IPC classes for russian patent Method for production of preserved product "sichenik fish cutlets ukrainian-style". RU patent 2513001. (RU 2513001):
Another patents in same IPC classes:
Method for preparation of preserves "home-made cutlets with red sauce, onions and cucumbers" / 2512987
Method involves 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, French 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, 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 "sichenik fish cutlets ukrainian-style" / 2512986
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, carrots blanching and straining, fresh green peas freezing, ground pumpkin seeds extraction cake pouring with drinking water and maintenance for swelling, carrots, green peas and pumpkin seeds extraction cake mixing with milk 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 of preserves "sichenik fish cutlets ukrainian-style" / 2512985
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 cod 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 and scallops cutting and blanching, fresh green peas freezing, ground pumpkin seeds extraction cake pouring with drinking water and maintenance for swelling, potatoes, scallops, green peas and pumpkin seeds extraction cake mixing with 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 of preserves "chakapuli" / 2512983
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. |
"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 "fish-and-vegetable cutlets in tomato sauce" / 2513000
Method envisages preparation of recipe components, bulb onions cutting, sauteing in vegetable oil and milling, fresh white cabbages chopping and mincing, bonito and carrots mincing, mixing part of bulb onions, bonito, cabbages, carrots, salt and part of black hot pepper to produce mince. The mince is moulded, mealed in wheat flour and fried in vegetable oil to produce cutlets. Then one performs ground pumpkin seeds extraction cake pouring with drinking water and maintenance for swelling, the extraction cake mixing with the remaining bulb onions, tomato paste, drinking water, sugar, the remaining black hot pepper, allspice, cloves, coriander and laurel leaf, the mixture cooking and addition of acetic acid to produce a sauce. The cutlets and the sauce are packed, sealed and sterilised. |
Method for production of preserves "fish-and-vegetable cutlets in tomato-and-garnish sauce" / 2512999
Method envisages preparation of recipe components, mince production by way of bulb onions cutting, sauteing in vegetable oil and milling, fresh white cabbages chopping and mincing, raw and fried small ordinary fish and carrots mincing, mixing part of bulb onions, small ordinary fish, cabbages, carrots, salt and part of black hot pepper. The produced mince is moulded, mealed in wheat flour and fried in vegetable oil to produce cutlets. Ground pumpkin seeds extraction cake is poured with drinking water and maintained for swelling. One performs the extraction cake mixing with the remaining bulb onions, tomato paste, drinking water, sugar, the remaining black hot pepper, allspice, cloves, mustard, coriander and laurel leaf, the mixture cooking and addition of acetic acid to produce a sauce. The cutlets and sauce are packed, sealed and sterilised. |
Method for production of preserved product "fish cutlets in tomato sauce" / 2512998
Method envisages preparation of recipe components, cutting, sauteing in vegetable oil and milling part of bulb onions, vendace mincing, the listed components mixing with salt and part of black hot pepper to produce mince, the mince moulding, mealing in wheat flour and frying in vegetable oil to produce cutlets. Then the remaining bulb onions are milled; ground pumpkin seeds extraction cake is poured with drinking water and maintained for swelling; the listed components is mixed with tomato puree, sugar, the remaining black hot pepper, allspice, cloves, coriander and laurel leaf. Then one performs the mixture cooking and addition of acetic acid to produce a sauce, the cutlets and sauce packing, sealing and sterilisation. |
Method for production of preserves "fish-and-vegetable cutlets in tomato-and-garnish sauce" / 2512997
Method envisages preparation of recipe components, mince production by way of bulb onions cutting, sauteing in vegetable oil and milling, fresh white cabbages chopping and mincing, raw and fried kutum and carrots mincing, mixing part of bulb onions, kutum, cabbages, carrots, salt and part of black hot pepper. The produced mince is moulded, mealed in wheat flour and fried in vegetable oil to produce cutlets. Ground pumpkin seeds extraction cake is poured with drinking water and maintained for swelling. One performs the extraction cake mixing with the remaining bulb onions, tomato paste, drinking water, sugar, the remaining black hot pepper, allspice, cloves, mustard, coriander and laurel leaf, the mixture cooking and addition of acetic acid to produce a sauce. The cutlets and sauce are packed, sealed and sterilised. |
Method for production of preserves "fish-and-vegetable cutlets in tomato sauce" / 2512996
Method envisages preparation of recipe components, bulb onions cutting, sauteing in vegetable oil and milling, fresh white cabbages chopping and mincing, goatfish and carrots mincing, mixing part of bulb onions, goatfish, cabbages, carrots, salt and part of black hot pepper to produce mince. The mince is moulded, mealed in wheat flour and fried in vegetable oil to produce cutlets. Then one performs ground pumpkin seeds extraction cake pouring with drinking water and maintenance for swelling, the extraction cake mixing with the remaining bulb onions, tomato paste, drinking water, sugar, the remaining black hot pepper, allspice, cloves, coriander and laurel leaf, the mixture cooking and addition of acetic acid to produce a sauce. The cutlets and the sauce are packed, sealed and sterilised. |
Method for production of preserves "fish-and-vegetable cutlets in tomato-and-garnish sauce" / 2512995
Method envisages recipe components preparation, bulb onions cutting, sauteing in vegetable oil and milling, fresh white cabbages shredding and mincing, raw and fried sardine and carrots mincing, mixing part of bulb onions, sardine, cabbages, carrots, salt and part of black hot pepper to produce mince, the mince moulding, mealing in wheat flour and frying in vegetable oil to produce cutlets. Ground pumpkin seeds extraction cake is poured with drinking water and maintained for swelling; one mixes the extraction cake with the remaining bulb onions, tomato paste, drinking water, sugar, the remaining black hot pepper, allspice, cloves, mustard, coriander and laurel leaf. Then one cooks the mixture and adds acetic acid to produce a sauce, packs the cutlets and sauce into the container, seals and sterilises them. |
Method for production of preserves "fish-and-vegetable cutlets in tomato-and-garnish sauce" / 2512994
Method envisages recipe components preparation, mince production by way of part of bulb onions cutting, sauteing in vegetable oil and milling, fresh white cabbages chopping and mincing, raw and fried wild carp and carrots mincing, the listed components mixing with salt and part of black hot pepper. The produced mince is moulded, mealed in wheat flour and fried in vegetable oil to produce cutlets. The remaining bulb onions are milled; ground pumpkin seeds extraction cake are poured with drinking water and maintained for swelling. One mixes the listed components with tomato paste, drinking water, sugar, the remaining black hot pepper, allspice, cloves, mustard, coriander and laurel leaf; one proceeds with cooking the mixture and addition of acetic acid to produce a sauce. The cutlets and sauce are packed, sealed and sterilised. |
Method for production of preserves "fish-and-vegetable cutlets in tomato-and-garnish sauce" / 2512993
Method envisages recipe components preparation, part of bulb onions cutting, sauteing in vegetable oil and milling, fresh white cabbages shredding and mincing, raw and fried starry sturgeon and carrots mincing, the listed components mixing with salt and part of black hot pepper to produce mince, the mince moulding, mealing in wheat flour and frying in vegetable oil to produce cutlets. For sauce production the remaining bulb onions are milled; ground pumpkin seeds extraction cake is poured with drinking water and maintained for swelling; one mixes the listed components with tomato paste, drinking water, sugar, the remaining black hot pepper, allspice, cloves, mustard, coriander and laurel leaf. Then one cooks the mixture and adds acetic acid to produce a sauce, packs the cutlets and sauce into the container, seals and sterilises them. |
Method for production of preserved product "fried scad with carrots and cabbages in tomato sauce" / 2512992
Method envisages preparation of recipe components, bulb onions milling, ground pumpkin seeds extraction cake pouring with drinking water and maintenance for swelling, the listed components mixing with tomato paste, drinking water, sugar, hot black pepper, allspice, cloves, coriander and laurel leaf, cooking and addition of acetic acid to produce a sauce, scad cutting, maintenance in salt solution, mealing in wheat flour and frying in vegetable oil, carrots cutting and sauteing in vegetable oil, fresh white cabbages chopping and frying in vegetable oil, the scad, carrots, cabbages and the sauce packing, sealing and sterilisation. |
Method for production of preserves "fish-and-vegetable cutlets in tomato-and-garnish sauce" / 2512991
Method envisages recipe components preparation, part of bulb onions cutting, sauteing in vegetable oil and milling, fresh white cabbages chopping and mincing, broad whitefish and carrots mincing, the listed components mixing with salt and part of black hot pepper to produce mince, the mince moulding, mealing in wheat flour and frying in vegetable oil to produce cutlets, the remaining bulb onions milling, ground pumpkin seeds extraction cake pouring with drinking water and maintenance for swelling, the listed components mixing with tomato paste, drinking water, sugar, the remaining black hot pepper, allspice, cloves, mustard, coriander and laurel leaf, the mixture cooking and addition of acetic acid to produce a sauce, the cutlets and sauce packing, sealing and sterilisation. |
Method for producing of canned fish food in aromatized oil / 2243705
Method involves placing preliminarily prepared raw material into cans; introducing oil aromatized with smoke-flavoring preparation; hermetically sealing cans; sterilizing and cooling; before aromatizing, saturating smoke-flavoring preparation with adaptogenic plant material and subjecting vegetable oil and smoke-flavoring preparation to cleaning with dry chitin or dry chitosan. Adaptogenic plant material is ginseng, eleuterococcus, magnolia-vine, spignet, etc. Method allows canned product with expressed stimulating and toning up properties to be prepared. Said product imparts enhanced physical strength, facilitates improved adaptation of organism to permanently altering habitat conditions, increases working capacity and resistance of organism to unfavorable effects of environment and improves other physiological factors necessary for organism. |
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FIELD: food industry.
SUBSTANCE: 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 haddock 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 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.
EFFECT: method usage 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 "Sicheniki fish Ukrainian", providing training prescription components, cooking, cleaning and cutting pieces of chicken eggs, cutting and passerovannye in melted butter onions, blanching and RUB garlic, mixing of these components with part wheat rusks, part of salt and black pepper bitter with obtaining the beef, grinding on top bessmertnogo haddock fillet and bacon, their mixing with another piece of chicken eggs and another part of salt with getting cutlet mass, molding her meat, wetting in lesane, 're breading in the rest of wheat rusks and roasting in butter with obtaining of sachenkov, cutting and blanching potatoes, freezing fresh beans, green peas, passerovannye in melted butter wheat flour and mix potatoes, green peas and wheat flour with milk, sugar and remaining part of salt with receiving side, packing sachenkov and garnish, sealing and sterilization (RU 2349205 C1,2009).
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 "Sicheniki fish Ukrainian", providing training prescription components, cooking, cleaning and cutting pieces of chicken eggs, cutting, passerovannye in melted butter onions, blanching and RUB garlic, mixing of these components with part wheat rusks, part of salt and black pepper bitter with obtaining the beef, grinding on top bessmertnogo haddock fillet and bacon, their mixing with other part of eggs and another part of salt with getting cutlet mass, molding her meat, wetting in lesane, 're breading in the rest of wheat rusks and roasting in melted oil getting sachenkov, cutting and blanching potatoes, freezing fresh green beans peas and mix potatoes and green peas with flour, milk, sugar and remaining part of salt with receiving side, packing sachenkov and garnish, sealing and sterilization, according the invention as flour 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:
bessmertnoe haddock fillet 207,6
chicken eggs 137 bacon 75,5
melted butter 29,7 onions
1,8-62,6 garlic 4,8-5,1
potatoes
236,4-249,4
green peas 359,1
wheat crackers 75,5
meal pumpkin seeds 16,6 milk 40 sugar 0,5 salt 12
black pepper bitter 0,2 water
to the exit of the desired product 1000
The method is implemented as follows.
Prescription components prepared according to the traditional technology.
Approximately 15% of prescription number of prepared chicken eggs cooked, cleaned and cut.
Prepared onions cut and passer in melted butter.
Prepared garlic blanched in hot water and wipe.
These components prescription ratio mixed with approximately 10% of prescription quantities of wheat rusks, approximately 50% of prescription amount of salt and pepper black bitter with obtaining meat.
Prepared bessmertnoe haddock fillet and bacon crush on the top, and then in prescription ratio is mixed with about 24% of the prescription number of eggs and about 24% of the prescription of the amount of salt with getting cutlet mass.
The remaining portion of chicken eggs mixed with getting lezona.
The stuffing is made in kotlety mass, moisten in lesane, paneer in the rest of wheat bread crumbs and fry in butter with obtaining of sachenkov.
Prepared potatoes cut and blanched in hot water.
Prepared fresh corn, green peas, frozen.
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.
Potatoes, green peas and sunflower seeds, pumpkin prescription ratio mixed with milk, sugar and remaining part of salt with obtaining a garnish.
Sicheniki and garnish Packed in prescription ratio, sealed and sterilized with obtaining the target product.
Expenditure components are taking into account norms of waste and losses of the relevant commodities. Given in the form of intervals expenses cover their possible changes in the terms 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 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 "Sicheniki fish Ukrainian"providing preparation prescription components, cooking, cleaning and cutting pieces of chicken eggs, cutting, passerovannye in melted butter onions, blanching and RUB garlic, mixing of these components with part wheat rusks, part of salt and black pepper bitter with obtaining the beef, grinding on the top bessmertnogo haddock fillet and bacon, their mixing with other part of eggs and another part of salt with getting cutlet mass, molding her meat, wetting in lesane, 're breading in the rest of wheat rusks and roasting in butter with obtaining of sachenkov, cutting and blanching potatoes, freezing fresh green beans peas and mix potatoes and green peas with flour, milk, sugar and remaining part of salt with receiving side, packing sachenkov and garnish, sealing and sterilization, wherein the quality of flour used 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:
bessmertnoe haddock fillet 207,6
chicken eggs 137 bacon 75,5
melted butter 29,7 onions
61,8-62,6 garlic 4,8-5,1
potatoes
236,4-249,4
green peas 359,1
wheat crackers 75,5
meal pumpkin seeds 16,6 milk 40 sugar 0,5 salt 12
black pepper bitter 0,2 water
to the exit of the desired product 1000
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