IPC classes for russian patent Method for production of "fermented cabbage vegetable solyanka" enriched preserves. RU patent 2512038. (RU 2512038):
Another patents in same IPC classes:
Method for production of "vitamin pumpkin in tomato sauce" preserves / 2512037
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. One mixes the listed components (while heated) tomato pulp, sugar, salt and citric acid to produce a sauce. Vitamin pumpkin is cut and fried in vegetable oil. Vitamin pumpkin and sauce are packed, sealed and sterilised. The components are used at the following expenditure ratio, weight parts: vitamin pumpkin - 780; bulb onions - 166.86-169; greens - 10; pumpkin seeds extraction cake - 9.9; vegetable oil - 86.6; tomato pulp in conversion to 8% dry substances content - 235.9; sugar - 7.6; salt - 13.1; black hot pepper - 13.1; citric acid - 1.23; water - till the target product yield is equal to 1,000. |
Method for production of "fermented cabbage vegetable solyanka" preserves / 2512035
Invention relates to the technology of preserved second-course lunches production. The method envisages recipe components preparation, bulb onions cutting and sauteing in fat, brined cucumbers cutting, the listed components mixing with fermented cabbages, ground pumpkin seed extraction cake, fat, tomato paste, sugar, black hot pepper, allspice and laurel leaf, one proceeds with stewing (continuously stirring), packing, sealing and sterilisation. |
Method for production of preserves "pickled vegetables with tomato filling" / 2512028
Invention relates to the technology of preserved appetisers production. The method envisages preparation of recipe components, carrots and bulb onions cutting, sauteing in vegetable oil and milling, ground pumpkin seeds extraction cake pouring with drinking water and maintenance for swelling. One mixes the listed components (while heated) with tomato paste, acetic acid, sugar and salt; then one proceeds with the produced mixture packing, sealing and sterilisation. The preserves are prepared at the following components ratio, wt %: carrots - 949.4-985.1; bulb onions - 236.9-241.2; vegetable oil - 117.5, pumpkin seeds extraction cake - 76.7, tomato paste in conversion to 30% dry substances content - 69.8, acetic acid in conversion to 80% concentration - 5.35, sugar - 36.3, salt - 14.5, water - till the target product yield is equal to 1000. |
"natural vegetable mixture" preserves production method / 2512021
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Invention relates to the technology of preserved appetisers production. The aubergine paste production method envisages preparation of recipe components, aubergines, carrots, bulb onions and white vegetables cutting, frying in vegetable oil and milling, greens milling, the listed components mixing (while heated) with tomato puree, sugar, salt, hot black pepper and allspice, packing, sealing and sterilisation. According to the invention, in the process of mixing one additionally uses ground pumpkin seed extraction cake which is poured prior to mixing with drinking water and maintained for swelling. All the components are taken at preset components ratio. |
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Method for manufacturing fruit-berry puree / 2243692
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FIELD: food industry.
SUBSTANCE: invention relates to the technology of preserved second-course lunches production. The method envisages recipe components preparation, bulb onions cutting and sauteing in fat, brined cucumbers cutting, the listed components mixing with fermented cabbages, ground pumpkin seed extraction cake, fat, tomato paste, ascorbic acid, sugar, black hot pepper, allspice and laurel leaf, one proceeds with stewing (continuously stirring), packing, sealing and sterilisation.
EFFECT: method ensures reduction of stratification of the target product manufactured.
The invention relates to the technology of production of canned second lunch dishes.
A method of producing enriched canned "vegetable Soup of sauerkraut", providing training prescription components, cutting, passerovannye in fat, onion, cut pickled cucumbers, mixing of these components with sauerkraut, fat, tomato paste, ascorbic acid, sugar, pepper black bitter pepper and Bay leaf, fighting with constant stirring, packing, sealing and sterilization (Collection of technological instructions for the production of canned food. Volume I - M: APP "Conservative", 1990, s-310).
The disadvantage of this method is the delamination get the target product.
The technical result of the invention is reduced separation get the target product.
This result is achieved by the method of production of enriched canned "vegetable Soup of sauerkraut", providing training prescription components, cutting, passerovannye in fat, onion, cut pickled cucumbers, mixing of these components with sauerkraut, fat, tomato paste, ascorbic acid, sugar, pepper black bitter pepper and Bay leaf, extinguishing with constant stirring, packing, sealing and sterilization, according to the invention, when mixed optionally enter a ground meal pumpkin seeds, and the components used in the following ratio of expenses parts by weight:
sauerkraut 844 pickles 173 onions 134-136
meal pumpkin seeds 10,9
tomato paste, in terms of 30%dry substance 30,6
ascorbic acid 1,71 sugar 61
black pepper bitter 0,816
allspice 0,816
Bay leaf 0,51 fat
to the exit of the desired product 1000
The method is implemented as follows.
Prescription components prepared according to the traditional technology. Prepared onions cut and passer in melted fat or vegetable oil.
Prepared pickled cucumbers cut.
These components prescription ratio mixed with sauerkraut, 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), in the same fat, which passerovanny onions, tomato paste, ascorbic acid, sugar and powdered black pepper bitter pepper and Bay leaf. The mixture stew with constant stirring for about 40 minutes, Packed, sealed and sterilized with obtaining the target product.
When using tomato paste 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 of the products described on the technology and on the closest analogue were made in the banks of type I-82-350. The jars were evaluated visually after a month of storage. Experienced product contained homogeneous opaque colored liquid phase. The product is closest analogue had in the upper part of the banks expressed layer settled juice and frozen layer (when used as part of canned melted fat) or liquid (when used as part of canned vegetable oil) painted fat.
Thus, the proposed method allows to reduce the delamination get the target product.
Method of production of enriched canned "vegetable Soup of sauerkraut", providing training prescription components, cutting, passerovannye in fat, onion, cut pickled cucumbers, mixing of these components with sauerkraut, fat, tomato paste, ascorbic acid, sugar, pepper black bitter pepper and Bay leaf, fighting with constant stirring, packing, sealing and sterilization, wherein when mixing optionally enter a ground meal pumpkin seeds, and the components used in the following ratio of expenses parts by weight:
sauerkraut 844 pickles 173 onions 134-136
meal pumpkin seeds 10,9
tomato paste, in terms of
30%dry substance 30,6
ascorbic acid 1,71 sugar 61
black pepper bitter 0,816
allspice 0,816
Bay leaf 0,51 fat
to the exit of the desired product 1000
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