Method for production of girasol-sunflower-based pureed preserves |
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IPC classes for russian patent Method for production of girasol-sunflower-based pureed preserves (RU 2526700):
Fruit sauce production method / 2524881
Method involves mixing cherry plum puree, apple puree, sugar and salt, the mixture boiling out till dry substances content is equal to nearly 22%, addition of dill seeds, coriander, cloves, red hot chilli pepper and black hot pepper, the product packing, sealing and sterilisation. In the boiled-out mixture composition one additionally uses ground pumpkin seeds extraction cake that is preliminarily poured with drinking water and maintained for swelling.
 Mayonnaise sauce production method / 2524822
Mayonnaise sauce production method involves emulsification of an acid hydrolysate of Undaria pinnatifida and/or Costaria costata with a vegetable oil mixture, the taste additive and a protein product mixed with water, the produced mixture heating and homogenisation; the taste additive is represented by salt, sugar and mustard powder. The acid hydrolysate is taken in an amount of 6-8 wt % of the initial raw material composition and is produced by way of hydrolysis of homogenated Undaria pinnatifida and/or Costaria costata with food citric acid at a temperature of no more than 60°C during 180-210 minutes; the protein product is represented by defatted soya or linseed flour, preliminarily dispersed in water, in an amount of 5-7 wt % of the initial raw material composition.
Mayonnaise / 2524821
Mayonnaise contains, in an effective quantity, a fat phase, mustard powder, sugar sand, food culinary salt and an acid hydrolysate of food parts of bivalved mollusks. The fat phase is represented by vegetable oils mixture containing unrefined linseed oil in an amount of 14%, refined sunflower, maize or cotton seeds oil in an amount of 46% and olive oil in an amount of 40% of the total quantity of vegetable oils; bivalved mollusks are represented by Sakhalin surf clam and inflated ark; additionally the product contains egg powder.
 Mayonnaise and its production method / 2524246
In the process of mayonnaise production one prepares two mixtures. For one mixture leucosin extracted from wheat germs flour and taken in an amount of 11-12 wt % is stirred with dry defatted milk and mustard powder during 15-25 minutes. For preparation of the second mixture one adds citric acid, food soda, salt, sugar sand into 50-70°C water and stirs the mixture during 15-25 minutes. One adds the first mixture to the second one and stirs the produced mixture during 20-40 minutes at a rate of 50-70 rpm at a temperature of 50-70°C; then one heats the produced mixture up to 85-95°C and doses (in drops) sunflower oil heated up to the same temperature, stirs the mass till production of a homogeneous emulsion and cools it to 18-22°C to produce the ready product, in particular, mayonnaise. The mayonnaise is manufactured by the said method and produced from the initial components taken at the following ratio, wt %: sunflower oil - 35-45; leucosin - 11-12; dry defatted milk - 1.5-2; sugar sand - 1.3-1.7; mustard powder - 0.5-1.0; salt - 0.9-1.3; food soda - 0.04-0.06; citric acid - 0.6-0.8; water -balance.
Mayonnaise production method / 2524239
Method envisages mixing of the recipe components: sunflower or soya or rape or maize or olive oil or a mixture of such oils with wheat germ oil, egg product represented by dry powder of chicken or quail eggs or liquid chicken or quail eggs or dry powder of fermented chicken or quail yolk, 70%- acetic acid, balsamic vinegar, salt, sugar, food additives and water. One preliminarily mixes water, salt, sugar, food additives till homogeneous solution formation and heats the mixture up to 86°C, maintains it during 10 minutes and cools it to 60°C. Then one adds the egg product. In case of dry egg product usage such product is preliminarily stirred with oil in an amount of 2-5% of the total fraction of oil. The produced solution is maintained at a temperature of 63°C during 3 minutes. Then the remaining oil is slowly supplied into the produced solution with simultaneous stirring of the mixture. After stirring of the whole oil in the product, acetic acid and balsamic vinegar are supplied. Acetic acid and balsamic vinegar are preliminarily diluted in the recipe water quantity at a ratio of 1:8. Then the product is stirred and homogenated with further cooling and packing.
Mayonnaise-type sauce with "bud zdorov" flax meal / 2524076
Mayonnaise-type sauce with flax meal contains vegetable oil or a mixture of vegetable oils, an emulsifier, mustard powder, salt, sugar, food citric or acetic acid, flavour additives, spices and water. The emulsifier is represented by flax meal at the specified components ratio.
Fruit sauce production method / 2524039
Method involves mixing cherry plum puree, apple puree, plum puree, sugar and salt, the mixture boiling out till dry substances content is equal to nearly 22%, addition of dill seeds, coriander, cloves and black hot pepper, the product packing, sealing and sterilisation. In the boiled-out mixture composition one additionally uses ground pumpkin seeds extraction cake that is preliminarily poured with drinking water and maintained for swelling.
"stolichny salad" preserves production method / 2517533
Chicken eggs are boiled, shelled and cut. Potatoes and cucumbers are cut and blanched. Lettuce is cut and frozen. Fresh green peas are frozen. Sturgeon fishes fillet is cut. Ground pumpkin seeds extraction cake is poured with drinking water and maintained for swelling. Then the listed components are mixed with salt. The produced mixture and mayonnaise are packaged, sealed and sterilised.
Method for manufacture of preserves "stolichny salad" / 2517532
Chicken eggs are boiled, shelled and cut. Potatoes and cucumbers are cut and blanched. Lettuce is cut and frozen. Black grouse meat and crab meat are cut. Ground pumpkin seeds extraction cake is poured with drinking water and maintained for swelling. Then the listed components are mixed with salt. The produced mixture and mayonnaise are packaged, sealed and sterilised.
Method for manufacture of preserves "stolichny salad" / 2517531
Chicken eggs are boiled, shelled and cut. Potatoes are cut and blanched. Lettuce is cut and frozen. Brined cucumbers, partridge meat and crab meat are cut. Ground pumpkin seeds extraction cake is poured with drinking water and maintained for swelling. Then the listed components are mixed with salt. The produced mixture and mayonnaise are packaged, sealed and sterilised.
Method for producing of red sauce / 2246868
Method involves boiling mixture of tomato and banana pulp while adding sugar, salt, acetic acid, cracked red pepper, coriander, basil and caraway, said components being used in receipt amounts.
Method for preparing of red sauce / 2246869
Method involves boiling mixture of tomato and banana pulp while adding sugar, salt, acetic acid, cinnamon and clove, said components being used in receipt amounts.
Method for preparing sauce / 2250692
The suggested sauce should be prepared due to boiling down the mixture of tomato and banana puree by adding sugar, salt, acetic acid, ground Cayenne pepper, coriander, basil and laurel leaf in certain formula quantities. This provides to obtain new sauce of decreased adhesion to packaging and with harmonic combination of organoleptic properties.
Method for obtaining sauce / 2250693
The suggested sauce should be prepared due to boiling down the mixture of tomato and banana puree by adding sugar, salt, acetic acid, ground Cayenne pepper, coriander, thyme and mustard in certain formula quantities. This provides to obtain new sauce of decreased adhesion to packaging and with harmonic combination of organoleptic properties.
Method for obtaining red sauce / 2250694
The suggested sauce should be prepared due to boiling down the mixture of tomato and banana puree by adding sugar, salt, acetic acid, ground Cayenne pepper, coriander, mustard and laurel leaf in certain formula quantities. This provides to obtain new sauce of decreased adhesion to packaging and with harmonic combination of organoleptic properties.
Method for manufacturing sauce / 2250695
The suggested sauce should be prepared due to boiling down the mixture of tomato and banana puree by adding sugar, salt, acetic acid, Jamaica pepper and coriander in certain formula quantities. This provides to obtain new sauce of decreased adhesion to packaging and with harmonic combination of organoleptic properties.
Method for obtaining tomato sauce / 2250696
The suggested sauce should be prepared due to boiling down the mixture of tomato and banana puree by adding sugar, salt, acetic acid, ginger, cardamom and Jamaica pepper in certain formula quantities. This provides to obtain new sauce of decreased adhesion to packaging and with harmonic combination of organoleptic properties.
Method for preparing tomato sauce / 2250697
The suggested sauce should be prepared due to boiling down the mixture of tomato and banana puree by adding sugar, salt, acetic acid, ginger, cardamom and nutmeg in certain formula quantities. This provides to obtain new sauce of decreased adhesion to packaging and with harmonic combination of organoleptic properties.
Method for preparing tomato sauce / 2250698
The suggested sauce should be prepared due to boiling down the mixture of tomato and banana puree by adding sugar, salt, acetic acid, ground Cayenne pepper, marjoram and basil in certain formula quantities. This provides to obtain new sauce of decreased adhesion to packaging and with harmonic combination of organoleptic properties.
Dietary mayonnaise / 2251347
Dietary mayonnaise contains deodorized refined vegetable oil, dry fat-free milk, sodium alginate, plant food phospholipids, mustard powder, sodium dioxide, sugar, edible salt, 80%-acidic acid, and water. Plant food phospholipid used is fat-and-oil phospholipid product produced by four-fold extraction with the use of ethyl alcohol of preliminarily defatted phospholipids at defatted phospholipids : ethyl alcohol ratio of 1:3 - 1:5, with accompanying production of phosphatidylcholine alcoholic solution and alcohol-insoluble sediment. Alcoholic solution of phosphatidylcholine is separated from sediment and ethyl alcohol is removed from alcoholic solution of phosphatidylcholine under vacuum to obtain fat-and-oil phospholipid product.
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FIELD: food industry. SUBSTANCE: method envisages recipe components preparation, girasol-sunflower and bananas straining and finishing, ground pumpkin seeds extraction cake pouring with drinking water and maintenance for swelling, the listed components mixing, the produced mixture packing, sealing and sterilisation. EFFECT: method allows to produce new preserves with low adhesion of the manufactured target product to container walls.
The invention relates to the production technology eateries canned. A method of producing puree canned goods on the basis of the Jerusalem artichoke, providing training prescription components, rubbing and finishing of artichokes and bananas, mixing the listed components, packing the mixture, sealing and sterilization (EN 2362324 C1, 2009). The disadvantage of this method is high adhesion to the walls of the container obtained target product. The technical result of the invention to provide a new canned food having low adhesion to the walls of the container obtained target product. This result is achieved by a method of production puree canned goods on the basis of Topolanek envisages preparation of recipe components, rubbing and finishing of Topolanek and bananas, fill with drinking water and exposure to swelling ground meal of pumpkin seeds, mixing the listed components, packing the mixture in the following proportions of expenditure components, parts by weight:
sealing and sterilisation. The method is implemented as follows. Prescription components prepared according to the traditional technology. Prepared by Topolanek and bananas wipe and finish. 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 are mixed in a prescription value. The resulting mixture was Packed, 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 flowed out of banks. The product is the closest analogue is not completely drained away, and started to dry on the walls of banks. Thus, the proposed method allows to get new cans with reduced adhesion to the walls of the container obtained target product. Method for the production of puree canned goods on the basis of Topolanek, providing training prescription components, rubbing and finishing of Topolanek and bananas, fill with drinking water and exposure to swelling ground meal of pumpkin seeds, mixing the listed components, packing the mixture in the following proportions of expenditure components, parts by weight:
sealing and sterilization.
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