Method for production of preserves "sea scallop and rice salad". RU patent 2520238.
| Method for manufacture of preserved product "fried meat with garnish" / 2520090 Spring onions are cut and frozen; horseradish is grated. Ground pumpkin seeds extraction cake is poured with drinking water and maintained for swelling. The listed components are mixed with sour cream, sugar, culinary salt, calcium lactate and black hot pepper. Meat is cut and fried in melted fat. The meat and the produced mixture are packed. Then one performs sealing and sterilisation. |
| Method for production of preserves "home-made cutlets with red main sauce" / 2520089 Wheat bread is soaked in drinking water and chopped. Beef, pork, raw beef tallow and part of bulb onions are chopped. The listed components are mixed with chicken eggs, part of salt and part of black hot pepper to produce mince. The mince is moulded, mealed in wheat crumbs and fried in melted fat to produce cutlets. Asparagus and greens are cut, frozen and mixed to produce garnish. Carrots, parsley roots and the remaining bulb onions are cut, sauteed in melted fat and strained. Ground pumpkin seeds extraction cake is poured with bone broth and maintained for swelling. One mixes carrots, parsley roots, the strained part of bulb onions and pumpkin seeds extraction cake with bone broth, tomato paste, sugar, the remaining salt, the remaining black hot pepper and laurel leaf. One produces a sauce. The cutlets, garnish and sauce are packed. Then one performs sealing and sterilisation. |
| "poultry chachochbili" preserves production method / 2520076 Method envisages recipe components preparation, poultry meat cutting and frying in melted butter, bulb onions cutting and sauteing in melted butter, greens 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, confiture, salt, black hot pepper, cinnamon, cloves and laurel leaf, the produced mixture and bone broth packing, sealing and sterilisation. |
| Method for production of preserves "chopped pheasant cutlets with garnish and white sauce with vegetables" / 2520059 Method envisages recipe components preparation, wheat bread soaking in milk and chopping, pheasant 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, leek and bulb onions cutting, sauteing in melted butter and straining, turnips cutting and blanching, French beans and green cutting and freezing, fresh green peas freezing, ground pumpkin seeds extraction cake pouring with bone broth and maintenance for swelling, mixing carrots, white vegetables, leek, bulb onions, turnips, green peas, French beans, greens and pumpkin seeds extraction cake with 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. |
 Sweet cherry compote production method / 2520030Invention is related to preservation industry. The method characterisation is as follows: one performs preliminary heating of fruits in jars with 60°C hot water during 2-3 minutes, replacing the water with 85°C syrup, sealing the jars using self-exhaustible caps and proceeds with sterilisation without creation of counter-pressure in an apparatus according to the preset mode. |
 Method for sterilisation of preserves "pureed chicken soup with vegetables" / 2519857Invention is related to preservation industry. The jars are subjected to staged heating in baths filled with 80°C and 100°C water and in a bath filled with a 120°C calcium chloride solution during 5, 5 and 35 minutes respectively. The jars are cooled in the same baths with 100°C, 80°C water during 5 and 5 minutes with continuation of cooling in another bath at water temperature equal to 60-40°C during 10 minutes. During the heat treatment process the jars are turned upside down with a frequency equal to 0.1 s-1. |
| Method for production of preserves "stewed veal with vegetables" / 2519733 One performs tomatoes, vegetable marrows an bulb onions cutting and blanching, carrots blanching and grating, spinage and spring onion cutting and freezing. Veal is cut. Ground pumpkin seeds extraction cake is poured with drinking water and maintained for swelling. The listed components are mixed with salt and laurel leaf; the produced mixture and drinking water are packed, sealed and sterilised. |
| Method for production of preserves "shrimp salad" / 2519688 Method envisages recipe components preparation, apples, paprika and bulb onions cutting and blanching, parsley greens cutting and freezing, shrimp meat cutting, ground pumpkin seeds extraction cake pouring with drinking water and maintenance for swelling, the listed components mixing with salt, the produced mixture and mayonnaise packing, sealing and sterilisation. |
| Method for production of preserves "chopped black grouse cutlets with garnish and red main sauce" / 2519552 Method envisages preparation of preserves in the forms of chopped black grouse cutlets with garnish and red main sauce. Cutlets are prepared from mince produced by way of chopping black grouse flesh, raw tallow and wheat bread soaked in milk and their mixing with part of salt and black hot pepper. Moulded mince cutlets are mealed in wheat crumbs and fried in melted butter. Garnish is prepared by way of carrots, parsley roots and bulb onions cutting, sauteing in melted butter and straining; then the components are mixed with frozen sugar peas and greens, tomato paste, sugar, the remaining salt, the remaining black hot pepper and laurel leaf. One adds into the mixture ground pumpkin seeds extraction cake that is poured with bone broth (before mixing) and maintained for swelling. Then one performs the cutlets and garnish packing, sealing and sterilisation. |
| Method for production of preserved potato-and-vegetable salad with calamaries / 2519489 Method involves chicken eggs boiling, shelling and cutting, potatoes and carrots cutting and blanching, spring onion and dill greens cutting and freezing, calamary fillet and brined cucumbers cutting, fresh green peas freezing, the listed components mixing with salt and black hot pepper, the produced mixture and sour cream 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 while the components are used at the following expenditure ratio. |
| Method for production of preserves "chopped cabbage rolls filled with calamaries" / 2520057 Method envisages recipe components preparation, fresh white cabbages cutting and freezing, calamary fillet chopping, rice cooking till double weight increase, bulb onions cutting and sauteing in melted butter, the listed components mixing with chicken eggs, part of salt, part of black hot pepper and part of laurel leaf to produce mince, the mince moulding to produce cabbage rolls; parsley greens cutting, ground pumpkin seeds extraction cake pouring with fish broth and maintenance for swelling, the extraction cake mixing with sour cream, fish broth, tomato paste, the remaining salt, the remaining black hot pepper and the remaining laurel leaf to produce a sauce, the cabbage rolls, parsley greens and sauce packing, sealing and sterilisation. |
| Method for production of preserves "scallop muscle cabbage rolls with rice" / 2520055 Method envisages recipe components preparation, fresh white cabbages taking to leaves, freezing and defrostation, scallop muscle chopping, bulb onions cutting and sauteing in melted butter, rice cooking till double weight increase, parsley greens cutting, mixing scallop muscle, bulb onions, rice and parsley greens with chicken eggs, part of salt and part of black hot pepper to produce mince, the mince moulding into cabbage leaves to produce cabbage rolls, ground pumpkin seeds extraction cake pouring with fish broth and maintenance for swelling, the extraction cake mixing with sour cream, fish broth, the remaining salt, the remaining black hot pepper and laurel leaf to produce a sauce, the cabbage rolls and sauce packing, sealing and sterilisation. |
| Method for production of preserves "vegetable salad with sea scallop meat" / 2519358 After recipe components preparation one performs chicken eggs boiling, shelling and cutting. One performs potatoes and tomatoes cutting and blanching, lettuce, spring onion and greens cutting and freezing, sea scallop meat and pickled cucumbers cutting. Fresh green peas are frozen. Ground pumpkin seeds extraction cake is poured with drinking water and maintained for swelling. The listed components are mixed (at a specified ratio) with tomato paste, acetic acid, sugar, salt, black hot pepper, allspice, cinnamon and nutmeg. The produced mixture and mayonnaise are packed into a container. Then one performs sealing and sterilisation. |
| Method for production of preserves "sea scallop salad" / 2519252 After recipe components preparation one performs cucumbers and tomatoes cutting and blanching. Spring onion and greens are cut and frozen; sea scallop meat is cut. Ground pumpkin seeds extraction cake is poured with drinking water and maintained for swelling. Then the listed components are mixed (at a specified ratio) with salt and black hot pepper. The produced mixture and sour cream are packed. Then one performs sealing and sterilisation. |
| Method for production of preserves "mussel salad" / 2519092 Method envisages recipe components preparation, chicken eggs boiling, shelling and cutting, bulb onions cutting and blanching, lettuce and dill greens cutting and freezing, fresh green peas freezing, mussel meat cutting, ground pumpkin seeds extraction cake pouring with drinking water and maintenance for swelling, the listed components mixing with salt, the produced mixture and mayonnaise packing, sealing and sterilisation. |
| Method for preparation of preserves "calamary, vegetables and egg salad" / 2518661 Method envisages recipe components preparation, potatoes and cucumbers cutting and blanching, carrots blanching and cutting, chicken eggs boiling, shelling and cutting, spring onion, lettuce and greens cutting and freezing, fresh green peas freezing, calamary fillet cutting, ground pumpkin seeds extraction cake pouring with drinking water and maintenance for swelling, the listed components mixing with salt and black hot pepper, sour cream and mayonnaise mixing, the produced mixtures packing, sealing and sterilisation. |
| Method for production of preserves "calamaries, vegetables and egg salad" / 2518652 Method envisages recipe components preparation, potatoes cutting and blanching, carrots blanching and cutting, chicken eggs boiling, shelling and cutting, spring onion, lettuce and greens cutting and freezing, fresh green peas freezing, calamary fillet and cucumbers cutting, ground pumpkin seeds extraction cake pouring with drinking water and maintenance for swelling, the listed components mixing with salt and black hot pepper, sour cream and mayonnaise mixing, the produced mixtures packing, sealing and sterilisation. |
| Method for production of preserves "calamary salad" / 2518648 Method envisages recipe components preparation, chicken eggs boiling, shelling and cutting, potatoes and cucumbers cutting and blanching, carrots blanching and cutting, greens cutting and freezing, calamary fillet cutting, 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, the produced mixture and mayonnaise packing, sealing and sterilisation. |
| Method for preparation of preserves "calamary, potatoes and fermented cabbages salad" / 2517578 Method envisages recipe components preparation, potatoes cutting and blanching, carrots blanching and cutting, calamary fillet and brined cucumbers cutting, lettuce and green onions cutting and freezing, ground pumpkin seeds extraction cake pouring with drinking water and maintenance for swelling, the listed components mixing with fermented cabbages, salt and black hot pepper, the produced mixture and mayonnaise packing, sealing and sterilisation. |
| Method for production of preserves "sea scallop and vegetables salad" / 2517358 Method envisages recipe components preparation, fresh white cabbages chopping and freezing, carrots, turnip and apples grating, sea scallop meat blanching and cutting, spring onion cutting, ground pumpkin seeds extraction cake pouring with drinking water and maintenance for swelling, the listed components mixing with preserved green peas, lemon juice and salt, the produced mixture and sour cream packing, sealing and sterilisation. |
| Canned infant nutrition formula / 2280390 Claimed canned goods are produced by formula component preparation, namely scallop muscle cooking in water followed by separation thereof from obtained broth; carrot blanching and cutting; potatoes cutting and blanching; onion cutting and roasting thereof in milk butter; grinding in grinder of scallop muscle, potatoes, carrot, onion together with butter, cabbage, parsley green, and green peas. Separated broth and salt are introduced in obtained mass and mixture is pre-packed in specific component ratio. |
FIELD: food industry.
SUBSTANCE: after recipe components preparation one performs bulb onions cutting and blanching, lettuce and greens cutting and freezing. One proceeds with rice cooking till weight increases by 150%. Fresh green peas are frozen. Sea scallop meat is cut. Ground pumpkin seeds extraction cake is poured with drinking water and maintained for swelling. Then the listed components are mixed (at a specified ratio) with salt and black hot pepper. The produced mixture and mayonnaise are packed into a container. Then one performs sealing and sterilisation.
EFFECT: method allows to reduce the manufactured target product adhesion to container walls.
The invention relates to the production technology snackbars canned food.
The known method of production of canned "scallop Salad with rice", providing training prescription components, cutting and blanching onions, cutting and freezing of lettuce and greens, cooked to increase the weight of 150% of rice, freezing fresh beans, green peas, cutting meat, scallops, mixing of these components with salt and black pepper bitter, packing mixture and mayonnaise, sealing and sterilization (RU 2330537 C1, 2008).
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 method of production of canned "scallop Salad with rice", providing training prescription components, cutting and blanching onions, cutting and freezing of lettuce and greens, cooked to increase the weight of 150% of rice, freezing fresh beans, green peas, cutting meat, scallops, mixing of these components with salt and black pepper bitter, packing mixture and mayonnaise, sealing and sterilization, according to the invention in the mixture optionally use the ground sunflower seeds, pumpkin, which is pre-filled with drinking water and allowed to swell, and the components used in the following ratio of expenses parts by weight:
scallop 2163,7 rice 38,1green peas
69,3 onions 238-241 salad 46,6 greens 25meal pumpkin seeds
8mayonnaise
70 salt 12black pepper bitter
0,3 waterto the exit of the desired product 1000
The method is implemented as follows.
Prescription components prepared according to the traditional technology.
Prepared onions cut and blanched in hot water.
The prepared salad and greens cut and freeze.
Prepared rice cooked to increase the weight of 150%.
Prepared fresh corn, green peas, frozen.
Prepared scallop meat is cut.
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.
These components prescription ratio is mixed with salt and pepper black bitter.
The resulting mixture and mayonnaise 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 as an interval consumption of onions covers it possible changes in periods 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 salad from sea scallop with rice, including cutting and blanching onions, cutting and freezing of lettuce and greens, cooked to increase the weight of 150% of rice, freezing fresh beans, green peas, cutting meat, scallops, mixing of these components with salt and black pepper bitter, packing mixture and mayonnaise, sealing and sterilization, characterized in that in the composition of the mixture is additionally used ground sunflower seeds, pumpkin, which is pre-filled with drinking water and allowed to swell, and the components used in the following ratio of expenses parts by weight:
marine scallop
2163,7 rice 38,1green peas
69,3 onions 238-241 salad 46,6 greens 25meal pumpkin seeds
8mayonnaise
70 salt 12black pepper bitter
0,3 waterto the exit of the desired product 1000