Method for production of preserves "scallops salad" |
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IPC classes for russian patent Method for production of preserves "scallops salad" (RU 2520296):
Method for production of preserves "potato-and-vegetable salad with calamaries" / 2520295
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.
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 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.
 Fruit-and-vegetable chips production method / 2520142
Invention relates to food industry, in particular, to food concentrates production in apparatus using UHF-energy and may be used for fruit-and-vegetable chips production. The method involves sorting, washing, inspection, calibration, cutting, blanching, treatment with a water solution, drying and packaging. Before moisture-and-heat treatment, loaded and cut fruit-and-vegetable raw material is preliminarily heated with an exhaust heat medium. Moisture-and-heat treatment is performed in five sequential stages The ready product is cooled and packaged into sealed bags.
Method for production of preserves "vegetable salad with mushrooms" / 2520077
Method envisages recipe components preparation, potatoes, celeriac, apples and ceps cutting and blanching, carrots blanching and cutting, cooked sausage 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, the produced mixture and mayonnaise packing, sealing and sterilisation.
Method for production of preserves "vegetable salad with trepangs" / 2520075
Method envisages recipe components preparation, chicken eggs boiling, shelling and cutting, potatoes and paprika cutting and blanching, carrots blanching and cutting, spring onion cutting and freezing, trepang meat 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, sour cream and mayonnaise mixing, the produced mixtures packing, sealing and sterilisation.
Method for production of preserves "vegetable and tongue salad" / 2520060
Method envisages recipe components preparation, chicken eggs boiling, shelling and cutting, beet-roots blanching, cutting and drying till the actual degree of frying loss, carrots blanching and cutting, horseradish blanching and grating, lettuce cutting and freezing, tongue cutting, ground pumpkin seeds extraction cake pouring with drinking water and maintenance for swelling, the listed components mixing with sugar and salt, the produced mixture and mayonnaise packing, sealing and sterilisation.
Method for production of preserves "red cabbage rolls" / 2520058
Method envisages recipe components preparation, fresh red cabbages taking to leaves, freezing and defrostation, cooked sausage chopping, wheat bread soaking in drinking water and chopping, cooked sausage and wheat bread mixing with chicken eggs, table mustard, acetic acid and part of salt to produce mince; the mince moulding into cabbage leaves to produce cabbage rolls, speck cutting and frying, ground pumpkin seeds extraction cake pouring with drinking water and maintenance for swelling, speck and pumpkin seeds extraction cake mixing with apple puree, drinking water and the remaining salt, the cabbage rolls and the produced mixture packing, sealing and sterilisation.
Method for manufacture of preserves "cabbage rolls with rice and texturate" / 2520056
Method envisages recipe components preparation, fresh white cabbages taking to leaves, freezing and defrostation, soya texturate soaking in drinking water till the mass quadruplication, rice cooking till double weight increase, the soya texturate and rice mixing with part of salt to produce mince; the mince moulding into cabbage leaves to produce cabbage rolls, carrots and bulb onions cutting, sauteing in melted butter and straining, ground pumpkin seeds extraction cake pouring with bone broth and maintenance for swelling, carrots, bulb onions and pumpkin seeds extraction cake mixing with bone broth, tomato paste, sugar, the remaining salt and black hot pepper to produce a sauce, the cabbages rolls and sauce packing, sealing and sterilisation.
Method for production of preserved salad "yaroslavna" / 2519740
Method for production of preserved salad with ham involves potatoes, cucumbers, tomatoes and apples cutting and blanching, fresh white cabbages chopping and freezing, parsley greens cutting and freezing, ham cutting, cranberries blanching, 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 while the components are used at the following expenditure ratio, weight parts: ham - 172.4, cucumbers - 125.3, tomatoes - 129.3, apples - 132.2, fresh white cabbages - 140.8, potatoes - 147.1-155.2, cranberries - 48.3, parsley greens - 25, pumpkin seeds extraction cake - 15, mayonnaise - 100, salt - 9.9, water till the target product yield is equal 1000.
"dietary" preserved salad production method / 2519416
Method involves parsley roots, bulb onions and carrots (in an amount of 1% of the total quantity) cutting, sauteing in melted butter and straining, potatoes and cucumbers cutting and blanching, the remaining carrots blanching and cutting, lettuce and parsley greens cutting and freezing, rabbit meat cutting, ground pumpkin seeds extraction cake pouring with bone broth and maintenance for swelling, the listed components mixing with tomato paste, sugar, salt, black hot pepper and laurel leaf, the produced mixture and yoghurt 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.
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FIELD: food industry. SUBSTANCE: method envisages recipe components preparation, chicken eggs boiling, shelling and cutting, scallops cutting and blanching, greens cutting and freezing, fresh green peas freezing, chicken meat cutting, the listed components mixing with sugar and 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. EFFECT: method ensures reduction of the manufactured target product adhesion to container walls.
The invention relates to the production technology eateries canned. There is a method of production of canned Salad with zucchini", providing training prescription components, cooking, cleaning and cutting chicken eggs, cutting and blanching zucchini, cutting and freezing greens, freezing fresh beans green peas, cut chicken, mixing the listed components with sugar and salt, mix sour cream and mayonnaise, packing the obtained mixtures, sealing and sterilization (EN 2323628 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 of production of canned food "Salad with squash", providing training prescription components, cooking, cleaning and cutting chicken eggs, cutting and freezing greens, freezing fresh beans green peas, cut chicken, mixing the listed components with sugar and salt, mix sour cream and mayonnaise, packing the obtained mixtures, sealing and sterilization according to the invention in a mixture of chicken and vegetables in addition use squash, which are pre-cut and blanched in hot water, and ground meal is eman pumpkin, pre-fill drinking water and allowed to swell, and the components used in the following ratio of expenses, parts by weight:
The method is implemented as follows. Prescription components prepared according to the traditional technology. Prepared chicken eggs are cooked, cleaned and cut. Prepared squash cut and blanched in hot water. Prepared greens cut and freeze. Prepared fresh corn green is on frozen peas. Prepared chicken 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. - 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 sugar and salt. Sour cream and mayonnaise mixed in prescription value. The obtained 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. 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. The way production is VA canned, including cooking, cleaning and cutting chicken eggs, cutting and freezing greens, freezing fresh beans green peas, cut chicken, mixing the listed components with sugar and salt, mix sour cream and mayonnaise, packing the obtained mixtures, sealing and sterilization, characterized in that the mixture of chicken and vegetables in addition use squash, which are pre-cut and blanched in hot water, and ground meal of pumpkin seeds, which pre-fill drinking water in the ratio by weight of about 1:5 and incubated for swelling, and the components used in the following ratio of expenses, parts by weight:
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