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"vereschaka" preserves production method. RU patent 2513444.

IPC classes for russian patent "vereschaka" preserves production method. RU patent 2513444. (RU 2513444):

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 -
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"tzhvzhik" preserves production method / 2513395
Method envisages recipe components preparation, pork liver, heart and lights cutting and frying in melted fat, bulb onions cutting and sauteing in melted fat, tomatoes and lemons cutting and blanching, spring onions and parsley greens cutting and freezing, dried barberries blanching, ground pumpkin seeds extraction cake pouring with drinking water and maintenance for swelling, the listed components mixing with tomato puree, salt and black hot pepper, the produced mixture packing, sealing and sterilisation.
"tzhvzhik" preserves production method / 2513394
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Method envisages recipe components preparation, beef cutting and frying in melted fat, bulb onions cutting and sauteing in melted fat, bitter paprika cutting and blanching, garlic blanching and straining, green beans and parsley greens cutting and freezing, ground pumpkin seeds extraction cake pouring with bone broth and maintenance for swelling, 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.
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Method envisages recipe components preparation, beef cutting and frying in melted fat, bulb onions cutting and sauteing in melted fat, bitter paprika cutting and blanching, garlic blanching and straining, sugar peas and parsley greens cutting and freezing, ground pumpkin seeds extraction cake pouring with bone broth and maintenance for swelling, 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.
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Method for manufacture of preserves "beef forced with garlic and speck" / 2513114
Method envisages recipe components preparation, potatoes and rutabaga cutting and blanching, fresh green peas freezing, the listed components mixing with sour cream, acetic acid, sugar, salt, black hot pepper and laurel leaf to produce garnish, beef cutting, forcing with garlic and speck and frying in melted fat, the beef, garnish 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: beef - 562.5-578.8; speck - 47.9; melted fat - 41.5; garlic - 8.2-8.6; potatoes - 200.2-211.1; rutabaga - 199.7; green peas - 174.1; pumpkin seeds extraction cake - 12; sour cream - 63.9; acetic acid in conversion to 80% concentration - 1.2; sugar - 2.4; salt - 12; black hot pepper - 0.2; laurel leaf - 0.08; bone broth till the target product yield is equal to 1000.
Method for production of preserves "pork with grits and vegetables" / 2513112
Method envisages recipe components preparation, pork mincing, carrots and bulb onions cutting and sauteing in pork fat, fresh white cabbages chopping and freezing, the listed components mixing with wheat grits, meat-and-bone broth, tomato paste, salt, black hot pepper, allspice and laurel leaf, the produced mixture packing, sealing and sterilisation. During mixing one additionally introduces ground pumpkin seeds extraction cake that is preliminarily poured with meat-and-bone broth and maintained for swelling while the components are used at the following expenditure ratio, weight parts: pork - 434.2-546; pork fat - 47.55; wheat grits - 160.1; carrots - 85-87.2; bulb onions - 153.1-155.1; fresh white cabbages - 315.5; pumpkin seeds extraction cake -26.6; tomato paste in conversion to 30% dry substances content - 23.2; salt - 11.7; black hot pepper - 0.08; allspice - 0.14; laurel leaf - 0.08; meat-and-bone broth till the target product yield is equal to 1000.
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.
Method for producing smoked canned meat food / 2243699
Method involves preparing raw material and cutting it into pieces; salting; holding; introducing binder additive; charging cans with resultant material and exposing to thermal processing. Binder additive is animal fat aromatized with smoke flavoring preparation, which is preliminarily saturated with raw plant material of adaptogenic nature and introduced into cans after charging of said cans with thermally processed meat material.

FIELD: food industry.

SUBSTANCE: method envisages recipe components preparation, cutting and combined frying of speck and bulb onions, potatoes cutting and frying in melted fat. Additionally the method envisages beet-roots blanching and cutting, greens cutting and freezing, fresh green peas freezing. Then one performs the listed components mixing with flour, sour cream, sugar, salt and black hot pepper to produce garnish, pork cutting and frying in melted fat, pork, garnish and beet-roots kvass packing, sealing and sterilisation. In the process of the method implementation, one uses ground pumpkin seeds extraction cake that is poured with beet-roots kvass and maintained for swelling (before mixing).

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

 

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

The known method of production of canned “Vereshchaka”, providing training prescription components, cutting and joint frying bacon and onion, cut and roasting in melted fat potato, blanching and cutting beet, cutting and freezing of greenery, freezing fresh beans, green peas, passerovannye in melted fat of wheat flour, mixing of these components with sour cream, sugar, salt and black pepper bitter with the receiving side, cutting and roasting in melted pork fat, pork packing, and garnish beet kvass, sealing and sterilization (RU 2348220 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 way of manufacture of canned food “Vereshchaka”, providing training prescription components, cutting and joint frying bacon and onions, cutting and roasting in melted fat potato, blanching and cutting beet, cutting and freezing of greenery, freezing fresh beans, green peas, mixing of these components with flour, sour cream, sugar, salt and black pepper bitter with the receiving side, cutting and roasting in melted fat pork, pork packing, and garnish beet kvass, sealing and sterilization, according to the invention, are used ground meal pumpkin seeds, which before mixing pour beet kvass and stand for swelling, and components used in the following ratio of expenses, wt. h.:

pork

470,6-591,9

bacon 18,8

the grease)

13,2 onions

91,4-92,6

potatoes

289,8-305,7

beet

176,3-183,4

green peas

164,1 greens 15,7

meal pumpkin seeds

8,5

sour cream

2,4 sugar 2,4 salt 12

black pepper bitter

0,2

beet kvass

to the exit of the desired product 1000

The method is implemented as follows.

Prescription components prepared according to the traditional technology.

Prepared bacon and onion, cut, mix prescription ratio and brown.

Prepared potatoes cut and fry in melted fat.

Prepared beet blanched in hot water and cut.

Prepared greens cut and freeze.

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 of sausages functional purpose with additives of pumpkin seeds - Krasnodar: INEP, 2008, ñ.38-45), pour beet kvass in the ratio by weight of about 1:5 and stand for swelling.

These components prescription ratio is mixed with sour cream, sugar, salt and pepper black bitter with the receiving side.

Prepared pork cut and fry in melted fat.

Pork, vegetables and beet kvass 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. Minimum consumption of pork corresponds to using pork cut, and the maximum corresponds to the use of pork meat. Rest is provided 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 №5 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.

Method of production of canned "Vereshchaka", providing training prescription components, cutting and joint frying bacon and onion, cut and roasting in melted fat potato, blanching and cutting beet, cutting and freezing of greenery, freezing fresh beans, green peas, mixing of these components with flour, sour cream, sugar, salt and black pepper bitter with the receiving side, cutting and roasting in melted pork fat, pork packing, and garnish beet kvass, sealing and sterilization, wherein the use of ground sunflower seeds, pumpkin, which before mixing pour beet kvass and stand for swelling, and components used in the following ratio of expenses, wt. including:

pork

470,6-591,9

bacon 18,8

the grease)

13,2 onions

91,4-92,6

potatoes

289,8-305,7

beet

176,3-183,4

green peas

164,1 greens 15,7

meal pumpkin seeds

8,5

sour cream

2,4 sugar 2,4 salt 12

black pepper bitter

0,2

beet kvass

to the exit of the desired product 1000.

 

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