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IPC classes for russian patent Method for production of "chicken chachochbili" preserves (RU 2512172):
Another patents in same IPC classes:
Method for production of preserves "game with garnish and white sauce with egg" / 2512010
One uses a specified ratio of the preserves recipe components. White vegetables and bulb onions are cut, blanched and strained. Asparagus and greens are cut and frozen. Pheasant flesh is cut. Ground pumpkin seeds extraction cake is poured with bone broth and maintained for swelling. Then one mixes the listed components with egg yolks, cream, salt, citric acid, black hot pepper, nutmeg and laurel leaf. Then the produced mixture and bone broth are packed, sealed and sterilised.
Method for production of preserved product "game with garnish and white sauce with egg" / 2512008
One uses a specified ratio of the preserves recipe components. White vegetables and bulb onions are cut, blanched and strained. Asparagus and greens are cut and frozen. Pheasant flesh is cut. Ground pumpkin seeds extraction cake is poured with bone broth and maintained for swelling. Then one mixes the listed components with egg yolks, salt, citric acid, black hot pepper, nutmeg and laurel leaf. Then the produced mixture and bone broth are packed, sealed and sterilised.
Method for production of preserves "poultry with garnish and white sauce and egg" / 2512005
One uses a specified ratio of the preserves recipe components. White vegetables and bulb onions are cut, blanched and strained. Green beans and greens are cut and frozen. Poultry flesh is cut. Ground pumpkin seeds extraction cake is poured with bone broth and maintained for swelling. Then one mixes the listed components with egg yolks, cream, salt, citric acid, black hot pepper, nutmeg and laurel leaf. Then the produced mixture and bone broth are packed, sealed and sterilised.
Method for production of preserves "game with garnish and white sauce with egg" / 2512003
One uses a specified ratio of the preserves recipe components. White vegetables and bulb onions are cut, blanched and strained. Sugar peas and greens are cut and frozen. Pheasant flesh is cut. Ground pumpkin seeds extraction cake is poured with bone broth and maintained for swelling. Then one mixes the listed components with egg yolks, cream, salt, citric acid, black hot pepper, nutmeg and laurel leaf. Then the produced mixture and bone broth are packed, sealed and sterilised.
Method for production of preserved product "poultry with garnish and white sauce with egg" / 2512000
One uses a specified ratio of the preserves recipe components. White vegetables and bulb onions are cut, blanched and strained. Sugar peas and greens are cut and frozen. Poultry flesh is cut. Ground pumpkin seeds extraction cake is poured with bone broth and maintained for swelling. Then one mixes the listed components with egg yolks, salt, citric acid, black hot pepper, nutmeg and laurel leaf. Then the produced mixture and bone broth are packed, sealed and sterilised.
Method for preparation of preserves "game with garnish and white sauce with egg" / 2511996
One uses a specified ratio of the preserves recipe components. White vegetables and bulb onions are cut, blanched and strained. French beans and greens are cut and frozen. Pheasant flesh is cut. Ground pumpkin seeds extraction cake is poured with bone broth and maintained for swelling. Then one mixes the listed components with egg yolks, cream, salt, citric acid, black hot pepper, nutmeg and laurel leaf. Then the produced mixture and bone broth are packed, sealed and sterilised.
Method for production of preserves "chicken meat in sour cream white sauce" / 2511972
Method envisages recipe components preparation, wheat flour sauteing, mixing with sour cream, bone broth and salt, the mixture cooking to produce a sauce. One performs chicken meat cutting and frying in butter, carrots cutting and sauteing in butter, chicken meat, carrots and sauce packing, sealing and sterilisation. One additionally introduces into the sauce ground pumpkin seeds extraction cake that is poured with bone broth and maintained for swelling (before mixing); all the components are used at the specified ratio.
Method for production of preserves "rolls with poultry meat" / 2511892
Method envisages recipe components preparation, vine leaves freezing and defrostation, carrots, parsley root and bulb onions cutting and sauteing in margarine, greens cutting and freezing, rice cooking till double weight increase, chicken chopping, mixing carrots, parsley root, bulb onions, greens, rice and chicken with tomato paste and salt to produce mince; the mince moulding into vine leaves to produce rolls, kvass boiling, ground pumpkin seeds extraction cake pouring with bone broth and maintenance for swelling, mixing kvass and pumpkin seeds extraction cake with sour cream and bone broth to produce a sauce, the rolls and sauce packing, sealing and sterilisation.
Method for manufacture of preserved product "game with garnish and white sauce with egg" / 2511745
One uses a specified ratio of the preserves recipe components. White vegetables and bulb onions are cut, blanched and strained. Green beans and greens are cut and frozen. Pheasant flesh is cut. Ground pumpkin seeds extraction cake is poured with bone broth and maintained for swelling. Then one mixes the listed components with egg yolks, salt, citric acid, black hot pepper, nutmeg and laurel leaf. Then the produced mixture and bone broth are packed, sealed and sterilised.
Method for manufacture of preserves "poultry with cabbages and red main sauce" / 2511739
Method envisages recipe components preparation, fresh white cabbages chopping and freezing, carrots, white vegetables and bulb onions cutting, sauteing in melted fat and straining, poultry meat and greens cutting, ground pumpkin seeds extraction cake pouring with bone broth and maintenance for swelling. Cabbages and greens are mixed to produce garnish. One mixes carrots, white vegetables, bulb onions and pumpkin seeds extraction cake with bone broth, tomato paste, sugar, salt, black hot pepper and laurel leaf to produce a sauce. The poultry meat, garnish and sauce are packed, sealed and sterilised.
 / 2254034
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FIELD: food industry.
SUBSTANCE: method envisages recipe components preparation, parsley greens milling, ground pumpkin seeds extraction cake pouring with bone broth and maintenance for swelling. One mixes the listed components with bone broth, tomato puree, salt, black hot pepper and red hot chilli pepper to produce a sauce. Chickens are fried in melted butter and cut; bulb onions are cut and sauteed in melted butter. Chicken, bulb onions and sauce are packed, sealed and sterilised.
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 canned "chakhokhbili chickens", providing training prescription components, chopping parsley and mix with bone broth, tomato puree, salt, black pepper and bitter pepper red hot with obtaining sauce, frying in melted butter and cut chickens, cutting, passerovannye in butter onions, packing chicken, onions and sauce, sealing and sterilization (Reference canned. Volume 3. - M.: Food industry, 1971, s-279).
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 "chakhokhbili chickens", providing training prescription components, chopping parsley and mix with bone broth, tomato puree, salt, black pepper and bitter pepper red hot with obtaining sauce, frying in melted butter and cut chickens, cutting, passerovannye in butter onions, packing chicken, onions and sauce, sealing and sterilization according to the invention in the sauce impose additional 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:
| chickens |
679,4 |
| melted butter |
56,6 |
| onions |
417,7-423,1 |
| parsley |
10,3 |
| meal of pumpkin seeds |
23,8 |
| tomato puree, in terms of |
|
| 12%solids content |
95,1 |
| Sol |
15 |
| black pepper bitter |
0,2 |
| peppers red hot |
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 parsley crushed on top.
Prepared ground meal of pumpkin seeds, is received 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), fill in with bone broth in a ratio by weight of about 1:5 and incubated for swelling.
These components in the recipe ratio is mixed with bone broth, tomato puree, salt and powdered black pepper and bitter pepper red hot with obtaining sauce.
Prepared fried chicken in melted butter and cut.
Prepared onions cut and passer in melted butter.
Chicken, onions and sauce 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. 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 of at most b is izkuyu equivalent.
To confirm the technical result of cans No. 3, containing the 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 "chakhokhbili chickens", providing training prescription components, chopping parsley and mix with bone broth, tomato puree, salt, black pepper and bitter pepper red hot with obtaining sauce, frying in melted butter and cut chickens, cutting, passerovannye in butter onions, packing chicken, onions and sauce, sealing and sterilization according to the invention in the sauce impose additional 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:
| chickens |
679,4 |
| melted butter |
56,6 |
| onions |
417,7-423,1 |
| parsley |
10,3 |
| meal of pumpkin seeds |
23,8 |
| tomato puree, in terms of |
|
| 12%solids content |
95,1 |
| Sol |
15 |
| black pepper bitter |
0,2 |
| peppers red hot |
0,3 |
| bone broth |
to the output of the target product 1000 |
|