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Method for production of preserves "stewed heart in tomato paste" |
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IPC classes for russian patent Method for production of preserves "stewed heart in tomato paste" (RU 2512225):
Method for production of preserves "tripe with paprika" / 2512223
Method envisages recipe components preparation, bulb onions cutting, sauteing in melted fat and milling, wheat flour sauteing in melted fat, ground pumpkin seeds extraction cake pouring with bone broth and maintenance for swelling, the listed components mixing with melted fat, bone broth, salt, black hot pepper, red sweet pepper, ginger and majoram, the mixture cooking to produce a sauce, paunch cooking and cutting, the tripe and sauce packing, sealing and sterilisation.
Method for production of "heart goulash" preserves / 2512196
Method envisages recipe components preparation, bulb onions cutting, sauteing in melted fat, milling and mixing with sour cream, bone broth, tomato paste, sugar, salt, cloves, black hot pepper and red hot chilli pepper, the mixture cooking to produce a sauce, heart cooking and cutting, the heart and sauce packing, sealing and sterilisation; one uses in the sauce composition ground pumpkin seeds extraction cake that is poured with bone broth and maintained for swelling (before mixing). All the components are taken at preset components ratio.
Method for production of "tripe in tomato sauce" preserves / 2512195
Method envisages recipe components preparation, carrots, bulb onions and white vegetables cutting, sauteing in bone fat and milling, the listed components mixing with tomato paste, acetic acid, sugar, salt, cloves and black hot pepper, tripe cutting and milling, the listed components, laurel leaf and bone fat packing, sealing and sterilisation; one uses ground pumpkin seeds extraction cake that is poured with drinking water and maintained for swelling (before mixing); laurel leaf is introduced into the mixture; tripe is packed individually. All the components are taken at preset components ratio.
Method for production of preserves "fried liver in sour cream" / 2512194
Method envisages recipe components preparation, bulb onions cutting and sauteing in butter, mixing with flour, sour cream, bone broth and salt, the mixture cooking to produce a sauce, beef liver cutting, mealing in wheat flour and frying in butter, the liver and sauce packing, sealing and sterilisation; in the sauce composition the flour is represented by ground pumpkin seeds extraction cake; before mixing bulb onions are milled, ground pumpkin seeds extraction cake is poured with bone broth and maintained for swelling. All the components are taken at preset components ratio.
Method for production of "pork heads goulash" preserves / 2512188
Method envisages recipe components preparation, bulb onions cutting, sauteing in melted fat and milling, garlic milling, ground pumpkin seeds extraction cake pouring with bone broth and maintenance for swelling, the listed components mixing bone broth, salt, black hot pepper, red sweet pepper and caraway, the mixture cooking to produce a sauce, pork heads cooking and cutting, the pork head meat and sauce packing, sealing and sterilisation.
Method for production of preserves "tail stew" / 2512170
Method envisages recipe components preparation, beef tails cooking in lightly salted water, separation from broth, fragmentation per vertebrae and frying in melted fat, bulb onions cutting, sauteing in melted fat and milling, ground pumpkin seeds extraction cake pouring with separated broth and maintenance for swelling, mixing bulb onions, pumpkin seeds extraction cake, separated broth, sugar and black hot pepper to produce a sauce, the beef tails and sauce packing, sealing and sterilisation.
Method for production of preserves "tail stew" / 2512169
Method envisages recipe components preparation, beef tails cooking in lightly salted water, separation from broth, fragmentation per vertebrae and frying in melted fat. One performs bulb onions cutting, sauteing in melted fat and milling, ground pumpkin seeds extraction cake pouring with separated broth and maintenance for swelling, mixing bulb onions, pumpkin seeds extraction cake, separated broth, sugar and red hot chilli pepper to produce a sauce. The beef tails and sauce are packed, sealed and sterilised.
Method for production of preserves "tripe in white sauce" / 2511938
Method envisages recipe components preparation, bulb onions cutting, sauteing in melted fat and milling, garlic milling, wheat flour sauteing in melted fat, ground pumpkin seeds pouring with bone broth and maintenance for swelling, the listed components mixing with bone broth, salt, black hot pepper, red sweet pepper, ginger, cloves and nutmeg, the mixture cooking to produce a sauce, tripe cooking and cutting, the tripe and sauce packing, sealing and sterilisation.
Method for production of preserves "udder with paprika" / 2511933
Method envisages recipe components preparation, bulb onions cutting, sauteing in melted fat and milling, wheat flour sauteing in melted fat, ground pumpkin seeds extraction cake pouring with bone broth and maintenance for swelling, the listed components mixing with melted fat, bone broth, salt, black hot pepper, red sweet pepper and caraway, the mixture cooking to produce a sauce, udder cutting, cooking and cutting, the udder and sauce packing, sealing and sterilisation.
Method for production of preserves "cabbage rolls filled with heart and lights" / 2511834
Method envisages recipe components preparation, heart and lights cutting, cooking and mincing, carrots and bulb onions cutting, sauteing in melted fat and milling, the listed components mixing with part of salt and part of black hot pepper to produce mince, fresh white cabbages taking to leaves, freezing and defrostation, mince moulding into cabbage leaves to produce cabbage rolls, ground pumpkin seeds extraction cake pouring with drinking water and maintenance for swelling, the extraction cake mixing with tomato puree, drinking water, sugar, salt, black hot pepper and allspice to produce a sauce, the cabbage rolls and sauce packing, sealing and sterilisation. The components are taken at the specified ratio.
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FIELD: food industry. SUBSTANCE: method envisages recipe components preparation, bulb onions cutting, sauteing in bone oil and milling, ground pumpkin seeds extraction cake pouring with drinking water and maintenance for swelling, the listed components mixing with bone oil, tomato paste, sugar, salt, red hot pepper and laurel leaf to produce a sauce, heart cutting, the heart and sauce packing, sealing and sterilisation. EFFECT: method allows to reduce the manufactured target product adhesion to container walls.
The invention relates to the technology of production of canned products. A method of producing canned "Heart braised in tomato sauce", providing training recipe components, cutting, passerovannye in bone fat onions and mixing it with bone fat, tomato paste, sugar, salt, pepper red hot and Bay leaf with getting the sauce, cutting hearts, packing hearts and sauce, sealing and sterilization (Reference canned. Volume 3. - M.: Food industry, 1971, s-200). 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 "Heart braised in tomato sauce", providing training recipe components, cutting, passerovannye in bone fat onions and mixing it with bone fat, tomato paste, sugar, salt, pepper red hot and Bay leaf with getting the sauce, cutting hearts, packing hearts and sauce, sealing and sterilization according to the invention in the sauce impose additional ground meal of pumpkin seeds, before mixing the onions chopped, ground sunflower seeds, pumpkin pour drink the OJ with water and allowed to swell, and the 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 onions are cut, passer in bone fat and crushed on the top or rubbing machine. Prepared ground meal of pumpkin seeds, obtained by known techniques (Vasiliev A.G., Dwork is on 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, tomato paste, sugar, salt and grind pepper red hot and Bay leaf with obtaining sauce. Prepared heart slice. Heart and gravy Packed in prescription ratio, sealed and sterilized to obtain the target product. If using tomato paste with a solids content that does not coincide with prescription, carry out the conversion of its consumption at 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 on the closest analogue. To confirm the technical result of cans No. 12 containing products obtained what about the described technology and the closest analogue, dissected and mounted 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 "Heart braised in tomato sauce", providing training recipe components, cutting, passerovannye in bone fat onions and mixing it with bone fat, tomato paste, sugar, salt, pepper red hot and Bay leaf with getting the sauce, cutting hearts, packing hearts and sauce, sealing and sterilization, characterized in that the sauce impose additional ground meal of pumpkin seeds, before mixing the onions chopped, ground sunflower seeds, pumpkin pour drinking water and allowed to swell, and the components used in the following ratio of expenses, parts by weight:
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