Method of production of preserves "latvian sausages with cabbage" |
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IPC classes for russian patent Method of production of preserves "latvian sausages with cabbage" (RU 2512148):
Method for production of preserves "chopped rabbit cutlets with garnish and white sauce with vegetables" / 2512064
Method envisages recipe components preparation, wheat bread soaking in milk and chopping, rabbit meat and raw tallow chopping, the listed components mixing with part of salt and part of black hot pepper to produce mince, the mince moulding, mealing in wheat crumbs and frying in melted butter to produce cutlets, carrots, white vegetables, bulb onions cutting, sauteing in melted butter and straining, turnip cutting and blanching, French beans and green cutting and freezing, fresh green peas freezing, ground pumpkin seeds extraction cake pouring with bone broth and maintenance for swelling, mixing carrots, white vegetables, bulb onions, turnip, green peas, French beans, green and pumpkin seeds extraction cake with the remaining salt, citric acid, the remaining black hot pepper and laurel leaf, the cutlets, the produced mixture and bone broth packing, sealing and sterilisation.
Method for production of preserves "chopped rabbit cutlets with garnish and white sauce with vegetables" / 2512063
Method envisages recipe components preparation, wheat bread soaking in milk and chopping, rabbit meat and raw tallow chopping, the listed components mixing with part of salt and part of black hot pepper to produce mince, the mince moulding, mealing in wheat crumbs and frying in melted butter to produce cutlets, carrots, white vegetables, leek and bulb onions cutting, sauteing in melted butter and straining, turnip cutting and blanching, green beans, French beans and green cutting and freezing, ground pumpkin seeds extraction cake pouring with bone broth and maintenance for swelling, mixing carrots, white vegetables, leek, bulb onions, turnip, green beans, French beans, greens and pumpkin seeds extraction cake with the remaining salt, citric acid, the remaining black hot pepper and laurel leaf, the cutlets, the produced mixture and bone broth packing, sealing and sterilisation.
Method for production of preserved product "chopped pheasant cutlets with garnish and white sauce with vegetables" / 2512060
Method envisages recipe components preparation, wheat bread soaking in milk and chopping, pheasant flesh and raw tallow chopping, the listed components mixing with part of salt and part of black hot pepper to produce mince, the mince moulding, mealing in wheat crumbs and frying in melted butter to produce cutlets, carrots, white vegetables and bulb onions cutting, sauteing in melted butter and straining, turnip cutting and blanching, sugar peas, French beans and green cutting and freezing, ground pumpkin seeds extraction cake pouring with bone broth and maintenance for swelling, mixing carrots, white vegetables, bulb onions, turnip, sugar peas, French beans, green and pumpkin seeds extraction cake with the remaining salt, citric acid, the remaining black hot pepper and laurel leaf, the cutlets, the produced mixture and bone broth packing, sealing and sterilisation.
Method for production of preserves "chicken meatballs in white sauce" / 2511981
Method envisages recipe components preparation, chicken meat cutting and mincing, wheat bread soaking in bone broth and mincing, the listed components mixing with chicken eggs, bone broth and salt to produce mince, the mince moulding to produce meatballs, wheat flour sauteing in butter, ground pumpkin seeds extraction cake pouring with bone broth and maintenance for swelling, the listed components mixing with butter, bone broth and sugar, the mixture cooking to produce a sauce, the meatballs and sauce packing, sealing and sterilisation.
Method for production of preserves "chopped turkey cutlets with garnish and white sauce with vegetables" / 2511889
Method envisages recipe components preparation, wheat bread soaking in milk and chopping, turkey flesh and raw tallow chopping, the listed components mixing with part of salt and part of black hot pepper to produce mince, the mince moulding, mealing in wheat crumbs and frying in melted butter to produce cutlets, carrots, white vegetables, leek and bulb onions cutting, sauteing in melted butter and straining, rutabaga cutting and blanching, sugar peas, French beans and green cutting and freezing, ground pumpkin seeds extraction cake pouring with bone broth and maintenance for swelling, mixing carrots, white vegetables, leek, bulb onions, rutabaga, sugar peas, French beans, greens and pumpkin seeds extraction cake with the remaining salt, citric acid, the remaining black hot pepper and laurel leaf, the cutlets, the produced mixture and bone broth packing, sealing and sterilisation.
Method for production of preserves "chopped pheasant cutlets with garnish and white sauce with vegetables" / 2511876
Method envisages recipe components preparation, wheat bread soaking in milk and chopping, pheasant flesh and raw tallow chopping, the listed components mixing with part of salt and part of black hot pepper to produce mince, the mince moulding, mealing in wheat crumbs and frying in melted butter to produce cutlets, carrots, white vegetables, leek and bulb onions cutting, sauteing in melted butter and straining, rutabaga cutting and blanching, French beans and green cutting and freezing, fresh green peas freezing, ground pumpkin seeds extraction cake pouring with bone broth and maintenance for swelling, mixing carrots, white vegetables, leek, bulb onions, rutabaga, green peas, French beans, greens and pumpkin seeds extraction cake with the remaining salt, citric acid, the remaining black hot pepper and laurel leaf, the cutlets, the produced mixture and bone broth packing, sealing and sterilisation.
Method for production of preserves "chopped partridge cutlets with garnish and white sauce with vegetables" / 2511874
Method envisages recipe components preparation, wheat bread soaking in milk and chopping, partridge flesh and raw tallow chopping, the listed components mixing with part of salt and part of black hot pepper to produce mince, the mince moulding, mealing in wheat crumbs and frying in melted butter to produce cutlets, carrots, white vegetables, leek and bulb onions cutting, sauteing in melted butter and straining, rutabaga cutting and blanching, French beans and green cutting and freezing, fresh green peas freezing, ground pumpkin seeds extraction cake pouring with bone broth and maintenance for swelling, mixing carrots, white vegetables, leek, bulb onions, rutabaga, green peas, French beans, greens and pumpkin seeds extraction cake with the remaining salt, citric acid, the remaining black hot pepper and laurel leaf, the cutlets, the produced mixture and bone broth packing, sealing and sterilisation.
Method for production of preserved product "chopped turkey cutlets with garnish and white sauce with vegetables" / 2511870
Method envisages recipe components preparation, wheat bread soaking in milk and chopping, turkey flesh and raw tallow chopping, the listed components mixing with part of salt and part of black hot pepper to produce mince, the mince moulding, mealing in wheat crumbs and frying in melted butter to produce cutlets, carrots, white vegetables, bulb onions cutting, sauteing in melted butter and straining, turnip cutting and blanching, French beans and green cutting and freezing, fresh green peas freezing, ground pumpkin seeds extraction cake pouring with bone broth and maintenance for swelling, mixing carrots, white vegetables, bulb onions, turnip, green peas, French beans, green and pumpkin seeds extraction cake with the remaining salt, citric acid, the remaining black hot pepper and laurel leaf, the cutlets, the produced mixture and bone broth packing, sealing and sterilisation.
Method for preparation of preserves "chopped pheasant cutlets with garnish and white sauce with vegetables" / 2511866
Method envisages recipe components preparation, wheat bread soaking in milk and chopping, pheasant flesh and raw tallow chopping, the listed components mixing with part of salt and part of black hot pepper to produce mince, the mince moulding, mealing in wheat crumbs and frying in melted butter to produce cutlets, carrots, white vegetables, leek and bulb onions cutting, sauteing in melted butter and straining, turnip cutting and blanching, French beans and green cutting and freezing, ground pumpkin seeds extraction cake pouring with bone broth and maintenance for swelling, mixing carrots, white vegetables, leek, bulb onions, turnip, French beans, green and pumpkin seeds extraction cake with the remaining salt, citric acid, the remaining black hot pepper and laurel leaf, the cutlets, the produced mixture and bone broth packing, sealing and sterilisation.
Method for production of preserves "chopped chicken cutlets with garnish and red main sauce" / 2511741
Method envisages recipe components preparation, wheat bread soaking in milk and chopping, chicken flesh and raw tallow chopping, the listed components mixing with part of salt and part of black hot pepper to produce mince, the mince moulding, mealing in wheat crumbs and frying in melted butter to produce cutlets, carrots, parsley roots and bulb onions cutting, sauteing in melted butter and straining, green cutting and freezing, fresh green peas freezing, ground pumpkin seeds extraction cake pouring with bone broth and maintenance for swelling, mixing carrots, parsley roots, bulb onions, green peas, green and pumpkin seeds extraction cake with tomato paste, sugar, the remaining salt, the remaining black hot pepper and laurel leaf, the cutlets, the produced mixture and bone broth 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, pork and speck mincing, the components mixing with sugar, culinary salt, sodium nitrate, edible ice, black hot pepper and nutmeg, maintenance, chopping, moulding and frying to produce sausages. One performs bulb onions cutting and sauteing in melted fat, their mixing with fermented cabbages, melted fat, tomato puree, sugar, culinary salt, black hot pepper, allspice and caraway. The mixture is stewed (while continuously stirred) to produce garnish. One proceeds with the sausages and garnish packing, sealing and sterilisation. One additionally introduces in the garnish composition ground pumpkin seeds extraction cake; all the components are used at the specific ratio. EFFECT: invention implementation 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 obtaining canned "Sausages Latvian cabbage", providing training prescription components, grinding on top of pork and lard, mixed with sugar, salt, sodium nitrate, food ice, black pepper and bitter nutmeg, shutter speed, sottero-tion, forming and frying with obtaining sausages, cutting, passerovannye in melted fat onions, mixing it with sauerkraut, melted fat, tomato puree, sugar, salt, black pepper bitter, allspice and cumin and quenching with constant stirring to obtain garnish packing sausages and vegetables, sealing and sterilization (Reference canned. Volume 3 - M: Food industry, 1971, p.146-149). 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 producing canned "Sausages Latvian cabbage", providing training prescription components, grinding on top of pork and lard, mixed with sugar, salt, Nitra is ω sodium, food ice, black pepper and bitter nutmeg, endurance, cutting, shaping and frying with obtaining sausages, cutting, passerovannye in melted fat onions, mixing it with sauerkraut, melted fat, tomato puree, sugar, salt, black pepper bitter, allspice and cumin and quenching with constant stirring to obtain a side dish, packing sausages and vegetables, sealing and sterilization according to the invention, the garnish impose additional 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 pork and chopped bacon on top, and then in the recipe ratio is mixed with approximately 2.5% of the prescription amount of sugar, approximately 75% of the prescription of the quantities of salt, sodium nitrate, food, ice and blended for approximately 72% of the prescription quantity of black pepper bitter and nutmeg. The resulting meat is maintained at a temperature of 2-4°C for 48-72 hours, butterwoth, molded in the shell and roasted at a temperature of 80-85°C for about 3 hours with obtaining sausages. Prepared onions cut and passer in the melted fat, and then in prescription autosensitivity 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), melted fat, tomato puree, remaining sugar, remaining amount of salt and grind the remaining quantity of black pepper bitter, allspice and cumin. The mixture stew with constant stirring for about 40 minutes with the receiving side dish. Sausages and a side dish Packed in prescription ratio, sealed and sterilized to obtain the target product. When using tomato puree with a solids content that does not coincide with prescription, carry out recalculation of the flow rate on an 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. Minimum consumption of pork corresponds to using pork cut, and the maximum corresponds to the use of pork meat. Given in the form of interval consumption of onions covers the possible change of shelf life of raw materials. Obtained by opisaniehellboj canned food organoleptic properties similar to the product on the closest analogue. To confirm the technical result of cans No. 9 containing products obtained according to the described technology and the closest analogue was heated to a temperature of 60°C, dissected and mounted in the tripod upside down. Experienced product is completely out of the banks and control. Thus, the proposed method allows to reduce adhesion to the walls of the container obtained target product. The method of producing canned "Sausages Latvian cabbage", providing training prescription components, grinding on top of pork and lard, mixed with sugar, salt, sodium nitrate, food ice, black pepper and bitter nutmeg, endurance, cutting, shaping and frying with obtaining sausages, cutting, passerovannye in melted fat onions, mixing it with sauerkraut, melted fat, tomato puree, sugar, salt, black pepper bitter, allspice and cumin and quenching with constant stirring to obtain a side dish, packing sausages and garnish, sealing and sterilization, characterized in that the composition garnish impose additional ground meal of pumpkin seeds, and components used in the following ratio of expenses, parts by weight:
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