Method for production of enriched preserved product "fresh cabbage vegetable-and-mushroom solyanka". RU patent 2512212.
| Method for preparation of "fresh cabbage vegetable-and-mushroom solyanka" preserved product / 2512211 Invention relates to the technology of preserved second-course lunches production. The method for preparation of preserved product "Fresh cabbage vegetable-and-mushroom solyanka" envisages recipe components preparation, fresh white cabbage shredding and blanching, bulb onions cutting and sauteing in vegetable oil, brined tomatoes cutting, pickled mushrooms milling, the listed components mixing with vegetable oil, tomato paste, citric acid, sugar, salt, black hot pepper, allspice and laurel leaf, one proceeds with stewing (continuously stirring), packing, sealing and sterilisation; during mixing one additionally introduces ground pumpkin seeds extraction cake. All the components are taken at preset components ratio. |
| Vegetable marrow paste production method / 2512187 Invention relates to the technology of preserved appetisers production. The method envisages preparation of recipe components, vegetable marrows, carrots, bulb onions and white vegetables cutting, drying in vegetable oil and milling, greens milling, ground pumpkin seeds extraction cake pouring with drinking water and maintenance for swelling. The one mixes the listed components (while heated) with tomato paste, apple puree, sugar, salt, black hot pepper and allspice; then one proceeds with packing, sealing and sterilisation. |
| Method for production of "fresh cabbage vegetable-and-mushroom solyanka" preserved product / 2512137 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 tomatoes cutting, brined mushrooms milling, the listed components mixing 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 preserves "fish-and-vegetable cutlets in tomato sauce" / 2512131 Method envisages recipe components preparation, bulb onions cutting, sauteing in vegetable oil and milling, fresh white cabbages shredding and mincing, raw and fried mullet and carrots mincing, mixing part of bulb onions, mullet, cabbages, carrots, salt and part of black hot pepper to produce mince, the mince moulding, mealing in wheat flour and frying in vegetable oil to produce cutlets. Prepared ground pumpkin seeds extraction cake is poured with drinking water and maintained for swelling; one mixes the extraction cake with the remaining bulb onions, tomato paste, drinking water, sugar, the remaining black hot pepper, allspice, cloves, coriander and laurel leaf. The produced mixture is cooked; acetic acid is added to produce a sauce. The cutlets and sauce are packed at the recipe ratio, sealed and sterilised. The components are used at the following expenditure ratio, weight parts: mullet - 1100; vegetable oil - 68.6; fresh white cabbages - 142.9; carrots - 71.4-73.3; bulb onions - 62.9-63.7; wheat flour - 28.5, pumpkin seeds extraction cake - 13.7, tomato paste in conversion to 30% dry substances content - 77.7, acetic acid in conversion to 80% concentration - 4.3, sugar - 28.6, salt - 17.1, black hot pepper - 0.51, allspice - 0.17, cloves - 0.11, coriander - 0.11; laurel leaf - 0.03, water till the target product yield is equal to 1000. |
| Method for production of preserves "fish-and-vegetable cutlets in tomato-and-garnish sauce" / 2512108 Method envisages recipe components preparation, bulb onions cutting, sauteing in vegetable oil and milling, fresh white cabbages shredding and mincing, raw and fried omul and carrots mincing, mixing part of bulb onions, omul, cabbages, carrots, salt and part of black hot pepper to produce mince, the mince moulding, mealing in wheat flour and frying in vegetable oil to produce cutlets. Ground pumpkin seeds extraction cake is poured with drinking water and maintained for swelling; one mixes the extraction cake with the remaining bulb onions, tomato paste, drinking water, sugar, the remaining black hot pepper, allspice, cloves, mustard, coriander and laurel leaf. The produced mixture is cooked; acetic acid is added to produce a sauce. The cutlets and sauce are packed at the recipe ratio, sealed and sterilised. The components are used at the following expenditure ratio, weight parts: omul - 842; vegetable oil - 68.6; fresh white cabbages - 142.9; carrots - 71.4-73.3; bulb onions - 62.9-63.7; wheat flour - 28.5, pumpkin seeds extraction cake - 13.7, tomato paste in conversion to 30% dry substances content - 77.7, acetic acid in conversion to 80% concentration - 4.3, sugar - 28.6, salt - 17.1, black hot pepper - 0.51, allspice - 0.17, cloves - 0.11, mustard - 1.1; coriander - 0.11; laurel leaf - 0.03, water till the target product yield is equal to 1000. |
| Method for production of enriched preserves "vegetables with meat" / 2511911 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 seed extraction cake pouring with drinking water and maintenance for swelling, the listed components mixing (while heated) with tomato paste, ascorbic acid, salt, black hot pepper and laurel leaf to produce dressing, potatoes cutting and blanching, kidney beans blanching till double increase in weight, potatoes and kidney beans mixing, meat cutting and frying in melted fat, packing the meat, the produced mixture and the dressing, their sealing and sterilisation. |
| Method for production of preserves "fish-and-vegetable cutlets in tomato-and-garnish sauce" / 2511891 Method envisages recipe components preparation, bulb onions cutting, sauteing in vegetable oil and milling, fresh white cabbages shredding and mincing, flounder and carrots mincing, mixing part of bulb onions, flounder, cabbages, carrots, salt and part of black hot pepper to produce mince, the mince moulding, mealing in wheat flour and frying in vegetable oil to produce cutlets. Ground pumpkin seeds extraction cake is poured with drinking water and maintained for swelling; one mixes the extraction cake with the remaining bulb onions, tomato paste, drinking water, sugar, the remaining black hot pepper, allspice, cloves, mustard, coriander and laurel leaf. The produced mixture is cooked; acetic acid is added to produce a sauce. The cutlets and sauce are packed at the recipe ratio, sealed and sterilised. The components are used at the following expenditure ratio, weight parts: flounder - 1100; vegetable oil - 68.6; fresh white cabbages - 142.9; carrots - 71.4-73.3; bulb onions - 62.9-63.7; wheat flour - 28.5, pumpkin seeds extraction cake - 13.7, tomato paste in conversion to 30% dry substances content - 77.7, acetic acid in conversion to 80% concentration - 4.3, sugar - 28.6, salt - 17.1, black hot pepper - 0.51, allspice - 0.17, cloves - 0.11, mustard - 1.1; coriander - 0.11; laurel leaf - 0.03, water till the target product yield is equal to 1000. |
| Method for production of preserves "fish-and-vegetable cutlets in tomato sauce" / 2511890 Method envisages recipe components preparation, bulb onions cutting, sauteing in vegetable oil and milling, fresh white cabbages shredding and mincing, raw and fried smelt and carrots mincing, mixing part of bulb onions, smelt, cabbages, carrots, salt and part of black hot pepper to produce mince, the mince moulding, mealing in wheat flour and frying in vegetable oil to produce cutlets. Prepared ground pumpkin seeds extraction cake is poured with drinking water and maintained for swelling; one mixes the extraction cake with the remaining bulb onions, tomato paste, drinking water, sugar, the remaining black hot pepper, allspice, cloves, coriander and laurel leaf. The produced mixture is cooked; acetic acid is added to produce a sauce. The cutlets and sauce are packed at the recipe ratio, sealed and sterilised. The components are used at the following expenditure ratio, weight parts: smelt - 946; vegetable oil - 68.6; fresh white cabbages - 142.9; carrots - 71.4-73.3; bulb onions - 62.9-63.7; wheat flour - 28.5, pumpkin seeds extraction cake - 13.7, tomato paste in conversion to 30% dry substances content - 77.7, acetic acid in conversion to 80% concentration - 4.3, sugar - 28.6, salt - 17.1, black hot pepper - 0.51, allspice - 0.17, cloves - 0.11, coriander - 0.11; laurel leaf - 0.03, water till the target product yield is equal to 1000. |
| "ekzotika" tomato sauce preparation method / 2510837 Method envisages recipe components preparation, mixing tomato puree, mango puree, garlic puree, sugar, salt, cloves and nutmeg, the mixture 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 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; cloves - 1.2; nutmeg - 1.4; water till the target product yield is equal to 1000. |
| "ekzotika" tomato sauce preparation method / 2510832 Method envisages recipe components preparation, mixing tomato puree, mango puree, garlic puree, sugar, salt, allspice and nutmeg, the mixture cooking till dry substances content is equal to nearly 19%, acetic acid addition, the mixture packing, sealing and sterilisation; the method specificity 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; allspice - 0.7; nutmeg - 1.4; water till the target product yield is equal to 1000. |
| Method for complex reprocessing of sea buckthorn berries / 2259063 Sea buckthorn berry refuse is sequentially extracted with water, liquid carbon dioxide and aqueous alcohol solution, and respective extracts are isolated. Extraction is carried out with separate feeding of water and alcohol, and in each step pressure is decompressed to provide extractant boiling and then is built up to origin value. Water extract is concentrated and blended with juice followed by clarifying and pre-packing. CO2-extract is pre-packed. Aqueous-alcohol extract is distilled to eliminate the alcohol; residue is subjected to vacuum freeze-drying and pre-packed. Solvent cake is dried, disintegrated and pre-packed. |
 Confectionery product, functional confectionery product, method for increasing of consumer's acknowledgement and method for producing the effect of good feeling at user / 2262241Confectionery product contains at least one functional component and comprises enclosure and filler enclosed therein. Filler contains at least one confectionery material possessing properties imparting to filler a tangible effect upon release of filler in user's mouth. Enclosure is formed so as to provide release means upon acting thereupon of saliva in user's mouth, which means releasing filler from enclosure. Solving properties are acting so that enclosure is substantially emptied before it is completely solved in user's mouth. |
 Method for processing of sea buckthorn berries / 2262864Method involves processing prepared sea buckthorn berries in microwave oven at microwave radiation frequency of 2,450±50MHz, wherein juice is separated by gravity in an amount of from 30% to 65% by weight of berries; rubbing remaining mass through sieves for producing of pulp. Berries are heated-through in microwave oven to temperature of from 50°C to 80°C. Rubbing process is carried out by means of sieve made from non-corrosive material and equipped with apertures having diameter of from 0.8 mm to 1.5 mm. Total yield of food product (juice and pulp) constitutes 80-87% by weight of basic crude berries. Pulp is used for producing of jam. |
| Method for preparing of powdered semi-finished product from sugar beet juice / 2271674 Method involves inspecting and washing sugar beet roots; providing thermal processing by open steam; skinning and grinding clean roots; pressing ground mass for expelling of juice; concentrating juice under low pressure until dry substance content is 40-45% and providing dispersion drying of condensed juice. Thermal processing is performed under pressure of 0.8-0.9 MPa for 1-1.5 min. During grinding process, roots are simultaneously subjected to blanching. Ground blanched mass is acidified by citric acid until pH value is 4.5. Juice is concentrated under low pressure of 0.072-0.076 MPa at temperature of 65-70 C. |
 Condiment adding apparatus and product preparing system equipped with the same / 2277346Apparatus has pipe mounted for rotation on supports. Pipe has inlet and outlet openings and device for feeding of condiment to each group of products. Transportation means positioned within pipe is made in the form of screw with spiral blade defining partitions for dividing pipe interior into sections. Screw is made in such a manner that each group of products fed to inlet opening is delivered into individual section and transported, without mixing with products of adjacent section, up to outlet opening. Product preparing system has weighing device and condiment adding apparatus. |
 Method for preparing of emulsified salad-dressing and salad-dressing / 2290834Method involves joining one or more phases of basic components in reservoir for preliminary mixing in order to produce coarse-dispersion emulsion and treating coarse-dispersion emulsion for one passage through flow mixing/emulsifying apparatus comprising at least one set of stator and rotor, which are adapted to be brought into coaxial engagement of teeth crowns having combination of concentric blades and concentric slots with substantially inclined side walls extending from each of said blades to each of said slots. When brought into engagement, stator and rotor are arranged in such a manner that concentric stator blades are aligned with related concentric rotor slots, concentric rotor blades are aligned with related concentric stator slots, and related substantially inclined walls of stator and rotor are aligned with respect to one another. When brought into engagement, each of concentric blades and each of concentric slots define, in conjunction with aligned inclined walls, gap which is sized similarly to that of axial slot. Said gap may be adjusted. |
| Method for producing of pulp from sugar beet / 2292162 Method involves washing roots; skinning; providing coarse grinding and thermal processing by means of two-staged microwave heating; performing fine grinding of processed beet mass. Coarse ground beet is water diluted until hydraulic modulus reaches 0.5-1.5 and is acidified to pH value of 4.0-4.5. First thermal processing stage is carried out at microwave heating power of 750 W during 15-20 min, and second heating stage is carried out at vacuum extent of 0.2 kgf/cm2 and power of 450 W during 3-5 min. |
| Method for production of paprica canned goods / 2298946 Claimed method includes paprica cutting with simultaneous seed removing, blanching thereof in aqueous solution of table salt, sugar and ascorbic acid. Then product is dried by subsequent convective and microwave drying, pre-packed, and pouring with vegetable oil, sealed and sterilized. |
| Method for production of turnip canned goods / 2298947 Claimed method includes turnip cutting, blanching thereof in aqueous solution of table salt, sugar and ascorbic acid. Then product is dried by subsequent convective and microwave drying, pre-packed, pouring with vegetable oil, sealed and sterilized. |
| Method for production of watermelon rind canned goods / 2298950 Claimed method includes watermelon cutting, blanching thereof in aqueous solution of table salt, sugar and ascorbic acid. Then product is dried by subsequent convective and microwave drying, pre-packed, pouring with vegetable oil, sealed and sterilized. |
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 vegetable oil, brined tomatoes cutting, brined mushrooms milling, the listed components mixing with ground pumpkin seeds extraction cake, vegetable oil, tomato paste, citric acid, ascorbic acid, sugar, salt, black hot pepper, allspice and laurel leaf, one proceeds with stewing (continuously stirring), packing, sealing and sterilisation.
EFFECT: method allows to reduce stratification of the target product produced.
The invention relates to the technology of production of canned second lunch dishes.
A method of producing enriched canned product "Solyanka vegetable-mushroom from fresh cabbage", providing training prescription components, the shredder and blanching fresh white cabbage, cut, passerovannye in vegetable oil onion, cut, salty tomatoes, grinding salted mushrooms, mixing of these components with vegetable oil, tomato paste, lemon acid, ascorbic acid, sugar, salt, pepper black bitter, the fragrant pepper and Bay leaf, fighting with constant stirring, packing, 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 the delamination get the target product.
The technical result of the invention is reduced separation get the target product.
This result is achieved by the method of production of enriched canned product "Solyanka vegetable-mushroom from fresh cabbage", providing training prescription components, the shredder and blanching fresh white cabbage, cut, passerovannye in vegetable oil onion, cut, salty tomatoes, grinding salted mushrooms, mixing of these components with vegetable oil, tomato paste, lemon acid, ascorbic acid, sugar, salt, pepper black bitter pepper and Bay leaf, fighting with constant stirring, packing, sealing and sterilization, according to the invention, when mixed optionally enter a ground meal pumpkin seeds, and the components used in the following ratio of expenses parts by weight:
fresh cabbage
826pickled tomatoes
178 onions 122-124salted mushrooms
213meal pumpkin seeds
8tomato paste, in terms of
30%dry substance
30,6citric acid
0,816ascorbic acid
1,71 sugar 25,5 salt 5,1black pepper bitter
0,816allspice
0,816Bay leaf
0,51vegetable oil
to the exit of the desired product 1000
The method is implemented as follows.
Prescription components prepared according to the traditional technology.
Prepared of fresh cabbage and chopped blanched in hot water.
Prepared onions cut and passer in vegetable oil.
Prepared salty tomatoes cut.
Prepared pickled mushrooms crush on top.
These components prescription ratio mixed with powdered meal pumpkin seeds obtained by known techniques (Vasiliev A.G., Dvorkin GA, Kasyanov GI Development of technology sausages functional purpose with additives of pumpkin seeds. - Krasnodar: INEP, 2008, ñ.38-45), vegetable oil, tomato paste, lemon acid, ascorbic acid, sugar, salt and grind black pepper bitter pepper and Bay leaf. The mixture stew with constant stirring for about 40 minutes, Packed, sealed and sterilized with obtaining the target product.
When using tomato paste with the content of dry substances that do not match prescription, carry out the conversion of its consumption, equivalent to the content of dry matter by well-known dependencies (Collection of technological instructions for the production of canned food. Volume I - M: APP "Conservative", 1990, p.124).
Expenditure components are taking into account norms of waste and losses of the relevant commodities. Given as an interval consumption of onions covers it possible changes in periods of storage of raw materials.
Received by the described technology canned by organoleptic properties similar product for the closest analogue.
To confirm the technical result of the products described on the technology and on the closest analogue were made in the banks of type I-82-350. The jars were evaluated visually after a month of storage. Experienced product contained homogeneous opaque colored liquid phase. The product is closest analogue had in the upper part of the banks expressed layer settled juice and painted layer of fat.
Thus, the proposed method allows to reduce the delamination get the target product.
Method of production of enriched canned product "Solyanka vegetable-mushroom from fresh cabbage", providing training prescription components, the shredder and blanching fresh white cabbage, cut, passerovannye in vegetable oil onion, cut, salty tomatoes, grinding salted mushrooms, mixing of these components with vegetable oil, tomato paste, lemon acid, ascorbic acid, sugar, salt, pepper black bitter pepper and Bay leaf, fighting with constant stirring, packing, sealing and sterilization, wherein when mixing optionally enter a ground meal pumpkin seeds, and the components used in the following ratio of expenses parts by weight:
fresh cabbage
826pickled tomatoes
178 onions 122-124salted mushrooms
213meal pumpkin seeds
8tomato paste, in terms of
30%dry substance
30,6citric acid
0,816ascorbic acid
1,71 sugar 25,5 salt 5,1black pepper bitter
0,816allspice
0,816Bay leaf
0,51vegetable oil
to the exit of the desired product 1000