IPC classes for russian patent "natural vegetable mixture" preserves production method. RU patent 2512021. (RU 2512021):
Another patents in same IPC classes:
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Aubergine paste production method / 2512012
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"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. |
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Method for production of preserves "vegetables with meat" / 2511913
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Method for manufacturing canned stewed fruit / 2243683
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Method for manufacturing canned stewed fruit / 2243684
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Method for manufacturing canned stewed fruit / 2243685
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Method for manufacturing canned stewed fruit / 2243686
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Method for manufacturing canned stewed fruit / 2243687
One should introduce preparation obtained out of Mortierella alliacea 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. |
Method for manufacturing canned stewed fruit / 2243688
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Method for manufacturing canned stewed fruit / 2243689
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Method for manufacturing canned stewed fruit / 2243690
One should introduce preparation obtained out of Mortierella jenkinii 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. |
Method for manufacturing fruit-berry puree / 2243691
The present innovation deals with manufacturing fruit-berry puree by applying additives out of a microorganism. One should perform the following technique: raw material should be rubbed through without separating waste products, decanted to mix centrifugate with precipitation and a solid residue obtained after extracting Mortierella indohii micromycete biomass in the preset sequence to be repeatedly decanted. Then one should supplement the centrifugate with an extract obtained after the first extraction of the same biomass with a nonpolar extragent in supracritical state to be heated, packed and thermally treated at obtaining the target product. |
Method for manufacturing fruit-berry puree / 2243692
The present innovation deals with manufacturing fruit-berry puree by applying additives out of a microorganism. One should perform the following technique: raw material should be rubbed through without separating waste products, decanted to mix centrifugate with precipitation and a solid residue obtained after extracting Pythium coloratum micromycete biomass in the preset sequence to be repeatedly decanted. Then one should supplement the centrifugate with an extract obtained after the first extraction of the same biomass with a nonpolar extragent in supracritical state to be heated, packed and thermally treated at obtaining the target product. |
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FIELD: food industry.
SUBSTANCE: invention relates to the technology of preserved appetisers production. The method for production of preserves "Natural vegetable mixture" envisages preparation of recipe components, sweet pepper cutting and blanching, comatose cutting, parsley greens chopping, tomato pulp and salt mixing (while heated) to produce a filler, the listed components packing, sealing and sterilisation. Additionally used in the filler composition is ground pumpkin seed extraction cake which is poured with drinking water and maintained for swelling before mixing. All the components are taken at preset components ratio.
EFFECT: invention allows to produce new appetiser preserves with low adhesion to container walls.
The invention relates to the production technology snackbars canned food.
The known method of production of canned "Natural vegetable mix", providing training prescription components, cutting and blanching sweet pepper, cut tomatoes, cutting parsley, mix when heated tomato pulp and salt with getting pouring, packing of these components, sealing and sterilization (Collection of technological instructions for the production of canned food. Volume III. - M: Pieprasit, 1963, s-237).
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 way of manufacture of canned food "Natural vegetable mix", providing training prescription components, cutting and blanching sweet pepper, cut tomatoes, cutting parsley, mix when heated tomato pulp and salt with getting pouring, packing of these components, 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:
sweet pepper 714,3
tomatoes
RUR 188.6 parsley 15,7
meal pumpkin seeds 9,7
tomato pulp, in terms of
8%solids content 171 salt 9,14 water
to the exit of the desired product 1000
The method is implemented as follows.
Prescription components prepared according to the traditional technology.
Prepared peppers cut and blanched in hot water.
Prepared tomatoes cut.
Prepared parsley butterwoth.
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, and then in prescription ratio mix when heated with tomato pulp and salt with getting fill.
These components are Packed up in a 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.
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 8-10 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 "Natural vegetable mix", providing training prescription components, cutting and blanching sweet pepper, cut tomatoes, cutting parsley, mix when heated tomato pulp and salt with getting pouring, packing of these components, sealing and sterilization, characterized in that in the filling optionally use the ground meal pumpkin seeds, which before mixing pour drinking water and withstand to swell, and the components used in the following ratio of expenses parts by weight:
sweet pepper 714,3
tomatoes
RUR 188.6 parsley 15,7
meal pumpkin seeds 9,7
tomato pulp, in terms of
8%solids content 171 salt 9,14 water
to the exit of the desired product 1000
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