Method for production of preserves "chakapuli"

IPC classes for russian patent Method for production of preserves "chakapuli" (RU 2512983):

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)

A23L1/314 -

Another patents in same IPC classes:

"tzhvzhik" preserved product manufacture method / 2512982

Method involves recipe components preparation. Pork 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.

"tzhvzhik" preserved product manufacture method / 2512981

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.

"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 preparation of preserves "paprikash" / 2512976

Method envisages recipe components preparation, beef cutting and frying in melted fat, bulb onions cutting and sauteing in melted fat. Additionally, the method envisages bitter paprika cutting and blanching, garlic blanching and straining, French beans and parsley greens cutting and freezing. Then one performs the listed components mixing with dry white wine, tomato paste, salt, black hot pepper and red hot chilli pepper, the produced mixture and bone broth packing, sealing and sterilisation. In the mixture composition one additionally uses ground pumpkin seeds extraction cake that is preliminarily poured with bone broth and maintained for swelling.

Method for production of preserves "marinated dushenina forced with speck" / 2512974

Method envisages recipe components preparation, carrots, parsley roots, celeriac and bulb onions cutting, sauteing in melted fat and straining, beet-roots blanching and cutting, green beans cutting and freezing, ground pumpkin seeds extraction cake pouring with bone broth and maintenance for swelling, the listed components mixing with tomato paste, acetic acid, sugar, salt and black hot pepper to produce garnish, beef cutting, forcing with speck and frying in melted fat, beef, garnish and bone broth packing, sealing and sterilisation.

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

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

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 preserves "hungarian goulash szeged-style" / 2512906

Method envisages recipe components preparation, bulb onions cutting and sauteing in vegetable oil, fresh white cabbages shredding and freezing, pork cutting, paprika straining, ground pumpkin seeds extraction cake pouring with bone broth and maintenance for swelling. One mixes the listed components with sour cream, tomato paste, salt, citric acid, caraway and red hot chilli pepper. Produced mixture and bone broth are packed according to the recipe ratio, sealed and sterilised to produce the target product.

Method for production of preserves "marinated dushenina forced with speck" / 2512902

Method envisages recipe components preparation, carrots, parsley roots, celeriac and bulb onions cutting, sauteing in melted fat and straining, potatoes cutting and frying in melted fat, asparagus cutting and freezing, ground pumpkin seeds extraction cake pouring with bone broth and maintenance for swelling, the listed components mixing with tomato paste, acetic acid, sugar, salt and black hot pepper to produce garnish, beef cutting, forcing with speck and frying in melted fat, beef, garnish and bone broth packing, sealing and sterilisation.

Method for production of preserves "daglanan goyun eti" / 2512888

One performs 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, cilantro greens cutting and freezing, fresh green peas freezing, ground pumpkin seeds extraction cake pouring with drinking water and maintenance for swelling, the listed components mixing with salt and black hot pepper to produce garnish, mutton cutting and frying in melted fat, mutton, garnish and plum puree packing, sealing and sterilisation.

Method for production of preserves "marinated dushenina forced with speck" / 2512860

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

Method for production of preserves "marinated dushenina forced with speck" / 2512859

Method envisages recipe components preparation, part of carrots, parsley roots, celeriac and bulb onions cutting, sauteing in melted fat and straining, potatoes cutting and blanching, the remaining carrots blanching and cutting, fresh green peas freezing, ground pumpkin seeds extraction cake pouring with bone broth and maintenance for swelling, the listed components mixing with milk, tomato paste, acetic acid, sugar, salt and black hot pepper to produce garnish, beef cutting, forcing with speck and frying in melted fat, beef, garnish and bone broth packing, sealing and sterilisation.

/ 2243699

FIELD: food industry.

SUBSTANCE: method for production of preserves "Chakapuli" envisages recipe components preparation, mutton cutting and frying in melted butter, bitter paprika cutting and blanching. Additionally, the method envisages garlic blanching and mincing, cherry plums blanching and straining, spring onions, cilantro, dill and estragon greens cutting and freezing. Then one performs the listed components mixing with salt and red hot chilly pepper, the produced mixture and bone broth packing, sealing and sterilisation. In the mixture composition one uses ground pumpkin seeds extraction cake that is poured with bone broth (before mixing) and maintained for swelling.

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.

A method of producing canned "Chakapuli", providing training recipe components, cutting and frying in melted butter lamb, cutting and blanching the peppers bitter, blanching and chopping on the top of the garlic, blanching and RUB plum, cutting and freezing green onions and coriander, dill and tarragon, mixing the listed components with salt and pepper red hot pepper, packing the mixture and bone broth, sealing and sterilization (RU2345590C1, 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 "Chakapuli", providing training recipe components, cutting and frying in melted butter lamb, cutting and blanching the peppers bitter, blanching and chopping on the top of the garlic, blanching and RUB plum, cutting and freezing green onions and coriander, dill and tarragon, mixing the listed components with salt and pepper red hot pepper, packing received MESI and bone broth, sealing and sterilization according to the invention in the composition of the mixture used ground meal of pumpkin seeds, which before mixing pour bone broth and incubated for swelling, and the components used in the following ratio of expenses, parts by weight:

lamb	464,5-508,4
melted butter	27,1
garlic	the 6.9 and 7.3
the peppers bitter	14,3
plum	27,3
green onions	136,6
coriander	85,6
dill	1
herbs tarragon	28,2
meal of pumpkin seeds	12,3
Sol	12
peppers red hot	0,035
bone broth	to the output of the target product 1000

With the ESP is implemented as follows.

Prescription components prepared according to the traditional technology.

Prepared mutton and fry in ghee. The prepared peppers bitter cut and blanched in hot water.

Prepared garlic blanched in hot water and crushed on top. Prepared plum blanched in hot water and wipe.

Prepared green onions and parsley, cilantro, dill and tarragon cut and freeze.

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), fill in with bone broth in a ratio by weight of about 1:5 and incubated for swelling.

These components in the recipe ratio is mixed with the salt and pepper red hot.

The resulting mixture and bone broth 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. Minimum consumption of mutton corresponds to using meat category 1, and the maximum corresponds to using meat category II. Given in the form of interval consumption of garlic covers the possible change in terms hraneniya.

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 "Chakapuli", providing training recipe components, cutting and frying in melted butter lamb, cutting and blanching the peppers bitter, blanching and chopping on the top of the garlic, blanching and RUB plum, cutting and freezing green onions and coriander, dill and tarragon, mixing the listed components with salt and pepper red hot pepper, packing the mixture and bone broth, sealing and sterilization, characterized in that the composition of the mixture used ground meal of pumpkin seeds, which before mixing pour bone broth and incubated for swelling and components use in the following ratio of expenses, parts by weight:

lamb	464,5-508,4
melted butter	27,1
garlic	the 6.9 and 7.3
the peppers bitter	14,3
plum	27,3
green onions	136,6
coriander	85,6
dill	1
herbs tarragon	28,2
meal of pumpkin seeds	12,3
Sol	12
peppers red hot	0,035
bone broth	to the output of the target product 1000.