Method for production of preserves "potato-and-vegetable salad with calamaries" |
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IPC classes for russian patent Method for production of preserves "potato-and-vegetable salad with calamaries" (RU 2520295):
Method for manufacture of preserves "vegetable salad with trepangs" / 2520294
Method involves chicken eggs boiling, shelling and cutting, potatoes, bulb onions and paprika cutting and blanching, carrots blanching and cutting, trepang meat and brined cucumbers cutting, fresh green peas freezing, the listed components mixing with salt, sour cream and mayonnaise mixing, the produced mixtures packing, sealing and sterilisation. Additionally, ground pumpkin seeds extraction cake is preliminarily poured with water for swelling.
Method for production of preserves "rump steak with vegetables in milk sauce" / 2520293
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 1st 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.
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 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 preserved product "potato-and-vegetable salad with calamaries" / 2518655
Method envisages recipe components preparation, chicken eggs boiling, shelling and cutting, potatoes and bulb onions cutting and blanching, carrots blanching and cutting, dill greens cutting and freezing, calamary fillet and brined cucumbers 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 manufacture of preserves "potato salad with mushrooms and herring" / 2517668
Method envisages recipe components preparation, potatoes, cucumbers and bulb onions cutting and blanching, spring onion cutting and freezing, salted herring fillet and brined mushrooms cutting, ground pumpkin seeds extraction cake pouring with drinking water and maintenance for swelling, the listed components mixing with acetic acid, sugar, salt, black hot pepper and mustard, the produced mixture and mayonnaise packing, sealing and sterilisation.
Method for production of preserves "potato salad with sea scallops" / 2517666
Method envisages recipe components preparation, potatoes and white vegetables cutting and blanching, carrots blanching and cutting, spring onion and parsley and celery greens cutting and freezing, sea scallop meat and brined cucumbers cutting, ground pumpkin seeds extraction cake pouring with drinking water at a weight ratio equal to nearly 1:5 and maintenance for swelling, the listed components mixing with salt and allspice, the produced mixture and sour cream packing, sealing and sterilisation.
Method for production of preserves "potato-and-vegetable salad with calamaries" / 2517657
Chicken eggs are boiled, shelled and cut. Potatoes and cucumbers are cut and blanched. Carrots are blanched and cut. Spring onions and dill greens are cut and frozen. Calamary fillet is cut. Fresh green peas are frozen. Ground pumpkin seeds extraction cake is poured with drinking water and maintained for swelling. The listed components are mixed with salt and black hot pepper. The produced mixture and mayonnaise are packed, sealed and sterilised.
Method for production of preserves "potato salad with calamaries" / 2517525
Method envisages recipe components preparation, potatoes cutting and blanching, greens cutting and freezing, calamary fillet and brined cucumbers 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 manufacture of preserves "potatoes and calamary salad" / 2516509
Method envisages recipe components preparation, potatoes cutting and blanching, calamary fillet and brined cucumbers 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 sour cream packing, sealing and sterilisation.
Method for manufacture of preserves "potatoes and calamary salad" / 2516504
Method envisages recipe components preparation, potatoes cutting and blanching, greens cutting and freezing, calamary fillet and brined cucumbers 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 sour cream packing, sealing and sterilisation.
Method for production of preserves "potato and calamaries salad" / 2516501
Method envisages recipe components preparation, chicken eggs boiling, shelling and cutting, potatoes cutting and blanching, lettuce and greens cutting and freezing, calamary fillet and brined cucumbers 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 manufacture of preserves "potato salad with mushrooms and herring" / 2516302
Method envisages recipe components preparation, potatoes, cucumbers and bulb onions cutting and blanching, spring onion cutting and freezing, smoked herring fillet and brined mushrooms cutting, ground pumpkin seeds extraction cake pouring with drinking water and maintenance for swelling, the listed components mixing with acetic acid, sugar, salt, black hot pepper and mustard, the produced mixture and mayonnaise packing, sealing and sterilisation.
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FIELD: food industry. SUBSTANCE: method involves chicken eggs boiling, shelling and cutting, potatoes cutting and blanching, carrots blanching and cutting, spring onion and dill greens cutting and freezing, calamary fillet and brined cucumbers 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. Additionally, ground pumpkin seeds extraction cake is preliminarily poured with water for swelling. EFFECT: method ensures reduction of the manufactured target product adhesion to container walls.
The invention relates to the production technology eateries canned. A method of obtaining canned Potato-vegetable salad with calamari", providing training prescription components, cooking, cleaning and cutting chicken eggs, cutting and blanching potatoes, blanching and cutting carrots, cutting and freezing green onions and dill, cutting fillet of squid and pickled cucumbers, freezing fresh beans green peas, mixing the listed components with salt and black pepper bitter, packing the mixture and mayonnaise, sealing and sterilization (EN 2331279 C1, 2008). 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, receiving canned Potato-vegetable salad with calamari", providing training prescription components, cooking, cleaning and cutting chicken eggs, cutting and blanching potatoes, blanching and cutting carrots, cutting and freezing green onions and dill, cutting fillet squid pickles, freezing fresh beans green peas, mixing the listed components with salt and black pepper bitter, the packaging of the scientists mixture and mayonnaise, sealing and sterilization according to the invention in the mixture optionally use the ground meal of pumpkin seeds, which is pre-filled with drinking water and allowed to swell, and the components used in the following ratio of expenses, parts by weight:
How real is implemented as follows. Prescription components prepared according to the traditional technology. Prepared chicken eggs are cooked, cleaned and cut. Prepared potatoes are cut and blanched in hot water. Prepared carrots blanched in hot water and cut. Prepared green onions and dill cut and freeze. Prepared fillet of squid and pickled cucumbers cut. Prepared fresh corn green peas frozen. 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. - Krasnodar: 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 the salt and pepper in black and bitter. The resulting mixture and mayonnaise Packed in 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. Given in the form of intervals expenses cover their possible change of shelf life of raw materials. Obtained according to the described technology canned food organoleptic properties similar to the product on the most Blimber is someone the equivalent. To confirm the technical result of cans No. 5 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 vegetable salad with squid, including cooking, cleaning and cutting chicken eggs, cutting and blanching potatoes, blanching and cutting carrots, cutting and freezing green onions and dill, cutting fillet of squid and pickled cucumbers, freezing fresh beans green peas, mixing the listed components with salt and black pepper bitter, packing the mixture and mayonnaise, sealing and sterilization, characterized in that the mixture additionally use ground meal of pumpkin seeds, which pre-fill drinking water in the ratio by weight of about 1:5 and incubated for swelling and components used in the following ratio of expenses, parts by weight:
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