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Method for production of "fermented cabbage vegetable solyanka" enriched preserves |
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IPC classes for russian patent Method for production of "fermented cabbage vegetable solyanka" enriched preserves (RU 2512127):
Method for production of "fermented cabbage vegetable solyanka" preserves / 2512125
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, red hot pepper, allspice and laurel leaf, one proceeds with stewing (continuously stirring), packing, sealing and sterilisation.
Volgogradskaya vegetable paste production method / 2512106
Method envisages recipe components preparation, vegetable marrows, green tomatoes, carrots, white vegetables and bulb onions cutting, sauteing in vegetable oil and milling. Prepared greens are minced. Ground pumpkin seeds extraction cake is poured with drinking water and maintained for swelling. According to the recipe ratio, the listed components are mixed with tomato paste, sugar, salt, black hot pepper and allspice. The produced mixture is packaged, sealed and sterilised to produce the target product. The components are used at the following expenditure ratio, weight parts: vegetable marrows - 972.4; green tomatoes - 521; carrots - 107.6-110.4; white vegetables - 32.3-32.9; bulb onions - 74.9-75.8; greens - 7.5; vegetable oil - 96.8; pumpkin seeds extraction cake - 20; tomato paste in conversion to 30% dry substances content - 73.2; sugar - 7.5; salt - 15; black hot pepper - 0.5; allspice - 0.5; water till the target product yield is equal to 1000.
Method for production of "fresh cabbage vegetable-and-mushroom solyanka" preserves / 2512040
Invention relates to the technology of preserved second-course lunches production. The method envisages recipe components preparation, fresh white cabbage shredding and blanching, bulb onions cutting and sauteing in vegetable oil, brined cucumbers cutting, brined mushrooms milling. Then one mixes the listed components with ground pumpkin seeds extraction cake, vegetable oil, tomato paste, citric acid, sugar, salt, red hot pepper, allspice and laurel leaf. One proceeds with stewing (continuously stirring), packing, sealing and sterilisation.
Method for production of "fermented cabbage vegetable solyanka" enriched preserves / 2512038
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.
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
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.
Aubergine paste production method / 2512018
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.
Aubergine paste preparation method / 2512014
Invention relates to the technology of preserved appetisers production. The method envisages preparation of recipe components, aubergines, vegetable marrows, carrots, bulb onions and white vegetables 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 with tomato pure, sugar, salt, hot black pepper and allspice, the produced mixture packing, sealing and sterilisation.
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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. One mixes the listed components with fermented cabbages, fat, tomato paste, ascorbic acid, sugar, red hot pepper, allspice and laurel leaf; one proceeds with stewing (continuously stirring), packing, sealing and sterilisation. One additionally introduces ground pumpkin seeds extraction cake during the components mixing. All the ingredients are used at the specified ratio. EFFECT: invention implementation allows to reduce stratification of the target product produced.
The invention relates to the technology of production of canned second dining dishes. A method of obtaining enriched canned "Soup vegetable sauerkraut", providing training recipe components, cutting, passerovannye in fat onions, cut pickles, mixing the listed components with sauerkraut, fat, tomato paste, ascorbic acid, sugar, pepper red hot pepper, the allspice and Bay leaf, stewing with constant stirring, packing, sealing and sterilisation (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 of the obtained target product. The technical result of the invention is to reduce the delamination obtain the target product. This result is achieved by the method for obtaining enriched canned "Soup vegetable sauerkraut", providing training recipe components, cutting, passerovannye in fat onions, cut pickles, mixing the listed components with sauerkraut, fat, tomato paste, ascorbic acid, sugar, pepper red hot pepper, the allspice and Bay leaf, stewing in constant peremeci the years, packing, sealing and sterilisation, according to the invention, when mixing optionally enter a ground meal of pumpkin seeds, and components used in the following ratio of expenses, parts by weight:
The method is implemented as follows. Components of the prescription prepared by traditional the technologies. Prepared onions cut and passer in melted fat or vegetable oil. Prepared pickles cut. These components in the recipe ratio is mixed with sauerkraut, 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), in the same fat, which passerelle onions, tomato paste, ascorbic acid, sugar and powdered pepper red hot pepper, the allspice and Bay leaf. The mixture stew with constant stirring for about 40 minutes, filled, sealed and sterilized to obtain the target product. If using tomato paste with a solids content that does not coincide with prescription, carry out the conversion of its consumption at equivalent solids content for known dependencies (Collection of technological instructions for the production of canned food. Volume I - M: APP "Conservative", 1990, p.124). 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 as described is echnology canned food organoleptic properties similar to the product on the closest analogue. To confirm the technical result of the products according to the described technology and the closest analogue produced in the banks of type I-82-350. The contents of the cans was evaluated visually after a month of storage. Experienced product contained a homogeneous opaque colored liquid phase. The product is the closest analogue had in the upper part of the banks expressed a settled layer of juice and the frozen layer (when used in the composition of canned melted fat) or liquid (for use in the composition of canned vegetable oils) painted fat. Thus, the proposed method reduces the delamination obtain the target product. Method for producing enriched canned "Soup vegetable sauerkraut", providing training recipe components, cutting, passerovannye in fat onions, cut pickles, mixing the listed components with sauerkraut, fat, tomato paste, ascorbic acid, sugar, pepper red hot pepper, the allspice and Bay leaf, stewing with constant stirring, packing, sealing and sterilisation, characterized in that, when mixed impose additional ground meal of pumpkin seeds, and components used in the following ratio of expenses, parts by weight:
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