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IPC classes for russian patent Method for manufacture of preserves "fried game with garnish" (RU 2513430):
Another patents in same IPC classes:
Method for manufacture of preserves "fried game with garnish" / 2513424
Method envisages recipe components preparation, fresh cucumbers and tomatoes cutting and blanching, lettuce cutting and freezing, pickled cucumbers cutting, ground pumpkin seeds extraction cake pouring with drinking water and maintenance for swelling, the listed components mixing with mayonnaise, "Yuzhny" sauce, culinary salt and calcium gluconate, hazel grouse meat cutting and frying in margarine, the hazel grouse meat and the produced mixture packing, sealing and sterilisation.
Method for production of preserves "fried poultry with garnish" / 2513420
Method envisages recipe components preparation, fresh cucumbers and tomatoes cutting and blanching, lettuce cutting and freezing, pickled cucumbers cutting, ground pumpkin seeds extraction cake pouring with drinking water and maintenance for swelling, the listed components mixing with mayonnaise, "Yuzhny" sauce, culinary salt and calcium gluconate, poultry meat cutting and frying in margarine, the poultry meat and the produced mixture packing, sealing and sterilisation.
Method for manufacture of preserves "fried game with garnish" / 2513419
Method envisages recipe components preparation, green onions cutting and freezing, pickled cucumbers cutting, ground pumpkin seeds extraction cake pouring with drinking water and maintenance for swelling, the listed components mixing with mayonnaise, "Yuzhny" sauce, culinary salt, calcium gluconate, pheasant meat cutting and frying in margarine, pheasant meat and the produced mixture packing, sealing and sterilisation.
Method for preparation of preserved product "game with garnish and white sauce with egg" / 2513417
One uses a specified ratio of the preserves recipe components. White vegetables and bulb onions are cut, blanched and strained. French beans and greens are cut and frozen. Pheasant flesh is cut. Ground pumpkin seeds extraction cake is poured with bone broth and maintained for swelling. Then one mixes the listed components with egg yolks, salt, citric acid, black hot pepper, nutmeg and laurel leaf. Then the produced mixture and bone broth are packed, sealed and sterilised.
Method for production of preserves "duck in white sauce" / 2513245
Bulb onions are cut, sauteed in melted fat and milled. Wheat flour is sauteed in melted fat. Ground pumpkin seeds extraction cake is poured with bone broth and maintained for swelling. One mixes the listed components with bone broth, salt, black hot pepper, allspice and laurel leaf. One performs the mixture cooking. One adds acetic acid to produce a sauce. Prepared ducks are cut and packed with the sauce addition. Then one performs sealing and sterilisation to produce the target product.
Method for production of preserved product "moscow cutlets with onion sauce" / 2513167
Method envisages recipe components preparation, wheat bread soaking in drinking water and chopping, chopping beef, raw pork tallow and part of bulb onions, 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 fat to produce cutlets, carrots, parsley roots and the remaining bulb onions cutting, sauteing in melted fat and straining, green cutting and freezing, fresh green peas freezing, ground pumpkin seeds extraction cake pouring with bone broth and maintenance for swelling, mixing carrots, parsley roots, sauteed part of bulb onions, green peas, green and pumpkin seeds extraction cake with tomato paste, acetic acid, sugar, the remaining salt, the remaining black hot pepper and laurel leaf, the cutlets, the produced mixture and bone broth packing, sealing and sterilisation.
Method for production of preserved product "home-made cutlets with onion sauce and mustard" / 2513165
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, ground pumpkin seeds extraction cake pouring with bone broth and maintenance for swelling, mixing carrots, parsley roots, the strained part of bulb onions and pumpkin seeds extraction cake with bone broth, tomato paste, "Yuzhny" sauce, sugar, the remaining salt, mustard, the remaining black hot pepper and laurel leaf to produce a sauce, the cutlets, garnish and sauce packing, sealing and sterilisation.
Method for production of preserves "rabbit stew" / 2512577
Method envisages recipe components preparation, smoked speck and bulb onions cutting, mixing with wheat flour and sauteing, garlic milling, the listed components mixing with bone broth, tomato paste, sugar, salt, black hot pepper and red hot chilli pepper, the mixture cooking to produce to a sauce, rabbit chopping into half-carcasses, pickling in 1% acetic acid solution, cooking, frying in melted fat and cutting, carrots cutting, rabbit, carrots and sauce packing, sealing and sterilisation. The invention novelty is as follows: one additionally introduces into the sauce 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: rabbit - 1060; smoked speck - 16.5; melted fat - 36; carrots - 14-14.4; bulb onions - 42-42,5; garlic - 1-1.1; wheat flour - 8.6, sunflower flour - 9.5, tomato paste in conversion to 30% dry substances content - 93.3, acetic acid in conversion to 80% concentration - 5.25, sugar - 2.6, salt - 15.1, black hot pepper - 0.51, red hot chilli pepper - 0.2, bone broth till the target product yield is equal to 1000.
Method for preparation of preserved product "poultry with garnish and white sauce with egg" / 2512568
One uses a specified ratio of the preserves recipe components. White vegetables and bulb onions are cut, blanched and strained. French beans and greens are cut and frozen. Poultry flesh is cut. Ground pumpkin seeds extraction cake is poured with bone broth and maintained for swelling. Then one mixes the listed components with egg yolks, salt, citric acid, black hot pepper, nutmeg and laurel leaf. Then the produced mixture and bone broth are packed, sealed and sterilised.
Method for production of preserves "chicken meat in sour cream white sauce" / 2512227
Method envisages recipe components preparation, wheat flour sauteing, mixing with sour cream, bone broth and salt, the mixture cooking to produce a sauce, chicken meat cutting and frying in butter, white vegetables cutting and sauteing in butter, the chicken meat, white vegetables and sauce packing, sealing and sterilisation; one additionally introduces into the sauce 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.
 / 2254034
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FIELD: food industry.
SUBSTANCE: method envisages recipe components preparation, green onions cutting and freezing, pickled cucumbers cutting, ground pumpkin seeds extraction cake pouring with drinking water and maintenance for swelling, the listed components mixing with mayonnaise, "Yuzhny" sauce, culinary salt, calcium gluconate, partridge meat cutting and frying in margarine, partridge meat and the produced mixture packing, sealing and sterilisation.
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 "Venison roast with vegetables", providing training recipe components, cutting and freezing green onions, cut pickles, mixing the listed components with sauce "South", sodium chloride and calcium gluconate, cutting and roasting meat partridge, packing meat partridge, obtained mixture and mayonnaise, sealing and sterilization (EN 2356290 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 "Venison roast with vegetables", providing training recipe components, cutting and freezing green onions, cut pickles, mixing the listed components with mayonnaise, sauce "South", sodium chloride and calcium gluconate, cutting and roasting meat partridge in margarine, packing meat partridge and the obtained mixture, sealing and sterilization according to the invention in the mixture optionally use the ground meal of pumpkin seeds, which before mixing pour Pitjeva the water and incubated for swelling, and the components used in the following ratio of expenses, parts by weight:
| partridge |
1416,7 |
| margarine |
25 |
| green onions |
427,4 |
| pickles |
38,9 |
| meal of pumpkin seeds |
9 |
| mayonnaise |
70 |
| sauce "South" |
the 5.7 |
| salt |
12 |
| calcium gluconate |
1,2 |
| water |
to the output of the target product 1000 |
The method is implemented as follows.
Prescription components prepared according to the traditional technology. Prepared green onions cut and freeze.
Prepared pickles cut.
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. - Cu is snader: 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 mayonnaise, sauce "South", sodium chloride and calcium gluconate.
Prepared meat partridges, cut and fry in margarine.
Meat partridge and the resulting mixture is filled into 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.
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. 8 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 "Venison roast with vegetables", providing training recipe components, cutting and freezing green onions, cut pickles, blending listed to the components with mayonnaise, sauce "South", sodium chloride and calcium gluconate, cutting and roasting meat partridge in margarine, packing meat partridge and the obtained mixture, sealing and sterilization, characterized in that the mixture additionally use ground meal of 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:
| partridge |
1416,7 |
| margarine |
25 |
| green onions |
427,4 |
| pickles |
38,9 |
| meal of pumpkin seeds |
9 |
| mayonnaise |
70 |
| sauce "South" |
the 5.7 |
| salt |
12 |
| calcium gluconate |
1,2 |
| water |
to the output of the target product 1000 |
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