|
Method for production of preserved product "fried scad with carrots and cabbages in tomato sauce" |
|
|
IPC classes for russian patent Method for production of preserved product "fried scad with carrots and cabbages in tomato sauce" (RU 2512075):
Method for production of preserves "fried cutlets in chilean sauce" / 2512033
Method envisages recipe components preparation, bulb onions cutting, sauteing in vegetable oil and milling, cod 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, garlic milling, ground pumpkin seeds extraction cake pouring with drinking water and maintenance for swelling, the listed components mixing with tomato paste, drinking water, sugar, the remaining salt, allspice, cloves, cinnamon and mustard, the mixture cooking and addition of acetic acid to produce a sauce, the cutlets and sauce packing, sealing and sterilisation.
Method for production of preserves "fried cutlets in chilean sauce" / 2512004
Method envisages recipe components preparation, raw and fried flounder 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, garlic milling, ground pumpkin seeds extraction cake pouring with drinking water and maintenance for swelling, the listed components mixing with tomato paste, drinking water, sugar, the remaining salt, allspice, cloves, cinnamon and mustard, the mixture cooking and addition of acetic acid to produce a sauce, the cutlets and sauce packing, sealing and sterilisation.
"stewed tomatoes" preserves production method / 2512001
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.
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-and-vegetable cutlets in tomato sauce" / 2512066
Method envisages recipe components preparation, part of bulb onions cutting, sauteing in vegetable oil and milling, fresh white cabbages shredding and mincing, mackerel and carrots mincing, the listed components mixing with salt and part of black hot pepper to produce mince, the mince moulding, mealing in wheat flour and frying in vegetable oil to produce cutlets. For sauce production the remaining 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 paste, drinking water, sugar, the remaining black hot pepper, allspice, cloves, coriander and laurel leaf; one performs the produced mixture cooking and acetic acid addition. Then the cutlets and sauce are packed into the container at the recipe ratio, sealed and sterilised.
Method for production of preserves "sichenik fish cutlets ukrainian-style" / 2512062
Method envisages preparation of recipe components, cooking, shelling and cutting part of chicken eggs, bulb onions cutting and sauteing in melted butter, garlic blanching and straining; the listed components mixing with part of wheat crumbs, part of salt and black hot pepper to produce mince, skin-off haddock fillet and speck mincing, mixing with the remaining chicken eggs and another part of salt to produce a cutlet mass, mince moulding into the mass, the cutlets steeping in eggs, mealing in the remaining wheat crumbs and frying in melted butter to produce sichenik cutlets, beet-roots blanching and straining, fresh green peas freezing, beet-roots and green peas mixing with sugar and the remaining salt to produce garnish, the sichenik cutlets and garnish packing, sealing and sterilisation; the method specificity is as follows: one additionally introduces into the garnish ground pumpkin seeds extraction cake that is poured with drinking water (before mixing) and maintained for swelling.
Method for production of preserved product "sichenik fish cutlets ukrainian-style" / 2512059
Method envisages preparation of recipe components, cooking, shelling and cutting part of chicken eggs, bulb onions cutting and sauteing in melted butter, garlic blanching and straining; the listed components mixing with part of wheat crumbs, part of salt and black hot pepper to produce mince, skin-off pike fillet and speck mincing, mixing with the remaining chicken eggs and another part of salt to produce a cutlet mass, mince moulding into the mass, the cutlets steeping in liaison, mealing in the remaining wheat crumbs and frying in melted butter to produce sichenik cutlets, potatoes and rutabaga cutting and blanching, fresh green peas freezing, potatoes, rutabaga and green peas mixing with milk, sugar and the remaining salt to produce garnish, the sichenik cutlets and garnish packing, sealing and sterilisation; the method specificity is as follows: one uses ground pumpkin seeds extraction cake that is poured with drinking water (before mixing) and maintained for swelling.
Method for production of preserved product "sichenik fish cutlets ukrainian-style" / 2512057
Method envisages preparation of recipe components, cooking, shelling and cutting part of chicken eggs, bulb onions cutting and sauteing in melted butter, garlic blanching and straining; the listed components mixing with part of wheat crumbs, part of salt and black hot pepper to produce mince, skin-off sander fillet and speck mincing, mixing with the remaining chicken eggs and another part of salt to produce a cutlet mass, mince moulding into the mass, the cutlets steeping in liaison, mealing in the remaining wheat crumbs and frying in melted butter to produce sichenik cutlets, potatoes and vegetable marrows cutting and blanching, fresh green peas freezing, potatoes, vegetable marrows and green peas mixing with milk, sugar and the remaining salt to produce garnish, the sichenik cutlets and garnish packing, sealing and sterilisation; the method specificity is as follows: one uses ground pumpkin seeds extraction cake that is poured with drinking water (before mixing) and maintained for swelling.
Method for production of preserved product "sichenik fish cutlets ukrainian-style" / 2512044
Method envisages preparation of recipe components, cooking, shelling and cutting part of chicken eggs, bulb onions cutting and sauteing in melted butter, garlic blanching and straining; the listed components mixing with part of wheat crumbs, part of salt and black hot pepper to produce mince, skin-off pike fillet and speck mincing, mixing with the remaining chicken eggs and another part of salt to produce a cutlet mass, mince moulding into the mass, the cutlets steeping in liaison, mealing in the remaining wheat crumbs and frying in melted butter to produce sichenik cutlets, potatoes cutting, blanching and straining, fresh green peas freezing, potatoes and green peas mixing with milk, sugar and the remaining salt to produce garnish, the sichenik cutlets and garnish packing, sealing and sterilisation; the method specificity is as follows: one uses ground pumpkin seeds extraction cake that is poured with drinking water (before mixing) and maintained for swelling.
Method for production of preserved product "sichenik fish cutlets ukrainian-style" / 2512043
Method envisages preparation of recipe components, cooking, shelling and cutting part of chicken eggs, bulb onions cutting and sauteing in melted butter, garlic blanching and straining; the listed components mixing with part of wheat crumbs, part of salt and black hot pepper to produce mince, skin-off pollock fillet and speck mincing, mixing with the remaining chicken eggs and another part of salt to produce a cutlet mass, mince moulding into the mass, the cutlets steeping in liaison, mealing in the remaining wheat crumbs and frying in melted butter to produce sichenik cutlets, potatoes and rutabaga cutting and blanching, fresh green peas freezing, potatoes, rutabaga and green peas mixing with milk, sugar and the remaining salt to produce garnish, the sichenik cutlets and garnish packing, sealing and sterilisation; the method specificity is as follows: one uses ground pumpkin seeds extraction cake that is poured with drinking water (before mixing) and maintained for swelling.
Method for production of preserves "sichenik fish cutlets ukrainian-style" / 2512039
Method envisages preparation of recipe components, cooking, shelling and cutting part of chicken eggs, bulb onions cutting and sauteing in melted butter, garlic blanching and straining; the listed components mixing with part of wheat crumbs, part of salt and black hot pepper to produce mince, skin-off haddock fillet and speck mincing, mixing with the remaining chicken eggs and another part of salt to produce a cutlet mass, mince moulding into the mass, the cutlets steeping in eggs, mealing in the remaining wheat crumbs and frying in melted butter to produce sichenik cutlets, carrots blanching and straining, green beans cutting and freezing, carrots and green beans mixing with sugar and the remaining salt to produce garnish, the sichenik cutlets and garnish packing, sealing and sterilisation; the method specificity is as follows: one additionally introduces into the garnish ground pumpkin seeds extraction cake that is poured with drinking water (before mixing) and maintained for swelling.
Method for production of preserves "sichenik fish cutlets ukrainian-style" / 2512036
Method envisages preparation of recipe components, cooking, shelling and cutting part of chicken eggs, bulb onions cutting and sauteing in melted butter, garlic blanching and straining; the listed components mixing with part of wheat crumbs, part of salt and black hot pepper to produce mince, skin-off cod fillet and speck mincing, mixing with the remaining chicken eggs and another part of salt to produce a cutlet mass, mince moulding into the mass, the cutlets steeping in liaison, mealing in the remaining wheat crumbs and frying in melted butter to produce sichenik cutlets, potatoes cutting and blanching, fresh green peas freezing, potatoes and green peas mixing with milk, sugar and the remaining salt to produce garnish, the sichenik cutlets and garnish packing, sealing and sterilisation; the method specificity is as follows:one uses in the garnish composition lagenaria that is cut and blanched (before mixing) and ground pumpkin seeds extraction cake that is poured with drinking water (before mixing) and maintained for swelling.
Method for production of preserves "fried cutlets in chilean sauce" / 2512033
Method envisages recipe components preparation, bulb onions cutting, sauteing in vegetable oil and milling, cod 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, garlic milling, ground pumpkin seeds extraction cake pouring with drinking water and maintenance for swelling, the listed components mixing with tomato paste, drinking water, sugar, the remaining salt, allspice, cloves, cinnamon and mustard, the mixture cooking and addition of acetic acid to produce a sauce, the cutlets and sauce packing, sealing and sterilisation.
Method for production of preserved product "sichenik fish cutlets ukrainian-style" / 2512032
Method envisages preparation of recipe components, cooking, shelling and cutting part of chicken eggs, bulb onions cutting and sauteing in melted butter, garlic blanching and straining; the listed components mixing with part of wheat crumbs, part of salt and black hot pepper to produce mince, skin-off pollock fillet and speck mincing, mixing with the remaining chicken eggs and another part of salt to produce a cutlet mass, mince moulding into the mass, the cutlets steeping in liaison, mealing in the remaining wheat crumbs and frying in melted butter to produce sichenik cutlets, potatoes and vegetable marrows cutting and blanching, fresh green peas freezing, potatoes, vegetable marrows and green peas mixing with milk, sugar and the remaining salt to produce garnish, the sichenik cutlets and garnish packing, sealing and sterilisation; the method specificity is as follows: one uses ground pumpkin seeds extraction cake that is poured with drinking water (before mixing) and maintained for swelling.
Method for manufacture of preserves "beef forced with garlic and speck" / 2512065
Method envisages recipe components preparation, potatoes and pumpkin cutting and blanching, fresh green peas freezing, the listed components mixing with sour cream, milk, acetic acid, sugar, salt, black hot pepper and laurel leaf to produce garnish, beef cutting, forcing with garlic and speck and frying in melted beef fat, beef, garnish and bone broth packing, sealing and sterilisation. One uses ground pumpkin seeds extraction cake that is poured, before mixing, with bone broth and maintained for swelling while the components are used at the following expenditure ratio, weight parts: beef - 562.5-578.8; speck - 47.9; melted fat - 34; garlic - 8.2-8.6; potatoes - 200.2-211.1; pumpkin - 180.9; green peas - 174.1; pumpkin seeds extraction cake - 11.6; sour cream - 63.9; milk - 35.9; acetic acid in conversion to 80% concentration - 1.2; sugar - 0.4; salt - 12; black hot pepper - 0.2; laurel leaf - 0.08; bone broth till the target product yield is equal to 1000.
|
FIELD: food industry. SUBSTANCE: 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, black hot pepper, allspice, cloves, coriander and laurel leaf. The produced mixture is cooked; acetic acid is added to produce a sauce. Scad is cut, maintained in salt solution, mealed in wheat flour and fried in vegetable oil. Prepared carrots are cut. Fresh white cabbages are chopped. The scad, 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: scad - 833.9; vegetable oil - 41.7; 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. EFFECT: method allows to reduce the manufactured target product adhesion to container walls.
The invention relates to the production technology of abovewhich canned. There is a method of production of canned product "Mackerel fried with carrots and cabbage in tomato sauce", providing training recipe components, cutting, passerovannye in vegetable oil and grinding onions, mixing it with vegetable oil, tomato paste, water, sugar, black pepper bitter, allspice, cloves, coriander and Bay leaf, cooking and adding acetic acid to obtain the sauce, cutting, exposure in saline solution, 're breading in wheat flour and frying in vegetable oil horse mackerel, cutting carrots, chopping fresh cabbage, packing horse mackerel, carrots, cabbage and sauce, sealing and sterilization (Reference canned. Volume 3. - M.: Food industry, 1971, s-494). 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 product "Mackerel fried with carrots and cabbage in tomato sauce", providing training recipe components, cutting, paserovany is in vegetable oil and grinding onions, mixing it with tomato paste, water, sugar, black pepper bitter, allspice, cloves, coriander and Bay leaf, cooking and adding acetic acid to obtain the sauce, cutting, exposure in saline solution, 're breading in wheat flour and frying in vegetable oil horse mackerel, cutting carrots, chopping fresh cabbage, packing horse mackerel, carrots, cabbage and sauce, sealing and sterilization according to the invention in the sauce impose additional ground meal of pumpkin seeds, which before mixing pour drinking water and allowed to swell, and the components used in the next the ratio of costs, parts by weight:
The method is implemented as follows. Prescription components prepared according to the traditional technology. Prepared onions are cut, passer 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 additives and the 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 recipe ratio is mixed with the tomato paste, water, sugar and powdered black pepper bitter, allspice, cloves, coriander and Bay leaf. The mixture is boiled until the dry matter content of about 15.5% and add acetic acid with obtaining sauce. Prepared mackerel cut, maintained at a temperature of 10-15°C for 2-6 minutes in 18-24%solution of table salt, paneer in flour and fry in vegetable oil. Prepared carrots cut. Prepared fresh cabbage chopped. The mackerel, carrots, cabbage and gravy Packed in prescription ratio, 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 useto the norms of waste and losses of the respective raw materials. Given in the form of intervals expenses cover their 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 of cans No. 8 containing products obtained according to the described technology and the closest analogue was opened and established in the tripod upside down. Experienced product is completely out of the banks, and the product is the closest analogue is not. Thus, the proposed method allows to reduce adhesion to the walls of the container obtained target product. Method of production of canned product "Mackerel fried with carrots and cabbage in tomato sauce", providing training recipe components, cutting, passerovannye in vegetable oil and grinding onions, mixing it with tomato paste, water, sugar, black pepper bitter, allspice, cloves, coriander and Bay leaf, cooking and adding acetic acid to obtain the sauce, cutting, exposure in saline solution, 're breading in wheat flour and frying in vegetable oil horse mackerel, cutting carrots, chopping fresh cabbage, packing horse mackerel, carrots, cabbage and sauce Germany is etisal and sterilization characterized in that sauce impose additional 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:
|
| © 2013-2014 Russian business network RussianPatents.com - Special Russian commercial information project for world wide. Foreign filing in English. |