, bulb onions and white vegetables cutting, frying in vegetable oil and grinding, grinding greens, ground pumpkin seeds extraction cake pouring with drinking water and maintenance for swelling, mixing the said components (while heated) with tomato paste, sweet pepper puree, sugar, salt, black hot pepper and allspice, packing, sealing and sterilisation.
Method for production of preserves "fresh cabbage vegetable solyanka with soya" / 2511496
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, sugar, salt, black hot pepper, allspice and laurel leaf, one proceeds with stewing (continuously stirring), packing, sealing and sterilisation.
Method for production of enriched preserves "fermented cabbage vegetable-and-mushroom solyanka" / 2511494
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 mushroom milling. Then one mixes the listed components with fermented cabbages, ground pumpkin seeds extraction cake, vegetable oil, tomato paste, ascorbic acid, sugar, salt, black hot pepper, allspice and laurel leaf. One proceeds with stewing (continuously stirring), packing, sealing and sterilisation.
Method for production of enriched preserved product "fermented cabbage vegetable-and-mushroom solyanka" / 2511492
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 cutting, pickled mushrooms milling, the listed components mixing with fermented cabbages, ground pumpkin seeds extraction cake, vegetable oil, tomato paste, ascorbic acid, sugar, black hot pepper, allspice and laurel leaf. Then one proceeds with stewing (continuously stirring), packing, sealing and sterilisation.
Method for preparation of preserved product "fermented cabbage vegetable-and-mushroom solyanka" / 2511491
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 cutting, pickled mushrooms milling, the listed components mixing with fermented cabbages, ground pumpkin seeds extraction cake, vegetable oil, tomato paste, sugar, black hot pepper, allspice and laurel leaf. Then 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 appetisers production. The method envisages preparation of recipe components, aubergines cutting and frying in vegetable oil and milling, ground pumpkin seed extraction cake pouring with drinking water and maintenance for swelling, the listed components mixing with tomato paste, acetic acid, salt, hot black pepper, packing, sealing and sterilisation. EFFECT: produced new appetiser preserves have low adhesion to container walls.
The invention relates to the production technology eateries canned. There is a method of production of caviar eggplant Podolsky, providing training recipe components, cutting, frying in vegetable oil and grinding eggplant, mixed with tomato paste, acetic acid, salt and black pepper bitter, packing the mixture, sealing and sterilization (Collection of technological instructions for the production of canned food. Volume I - M: APP "Conservative", 1990, p.153-202). The disadvantage of this method is high adhesion to the walls of the container obtained target product. The technical result of the invention to provide a new vegetable egg having reduced adhesion to the walls of the container. This result is achieved in that in the method of production of caviar eggplant Podolsky, providing training recipe components, cutting, frying in vegetable oil and grinding eggplant, mixed with tomato paste, acetic acid, salt and black pepper bitter, packing the mixture, sealing and sterilization according to the invention by mixing optionally use the ground meal of pumpkin seeds, which before mixing pour drinking water and allowed to swell, and the components used in the next zootoxin and expenses, parts by weight of:
The method is implemented as follows. Prescription components prepared according to the traditional technology. Prepared eggplant cut, fried in vegetable oil and crushed on the top or rubbing machine. Prepared ground meal of pumpkin seeds, obtained by known techniques (Vasiliev A.G., Dvorkin GA, Kasyanov GI technology Development sausages functional purpose with doba is the kami 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 prescription mix ratio when heated with tomato paste, acetic acid, salt and pepper in black and bitter. The resulting mixture was Packed, sealed and sterilized to obtain the target product. If using tomato paste with a solids content not matching with your prescription, and/or acetic acid with a concentration that does not coincide with prescription, carry out calculation of their costs on an equivalent solids content and/or acid, respectively, according to 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. Obtained according to the described technology canned food organoleptic properties similar to the product on the closest analogue. To confirm the technical result banks type I-82-500 containing products obtained according to the described technology and the closest analogue was opened and established in the tripod neck down. After 5-7 minutes of experienced product is completely flowed out of banks, and the product is closest anal the goo flowed through 20-25 minutes. Thus, the proposed method allows to obtain new eateries preserves with low adhesion to the walls of the container. Method for the production of caviar eggplant Podolsky, providing training recipe components, cutting, frying in vegetable oil and grinding eggplant, mixed with tomato paste, acetic acid, salt and black pepper bitter, packing the mixture, sealing and sterilization, characterized in that, when mixed optionally use the 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:
tomato paste, in terms of
acetic acid, in terms of
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