RussianPatents.com

Method for production of preserves "rump steak with vegetables in milk sauce". RU patent 2520293.

IPC classes for russian patent Method for production of preserves "rump steak with vegetables in milk sauce". RU patent 2520293. (RU 2520293):

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 -

A23B4/005 -

Another patents in same IPC classes:

Method for production of preserves "sea scallop and rice salad" / 2520238
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.

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 / 2520030
Invention 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" / 2519857
Invention 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 preserves "stewed forced goat meat with stewed cabbages" / 2519784
Method envisages recipe components preparation, cutting, sauteing (in melted fat) and straining part of carrots, part of parsley roots and part of bulb onions, the components mixing with bone broth, tomato paste, acetic acid, sugar, salt, black hot pepper and laurel leaf to produce a sauce, goat meat cutting, forcing with another part of carrots and another part of parsley roots and frying in melted fat, chopping and freezing fresh white cabbages, cutting and sauteing (in melted fat) the remaining carrots, parsley roots and bulb onions, mixing cabbages and the unstrained parts of carrots, parsley roots and bulb onions to produce a garnish, goat meat, garnish and sauce 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: goat meat - 431.7-472.4; melted fat - 57.8; fresh white cabbages - 228.6; carrots - 172-176.4; parsley roots - 97.8-99.1; bulb onions - 95-96.2, pumpkin seeds extraction cake - 19, tomato paste in conversion to 30% dry substances content - 33.3, acetic acid in conversion to 80% concentration - 0.45, sugar - 12, salt - 12, black hot pepper - 0.38, laurel leaf - 0.04, bone broth till the target product yield is equal to 1000.

Method for production of preserves "stewed forced beef with cabbages" / 2519687
Method for production of preserves "Stewed forced beef with cabbages" envisages recipe components preparation, cutting, sauteing in melted fat and straining part of carrots, white vegetables and bulb onions and their mixing with bone broth, tomato paste, salt and black hot pepper to produce a sauce, beef cutting, forcing with the remaining carrots and speck roots and frying in melted fat, fresh white cabbage chopping and freezing, beef, cabbages and sauce 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 - 422.5-434.8; speck -30; melted fat - 50.2; fresh white cabbages - 490; carrots - 152-155.9; white vegetables - 30-30.2; bulb onions - 57-57.7; pumpkin seeds extraction cake - 18; tomato paste in conversion to 30% dry substances content - 23.8; salt - 12; black hot pepper - 0.3; bone broth till the target product yield is equal to 1000.

Method for production of preserves "forced stewed goat meat with cabbages" / 2519543
Method envisages recipe components preparation, cutting, sauteing (in melted fat) and straining part of carrots, part of parsley roots and bulb onions and their mixing with bone broth, tomato paste, salt and black hot pepper to produce a sauce, pork cutting, forcing with the remaining carrots and parsley roots and goat meat frying in melted fat, fresh white cabbage chopping and freezing, goat meat, cabbages and sauce 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: goat meat - 431.7-472.4; melted fat - 50.2; fresh white cabbages - 490; carrots - 152-155.9; parsley roots - 87-88.4; bulb onions - 57-57.7; pumpkin seeds extraction cake - 18; tomato paste in conversion to 30% dry substances content - 23.8; salt - 12; black hot pepper - 0.3; bone broth till the target product yield is equal to 1000.

"kabaskel" preserves production method / 2519479
Bulb onions are cut and sauteed in melted fat; mutton, mutton lard and garlic are minced. Ground pumpkin seeds extraction cake is poured with bone broth and maintained for swelling. The listed components are mixed with chicken eggs, part of salt and part of red hot pepper to produce mince. One performs fresh white cabbages taking to leaves, their freezing and defrostation. The mince is moulded into cabbage leaves to produce kabaskel. One performs dill greens cutting and mixing with bone broth, tomato paste, the remaining salt and the remaining red hot pepper to produce a sauce. The kabaskel and sauce are packed, sealed and sterilised.

Method for production of preserved product "meat salad with brined cucumbers" / 2519408
Method involves chicken eggs boiling, shelling and cutting, potatoes cutting and blanching, brined cucumbers and cooked sausage cutting, fresh green peas freezing, the listed components mixing with salt, the produced mixture and mayonnaise 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.

Method for production of preserved product "chopped pheasant cutlets with garnish and white sauce with vegetables" / 2519273
Method envisages preparation of preserves in the form of chopped pheasant cutlets with garnish and white sauce with vegetables. Cutlets are prepared from mince produced by way of chopping pheasant flesh, raw tallow and wheat bread soaked in milk and their mixing with 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, white vegetables and bulb onions cutting, sauteing in melted butter and straining; then the components are mixed with frozen green beans, French beans and greens, the remaining salt, citric acid, 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 preparation of preserves "chopped hazel grouse cutlets with garnish and red main sauce" / 2519264
Method envisages preparation of preserves in the forms of chopped hazel grouse cutlets with garnish and red main sauce. Cutlets are prepared from mince produced by way of chopping hazel 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 French beans 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 product "chopped chicken cutlets with garnish and white sauce with vegetables" / 2519263
Method envisages preparation of preserves in the form of chopped chicken cutlets with garnish and white sauce with vegetables. Cutlets are prepared from mince produced by way of chopping chicken flesh, raw tallow and wheat bread soaked in milk and their mixing with 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, white vegetables and bulb onions cutting, sauteing in melted butter and straining; then the components are mixed with frozen green beans and greens, frozen green peas, the remaining salt, citric acid, 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 preserves "chopped turkey meat cutlets with garnish and red main sauce" / 2519261
Method envisages preparation of preserves in the forms of chopped turkey cutlets with garnish and red main sauce. Cutlets are prepared from mince produced by way of chopping turkey 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 green beans 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.

FIELD: food industry.

SUBSTANCE: one performs recipe components preparation, potatoes cutting and blanching, carrots blanching and cutting, fresh white cabbages cutting and freezing. The listed components are mixed with preserved green peas to produce garnish. One performs 1^st category beef cutting, pounding, steeping in liaison, mealing in wheat crumbs and frying in melted butter to produce rump steaks. Ground pumpkin seeds extraction cake is poured with bone broth and maintained for swelling. One performs mixing with milk, bone broth, sugar, salt, black hot pepper, red hot pepper and laurel leaf to produce a sauce. The rump steaks, garnish and sauce are packed, sealed and sterilised.

EFFECT: invention 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 "rump steak with vegetables in milk sauce", providing training prescription components, cutting and blanching potatoes, blanching and cut carrots, cutting and freezing fresh white cabbage, mixing of these components with canned peas with receiving side, cutting, hammering, wetting in lesane, 're breading in wheat crackers and roasting in melted butter beef category I with getting romsticom, passerovannye in melted butter wheat flour and mix with milk, bone broth, sugar, salt, pepper black bitter red pepper burning and Bay leaf with getting the sauce, packaging rostikov, garnish and sauce, sealing and sterilization (RU 2301564 C1, 2007).

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 "rump steak with vegetables in milk sauce", providing training prescription components, cutting and blanching potatoes, blanching and cut carrots, cutting and freezing fresh white cabbage, mixing of these components with canned peas with receiving side, cutting, hammering, wetting in lesane, 're breading in wheat crackers and roasting in melted butter beef category I with getting rostikov, mix flour, milk, bone broth, sugar, salt, pepper black Gorky, peppers red hot and Bay leaf with getting the sauce, packaging rostikov, garnish and sauce, sealing and sterilization, according to the invention using ground meal pumpkin seeds, which before mixing pour bone broth and stand for swelling, and components used in the following ratio of expenses parts by weight:

beef I category

563,4

chicken eggs

25,6

melted butter

potatoes

165-174 carrot

162,6-166,8

fresh cabbage

166,8

canned green peas

wheat crackers

70,4

meal pumpkin seeds

14,8 milk 153 sugar 2 salt 12

black pepper bitter

0,2

the red hot peppers

0,1

Bay leaf

0,02

bone broth

to output of the target product 1000

The method is implemented as follows.

Prescription components prepared according to the traditional technology.

Prepared potatoes cut and blanched in hot water.

Prepared carrots blanched in hot water and cut.

Prepared fresh cabbage cut and freeze.

These components prescription ratio mixed with canned peas with obtaining a garnish.

Prepared chicken eggs break and mix with getting lezona.

Prepared beef category I cut beat, moisten in lesane, paneer wheat bread crumbs and fry in butter with getting romsticom.

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 bone broth in the ratio by weight of about 1:5 and stand for swelling, and then in prescription ratio mixed with milk, bone broth, sugar, salt and grind black pepper bitter red pepper burning and Bay leaf with getting the sauce.

Amstex, garnish and sauce 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.

Method of production of canned meat with vegetables, including cutting and blanching potatoes, blanching and cut carrots, cutting and freezing fresh white cabbage, mixing of these components with canned peas with receiving side, cutting, hammering, wetting in lesane, 're breading in wheat crackers and roasting in melted butter beef category I with getting rostikov, getting the sauce mixture of milk, bone broth, sugar, salt, pepper black Gorky, peppers red hot and Bay leaf , packaging rostikov, garnish and sauce, sealing and sterilization, notable for getting the sauce using ground meal pumpkin seeds, which before mixing included in the sauce components pour bone broth and stand for swelling, and components used in the following ratio of expenses parts by weight: