IPC classes for russian patent Method for production of preserved product "beef goulash with grits". RU patent 2512226. (RU 2512226):
Another patents in same IPC classes:
Method for production of "meat goulash" preserves / 2512217
Invention relates to the technology of meat preserves production. The method for manufacture of preserves "Meat goulash" envisages recipe components preparation, bulb onions cutting and sauteing in melted fat, meat cutting, the listed components mixing with tomato paste, sugar, salt, red hot pepper and laurel leaf, the produced mixture packing, sealing and sterilisation; one uses ground pumpkin seed extraction cake that is poured with drinking water and maintained for swelling before mixing. All the components are taken at preset components ratio.
|
Method for production of preserves "fried pork with tomato sauce" / 2512203
Invention relates to the technology of meat preserves production. The method for production of preserves "Fried pork with tomato sauce" envisages recipe components preparation, bulb onions cutting and sauteing in melted fat, its mixing with flour, tomato paste, bone broth, sugar, salt and black hot pepper and laurel leaf and cooking to produce a sauce, pork cutting and frying in melted fat, the listed components packing, sealing and sterilisation. In the sauce composition the flour is represented by ground pumpkin seeds extraction cake; before mixing, bulb onions are milled while 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 preserves "beef goulash with groats" / 2512197
Invention relates to the technology of preserved second-course lunches production. The method envisages preparation of recipe components, bulb onions cutting, sauteing in vegetable oil and milling, ground pumpkin seeds extraction cake pouring with bone broth and maintenance for swelling. One mixes the listed components with bone broth, tomato paste, sugar, salt, hot black pepper and laurel leaf and cooks to produce a sauce. Beef is cut and fried in melted fat. Pasta is boiled and fried in vegetable oil. The produced components are packed, pressurised and sterilised.
|
Method for production of enriched preserves "fresh cabbage vegetable solyanka with smoked pork products" / 2512132
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 melted fat. Then one mixes the listed components with ground pumpkin seeds extraction cake, melted fat, tomato paste, citric acid, ascorbic acid, sugar, salt, black hot pepper, allspice and laurel leaf; one proceeds with stewing (continuously stirring). Then one performs smoked pork products cutting, the smoked pork products and stewed mixture packing, sealing and sterilisation.
|
Method for manufacture of preserves "beef forced with garlic and speck" / 2512065
Method envisages recipe components preparation, potatoes and pumpkin cutting and blanching, fresh green peas freezing, the listed components mixing with sour cream, milk, acetic acid, sugar, salt, black hot pepper and laurel leaf to produce garnish, beef cutting, forcing with garlic and speck and frying in melted beef fat, beef, garnish and bone broth packing, sealing and sterilisation. One uses ground pumpkin seeds extraction cake that is poured, before mixing, with bone broth and maintained for swelling while the components are used at the following expenditure ratio, weight parts: beef - 562.5-578.8; speck - 47.9; melted fat - 34; garlic - 8.2-8.6; potatoes - 200.2-211.1; pumpkin - 180.9; green peas - 174.1; pumpkin seeds extraction cake - 11.6; sour cream - 63.9; milk - 35.9; acetic acid in conversion to 80% concentration - 1.2; sugar - 0.4; salt - 12; black hot pepper - 0.2; laurel leaf - 0.08; bone broth till the target product yield is equal to 1000.
|
Method for manufacture of preserved product "beef forced with garlic and speck" / 2512042
Method envisages recipe components preparation, potatoes cutting and frying in melted fat, beet-roots blanching and cutting, green beans cutting and freezing, the listed components mixing with sour cream, acetic acid, sugar, salt, black hot pepper and laurel leaf to produce garnish, beef cutting, forcing with garlic and speck and frying in melted fat, beef, garnish and bone broth packing, sealing and sterilisation. One uses ground pumpkin seeds extraction cake that is poured, before mixing, with bone broth and maintained for swelling while the components are used at the following expenditure ratio, weight parts: beef - 562.5-578.8; speck - 47.9; melted fat - 37.5; garlic - 8.2-8.6; potatoes - 296.3-312.5; beet-roots - 194.1-202; green beans -175.7; pumpkin seeds extraction cake - 11.2; sour cream - 66.7; acetic acid in conversion to 80% concentration - 1.2; sugar - 1.6; salt - 12; black hot pepper - 0.2; laurel leaf - 0.08; bone broth till the target product yield is equal to 1000.
|
Method for production of preserved product "beef goulash with grits" / 2512006
Method envisages recipe components preparation, bulb onions cutting, sauteing in vegetable oil and milling, ground pumpkin seeds extraction cake pouring with bone broth and maintenance for swelling, the listed components mixing with bone broth, tomato paste, sugar, salt and black hot pepper and laurel leaf, the mixture cooking to produce a sauce, beef cutting and frying in melted fat, the beef, rice and sauce packing, sealing and sterilisation.
|
Method for production of preserved product "pork goulash with grits" / 2511984
Method envisages preparation of recipe components. Bulb onions are cut, sauteed in vegetable oil and milled. Ground pumpkin seeds extraction cake is poured with bone broth and maintained for swelling. Then one mixes the listed components with bone broth, tomato paste, sugar, salt, black hot pepper and laurel leaf and cooks the mixture to produce a sauce. Pork is cut and fried in melted fat. The pork, prepared barley groats and sauce are packed, sealed and sterilised.
|
Method for production of preserves "vegetables with meat" / 2511913
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 seeds extraction cake pouring with drinking water and maintenance for swelling. Then one mixes the listed components (while heated) with tomato paste, salt, hot black pepper and laurel leaf to produce dressing. Then one performs potatoes cutting and blanching, soya beans blanching till double weight increase, potatoes and soya beans mixing, meat cutting and frying in melted fat. Then one proceeds with meat, the produced mixture and dressing packing, sealing and sterilisation.
|
Method for production of preserves "vegetables with meat" / 2511898
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 seeds extraction cake pouring with drinking water and maintenance for swelling. Then one mixes the listed components (while heated) with tomato paste, salt, hot black pepper and laurel leaf to produce dressing. Then one performs potatoes cutting and blanching, beans blanching till double increase in weight, potatoes and beans mixing, meat cutting and frying in melted fat, packing the meat, the produced mixture and the dressing, their sealing and sterilisation.
|
Wheat grain flakes production method / 2512146
Invention relates to flour-and-cereals industry and is intended for manufacture of a cereal product in the form of flakes of wheat grains. The wheat grain flakes production method involves impurities removal from grains, grains soaking, drying with infrared rays, treatment with infrared rays with subsequent flattening into flakes. Grains soaking in water is performed at a temperature of 18-20°C during 35 hours till grains moisture content is equal to 38-40%. Grains drying with infrared rays is performed at wave length amounting to 0.9-1.1 mcm with radiant flux density equal to 12-14 kW/m2 during 2.5-3.0 minutes till moisture content is equal to 30-32%. Grains treatment with infrared rays is performed at wave length amounting to 0.9-1.1 mcm with radiant flux density equal to 18-20 kW/m2 during 100-115 sec till the grains temperature is equal to 160-170°C with subsequent flattening of grains into 0.6-0.7 mm thick flakes.
|
Method for manufacture of swollen product of peeled sunflower seeds / 2512144
Invention relates to flour-and-cereals industry, in particular, to a method for manufacture of a swollen product of peeled sunflower seeds. The method includes seeds soaking, drying with infrared rays and treatment with infrared rays. Seeds soaking in water is performed at a temperature of 18-20°C during 30 hours till seeds moisture content is equal to 35-37%. Seeds drying with infrared rays is performed at wave length amounting to 0.9-1.1 mcm with radiant flux density equal to 11-13 kW/m2 during 2.0-2.5 minutes till moisture content is equal to 28-30%. Seeds treatment with infrared rays is performed at wave length amounting to 0.9-1.1 mcm with radiant flux density equal to 20-22 kW/m2 during 90-100 sec till the seeds temperature is equal to 170-180%.
|
Method for production of "maize mush with pumpkin puree" preserves / 2511998
Invention relates to the preserves production technology. The method envisages preparation of recipe components, pumpkin blanching and straining, benincasa cutting, blanching, ground pumpkin seeds extraction cake pouring with drinking water and maintenance for swelling, the listed components mixing (while heated) with butter, sugar, salt, vanillin and cinnamon, the produced mixture packing, sealing and sterilisation.
|
Method for production of puffed product of peeled millet grains / 2511883
Invention relates to flour-and-cereals industry, in particular, to a method for manufacture of a puffed product of peeled millet seeds. The method includes grains soaking, drying with infrared rays and treatment with infrared rays. Grains soaking in water is performed at a temperature of 18-20°C during 29 hours till grains moisture content is equal to 35-37%. Grains drying with infrared rays is performed at wave length amounting to 0.9-1.1 mcm with radiant flux density equal to 11-13 kW/m2 during 2.0-2.5 minutes till moisture content is equal to 28-30%. Grains treatment with infrared rays is performed at wave length amounting to 0.9-1.1 mcm with radiant flux density equal to 20-22 kW/m2 during 70-80 sec till the grains temperature is equal to 170-180%.
|
Pea grain flakes production method / 2511765
Invention relates to flour-and-cereals industry and is intended for production of pea grain flakes. The flakes production method involves impurities removal from grains. Then grains soaking in water is performed at a temperature of 18-20°C during 35 hours till grains moisture content is equal to 40-42%. Grains drying with infrared rays is performed at wave length amounting to 0.9-1.1 mcm with radiant flux density equal to 12-14 kW/m2 during 2.4-2.6 minutes till moisture content is equal to 30-32%. Grains treatment with infrared rays is performed at wave length amounting to 0.9-1.1 mcm with radiant flux density equal to 18-20 kW/m2 during 90-100 sec till the grains temperature is equal to 160-170°C with subsequent flattening of grains into 0.6-0.7 mm thick flakes.
|
Garbanzo grain flakes production method / 2511762
Invention relates to flour-and-cereals industry and is intended for manufacture of a cereal product in the form of flakes of garbanzo grains. The garbanzo grain flakes production method involves impurities removal from grains, grains soaking, drying with infrared rays, treatment with infrared rays with subsequent flattening into flakes. Grains soaking in water is performed at a temperature of 18-20°C during 36 hours till grains moisture content is equal to 40-42%. Grains drying with infrared rays is performed at wave length amounting to 0.9-1.1 mcm with radiant flux density equal to 12-14 kW/m2 during 2.5-3.0 minutes till moisture content is equal to 30-32%. Grains treatment with infrared rays is performed at wave length amounting to 0.9-1.1 mcm with radiant flux density equal to 18-20 kW/m2 during 100-115 sec till the grains temperature is equal to 160-170°C with subsequent flattening of grains into 0.6-0.7 mm thick flakes.
|
Bean grain flakes production method / 2511759
Invention relates to flour-and-cereals industry and is intended for manufacture of a cereal product in the form of flakes of bean grains. The bean grain flakes production method involves impurities removal from grains, grains soaking, drying with infrared rays, treatment with infrared rays with subsequent flattening into flakes. Grains soaking in water is performed at a temperature of 18-20°C during 35 hours till grains moisture content is equal to 40-42%. Grains drying with infrared rays is performed at wave length amounting to 0.9-1.1 mcm with radiant flux density equal to 12-14 kW/m2 during 2.4-2.8 minutes till moisture content is equal to 30-32%. Grains treatment with infrared rays is performed at wave length amounting to 0.9-1.1 mcm with radiant flux density equal to 18-20 kW/m2 during 100-115 sec till the grains temperature is equal to 160-170°C with subsequent flattening of grains into 0.6-0.7 mm thick flakes.
|
Swollen linseed product manufacture method / 2511758
Invention relates to flour-and-cereals industry and is intended for manufacture of a cereal product of linseeds. The method for manufacture of a swollen linseed product includes seeds soaking, drying with infrared rays and treatment with infrared rays. Seeds soaking in water is performed at a temperature of 18-20°C during 28 hours till seeds moisture content is equal to 35-37%. Seeds drying with infrared rays is performed at wave length amounting to 0.9-1.1 mcm with radiant flux density equal to 11-13 kW/m2 during 2.0-2.5 minutes till moisture content is equal to 28-30%. Seeds treatment with infrared rays is performed at wave length amounting to 0.9-1.1 mcm with radiant flux density equal to 20-22 kW/m2 during 80-90 sec till the seeds temperature is equal to 170-180%.
|
Method for production of puffed product of peeled sorgo grains / 2511347
Invention relates to flour-and-cereals industry and is intended for manufacture of a cereal product of peeled sorgo grains. The method for manufacture of a puffed product of peeled sorgo grains includes seeds soaking, drying with infrared rays and treatment with infrared rays. Grains soaking in water is performed at a temperature of 18-20°C during 29 hours till grains moisture content is equal to 35-37%. Grains drying with infrared rays is performed at wave length amounting to 0.9-1.1 mcm with radiant flux density equal to 11-13 kW/m2 during 2.0-2.5 minutes till moisture content is equal to 28-30%. Grains treatment with infrared rays is performed at wave length amounting to 0.9-1.1 mcm with radiant flux density equal to 20-22 kW/m2 during 80-90 sec till the grains temperature is equal to 170-180%.
|
Method for production of preserves "rice salad with smoked chicken and pineapple" / 2511161
Method involves pineapples cutting and blanching, lettuce and parsley greens cutting and freezing, smoked chicken meat cutting, rice cooking till weight increases by 150%, walnut kernels crushing, ground pumpkin seeds extraction cake pouring with drinking water and maintenance for swelling, the listed components mixing with lemon juice, sugar, salt and white pepper, the produce mixture and mayonnaise packing, sealing and sterilisation.
|
Enzymatically modified suspension from oat grains (variants) and method for its preparing / 2244444
Invention relates to a method for preparing modified suspensions from grains eliciting aroma and/or taste of natural grains, and/or modification of viscosity and/or sugar forms in suspensions consisting of grains. Suspensions consisting of the grain substrate are treated with the enzyme preparation composition including β-amylase and α-amylase. Enzymes are added simultaneously in amounts that are less as compared with addition of these separately added enzymes that are necessary in the case when enzymes are used separately. The enzymatically modified oat grain suspension comprises residues of maltose and maltodextrin, intact β-glucans and proteins. Suspension is prepared by method including at least one stage for treatment of enzymatic suspension, such as homogenization and so on. Invention provides preparing the grain homogenous and stable suspension eliciting aroma and/or taste of natural grains.
|
|
FIELD: food industry.
SUBSTANCE: method envisages recipe components preparation, bulb onions cutting, sauteing in vegetable oil, milling and mixing with flour, bone broth, tomato paste, sugar, salt, black hot pepper and laurel leaf, the mixture cooking to produce a sauce, beef cutting and frying in melted fat, the beef, pearl barley 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.
EFFECT: invention allows to reduce the manufactured target product adhesion to container walls.
The invention relates to the technology of production of canned second lunch dishes.
Known the way we produce canned product "Goulash beef barley", providing training prescription components, cutting, passerovannye in oil and chopping onions, passerovannye in vegetable oil, wheat flour, mixing of these components with bone broth, tomato paste, sugar, salt, pepper black bitter and Bay leaf and cooking with getting the sauce, cutting and roasting in melted fat beef, beef packing, barley grits and gravy, sealing and sterilization (Handbook on manufacture of canned food. Vol. 3. - M: Food industry, 1971, s-170).
The disadvantage of this method is high adhesion to the walls of containers received the target product.
The technical result of the invention consists in reducing the adhesion to the walls of containers received the target product.
This result is achieved by the fact that in the way we produce canned product "Goulash beef barley", providing training prescription components, cutting, passerovannye in oil and chopping onions, mixing it with flour, bone broth, tomato paste, sugar, salt, pepper black bitter and Bay leaf and cooking with getting the sauce, cutting and roasting in melted fat beef, beef packing, barley grits and gravy, sealing and sterilization, according to the invention in the composition of the sauce using ground meal pumpkin seeds, which before mixing pour bone broth and stand for swelling, and components used in the following ratio of expenses parts by weight: beef
938,9-966,1
the grease) 45,2
vegetable oil 2,2 onions
22,1-22,3
meal pumpkin seeds 7,2
peeled barley 179
tomato paste, in terms of
30%dry substance 24,2 sugar 1,16 salt 17,2
black pepper bitter 0,17
Bay leaf 0,08
bone broth
to the exit of the desired product 1000
The method is implemented as follows.
Prescription components prepared according to the traditional technology.
Prepared onions cut, passer in oil and crushed into a spinning top or protirochnuju the machine.
Prepared ground meal pumpkin seeds obtained by known techniques (Vasiliev A.G., G. A. Dvorkin, Kasyanov GI Development of technology sausages functional purpose with additives of pumpkin seeds. - Krasnodar: INEP, 2008, ñ.38-45), filled with bone broth in the ratio by weight of about 1:5 and stand for swelling.
These components prescription ratio is mixed with bone broth, tomato paste, sugar, salt and grind black pepper bitter and Bay leaf. The mixture is boiled for about 20 minutes with getting the sauce.
Prepared beef cut and fry in melted fat. Beef prepared barley grits and gravy Packed in prescription ratio, 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. Minimum consumption of beef corresponds to the use of meat of the I category, and the maximum corresponds to the use of meat category II. 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 can №12 containing products obtained in the described technology and the closest analogue was opened and installed in the tripod upside down. Experienced product is completely out of banks, and the product is closest analogue is not.
Thus, the proposed method allows to reduce adhesion to the walls of containers received the target product.
The way we produce canned product "Goulash beef barley", providing training prescription components, cutting, passerovannye in oil and chopping onions, mixing it with flour, bone broth, tomato paste, sugar, salt, pepper black bitter and Bay leaf and cooking with getting the sauce, cutting and roasting in melted fat beef, beef packing, barley grits and gravy, sealing and sterilization, characterized in that in the composition of the sauce as flour use ground meal pumpkin seeds, which before mixing pour bone broth and stand for swelling, and components used in the following ratio of expenses parts by weight: beef
938,9-966,1
the grease) 45,2
vegetable oil 2,2 onions
22,1-22,3
meal pumpkin seeds 7,2
peeled barley 179
tomato paste, in terms of
30%dry substance 24,2 sugar 1,16 salt 17,2
black pepper bitter 0,17
Bay leaf 0,08
bone broth
to the exit of the desired product 1000
|