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Method for production of enriched preserves "fresh cabbage vegetable solyanka with smoked pork products" |
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IPC classes for russian patent Method for production of enriched preserves "fresh cabbage vegetable solyanka with smoked pork products" (RU 2512132):
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.
Method for manufacture of preserved product "beef forced with garlic and speck" / 2512042
Method envisages recipe components preparation, potatoes cutting and frying in melted fat, beet-roots blanching and cutting, green beans cutting and freezing, the listed components mixing with sour cream, acetic acid, sugar, salt, black hot pepper and laurel leaf to produce garnish, beef cutting, forcing with garlic and speck and frying in melted 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 - 37.5; garlic - 8.2-8.6; potatoes - 296.3-312.5; beet-roots - 194.1-202; green beans -175.7; pumpkin seeds extraction cake - 11.2; sour cream - 66.7; acetic acid in conversion to 80% concentration - 1.2; sugar - 1.6; salt - 12; black hot pepper - 0.2; laurel leaf - 0.08; bone broth till the target product yield is equal to 1000.
Method for production of preserved product "beef goulash with grits" / 2512006
Method envisages recipe components preparation, bulb onions cutting, sauteing in vegetable oil and milling, ground pumpkin seeds extraction cake pouring with bone broth and maintenance for swelling, the listed components mixing with bone broth, tomato paste, sugar, salt and black hot pepper and laurel leaf, the mixture cooking to produce a sauce, beef cutting and frying in melted fat, the beef, rice and sauce packing, sealing and sterilisation.
Method for production of preserved product "pork goulash with grits" / 2511984
Method envisages preparation of recipe components. Bulb onions are cut, sauteed in vegetable oil and milled. Ground pumpkin seeds extraction cake is poured with bone broth and maintained for swelling. Then one mixes the listed components with bone broth, tomato paste, sugar, salt, black hot pepper and laurel leaf and cooks the mixture to produce a sauce. Pork is cut and fried in melted fat. The pork, prepared barley groats and sauce are packed, sealed and sterilised.
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 manufacture of preserves "rolls moldavian-style" / 2511884
Method envisages recipe components preparation, vine leaves freezing and defrostation, carrots, parsley root and bulb onions cutting and sauteing in margarine, parsley greens cutting and freezing, rice cooking till double weight increase, pork chopping, mixing carrots, parsley root, bulb onions, parsley greens, rice and pork with tomato paste, salt and black hot pepper to produce mince; the mince moulding into vine leaves to produce rolls, kvass boiling, ground pumpkin seeds extraction cake pouring with chicken broth and maintenance for swelling, mixing kvass and pumpkin seeds extraction cake with sour cream and chicken broth to produce a sauce, the rolls and sauce packing, sealing and sterilisation.
Method for production of "belarusian pork goulash" preserves / 2511766
Invention relates to the technology of meat preserves production. The method envisages recipe components preparation, ground pumpkin seeds extraction cake pouring with bone broth and maintenance for swelling, its mixing with tomato paste, bone broth, sugar, salt and black hot pepper and cooking to produce a sauce; pork cutting and sauteing in melted fat; carrots and bulb onions cutting and sauteing in melted, the listed components packing, sealing and sterilisation.
Method for manufacture of preserves "fried rabbit with garnish" / 2511744
Method involves recipe components preparation. For this purpose spring onion is cut, frozen and mixed with mayonnaise, culinary salt and calcium gluconate. One additionally uses in the mixture composition ground pumpkin seeds extraction cake that is poured with drinking water (before mixing) and maintained for swelling. Rabbit meat is cut and fried in margarine. One proceeds with rabbit meat and the produced mixture packing, sealing and sterilisation. The components are used at the following expenditure ratio, weight parts: rabbit - 906.7-971.4, margarine - 25, spring onion - 427.4, pumpkin seeds extraction cake - 9, mayonnaise - 115, culinary salt - 12, calcium gluconate - 1.2, water till the target product yield is equal to 1000.
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 "fermented cabbage vegetable solyanka" enriched preserves / 2512127
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.
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.
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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, fresh white cabbage shredding and blanching, bulb onions cutting and sauteing in melted fat. Then one mixes the listed components with ground pumpkin seeds extraction cake, melted fat, tomato paste, citric acid, ascorbic acid, sugar, salt, black hot pepper, allspice and laurel leaf; one proceeds with stewing (continuously stirring). Then one performs smoked pork products cutting, the smoked pork products and stewed mixture packing, sealing and sterilisation. EFFECT: invention allows to reduce the manufactured target product adhesion to container walls.
The invention relates to the technology of production of canned second dining dishes. A method of producing enriched canned "vegetable Soup from fresh cabbage with smoked pork", providing training prescription components, chopping and blanching fresh cabbage, cut, passerovannye in melted fat onions, mixing the listed components with melted fat, tomato paste, citric acid, ascorbic acid, sugar, salt, black pepper bitter, allspice and Bay leaf and fire with constant stirring, cutting spinakopita, packaging spinakopita and stewed mixture, 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 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 enriched canned "vegetable Soup from fresh cabbage with smoked pork", providing training prescription components, chopping and blanching fresh cabbage, cut, passerovannye in t the captivity fat onions, mixing these components with melted fat, tomato paste, citric acid, ascorbic acid, sugar, salt, black pepper bitter, allspice and Bay leaf and fire with constant stirring, cutting spinakopita, packaging spinakopita and stewed mixture, sealing and sterilization 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. Prescription components prepared according to the traditional technology. Prepared fresh cabbage chopped and blanched in hot water. Prepared onions cut and passer in melted fat. These components in the recipe ratio is mixed with ground sunflower seeds pumpkin 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), melted fat, tomato paste, citric acid, ascorbic acid, sugar, salt and powdered black pepper bitter, allspice and Bay leaf. The mixture stew with constant stirring for about 40 minutes. Prepared swingcomponent cut. Swingcomponent and steamed mixture Packed in prescription ratio, sealed and sterilized to obtain the target product is KTA. 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 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. 6 containing the products obtained according to the described technology and the closest analogue was heated to 60°C, dissected and mounted in the tripod upside down. Experienced product is completely out of the banks, and the control is not. Thus, the proposed method allows to reduce adhesion to the walls of the container obtained target product. Method for the production of enriched canned "vegetable Soup from fresh cabbage with smoked pork", providing training prescription components, chopping and blanching fresh cabbage, cut, paserovany is in melted fat onions, mixing these components with melted fat, tomato paste, citric acid, ascorbic acid, sugar, salt, black pepper bitter, allspice and Bay leaf and fire with constant stirring, cutting spinakopita, packaging spinakopita and stewed mixture, sealing and sterilization, characterized in that, when mixed impose additional ground meal of pumpkin seeds, and components used in the following ratio of expenses, parts by weight:
tomato paste, in terms of
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