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IPC classes for russian patent "meat sauce" preserves production method (RU 2512162):
Another patents in same IPC classes:
 Method for manufacture of dessert in form of sweet vanilla sauce / 2512155
Invention relates to confectionary industry. For manufacture of the desert in the form of sweet vanilla sauce two mixtures are prepared. For one mixture one introduces leucosin into egg yolks and proceeds with placed mixing during 10-20 minutes at a rate of 90-110 rpm. For the second mixture preparation milk is heated to 65-75°C with 20% water stevia extract introduced therein under continuous stirring conditions. Then one blends the prepared mixtures, heat them to the boiling point under continuous stirring conditions and boils down until thickening. Then the produced thickened mass is clarified, vanillin is introduced; one proceeds with stirring and cooling to produce the end product - dessert in the form of a sweet vanilla sauce. The sauce is manufactured from the initial components are used at the following ratio, wt %: Egg yolks - 4.3-4.5, leucosin - 2.5-2.9, 20% water stevia extract - 0.25-0.35, vanillin - 0.5-1.5, milk - balance.
"ekzotika" tomato sauce preparation method / 2512100
Method involves recipe components preparation. Ground pumpkin seeds extraction cake is poured with drinking water and maintained for swelling. The product is mixed with tomato puree, mango puree, garlic puree, bitter paprika puree, sugar, salt, allspice and nutmeg. One cooks the mixture and adds acetic acid. Then the ready product is packed, sealed and sterilised.
"ekzotika" tomato sauce production method / 2512099
Method envisages recipe components preparation, mixing tomato puree, mango puree, garlic puree, sugar, salt, red hot chilli pepper, allspice and cloves, the mixture cooking till dry substances content is equal to nearly 19%, acetic acid addition, the mixture packing, sealing and sterilisation. The invention novelty is as follows: in the process of mixing one additionally uses ground pumpkin seeds extraction cake that is preliminarily poured with drinking water and maintained for swelling while the components are used at the following expenditure ratio, weight parts: tomato puree in conversion to 12% dry substances content - 866; mango puree in conversion to 14% dry substances content - 130; garlic puree - 0.3; pumpkin seeds extraction cake - 35; acetic acid in conversion to 80% concentration - 1.95; sugar - 50; salt - 22.7; red hot chilli pepper - 0.3; allspice - 0.7; cloves - 1.2; water till the target product yield is equal to 1000.
"ekzotika" tomato sauce production method / 2512098
Method envisages recipe components preparation, mixing tomato puree, mango puree, garlic puree, bitter paprika puree, sugar, salt, allspice and cloves, the mixture cooking till dry substances content is equal to nearly 19%, acetic acid addition, the mixture packing, sealing and sterilisation. The invention novelty is as follows: in the process of mixing one additionally uses ground pumpkin seeds extraction cake that is preliminarily poured with drinking water and maintained for swelling while the components are used at the following expenditure ratio, weight parts: tomato puree in conversion to 12% dry substances content - 866; mango puree in conversion to 14% dry substances content - 130; garlic puree - 0.3; bitter paprika puree - 1.65; pumpkin seeds extraction cake - 35; acetic acid in conversion to 80% concentration - 1.95; sugar - 50; salt - 22.7; allspice - 0.7; cloves - 1.2; water till the target product yield is equal to 1000.
"ekzotika" tomato sauce production method / 2512097
Method envisages recipe components preparation, mixing tomato puree, mango puree, garlic puree, sugar, salt and nutmeg, the mixture cooking till dry substances content is equal to nearly 19%, acetic acid addition, the mixture packing, sealing and sterilisation. The invention novelty is as follows: in the process of mixing one additionally uses ground pumpkin seeds extraction cake that is preliminarily poured with drinking water and maintained for swelling while the components are used at the following expenditure ratio, weight parts: tomato puree in conversion to 12% dry substances content - 866; mango puree in conversion to 14% dry substances content - 130; garlic puree - 0.3; pumpkin seeds extraction cake - 35; acetic acid in conversion to 80% concentration - 1.95; sugar - 50; salt - 22.7; nutmeg - 1.4; water till the target product yield is equal to 1000.
Method for production of sauce paste for tomato sauce / 2512096
Invention relates to the technology of preserved semi-products production for catering enterprises. The method envisages recipe components preparation, carrots and bulb onions cutting, sauteing in margarine and milling, ground pumpkin seed extraction cake pouring with drinking water and maintenance for swelling, the listed components mixing (while heated) with tomato paste, acetic acid, sugar, salt, sorbic acid and drinking water, the mixture straining, packing, sealing and sterilisation.
"ekzotika" tomato sauce production method / 2512086
Method envisages recipe components preparation, mixing tomato puree, mango puree, garlic puree, sugar, salt, allspice, ginger and cardamom. Then one performs cooking till dry substances content is equal to nearly 19%, acetic acid addition, the mixture packing, sealing and sterilisation. In the process of mixing one additionally uses ground pumpkin seeds extraction cake that is preliminarily poured with drinking water and maintained for swelling. The components are used at the following expenditure ratio, weight parts: tomato puree in conversion to 12% dry substances content - 866; mango puree in conversion to 14% dry substances content - 130; garlic puree - 0.3; pumpkin seeds extraction cake - 35; acetic acid in conversion to 80% concentration - 1.95; sugar - 50; salt - 22.7; allspice - 0.9; ginger - 0.3; cardamom - 0.1; 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.
Fruit sauce production method / 2511630
Method involves ground pumpkin seeds extraction cake pouring with drinking water at a weight ratio equal to nearly 1:5 and maintenance for swelling, the extraction cake mixing with cherry plum puree, apple puree, sugar and salt, boiling out till dry substances content is nearly 22%, dill seeds, cloves, red hot pepper and black hot pepper addition, the mixture packing, sealing and sterilisation.
Fruit sauce production method / 2511560
Method involves ground pumpkin seeds extraction cake pouring with drinking water at a weight ratio equal to nearly 1:5 and maintenance for swelling, the extraction cake mixing with cherry plum puree, quince puree, sugar and salt, boiling out till dry substances content is nearly 22%, dill seeds, cloves and red hot pepper addition, the mixture packing, sealing and sterilisation.
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FIELD: food industry.
SUBSTANCE: invention relates to the sauces production technology. The method envisages preparation of recipe components, beef cutting, boiling and mincing, bulb onions cutting, sauteing in melted fat and milling. Then speck is minced and all the components are mixed with flour, bone broth, salt, hot black pepper and laurel leaf. One proceeds with cooking, packing, sealing and sterilisation. Ground pumpkin seeds extraction cake is used for the sauce preparation. Expression cake is poured with bone broth and maintained for swelling before mixing.
EFFECT: invention usage will allow to reduce the manufactured target product adhesion to container walls.
The invention relates to the production technology sauces.
A method of producing canned "Meat sauce", providing training recipe components, cutting, cooking and grinding on top of beef, cutting, passerovannye in melted fat and chopping onions, grinding on top of bacon, passerovannye wheat flour, mixing the listed components with bone broth, salt, black pepper bitter and Bay leaf, cooking, packing, sealing and sterilisation (Reference canned. Volume 3. - M.: Food industry, 1971, s-84).
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 "Meat sauce", providing training recipe components, cutting, cooking and grinding on top of beef, cutting, passerovannye in melted fat and chopping onions, grinding on top of bacon, mixing the listed components with flour, bone broth, salt, black pepper bitter and Bay leaf, cooking, packing, sealing and sterilisation, according to the invention using ground meal of pumpkin seeds, which lane is on mixing pour bone broth and incubated for swelling, and the components used in the following ratio of expenses, parts by weight:
| beef |
938,6-965,8 |
| bacon |
154 |
| melted fat |
10 |
| onions |
184-186,4 |
| meal of pumpkin seeds |
36 |
| Sol |
12 |
| black pepper bitter |
1,2 |
| Bay leaf |
0,3 |
| bone broth |
to the output of the target product 1000. |
The method is implemented as follows.
Prescription components prepared according to the traditional technology. Prepared beef cut, boiled until cooked and shredded on top.
Prepared onions are cut, passer in melted fat and crushed on the top or rubbing machine.
Prepared pork chop on top.
Prepared ground meal of pumpkin seeds, obtained by known techniques (Vasiliev A.G., Dvorkin GA, Kasyanov GI Development technologist and sausages functional purpose with the addition of pumpkin seeds. - Krasnodar: INEP, 2008, ñ.38-45), fill in with bone broth in a ratio by weight of about 1:5 and incubated for swelling.
These components are mixed in a prescription ratio with bone broth, salt and powdered black pepper bitter and Bay leaf. The resulting mixture is boiled for about 30 minutes, filled, sealed and sterilized to obtain the target product.
The cost components are based on norms of waste and losses of the respective raw materials. Minimum consumption of beef corresponds to using meat category I, and the maximum corresponds to using meat category II. 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. 12, containing the products obtained according to the described technology and the closest analogue was opened and established in the tripod upside down. After 10-12 minutes of experienced product is completely flowed out of banks, and the product is the closest analogue is not completely drained away, and began to dry on the walls of banks.
Thus, the proposed method allows to reduce the adhesion of the walls of the container obtained target product.
Method of production of canned "Meat sauce", providing training recipe components, cutting, cooking and grinding on top of beef, cutting, passerovannye in melted fat and chopping onions, grinding on top of bacon, mixing the listed components with flour, bone broth, salt, black pepper bitter and Bay leaf, cooking, packing, sealing and sterilisation, characterized in that use ground meal of pumpkin seeds, which before mixing pour bone broth and incubated for swelling, and the components used in the following ratio of expenses, parts by weight:
| beef |
938,6-965,8 |
| bacon |
154 |
| melted fat |
10 |
| onions |
184-186,4 |
| meal of pumpkin seeds |
36 |
| Sol |
12 |
| black pepper bitter |
1,2 |
| Bay leaf |
0,3 |
| bone broth |
to the of ihoda target product 1000. |
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