"tzhvzhik" preserved product manufacture method

IPC classes for russian patent "tzhvzhik" preserved product manufacture method (RU 2512981):

A23L3/00 - Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs (preserving foods or foodstuffs in association with packaging B65B0055000000)

A23L1/312 -

Another patents in same IPC classes:

"tzhvzhik" preserves production method / 2512978

Method envisages preparation of recipe components. Pork liver, heart and lights are cut and fried in melted fat. Bulb onions are cut and sauteed in melted fat. Cucumbers and lemons are cut and blanched. Spring onion and parsley greens are cut and frozen. Dried barberry is blanched. Ground pumpkin seeds extraction cake is poured with drinking water and maintained for swelling. One mixes the listed components with tomato puree, salt and black hot pepper. The produced mixture is packed, sealed and sterilised.

Method for production of preserved product "chopped turkey cutlets with garnish and white sauce with vegetables" / 2512971

Method involves recipe components preparation, wheat bread soaking in milk and chopping, turkey flesh and raw tallow chopping, the listed components mixing with part of salt and part of black hot pepper to produce mince, the mince moulding, mealing in wheat crumbs and frying in melted butter to produce cutlets, carrots, white vegetables, bulb onions cutting, sauteing in melted butter and straining, rutabaga cutting and blanching, French beans and greens cutting and freezing, fresh green peas freezing, mixing carrots, white vegetables, bulb onions, rutabaga, green peas, French beans and greens with flour, the remaining salt, citric acid, the remaining black hot pepper and laurel leaf, the cutlets, the produced mixture 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: turkey - 844.8-873.5; raw tallow - 11.1; melted butter - 21.1; carrots - 9.8-10; white vegetables - 9.9-10; bulb onions - 10.7-10.9; rutabaga - 5.2; green peas - 454.2; French beans - 4.6, greens -17.4; wheat bread - 75; wheat crumbs - 27.8; pumpkin seeds extraction cake - 26.9; milk - 108.3; salt - 12; citric acid - 0.07; black hot pepper - 0.15; laurel leaf - 0.08; bone broth till the target product yield is equal to 1000.

Method for production of preserves "marinated dushenina forced with speck" / 2512970

Method envisages recipe components preparation, carrots, parsley roots, celeriac and bulb onions cutting, sauteing in melted fat and straining, potatoes and scallops cutting and blanching. Then one performs fresh green peas freezing, ground pumpkin seeds extraction cake pouring with bone broth and maintenance for swelling. Then the listed components are mixed with milk, tomato paste, acetic acid, sugar, salt and black hot pepper to produce garnish. Then one performs beef cutting, forcing with speck and frying in melted fat, beef, garnish and bone broth packing. Then the produced product is sealed and sterilised.

Method for production of preserves "daglanan goyun eti" / 2512966

Method envisages recipe components preparation, potatoes cutting and frying in melted fat, carrots, parsley roots, bulb onions and garlic cutting and sauteing in melted fat, dried plum blanching and cutting, dill greens cutting and freezing, fresh green peas freezing. Then ground pumpkin seeds extraction cake is poured with drinking water and maintained for swelling. Then the listed components are mixed with salt and black hot pepper to produce garnish. Then mutton is cut and fried in melted fat; mutton, garnish and plum puree are packed. Then the produced product is sealed and sterilised.

Method for production of preserves "daglanan goyun eti" / 2512963

Method envisages recipe components preparation, potatoes cutting and frying in melted fat, carrots, parsley roots, bulb onions and garlic cutting and sauteing in melted fat, dried plum blanching and cutting, green beans and cilantro greens cutting and freezing. Then ground pumpkin seeds extraction cake is poured with drinking water and maintained for swelling. Then the listed components are mixed with salt and black hot pepper to produce garnish. Then mutton is cut and fried in melted fat; mutton, garnish and plum puree are packed. Then the produced product is sealed and sterilised.

Method for production of preserved product "home-made cutlets with red sauce with bulb onions and cucumbers" / 2512868

Method envisages recipe components preparation, wheat bread soaking in drinking water and chopping, chopping beef, pork, raw pork tallow and part of bulb onions, the listed components mixing with chicken eggs, part of salt and part of black hot pepper to produce mince, the mince moulding, mealing in wheat crumbs and frying in melted fat to produce cutlets, green beans and greens cutting, freezing and mixing to produce garnish, carrots, parsley roots and the remaining bulb onions cutting, sauteing in melted fat and straining, brined cucumbers cutting, ground pumpkin seeds extraction cake pouring with bone broth and maintenance for swelling, mixing carrots, parsley roots, strained part of bulb onions, brined cucumbers and pumpkin seeds extraction cake with bone broth, tomato paste, "Yuzhny" sauce, acetic acid, sugar, the remaining salt, the remaining black hot pepper and laurel leaf to produce a sauce, the cutlets, garnish and sauce packing, sealing and sterilisation. The components are used at a specified quantity.

Method for production of preserved product "home-made cutlets with red sauce, onions and cucumbers" / 2512866

Method envisages recipe components preparation, wheat bread soaking in drinking water and chopping, beef, pork, raw pork tallow and part of bulb onions chopping, the listed components mixing with chicken eggs, part of salt and part of black hot pepper to produce mince, the mince moulding, mealing in wheat crumbs and frying in melted fat to produce cutlets, sugar peas and greens cutting, freezing and mixing to produce garnish, carrots, parsley roots and the remaining bulb onions cutting, sauteing in melted fat and straining, brined cucumbers cutting, ground pumpkin seeds extraction cake pouring with bone broth and maintenance for swelling, mixing carrots, parsley roots, strained part of bulb onions, brined cucumbers and pumpkin seeds extraction cake with bone broth, tomato paste, "Yuzhny" sauce, acetic acid, sugar, the remaining salt, the remaining black hot pepper and laurel leaf to produce a sauce, the cutlets, garnish and sauce packing, sealing and sterilisation. The components are used at a specified quantity.

Method for production of preserved product "sichenik fish cutlets ukrainian-style" / 2512864

Method envisages preparation of recipe components, cooking, shelling and cutting part of chicken eggs, bulb onions cutting and sauteing in melted butter, garlic blanching and straining; the listed components mixing with part of wheat crumbs, part of salt and black hot pepper to produce mince, skin-off pike fillet and speck mincing, mixing with the remaining chicken eggs and salt to produce a cutlet mass, mince moulding into the mass, the cutlets steeping in liaison, mealing in the remaining wheat crumbs and frying in melted butter to produce sichenik cutlets, potatoes cutting and blanching, fresh green peas freezing, ground pumpkin seeds extraction cake pouring with drinking water and maintenance for swelling, potatoes, green peas and pumpkin seeds extraction cake mixing with preserved sweet maize, milk, sugar and the remaining salt to produce garnish, the sichenik cutlets and garnish packing, sealing and sterilisation. The components are used at a specified quantity.

Method for production or preserves "home-made cutlets with red sauce, onions and cucumbers" / 2512862

Method envisages recipe components preparation, wheat bread soaking in drinking water and chopping, beef, pork, raw beef tallow and part of bulb onions chopping, the listed components mixing with chicken eggs, part of salt and part of black hot pepper to produce mince, the mince moulding, mealing in wheat crumbs and frying in melted fat to produce cutlets, sugar peas and greens cutting, freezing and mixing to produce garnish, carrots, parsley roots and the remaining bulb onions cutting, sauteing in melted fat and straining, pickled cucumbers cutting, ground pumpkin seeds extraction cake pouring with bone broth and maintenance for swelling, mixing carrots, parsley roots, strained part of bulb onions, pickled cucumbers and pumpkin seeds extraction cake with bone broth, tomato paste, "Yuzhny" sauce, acetic acid, sugar, the remaining salt, the remaining black hot pepper and laurel leaf to produce a sauce, the cutlets, garnish and sauce packing, sealing and sterilisation. The components are used at a specified quantity.

Method for production of preserves "fried bream in tomato sauce" / 2512851

Method envisages preparation of recipe components, bulb onions cutting, sauteing in vegetable oil, milling and mixing with tomato puree, sugar, hot black pepper, allspice, cloves, coriander and laurel leaf, the mixture cooking and addition of acetic acid to produce a sauce, maintenance in a salt solution, bream cutting, mealing in wheat flour and frying in vegetable oil, the bream and sauce packing, sealing and sterilisation. One additionally introduces into the sauce ground pumpkin seeds extraction cake that is poured, before mixing, with drinking water and maintained for swelling while the components are used at the following expenditure ratio, weight parts: bream - 1200; vegetable oil - 71.1; bulb onions - 57.1-57.9; wheat flour - 20.8, pumpkin seeds extraction cake - 17.6, tomato puree in conversion to 12% dry substances content - 188.6, acetic acid in conversion to 80% concentration - 4.3, sugar - 25.2, salt - 13.1, black hot pepper - 0.11, allspice - 0.11, cloves - 0.11, coriander - 0.11, laurel leaf - 0.03, water till the target product yield is equal to 1000.

"tzhvzhik" preserves preparation method / 2512979

Method for preparation of preserves "Tzhvzhik" envisages recipe components preparation, beef liver, heart and lights cutting and frying in melted fat. Additionally, the method envisages bulb onions cutting and sauteing in melted fat, cucumbers and lemons cutting and blanching, spring onion and parsley greens cutting and freezing, dried barberry blanching. Then one mixes the listed components with tomato puree, salt and black hot pepper; then one proceeds with the produced mixture packing, sealing and sterilisation. In the mixture composition one additionally uses ground pumpkin seeds extraction cake that is preliminarily poured with drinking water and maintained for swelling.

"tzhvzhik" preserves production method / 2512978

Method for production of preserves "cabbage rolls filled with heart and lights" / 2512733

One performs heart and lights cutting, cooking and mincing, carrots and bulb onions cutting, sauteing in vegetable oil and mincing, the listed components mixing with part of salt and part of black hot pepper to produce mince. One performs fresh white cabbages taking to leaves, their freezing and defrostation. The mince is moulded into cabbage leaves to produce cabbage rolls. Ground pumpkin seeds extraction cake is poured with drinking water and maintained for swelling. Then the extraction cake is mixed with tomato puree, drinking water, sugar, salt, black hot pepper and allspice to produce a sauce. The cabbage rolls and the sauce are packed, sealed and sterilised.

Method for production of preserves "stewed heart in tomato paste" / 2512225

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.

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.

/ 2247484

FIELD: food industry.

SUBSTANCE: method envisages preparation of recipe components. Beef liver, heart and lights are cut and fried in melted fat. Part of bulb onions is cut and sauteed in melted fat. The remaining bulb onions, tomatoes and lemons are cut and blanched. Parsley greens are cut and frozen. Dried barberry is blanched. Ground pumpkin seeds extraction cake is poured with drinking water and maintained for swelling. One mixes the listed components with tomato puree, salt and black hot pepper. The produced mixture is packed, sealed and sterilised.

EFFECT: method allows to reduce the manufactured target product adhesion to container walls.

The invention relates to the technology of production of canned second dining dishes.

There is a method of production of canned product Tzhvzhik", providing training recipe components, cutting and frying in melted fat beef liver, heart and lungs, cutting, passerovannye in melted fat part of the onion, cutting and blanching the remaining onions, tomatoes and lemons, cutting and freezing parsley, blanching dried barberries, mixing the listed components with sodium chloride, calcium ascorbate and black pepper bitter, packing the mixture and tomato puree, sealing and sterilization (EN 2345585 C1, 2009).

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 product Tzhvzhik", providing training recipe components, cutting and frying in melted fat beef liver, heart and lungs, cutting, passerovannye in melted fat part of the onion, cutting and blanching the remaining onions, tomatoes and lemons, cutting and freezing parsley, Blanche the Finance dried barberries, mixing these components with tomato puree, salt and black pepper bitter, packing the mixture, sealing and sterilization according to the invention in the mixture optionally use the ground meal of pumpkin seeds, which is pre-filled with drinking water and allowed to swell, and the components used in the following ratio of expenses, parts by weight:

beef liver	234
heart	239,8
light	270
melted fat	60
onions	of 124.7-126,3
tomatoes	168,2
lemons	22,5
dried barberries	1,4
parsley	of 31.8
meal of pumpkin seeds	25
tomato puree, in terms of
12%solids content	150
Sol	12
black pepper bitter	0,3
water	to the output of the target product 1000

The method is implemented as follows.

Prescription components prepared according to the traditional technology.

Prepared beef liver, heart and lungs are cut and fried in melted fat.

Approximately 75% of the prescription the number of trained onions cut and passer in melted fat.

Prepared the remainder of onions, tomatoes and lemons are cut and blanched in hot water.

Prepared parsley cut and freeze.

Prepared dried barberries are blanched in hot water.

Prepared ground meal of pumpkin seeds, obtained by known techniques (Vasiliev 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 tomato puree, salt and pepper in black and bitter.

The resulting mixture was Packed, sealed and sterilized to obtain Clevo what about the product.

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.

When using tomato puree with a solids content that does not coincide with prescription, carry out recalculation of the flow rate on an equivalent solids content for known dependencies (Collection of technological instructions for the production of canned food. Volume I - M: APP "Conservative", 1990, p.124).

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. 5 containing products obtained according to the described technology and the closest analogue was opened and established 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 product Tzhvzhik", providing training recipe components, cutting and frying in melted fat beef liver, heart and lungs, cutting, passerovannye in melted fat part of the district is patago onions, cutting and blanching the remaining onions, tomatoes and lemons, cutting and freezing parsley, blanching dried barberries, mixing the listed components with tomato puree, salt and black pepper bitter, packing the mixture, sealing and sterilization, characterized in that the mixture additionally use ground meal of pumpkin seeds, which is pre-filled with drinking water and allowed to swell, and the components used in the following ratio, parts by weight:

beef liver	234
heart	239,8
light	270
melted fat	60
onions	of 124.7-126,3
tomatoes	168,2
lemons	22,5
dried barberries	1,4
parsley	of 31.8
meal of pumpkin seeds	25
tomato puree, in terms of
12%solids content	150
Sol	12
black pepper bitter	0,3
water	to the output of the target product 1000.