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"mushroom sauce" preserves production method |
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IPC classes for russian patent "mushroom sauce" preserves production method (RU 2511918):
Method for production of preserved product "rabbit with garnish and white sauce with egg" / 2511743
Method envisages recipe components preparation, white vegetables and bulb onions cutting, blanching and straining, sugar peas 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 "fish salad with pasta" / 2511726
Method involves bulb onions cutting and blanching, small radish blanching and cutting, fresh white cabbages and lettuce cutting and freezing, skin-off scorpion fish fillet cutting, the listed components mixing with pasta products, salt, black hot pepper and mustard, mayonnaise and dry white wine mixing, the produced mixtures packing, sealing and sterilisation. One additionally introduces into the composition of a mixture of skin-off scorpion fish fillet and vegetables 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: skin-off scorpion fish fillet - 221.2, bulb onions - 124.3-125.8, small radish - 318.6, fresh white cabbages - 130.1, lettuce - 53.1, pasta products - 106.2, pumpkin seeds extraction cake - 18, mayonnaise - 45, dry white wine - 45, salt - 12, black hot pepper - 0.2, mustard - 0.25, water till the target product yield is equal to 1000.
Method for manufacture of preserves "rabbit with garnish" / 2511659
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.
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.
Fruit sauce production method / 2511630
Method involves ground pumpkin seeds extraction cake pouring with drinking water at a weight ratio equal to nearly 1:5 and maintenance for swelling, the extraction cake mixing with cherry plum puree, apple puree, sugar and salt, boiling out till dry substances content is nearly 22%, dill seeds, cloves, red hot pepper and black hot pepper addition, the mixture packing, sealing and sterilisation.
Fruit sauce production method / 2511560
Method involves ground pumpkin seeds extraction cake pouring with drinking water at a weight ratio equal to nearly 1:5 and maintenance for swelling, the extraction cake mixing with cherry plum puree, quince puree, sugar and salt, boiling out till dry substances content is nearly 22%, dill seeds, cloves and red hot pepper addition, the mixture packing, sealing and sterilisation.
Fruit sauce production method / 2511557
Method involves ground pumpkin seeds extraction cake pouring with drinking water at a weight ratio equal to nearly 1:5 and maintenance for swelling, the extraction cake mixing with cherry plum puree, apple puree, plum puree, quince puree, sugar and salt, boiling out till dry substances content is nearly 22%, dill seeds, cloves, red hot pepper and black hot pepper addition, the mixture packing, sealing and sterilisation.
Tomato sauce production method / 2511519
Invention relates to tomato sauces production technology. The method envisages preparation of recipe components, garlic mincing, ground pumpkin seed extraction cake filling with drinking water and maintenance for swelling, their mixing with tomato puree, sugar and salt, vacuum cooking, addition of garlic, acetic acid, black hot pepper, allspice, clove, cinnamon and nutmeg at the end of cooking, packing, sealing and sterilisation.
Sauce preparation method / 2511504
Invention relates to tomato sauces production technology. The method envisages preparation of recipe components, carrots and bulb onions cutting, sauteing in vegetable oil and mincing, ground pumpkin seed extraction cake pouring with drinking water and maintenance for swelling, the listed components mixing with tomato puree, sugar, salt, allspice, coriander and laurel leaf, vacuum cooking, packing, sealing and sterilisation.
"italian sauce" preserves production method / 2511481
Invention relates to the technology of preserved semi-products production for catering enterprises. The method includes beef preparation, cutting, frying in melted fat and milling. Prepared carrots, bulb onions and white vegetables are cut, sauteed in melted fat and milled. Ground pumpkin seeds extraction cake are poured with bone broth and maintained for swelling. The one mixes the listed components with tomato puree, bone broth, sugar, salt, and black hot pepper; then one proceeds with cooking, packing, sealing and sterilisation. The preserves are prepared at the following components ratio, wt %: beef - 115-118.3; melted fat - -82.5; carrots - 46.2-47.8; bulb onions - 49.2-50; white vegetables - 34-34.5; pumpkin seeds extraction cake - 64; tomato puree in conversion to 12% dry substance content - 163.2; sugar - 51.5; salt - 17.5; black hot pepper - 0.51; bone broth - till the target product yield is 1000.
Fruit sauce production method / 2511428
Method involves ground pumpkin seeds extraction cake pouring with drinking water at a weight ratio equal to nearly 1:5 and maintenance for swelling, the extraction cake mixing with cherry plum puree, apple puree, plum puree, quince puree, sugar and salt, boiling out till dry substances content is nearly 22%, dill seeds, cloves and black hot pepper addition, the mixture packing, sealing and sterilisation.
"ekzotika" tomato sauce preparation method / 2510837
Method envisages recipe components preparation, mixing tomato puree, mango puree, garlic puree, sugar, salt, cloves and nutmeg, the mixture cooking till dry substances content is equal to nearly 19%, acetic acid addition, the mixture packing, sealing and sterilisation. In the process of mixing one additionally uses ground pumpkin seeds extraction cake that is preliminarily poured with drinking water and maintained for swelling while the components are used at the following expenditure ratio, weight parts: tomato puree in conversion to 12% dry substances content - 866; mango puree in conversion to 14% dry substances content - 130; garlic puree - 0.3; pumpkin seeds extraction cake - 35; acetic acid in conversion to 80% concentration - 1.95; sugar - 50; salt - 22.7; cloves - 1.2; nutmeg - 1.4; water till the target product yield is equal to 1000.
"ekzotika" tomato sauce preparation method / 2510832
Method envisages recipe components preparation, mixing tomato puree, mango puree, garlic puree, sugar, salt, allspice and nutmeg, the mixture cooking till dry substances content is equal to nearly 19%, acetic acid addition, the mixture packing, sealing and sterilisation; the method specificity is as follows: in the process of mixing one additionally uses ground pumpkin seeds extraction cake that is preliminarily poured with drinking water and maintained for swelling while the components are used at the following expenditure ratio, weight parts: tomato puree in conversion to 12% dry substances content - 866; mango puree in conversion to 14% dry substances content - 130; garlic puree - 0.3; pumpkin seeds extraction cake - 35; acetic acid in conversion to 80% concentration - 1.95; sugar - 50; salt - 22.7; allspice - 0.7; nutmeg - 1.4; water till the target product yield is equal to 1000.
"ekzotika" tomato sauce production method / 2510683
Method envisages preparation of recipe components, ground pumpkin seeds extraction cake pouring with drinking water and maintenance for swelling, mixing with tomato puree, mango puree, garlic puree, sugar, salt, black hot pepper and allspice. Then one performs the mixture cooking, acetic acid addition, the product packing, sealing and sterilisation.
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FIELD: food industry. SUBSTANCE: invention relates to the technology of preserved semi-products production for catering enterprises. method envisages recipe components preparation, dried ceps cooking, milling and frying in butter, bulb onions cutting, sauteing in margarine and milling, ground pumpkin seed extraction cake pouring with mushroom broth and maintenance for sunflower flour swelling, the listed components mixing with salt and mushroom broth, cooking, packing, sealing and sterilisation. EFFECT: invention allows to reduce the manufactured target product adhesion to container walls.
The invention relates to the production technology of canned food for catering. A method of producing canned "mushroom Sauce", providing training prescription components, cooking, chopping and frying in butter, dried porcini mushrooms, cut, passerovannye in margarine and chopping onions, passerovannye in margarine wheat flour, mixing the listed components with salt and mushroom broth, cooking, packing, sealing and sterilisation (Collection of technological instructions for the production of canned food. Volume III. - M.: Pishepromizdat, 1963, s-527). 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 "mushroom Sauce", providing training prescription components, cooking, chopping and frying in butter, dried porcini mushrooms, cut, passerovannye in margarine and chopping onions, mixing the listed components with salt and mushroom broth, packing the mixture, sealing and sterilization according to the invention using ground meal of pumpkin seeds, to the which before mixing pour the mushroom broth and incubated for swelling, and the components used in the following ratio of expenses, parts by weight:
The method is implemented as follows. Prescription components prepared according to the traditional technology. Prepared dried mushrooms, cook until tender, shredded on sigarette or the top and fried in butter. Prepared onions are cut, passer in margarine 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 the addition of pumpkin seeds. - Krasnodar: INEP, 2008, ñ.38-45), pour the mushroom broth in the ratio m is magnetic resonance of about 1:5 and incubated for swelling. These components in the prescription mix ratio when heated with salt and mushroom broth. The resulting mixture was Packed, sealed and sterilized to obtain the target product. 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 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 banks type 1-82-500 containing products obtained according to the described technology and the closest analogue was opened and established in the tripod neck down. After 8-10 minutes of experienced product is completely flowed out of banks. The product is the closest analogue is not completely drained away, and began to dry on the walls of banks. Thus, the proposed method allows to reduce adhesion to the walls of the container obtained target product. Method of production of canned "mushroom Sauce", providing training prescription components, cooking, chopping and frying in butter, dried porcini mushrooms, cut, passerovannye in margarine and chopping onions, mixing the listed components with the Carney and mushroom broth packing the mixture, sealing and sterilization, characterized in that use ground meal of pumpkin seeds, which before mixing pour the mushroom broth and incubated for swelling, and the components used in the following ratio of expenses, parts by weight:
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