IPC classes for russian patent "stewed tomatoes" preserves production method. RU patent 2512001. (RU 2512001):
Another patents in same IPC classes:
Method for production of preserved product "fried herring with carrots and cabbages in tomato sauce" / 2511991
Method envisages preparation of recipe components, bulb onions milling, ground pumpkin seeds extraction cake pouring with drinking water and maintenance for swelling, the listed components mixing with tomato paste, drinking water, sugar, salt, black hot pepper, allspice, cloves, coriander and laurel leaf. The produced mixture is cooked; acetic acid is added to produce a sauce. Herring is cut, mealed in wheat flour and fried in vegetable oil. Prepared carrots are cut. Fresh white cabbages are chopped. The herring, carrots, cabbages and sauce are packed according to the recipe ratio, sealed and sterilised to produce the target product. The components are used at the following expenditure ratio, weight parts: herring - 673.4; vegetable oil - 32.6; carrots - 178.6-183.2; bulb onions - 78.6-79.6; fresh white cabbages - 183.1; wheat flour - 10, pumpkin seeds extraction cake - 11.4, tomato paste in conversion to 30% dry substances content - 91.4, acetic acid in conversion to 80% concentration - 4.3, sugar - 25.7, salt - 17.1, black hot pepper - 0.11, allspice - 0.11, cloves - 0.11, coriander - 0.11; laurel leaf - 0.03, water till the target product yield is equal to 1000. |
Method for production of preserves "fried herring with carrots in tomato sauce" / 2511990
Method envisages preparation of recipe components, bulb onions cutting, sauteing in vegetable oil and milling, ground pumpkin seeds extraction cake pouring with drinking water and maintenance for swelling, the listed components mixing with tomato paste, drinking water, sugar, salt, black hot pepper, allspice, cloves, coriander and laurel leaf. The produced mixture is cooked; acetic acid is added to produce a sauce. Prepared herring is cut, mealed in wheat flour and fried in vegetable oil. Carrots are cut and sauteed in vegetable oil. The herring, carrots and sauce are packed according to the recipe ratio, sealed and sterilised to produce the target product. The components are used at the following expenditure ratio, weight parts: herring - 673.4; vegetable oil - 75.4; carrots - 476.3-488.5; bulb onions - 86.3-87.4; wheat flour - 10, pumpkin seeds extraction cake - 11.4, tomato paste in conversion to 30% dry substances content - 91.4, acetic acid in conversion to 80% concentration - 4.3, sugar - 25.7, salt - 17.1, black hot pepper - 0.11, allspice - 0.11, cloves - 0.11, coriander - 0.11, laurel leaf - 0.03, water till the target product yield is equal to 1000. |
Method for production of preserved product "fried cod with carrots in tomato sauce" / 2511955
Method envisages preparation of recipe components, bulb onions milling, ground pumpkin seeds extraction cake pouring with drinking water and maintenance for swelling, the listed components mixing with tomato paste, drinking water, sugar, salt, black hot pepper, allspice, cloves, coriander and laurel leaf. The produced mixture is cooked; acetic acid is added to produce a sauce. Cod is cut, mealed in wheat flour and fried in vegetable oil. Prepared carrots are cut. The cod, carrots and sauce are packed according to the recipe ratio, sealed and sterilised to produce the target product. The components are used at the following expenditure ratio, weight parts: cod - 944.1; vegetable oil - 35.4; carrots - 357.1-366.3; bulb onions - 78.6-79.6; wheat flour - 11.1, pumpkin seeds extraction cake - 11.4, tomato paste in conversion to 30% dry substances content - 91.4, acetic acid in conversion to 80% concentration - 4.3, sugar - 25.7, salt - 17.1, black hot pepper - 0.11, allspice - 0.11, cloves - 0.11, coriander - 0.11, laurel leaf - 0.03, water till the target product yield is equal to 1000. |
Method for production of preserves "udder with paprika" / 2511933
Method envisages recipe components preparation, bulb onions cutting, sauteing in melted fat and milling, wheat flour sauteing in melted fat, ground pumpkin seeds extraction cake pouring with bone broth and maintenance for swelling, the listed components mixing with melted fat, bone broth, salt, black hot pepper, red sweet pepper and caraway, the mixture cooking to produce a sauce, udder cutting, cooking and cutting, the udder and sauce packing, sealing and sterilisation. |
Method for production of preserves "fried cutlets in chilean sauce" / 2511920
Method envisages preparation of recipe components, raw and fried peled and bulb onions 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. Prepared garlic is milled. Ground pumpkin seeds extraction cake is poured with drinking water and maintained for swelling. One mixes the listed components with tomato paste, drinking water, sugar, the remaining salt, allspice, cloves, cinnamon and mustard. The produced mixture is cooked; acetic acid is added to produce a sauce. The cutlets and sauce are packed according to the recipe ratio, sealed and sterilised to produce the target product. The components are used at the following expenditure ratio, weight parts: peled - 1202.9; vegetable oil - 75.1; bulb onions - 52.3-53; garlic - 0.83-0.85; wheat flour - 22.7, pumpkin seeds extraction cake - 30.1, tomato paste in conversion to 30% dry substances content - 117.1, acetic acid in conversion to 80% concentration - 4.6, sugar - 48, salt - 22.3, black hot pepper - 0.23, allspice - 0.23, cloves - 0.57; cinnamon - 0.23; mustard - 0.57; water till the target product yield is equal to 1000. |
"mushroom sauce" preserves production method / 2511918
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. |
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. |
Benincasa paste production method / 2511940
Invention relates to the technology of preserved appetisers production. The method envisages preparation of recipe components, benincasa, carrots, bulb onions and white vegetables cutting, drying in vegetable oil and milling, greens milling, ground pumpkin seeds extraction cake pouring with drinking water and maintenance for swelling. One mixes the listed components (while heated) with tomato paste, sugar, salt, black hot pepper and allspice; then one proceeds with packing, sealing and sterilisation of the produced mixture. All the components are taken at the specified ratio. |
"vegetable tocana" preserves production method / 2511937
Invention relates to the technology of preserved appetisers production. The method envisages recipe components preparation, bulb onions cutting and sauteing in vegetable oil, mincing part of the bulb onions, cutting and sauteing part of the carrots, cutting tomatoes and part of sweet peppers, mincing parsley roots and the remaining parts of the carrots and sweet peppers, rice frying in vegetable oil, ground pumpkin seed extraction cake pouring with drinking water and maintenance for swelling, mixing the tomato pulp, pumpkin seed extraction cake parsley roots and the milled parts of carrots and sweet peppers, boiling out the produced mixture, addition of the minced bulb onions part, sugar, salt, black hot pepper and allspice to the mixture, bringing the mass to the boil to produce a sauce, mixing the rice, tomatoes and unmilled parts of sweet peppers, carrots and bulb onions, the produced mixture and sauce packing, sealing and sterilisation. |
Method for production of "young vegetable marrows in tomato sauce" preserves / 2511931
Invention relates to the technology of preserved appetisers production. The method envisages preparation of recipe components, bulb onions cutting, frying in vegetable oil and milling, greens milling, ground pumpkin seeds extraction cake pouring with drinking water and maintenance for swelling, the listed components mixing (while heated) with tomato pulp, sugar, salt and citric acid to produce a sauce. One performs vegetable marrows cutting and frying in vegetable oil, the sauce and vegetable marrows packing, sealing and sterilisation. |
"podolskaya" aubergine paste production method / 2511916
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. |
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 manufacturing canned stewed fruit / 2243683
One should introduce preparation obtained out of Pythium irregulare micromycete biomass into the syrup of stewed fruit under preparation at 0.2-0.5% by the weight of canned food by the preset technique. The innovation provides improved organoleptic properties and decreased corrosion activity of the target product. |
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FIELD: food industry.
SUBSTANCE: invention relates to the technology of preserved appetisers production. The method envisages preparation of recipe components, hot chilly pepper blanching and milling, bulb onions and parsley greens milling, ground pumpkin seed extraction cake pouring with drinking water and maintenance for swelling, the listed components mixing (while heated) with tomato pulp, sugar, salt, black hot pepper to produce a filler, packing, sealing and sterilisation.
EFFECT: invention allows to produce new appetiser preserves with low adhesion to container walls.
The invention relates to the production of snackbars canned food. The known method of production of canned "stewed Tomatoes", providing training prescription components, blanching and grinding pepper bitter, chopping onions and parsley, mixing of these components when heated with tomato pulp, sugar, salt and pepper black bitter with getting pouring, packing of tomato and filling, sealing and sterilization (Collection of technological instructions for the production of canned food. Volume III. - M: Pieprasit, 1963, s.255-257).
The disadvantage of this method is high adhesion to the walls of containers received the target product.
The technical result of the invention to provide a new snackbars canned food, with low adhesion to the walls of the container.
This result is achieved by the method of production of canned "stewed Tomatoes", providing training prescription components, blanching and grinding pepper bitter, chopping onions and parsley, mixing of these components when heated with tomato pulp, sugar, salt and pepper black bitter with getting pouring, packing of tomato and filling, sealing and sterilization, according to the invention, in the filling optionally use the ground meal 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:
tomatoes 667
the peppers bitter 41 onions
41,9-42,4 parsley 16
meal pumpkin seeds 11,2
tomato pulp, in terms of
8%solids content 296 sugar 8,1 salt 12,1
black pepper bitter 0,141 water
to exit target product 1000.
The method is implemented as follows.
Prescription components prepared according to the traditional technology.
Prepared peppers bitter blanched in hot water and crushed into a spinning top or protirochnuju the machine.
Prepared onions and parsley chopped at the top.
Prepared ground meal pumpkin seeds obtained by known techniques (Vasiliev A.G., Dvorkin GA, Kasyanov GI Development of technology 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 are mixed when heated with tomato pulp, sugar, salt and pepper black bitter with getting fill.
Prepared tomatoes and fill Packed in prescription ratio, sealed and sterilized with obtaining the target product.
When using tomato pulp with the content of dry substances that do not match prescription, carry out the conversion of its consumption, equivalent to the content of dry matter by well-known dependencies (Collection of technological instructions for the production of canned food. Volume I - M: APP "Conservative", 1990, p.124).
Expenditure components are taking into account norms of waste and losses of the relevant commodities. Given as an interval consumption of onions covers it possible changes in periods of storage of raw materials.
Received by the described technology canned by organoleptic properties similar product for the closest analogue.
To confirm the technical result banks type I-82-500 containing products obtained in the described technology and the closest analogue was opened and installed in the tripod neck down. After 10-15 minutes of experienced product is completely flowed from banks. The product is closest analogue fill completely did not flow down, and started to dry on the walls of the banks.
Thus, the proposed method allows to obtain new snackbars canned food with a low adhesion to the walls of the container.
Method of production of canned "stewed Tomatoes", providing training prescription components, blanching and grinding pepper bitter, chopping onions and parsley, mixing of these components when heated with tomato pulp, sugar, salt and pepper black bitter with getting pouring, packing of tomato and filling, sealing and sterilization, characterized in that in the filling optionally use the ground sunflower seeds pumpkin that before mixing pour drinking water and allowed to swell, and the components used in the following ratio of expenses parts by weight:
tomatoes 667
the peppers bitter 41 onions
41,9-42,4 parsley 16
meal pumpkin seeds 11,2
tomato pulp in terms of
8 %solids content 296 sugar 8,1 salt 12,1
black pepper bitter 0,141 water
to the exit of the desired product 1000.
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