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IPC classes for russian patent Method for production of preserves "duck adygean-style" (RU 2512224):
Another patents in same IPC classes:
Method for production of "chicken chachochbili" preserves / 2512172
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.
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.
 / 2254034
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FIELD: food industry.
SUBSTANCE: method envisages recipe components preparation, bulb onions cutting, sauteing in bone fat and milling, garlic milling, wheat flour sauteing in bone fat, the listed components mixing with bone fat, drinking water, salt and red sweet pepper, the mixture cooking to produce dressing, ducks cutting, the ducks and dressing packing, sealing and sterilisation; one additionally introduces into the dressing ground pumpkin seeds extraction cake that is poured with drinking water and maintained for swelling (before mixing). All the components are taken at preset components ratio.
EFFECT: invention allows to reduce the manufactured target product adhesion to container walls.
The invention relates to the production technology of canned food from the birds.
A method of producing canned "Duck adygeiski", providing training recipe components, cutting, passerovannye in bone fat and chopping onions, chopping garlic, passerovannye in bone fat, wheat flour, mixing the listed components with bone fat, water, salt and pepper red sweet and cooking with getting refills, cutting ducks, packing ducks and filling, sealing and sterilization (Reference canned. Volume 3. - M.: Food industry, 1971, s-269).
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 "Duck adygeiski", providing training recipe components, cutting, passerovannye in bone fat and chopping onions, chopping garlic, passerovannye in bone fat, wheat flour, mixing the listed components with bone fat, water, salt and pepper red sweet and cooking with getting refills, cutting ducks, packing ducks and filling, sealing and sterilization, solenoidality in the dressing impose additional ground meal of pumpkin seeds, which before mixing pour drinking water and allowed to swell, and the components used in the following ratio of expenses, parts by weight:
| duck |
1177,4 |
| bone fat |
15,2 |
| onions |
73,6-74,5 |
| garlic |
16,6 is 17.5 |
| wheat flour |
27,5 |
| meal of pumpkin seeds |
14 |
| Sol |
10,2 |
| red bell pepper |
6,04 |
| water |
to the output of the target product 1000 |
The method is implemented as follows.
Prescription components prepared according to the traditional technology.
Prepared onions are cut, passer in bone fat and crushed on the top or rubbing machine.
The prepared crushed garlic on the top.
Prepared wheat flour passer in bone fat.
Prepared ground meal of pumpkin seeds, obtained by known techniques (Vasil the eve A.G., Dvorkin GA, Kasyanov GI technology Development sausages functional purpose with the addition of pumpkin seeds. - Krasnodar: INEP, 2008, ñ.38-45), pour drinking water in the ratio by weight of about 1:5 and incubated for swelling.
These components in the recipe ratio is mixed with bone fat, water, salt and pepper red sweet. The mixture cook for about 2 minutes to obtain refills.
Prepared weft cut.
Ducks and dressing Packed in prescription ratio, sealed and sterilized to obtain the target product.
The cost components are based on norms of waste and losses of the respective raw materials. Given in the form of intervals expenses cover their 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 banks type I-82-500 containing products obtained according to the described technology and the closest analogue was opened and established in the tripod neck down. After 10-15 minutes of experienced product is completely flowed out of banks. Refill product at the closest analogue is not completely drained away, and began to dry on the walls of banks.
So the m way the proposed method allows to reduce adhesion to the walls of the container obtained target product.
Method of production of canned "Duck adygeiski", providing training recipe components, cutting, passerovannye in bone fat and chopping onions, chopping garlic, passerovannye in bone fat, wheat flour, mixing the listed components with bone fat, water, salt and pepper red sweet and cooking with getting refills, cutting ducks, packing ducks and filling, sealing and sterilization, characterized in that the filling impose additional ground meal of pumpkin seeds, which before mixing pour drinking water and allowed to swell, and the components used in the following ratio of expenses, parts by weight:
| duck |
1177,4 |
| bone fat |
15,2 |
| onions |
73,6-74,5 |
| garlic |
16,6 is 17.5 |
| wheat flour |
27,5 |
| meal of pumpkin seeds |
14 |
| Sol |
10,2 |
| red bell pepper |
6,04 |
| water |
to the output of the target product 1000 |
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