Method for manufacture of preserves "home-made rassolnik"

FIELD: food industry.

SUBSTANCE: method envisages recipe components preparation, fresh ornamental cabbages chopping and freezing, potatoes cutting and blanching, carrots, bulb onions and parsley and celery roots cutting and sauteing in vegetable oil, beef kidneys, leek, greens and brined cucumbers cutting, the listed components mixing with salt, black hot pepper and laurel leaf, the produced mixture and bone broth packing, sealing and sterilisation. All the components are taken at the preset components ratio.

EFFECT: invention allows to produce new preserves with usage of non-traditional vegetal raw materials without the target product organoleptic properties modification.

 

The invention relates to technology of manufacturing canned concentrates of first lunch dishes.

The known method of production of canned "Pickle home", providing training prescription components, the shredder and freezing fresh white cabbage, cutting and blanching potatoes, cutting and while frying in vegetable oil carrots, onions and roots of parsley and celery, cutting beef kidneys, leeks, greens and pickled cucumbers, mixing the listed components with salt, black pepper bitter and Bay leaf, packing the mixture and bone broth, sealing and sterilization (EN 2292177 C1, 2007).

The technical result of the invention is to provide a new canned food with the use of non-traditional plant materials.

This result is achieved in that in the method of production of canned "Pickle home", providing training prescription components, chopping and freezing of fresh cabbage, cutting and blanching potatoes, cutting and while frying in vegetable oil carrots, onions and roots of parsley and celery, cutting beef kidneys, leeks, greens and pickled cucumbers, mixing the listed components with salt, black pepper bitter and Bay leaf, packing the mixture and bone broth, hermetic�tion and sterilization, according to the invention use ornamental cabbage, and the components used in the following ratio of expenses, wt.h.:

beef kidneys242
vegetable oil20
decorative cabbage102
potatoes240-253,1
carrots50-51,3
onions48-48,6
parsley root80-81,3
celery root29-29,5
leek53
pickles67
greens12,5
Sol6,6
black pepper bitter0,2
Bay leaf0,1
bone brothbefore the release of the target product

The method is implemented as follows.

Components of the prescription prepared by traditional technology.

Prepared fresh ornamental cabbage chopped and frozen.

Prepared potatoes are cut and blanched.

Prepared carrots, onions and roots of parsley and celery are cut and passer in vegetable oil.

Prepared beef kidney, leeks, parsley and pickles cut.

These components prescription ratio is mixed with salt and milled black pepper bitter and Bay leaf.

The obtained mixture and bone broth Packed in prescription ratio, sealed and sterilized with obtaining the target product.

The costs of the components are given taking into account 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 closest analogue.

Thus, the proposed method allows to get new cans with the use of non-traditional vegetable raw materials without changing the organoleptic properties of the target product.

Method of production of canned "Pickle home", providing for�preparation of recipe components, the shredder and the freezing of fresh cabbage, cutting and blanching potatoes, cutting and while frying in vegetable oil carrots, onions and roots of parsley and celery, cutting beef kidneys, leeks, greens and pickled cucumbers, mixing the listed components with salt, black pepper bitter and Bay leaf, packing the mixture and bone broth, sealing and sterilization, characterized in that the use of ornamental cabbage, and the components used in the following ratio of expenses, wt.h.:

beef kidneys242
vegetable oil20
decorative cabbage102
potatoes240-253,1
carrots50-51,3
onions48-48,6
parsley root80-81,3
celery root29-29,5
leek53
pickles
greens12,5
Sol6,6
black pepper bitter0,2
Bay leaf0,1
bone brothto the yield of the target product 1000



 

Same patents:

FIELD: food industry.

SUBSTANCE: method envisages recipe components preparation, carrots and bulb onions cutting and sauteing in butter, potatoes cutting and blanching, fresh ornamental cabbages chopping and freezing, wheat flour sauteing, meat and brined cucumbers cutting, the listed components mixing with tomato paste, salt, black hot pepper and laurel leaf, the produced mixture and bone broth packing, sealing and sterilisation. All the components are taken at the preset components ratio.

EFFECT: invention allows to produce new preserves with usage of non-traditional vegetal raw materials without the target product organoleptic properties modification.

FIELD: food industry.

SUBSTANCE: method envisages recipe components preparation, carrots and bulb onions cutting and sauteing in butter, potatoes cutting and blanching, fresh ornamental cabbages chopping and freezing, pearl barley cooking till weight increases by 150%, meat and greens cutting, the listed components mixing with salt, black hot pepper and laurel leaf, the produced mixture and bone broth packing, sealing and sterilisation. All the components are taken at the preset components ratio.

EFFECT: invention allows to produce new preserves with usage of non-traditional vegetal raw materials without the target product organoleptic properties modification.

FIELD: food industry.

SUBSTANCE: according to the fat sauce production method, the fat component used is represented by milk fat substitute based on fractioned and partly hydrogenised vegetable oils produced by the interesterification method; the fat component is prepared by way of tempering during 24 h at 18-28 °C; part of dry components are prepared by way of milling salt, sugar and carrots into a finely dispersed condition; the tempered fat component is loaded into a vessel containing a mixer homogeniser system ensuring the product circulation from the vessel bottom into its upper part and back, the vessel equipped with a vacuum pump for the product aeration; the fat component is loaded in two stages; at the first stage one stirs half of the recipe quantity; at the second stage one adds the remaining part of the fat component and proceeds with stirring until production of a homogenous moving mass; then, the homogeniser operating at constant rotation rate, one adds the dry components that are preliminarily loaded into a separate vessel with heavier components alternating with lighter ones; the sauce is homogenised during 3 min; then, the homogeniser operating at variable rotation rate, one performs further cooling to 22-24 °C with subsequent packing of the ready product.

EFFECT: invention allows to extend the range of fat sauces, enhance the product quality and produce a stable emulsion having homogenous non-segregating structure.

FIELD: food industry.

SUBSTANCE: functional purpose sauce production method envisages mixing of 15%-tomato puree with addition of vegetable puree in the form of carrot or beet-root or aubergine puree, introduction of sugar and salt in the form of water solution into the mixture with its subsequent stirring and boiling out. Before boiling out termination one adds acetic acid, bulb onions as well as ground red pepper, introduces a iodine-containing component represented by feijoa puree and walnut membranes powder. Additionally, before boiling out termination, one adds spices represented by ginger and cloves. Feijoa puree is introduced at the stage of the components mixing; walnut membranes powder is introduced into water solution with sugar and salt. Walnut membranes powder is produced by way of membranes milling into 1-2 mm fraction in the disintegrator.

EFFECT: manufacture of the ready product with increased iodine content and improved rheological properties.

2 cl, 3 ex

FIELD: food industry.

SUBSTANCE: method envisages ground pumpkin seeds extraction cake pouring with drinking water at a weight ratio equal to nearly 1:5 and maintenance for swelling, the extraction cake mixing with cherry plum puree, plum puree, sugar and salt, boiling out till dry substances content is nearly 22%, dill seeds, coriander, red hot pepper and black hot pepper addition, the mixture packing, sealing and sterilisation.

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

Mayonnaise // 2536926

FIELD: food industry.

SUBSTANCE: mayonnaise includes refined deodorised vegetable oil, mustard powder, egg powder, a food acidic component, sugar sand, food soda, food salt, a biologically active additive and water. The food acidic component is represented by tartaric acid; the biologically active additive is represented by CO2-extract of black currants and "Bioiodine" iodated food protein. The components for the mixture preparation are taken at the specified weight ratio.

EFFECT: invention allows to produce mayonnaise with increased nutritive and biological value and high emulsion stability.

1 tbl, 3 ex

FIELD: food industry.

SUBSTANCE: method envisages ground pumpkin seeds extraction cake pouring with drinking water and maintenance for swelling, the extraction cake mixing with cherry plum puree, apple puree, quince puree, sugar and salt, the produced mixture boiling out till dry substances content is nearly 22%, dill seeds, coriander, cloves and red hot chilli pepper addition, the mixture packing, sealing and sterilisation.

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

FIELD: food industry.

SUBSTANCE: method envisages ground pumpkin seeds extraction cake pouring with drinking water and maintenance for swelling, the extraction cake mixing with cherry plum puree, plum puree, sugar and salt, the produced mixture boiling out till dry substances content is nearly 22%, dill seeds, cloves and black hot pepper addition, the mixture packing, sealing and sterilisation.

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

FIELD: food industry.

SUBSTANCE: method envisages ground pumpkin seeds extraction cake pouring with drinking water at a weight ratio equal to nearly 1:5 and maintenance for swelling, the extraction cake mixing with cherry plum puree, plum puree, sugar and salt, boiling out till dry substances content is nearly 22%, dill seeds, coriander and black hot pepper addition, the mixture packing, sealing and sterilisation.

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

FIELD: food industry.

SUBSTANCE: invention relates to the sauces production technology. The method envisages ground pumpkin seeds extraction cake pouring with drinking water at a weight ratio equal to nearly 1:5 and maintenance for swelling, the extraction cake mixing with cherry plum puree, apple puree, plum puree, sugar and salt, boiling out till dry substances content is nearly 22%, dill seeds, coriander, cloves and red hot chilli pepper addition, the mixture packing, sealing and sterilisation.

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

FIELD: food-processing industry.

SUBSTANCE: 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.

EFFECT: provision for producing of novel sauce with harmonic combination of organoleptical properties and reduced adhesion to package.

FIELD: food-processing industry.

SUBSTANCE: 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.

EFFECT: provision for producing of novel sauce with harmonic combination of organoleptical properties and reduced adhesion to package.

FIELD: food industry.

SUBSTANCE: 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.

EFFECT: higher efficiency.

FIELD: food industry.

SUBSTANCE: 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.

EFFECT: higher efficiency.

FIELD: food industry.

SUBSTANCE: 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.

EFFECT: higher efficiency.

FIELD: food industry.

SUBSTANCE: 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.

EFFECT: higher efficiency.

FIELD: food industry.

SUBSTANCE: 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.

EFFECT: higher efficiency.

FIELD: food industry.

SUBSTANCE: 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.

EFFECT: higher efficiency.

FIELD: food industry.

SUBSTANCE: 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.

EFFECT: higher efficiency.

FIELD: food-processing industry.

SUBSTANCE: fruit-and-vegetable sauce contains fruit products selected from the group consisting of quince, apple, cherry plum, prunes, plum, cherry, olive, pomegranate, grape, and vegetables selected from the group consisting of tomato, tomato paste, carrot, pumpkin, sweet pepper, garlic, as well as fruit-berry-vegetable products selected from the group consisting of persimmon, cranberry, melanocarpous mountain ash, red-fruit mountain ash, cornelian cherry, bulbous onion, beet, sand sugar, edible salt, food thickener, spices, condiment, and preservative. Starch is used as thickener for sauce. Sauce may additionally contain 0.05 wt% of ascorbic acid, up to 3 wt% of citric acid, 0.2 wt% of 80%-acidic acid, and water the balance. Optimal qualitative and quantitative selection of sauce components and utilization of various raw natural fruits, berries, vegetables allows range of vegetarian spice sauces to be widened.

EFFECT: increased stability and wider range of fruit-and-vegetable spice sauces.

6 cl, 5 ex

Up!