Method for production of preserves "venison, potatoes and cucumbers salad"

FIELD: food industry.

SUBSTANCE: method envisages recipe components preparation, chicken eggs boiling, shelling and cutting, potatoes cutting and blanching, lettuce cutting and freezing, venison and brined cucumbers cutting, ground pumpkin seeds extraction cake pouring with drinking water and maintenance for swelling, the listed components mixing with salt, the produced mixture and sour cream packing, sealing and sterilisation.

EFFECT: method allows to reduce 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 venison, potatoes and cucumbers", providing training prescription components, cooking, cleaning and cutting chicken eggs, cutting and blanching potatoes, cutting and freezing salad, cutting deer meat and pickles, mixing the listed components with glutamate calcium or magnesium, packing the mixture and sour cream, sealing and sterilization (EN 2344644 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 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 Salad venison, potatoes and cucumbers", providing training prescription components, cooking, cleaning and cutting chicken eggs, cutting and blanching potatoes, cutting and freezing salad, cutting deer meat and pickles, mixing the listed components, packing the mixture and sour cream, sealing and sterilization according to the invention in the mixture additionally use table salt and ground meal of pumpkin seeds, which is pre-filled with drinking water and allowed to swell, and comp is the components used in the following ratio of expenses parts by weight of:

venisonof 282.5-309,2
chicken eggs67,5
potatoes392,6-414,1
pickles200,6
salad40,5
meal of pumpkin seeds15
sour cream120
Sol9,5
waterto the output of the target product 1000

The method 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 salad cut and freeze.

Prepared venison and pickles 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, .38-45), pour Pete the eve with water at a ratio by weight of about 1:5 and incubated for swelling.

These components in the recipe ratio is mixed with the salt.

The resulting mixture and sour cream 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. Minimum consumption of venison corresponds to using meat category I, and the maximum corresponds to using meat category II. Given in the form of interval consumption of potatoes covers the possible change of shelf life of 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.

Method of production of canned salad venison, potatoes and cucumbers, including the preparation of recipe components, cooking, cleaning and cutting chicken eggs, cutting and blanching potatoes is, cutting and freezing salad, cutting deer meat and pickles, mixing the listed components, packing the mixture and sour cream, sealing and sterilization, characterized in that the mixture additionally use table salt and 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:

venisonof 282.5-309,2
chicken eggs67,5
potatoes392,6-414,1
pickles200,6
salad40,5
meal of pumpkin seeds15
sour cream120
Sol9,5
waterto the output of the target product 1000



 

Same patents:

FIELD: food industry.

SUBSTANCE: chopped meat-and-vegetal semi-product contains first grade trimmed beef and fat trimmed pork as meat raw materials; the enriching vegetal additive is represented by Manchurian nut kernels; spices are supplemented with red and green paprika. The components are taken in the following ratio, wt %: first grade trimmed beef - 28.0; fat trimmed pork - 19.7; wheat flour bread - 14.0; chicken egg - 2.0; lactulose - 2.5; Manchurian nut kernels - 10.0; bulb onions - 2.0; black pepper - 0.1; red and green paprika - 0.5; food culinary salt - 1.2; drinking water - 20.0.

EFFECT: improvement of organoleptic, functional-and-technological and structural-and-mechanical properties of the ready product having a formula ensuring the product balance in terms of content of amino acids, fatty acids and a number of micronutrients.

7 tbl

FIELD: food industry.

SUBSTANCE: method envisages recipe components preparation, carrots, parsley roots, celeriac and bulb onions cutting, sauteing in melted fat and straining, potatoes cutting and frying in melted fat, green beans 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, sugar, salt and black hot pepper to produce garnish, beef cutting, forcing with speck and frying in melted fat, beef, garnish and bone broth packing, sealing and sterilisation.

EFFECT: method allows to reduce the manufactured target product adhesion to container walls.

FIELD: food industry.

SUBSTANCE: method envisages recipe components preparation, carrots, parsley roots, celeriac and bulb onions cutting, sauteing in melted fat and straining, potatoes and pumpkin cutting and blanching, fresh green peas freezing, ground benincasa seeds extraction cake pouring with bone broth and maintenance for swelling, the listed components mixing with milk, tomato paste, acetic acid, sugar, salt and black hot pepper to produce garnish, beef cutting, forcing with speck and frying in melted fat, beef, garnish and bone broth packing, sealing and sterilisation.

EFFECT: method allows to reduce the manufactured target product adhesion to container walls.

FIELD: food industry.

SUBSTANCE: method envisages recipe components preparation, carrots, parsley roots, celeriac and bulb onions cutting, sauteing in melted fat and straining, potatoes cutting and blanching, fresh green peas freezing, ground pumpkin seeds extraction cake pouring with bone broth and maintenance for swelling, the listed components mixing with preserved sugar maize, milk, tomato paste, acetic acid, sugar, salt and black hot pepper to produce garnish, beef cutting, forcing with speck and frying in melted fat, beef, garnish and bone broth packing, sealing and sterilisation.

EFFECT: method allows to reduce the manufactured target product adhesion to container walls.

FIELD: food industry.

SUBSTANCE: method envisages recipe components preparation, part of carrots, parsley roots, celeriac and bulb onions cutting, sauteing in melted fat and straining, the remaining carrots blanching and cutting, fresh green peas freezing, ground pumpkin seeds extraction cake pouring with bone broth and maintenance for swelling, the listed components mixing with tomato paste, acetic acid, sugar, salt and black hot pepper to produce garnish, beef cutting, forcing with speck and frying in melted fat, beef, garnish and bone broth packing, sealing and sterilisation.

EFFECT: method allows to reduce the manufactured target product adhesion to container walls.

FIELD: food industry.

SUBSTANCE: method envisages recipe components preparation, part of carrots, parsley roots, celeriac and bulb onions cutting, sauteing in melted fat and straining, potatoes cutting and frying in melted fat, the remaining carrots blanching and cutting, green beans cutting and freezing, ground pumpkin seeds extraction cake pouring with bone broth and maintenance for swelling, the listed components mixing with sour cream, tomato paste, acetic acid, sugar, salt and black hot pepper to produce garnish, beef cutting, forcing with speck and frying in melted fat, beef, garnish and bone broth packing, sealing and sterilisation.

EFFECT: method allows to reduce the manufactured target product adhesion to container walls.

FIELD: food industry.

SUBSTANCE: method envisages recipe components preparation, part of carrots, parsley roots, celeriac and bulb onions cutting, sauteing in melted fat and straining, the remaining carrots blanching and cutting, green beans 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, sugar, salt and black hot pepper to produce garnish, beef cutting, forcing with speck and frying in melted fat, beef, garnish and bone broth packing, sealing and sterilisation.

EFFECT: method allows to reduce the manufactured target product adhesion to container walls.

FIELD: food industry.

SUBSTANCE: method envisages recipe components preparation, carrots, parsley roots, celeriac and bulb onions cutting, sauteing in melted fat and straining, beet-roots blanching and cutting, fresh green peas freezing, ground pumpkin seeds extraction cake pouring with bone broth and maintenance for swelling, the listed components mixing with tomato paste, acetic acid, sugar, salt and black hot pepper to produce garnish, beef cutting, forcing with speck and frying in melted fat, beef, garnish and bone broth packing, sealing and sterilisation.

EFFECT: method allows to reduce the manufactured target product adhesion to container walls.

FIELD: food industry.

SUBSTANCE: method envisages recipe components preparation, part of carrots, parsley roots, celeriac and bulb onions cutting, sauteing in melted fat and straining, potatoes cutting and frying in melted fat, the remaining carrots blanching and cutting, fresh green peas freezing, ground pumpkin seeds extraction cake pouring with bone broth and maintenance for swelling, the listed components mixing with sour cream, tomato paste, acetic acid, sugar, salt and black hot pepper to produce garnish, beef cutting, forcing with speck and frying in melted fat, beef, garnish and bone broth packing, sealing and sterilisation.

EFFECT: method allows to reduce the manufactured target product adhesion to container walls.

FIELD: food industry.

SUBSTANCE: method envisages recipe components preparation, carrots, parsley roots, celeriac and bulb onions cutting, sauteing in melted fat and straining, potatoes cutting and frying in melted fat, kohlrabi, green beans and red cabbages cutting and freezing, ground pumpkin seeds extraction cake pouring with bone broth and maintenance for swelling, the listed components mixing with sour cream, tomato paste, acetic acid, sugar, salt and black hot pepper to produce garnish, beef cutting, forcing with speck and frying in melted fat, beef, garnish and bone broth packing, sealing and sterilisation.

EFFECT: method allows to reduce the manufactured target product adhesion to container walls.

FIELD: food-processing industry, in particular, production of canned meat food.

SUBSTANCE: method involves preparing raw material and cutting it into pieces; salting; holding; introducing binder additive; charging cans with resultant material and exposing to thermal processing. Binder additive is animal fat aromatized with smoke flavoring preparation, which is preliminarily saturated with raw plant material of adaptogenic nature and introduced into cans after charging of said cans with thermally processed meat material.

EFFECT: provision for enrichment of canned meat food with flavoring compounds imparting more harmonizing aroma and taste to ready product.

2 cl, 3 ex

FIELD: food-processing industry, in particular, sandwich paste composition.

SUBSTANCE: meat-and-vegetable paste includes liver, pork cuttings, dry protein semi-finished product, dry milk, lentils, rice, beet, marrow, CO2-extracts of laurel leaves, eugenol basil, dill, preparation produced from Mortierella spinosa var. sterilis micromycet biomass by predetermined process, edible salt and water.

EFFECT: soft taste and aroma, improved assimilation of nutritive substances.

FIELD: food-processing industry.

SUBSTANCE: meat-and-vegetable paste includes liver, pork cuttings, dry protein semi-finished product, dry milk, lentils, rice, beet, marrow, CO2-extracts of laurel leaves, eugenol basil, dill, preparation produced from Mortierella nantahalensis micromycet biomass by predetermined process, edible salt and water.

EFFECT: soft taste and aroma, improved assimilation of nutritive substances.

Sandwich paste // 2243702

FIELD: food-processing industry.

SUBSTANCE: sandwich paste includes liver, pork cuttings, dry protein semi-finished product, dry milk, chick-pea, rice, beet, marrow, CO2-extracts of laurel leaves, eugenol basil, dill, preparation produced from Mortierella parvispora micromycet biomass by predetermined process, edible salt and water.

EFFECT: harmonized organoleptical properties of product and improved assimilation of nutritive substances.

Sandwich paste // 2243703

FIELD: food-processing industry.

SUBSTANCE: sandwich paste includes liver, pork cuttings, dry protein semi-finished product, dry milk, chick-pea, rice, beet, marrow, CO2-extracts of laurel leaves, eugenol basil, dill, preparation produced from Mortierella pulchella micromycet biomass by predetermined process, edible salt and water.

EFFECT: harmonized organoleptical properties of product and improved assimilation of nutritive substances.

FIELD: food-processing and public catering industry.

SUBSTANCE: method involves providing mechanical boning of trimmed first-grade meat and trimmed semi-fat pork; trimming and grinding raw meat; holding raw meat salted with saline brine; preparing farce while adding into raw meat dry or fat-free whole milk, sodium nitrite, sand sugar or glucose, cracked black or white pepper, and apple powder; filling casings with farce; frying in stationary chambers; cooking sausage product; cooling and storing. Apple powder is preliminarily prepared by washing, grinding and drying apples at temperature of 40-450C for 2-5 hours and grinding to powdered state.

EFFECT: improved organoleptical, physicochemical and dietary properties, increased nutritive and biological value and prolonged shelf life of sausage product.

3 tbl, 1 ex

Sandwich paste // 2245663

FIELD: food-processing industry, in particular, sandwich paste composition.

SUBSTANCE: sandwich paste composition includes meat, liver, bulb onion, groats, edible salt, dry milk, dry protein semi-finished product, chick-pea, beet, squash, CO2 extracts of laurel leaf, eugenol basil and dill, water and preparation produced by sequential extracting of Mortierella gamsii micromycet biomass with the use of non-polar extractant in above-critical state, water, alkaline, water, acid, water, alkaline, and water, with following joining of first extract with solid residue. Pork cuttings are used as raw meat and rice is used as groats. Said components are used in predetermined ratio.

EFFECT: harmonious organoleptical properties and improved digestion of nutritive substances.

FIELD: meat industry, in particular, production of meat-based baby foods.

SUBSTANCE: composition includes trimmed deer gammon, soya vegetable oil, cereal crop groats, carrot, bulb onion, sugar, edible salt, and water. Components are used in predetermined ratio.

EFFECT: high biological value and improved nutritive characteristics of baby food owing to balanced combination of components used.

3 tbl, 5 ex

Sandwich paste // 2246876

FIELD: food-processing industry, in particular, sandwich paste composition.

SUBSTANCE: sandwich paste composition comprises meat, liver, bulb onion, groats, and edible salt. Composition further involves dry milk, dry protein semi-finished product, chick-pea, beet, squash, CO2-extract of laurel leaf, eugenolic basil and dill, preparation produced by sequential extracting of Mortierella spinosa micromycet biomass with the use of non-polar extractant in above-critical state, water, alkaline, water, acid, water, alkaline, and water, with following joining of first extract with solid residue, and water. Meat are pork cuttings and groats is rice. Above components are used in predetermined ratio.

EFFECT: harmonized organoleptical properties and increased digestion of nutritive substances.

Sandwich paste // 2246877

FIELD: food-processing industry, in particular, sandwich paste composition.

SUBSTANCE: sandwich paste composition comprises liver, pork cuttings, dry protein semi-finished product, dry milk, chick-pea, rice, beet, squash, bulb onion, CO2-extract of laurel leaf, CO2-extract of eugenelic basil, CO2 extract of dill, preparation produced by sequential extracting of Mortierella exigua micromycet biomass with the use of non-polar extractant in above-critical state, water, alkaline, water, acid, water, alkaline, and water, with following joining of first extract with solid residue, edible salt, and water.

EFFECT: soft taste and aroma and improved digestion of sandwich paste provided by selected ratio of used components.

Up!