IPC classes for russian patent Method for production of "maize mush with carrot puree" preserves. RU patent 2512236. (RU 2512236):
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Swollen linseed product manufacture method / 2511758
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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%. |
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. |
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FIELD: food industry.
SUBSTANCE: invention relates to the preserves production technology. The method envisages recipe components preparation, carrots blanching and straining, maize groats blanching. Ground pumpkin seeds extraction cake is poured with drinking water and maintained for swelling. One mixes the listed components (while heated) with butter, sugar, salt, vanillin and cinnamon and proceeds with packing, sealing and sterilisation.
EFFECT: method allows to reduce the manufactured product adhesion to container walls.
The invention relates to the technology of production of the tinned foods. The known method of production of canned "Corn porridge with carrot puree", providing training prescription components, blanching and RUB carrots, blanching to increase the weight to 2.5 times cornmeal, mixing of these components when heated with butter, sugar, salt, vanilla and cinnamon, packing obtained mixes, sealing and sterilization (Collection of technological instructions for the production of canned food. Volume III. - M: Pieprasit, 1963, s-394).
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 way of manufacture of canned food "Corn porridge with carrot puree", providing training prescription components, blanching and RUB carrots, blanching to increase the weight to 2.5 times cornmeal, mixing of these components when heated with butter, sugar, salt, vanilla and cinnamon, packing mixture, sealing and sterilization, according to the invention, when mixed in addition use ground meal 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:
corn grits 238 carrot 469-481
meal pumpkin seeds 13 butter 60,6 sugar 50,5 salt 8,1 vanilla 0,1
cinnamon 0.1
water to
output of the target product 1000.
The method is implemented as follows.
Prescription components prepared according to the traditional technology.
Prepared carrots blanched in hot water and wipe with getting mashed potatoes, which are sent to the mixing immediately after cooking or after storage in canned, frozen or chilled.
Prepared corn grits blanched in hot water to increase the weight to 2.5 times.
Prepared ground 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), filled with drinking water in the ratio by weight of about 1:5 and stand for swelling.
These components prescription ratio of the mix when heated with butter, sugar, salt, vanilla and cinnamon hammer. The resulting mixture is Packed, sealed and sterilized with obtaining the target product.
Expenditure components are taking into account norms of waste and losses of the relevant commodities. Given as an interval consumption of carrots 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 №8 containing products obtained in the described technology and the closest analogue, heated up to a temperature of 70 C, was opened and installed in the tripod upside down. Experienced product fell 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.
Method of production of canned "Corn porridge with carrot puree", providing training prescription components, blanching and RUB carrots, blanching to increase the weight to 2.5 times cornmeal, mixing of these components when heated with butter, sugar, salt, vanilla and cinnamon, packing obtained mixes, sealing and sterilization, wherein when mixing optionally use the ground meal 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:
corn croup 238 carrot 469-481
meal pumpkin seeds 13 butter 60,6 sugar 50,5 salt 8,1 vanilla 0,1
cinnamon 0,1 water
to the exit of the desired product 1000.
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