RU2585834C1 - Method for production of preserved "chop svi" - Google Patents
Method for production of preserved "chop svi" Download PDFInfo
- Publication number
- RU2585834C1 RU2585834C1 RU2015108920/13A RU2015108920A RU2585834C1 RU 2585834 C1 RU2585834 C1 RU 2585834C1 RU 2015108920/13 A RU2015108920/13 A RU 2015108920/13A RU 2015108920 A RU2015108920 A RU 2015108920A RU 2585834 C1 RU2585834 C1 RU 2585834C1
- Authority
- RU
- Russia
- Prior art keywords
- cutting
- pork
- garlic
- starch
- cut
- Prior art date
Links
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 7
- 235000015277 pork Nutrition 0.000 claims abstract description 10
- 240000002234 Allium sativum Species 0.000 claims abstract description 8
- 235000003899 Brassica oleracea var acephala Nutrition 0.000 claims abstract description 8
- 235000004611 garlic Nutrition 0.000 claims abstract description 8
- 235000001674 Agaricus brunnescens Nutrition 0.000 claims abstract description 7
- 241000234282 Allium Species 0.000 claims abstract description 7
- 235000002732 Allium cepa var. cepa Nutrition 0.000 claims abstract description 7
- 240000004713 Pisum sativum Species 0.000 claims abstract description 7
- 229920002472 Starch Polymers 0.000 claims abstract description 7
- 210000000988 bone and bone Anatomy 0.000 claims abstract description 7
- 150000003839 salts Chemical class 0.000 claims abstract description 7
- 235000019698 starch Nutrition 0.000 claims abstract description 7
- 239000008107 starch Substances 0.000 claims abstract description 7
- 235000015112 vegetable and seed oil Nutrition 0.000 claims abstract description 7
- 239000008158 vegetable oil Substances 0.000 claims abstract description 7
- 239000000203 mixture Substances 0.000 claims abstract description 5
- 235000010582 Pisum sativum Nutrition 0.000 claims abstract description 3
- 235000021384 green leafy vegetables Nutrition 0.000 claims abstract description 3
- 240000007124 Brassica oleracea Species 0.000 claims description 6
- 235000011301 Brassica oleracea var capitata Nutrition 0.000 claims description 6
- 235000001169 Brassica oleracea var oleracea Nutrition 0.000 claims description 6
- 230000008014 freezing Effects 0.000 claims description 6
- 238000007710 freezing Methods 0.000 claims description 6
- 235000016816 Pisum sativum subsp sativum Nutrition 0.000 claims description 4
- 206010033546 Pallor Diseases 0.000 claims description 3
- 238000007789 sealing Methods 0.000 claims description 3
- 230000001954 sterilising effect Effects 0.000 claims description 3
- 238000004659 sterilization and disinfection Methods 0.000 claims description 3
- 238000004806 packaging method and process Methods 0.000 claims description 2
- 238000000034 method Methods 0.000 abstract description 6
- 235000013324 preserved food Nutrition 0.000 abstract description 5
- 239000002994 raw material Substances 0.000 abstract description 3
- 244000128884 Zier Kohl Species 0.000 abstract description 2
- 235000013305 food Nutrition 0.000 abstract 1
- 239000004615 ingredient Substances 0.000 abstract 1
- 239000000126 substance Substances 0.000 abstract 1
- 235000013311 vegetables Nutrition 0.000 abstract 1
- 238000005516 engineering process Methods 0.000 description 3
- 241000196324 Embryophyta Species 0.000 description 2
- 235000008216 herbs Nutrition 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 235000010149 Brassica rapa subsp chinensis Nutrition 0.000 description 1
- 235000000536 Brassica rapa subsp pekinensis Nutrition 0.000 description 1
- 241000499436 Brassica rapa subsp. pekinensis Species 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 238000012856 packing Methods 0.000 description 1
- 239000002699 waste material Substances 0.000 description 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/60—Comminuted or emulsified meat products, e.g. sausages; Reformed meat from comminuted meat product
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
Landscapes
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
Description
Изобретение относится к технологии производства консервированных вторых обеденных блюд.The invention relates to the production technology of canned second lunch dishes.
Известен способ производства консервированного продукта "Чоп сви", предусматривающий подготовку рецептурных компонентов, резку и обжаривание в растительном масле свинины и чеснока, резку и бланширование грибов, резку и замораживание свежей пекинской капусты, зеленого лука и зелени, замораживание свежего зерна зеленого горошка, смешивание перечисленных компонентов с крахмалом и солью, фасовку полученной смеси и костного бульона, герметизацию и стерилизацию (RU 2307535 С1, 2007).A known method for the production of canned product "Chop Swee", which includes preparing the recipe components, cutting and frying pork and garlic in vegetable oil, cutting and blanching mushrooms, cutting and freezing fresh Chinese cabbage, green onions and herbs, freezing fresh green pea grain, mixing the above components with starch and salt, packaging the resulting mixture and bone broth, sealing and sterilization (RU 2307535 C1, 2007).
Техническим результатом изобретения является получение новых консервов с использованием нетрадиционного растительного сырья.The technical result of the invention is the production of new canned food using non-traditional plant materials.
Этот результат достигается тем, что в способе производства консервированного продукта "Чоп сви", предусматривающем подготовку рецептурных компонентов, резку и обжаривание в растительном масле свинины и чеснока, резку и бланширование грибов, резку и замораживание свежей капусты, зеленого лука и зелени, замораживание свежего зерна зеленого горошка, смешивание перечисленных компонентов с крахмалом и солью, фасовку полученной смеси и костного бульона, герметизацию и стерилизацию, согласно изобретению используют декоративную капусту, а компоненты используют при следующем соотношении расходов, мас. ч.:This result is achieved by the fact that in the method for the production of canned food "Chop Swee", which involves preparing the recipe components, cutting and frying pork and garlic in vegetable oil, cutting and blanching mushrooms, cutting and freezing fresh cabbage, green onions and herbs, freezing fresh grain green peas, mixing the above components with starch and salt, packing the resulting mixture and bone broth, sealing and sterilization, according to the invention, use decorative cabbage, and nents are used in the following ratio costs wt. hours:
Способ реализуется следующим образом.The method is implemented as follows.
Рецептурные компоненты подготавливают по традиционной технологии.Prescription components are prepared according to traditional technology.
Подготовленные свинину и чеснок нарезают и обжаривают в растительном масле.Prepared pork and garlic are chopped and fried in vegetable oil.
Подготовленные грибы нарезают и бланшируют.Prepared mushrooms are cut and blanched in hot water.
Подготовленные свежую декоративную капусту, зеленый лук и зелень нарезают и замораживают.Prepared fresh ornamental cabbage, green onions and greens are chopped and frozen.
Подготовленное свежее зерно зеленого горошка замораживают.Prepared fresh green pea grain is frozen.
Перечисленные компоненты в рецептурном соотношении смешивают с крахмалом и солью.The listed components in a prescription ratio are mixed with starch and salt.
Полученную смесь и костный бульон расфасовывают в рецептурном соотношении, герметизируют и стерилизуют с получением целевого продукта.The resulting mixture and bone broth are packaged in a prescription ratio, sealed and sterilized to obtain the target product.
Расходы компонентов приведены с учетом норм отходов и потерь соответствующих видов сырья. Минимальный расход свинины соответствует использованию свинины обрезной, а максимальный соответствует использованию свинины мясной. Приведенный в виде интервала расход чеснока охватывает его возможное изменение по срокам хранения сырья.Component costs are given taking into account waste standards and losses of the corresponding types of raw materials. The minimum consumption of pork corresponds to the use of edged pork, and the maximum corresponds to the use of meat pork. Given in the form of an interval, the consumption of garlic covers its possible change in the shelf life of raw materials.
Полученные по описанной технологии консервы по органолептическим свойствам сходны с продуктом по наиболее близкому аналогу.The canned food obtained using the described technology is similar in organoleptic properties to the product according to the closest analogue.
Таким образом, предлагаемый способ позволяет получить новые консервы с использованием нетрадиционного растительного сырья без изменения органолептических свойств целевого продукта.Thus, the proposed method allows to obtain new canned food using non-traditional plant materials without changing the organoleptic properties of the target product.
Claims (1)
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| RU2015108920/13A RU2585834C1 (en) | 2015-03-16 | 2015-03-16 | Method for production of preserved "chop svi" |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| RU2015108920/13A RU2585834C1 (en) | 2015-03-16 | 2015-03-16 | Method for production of preserved "chop svi" |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| RU2585834C1 true RU2585834C1 (en) | 2016-06-10 |
Family
ID=56115121
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| RU2015108920/13A RU2585834C1 (en) | 2015-03-16 | 2015-03-16 | Method for production of preserved "chop svi" |
Country Status (1)
| Country | Link |
|---|---|
| RU (1) | RU2585834C1 (en) |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| DE20302638U1 (en) * | 2002-11-27 | 2003-09-04 | Weisenhorn feine Fleisch- und Wurstwaren GmbH, 86551 Aichach | Shish kebab product ready for heating and is supplied in plastic or aluminum dish with raised section in its base, under which cutlery is packed |
| RU2307535C1 (en) * | 2006-02-20 | 2007-10-10 | Олег Иванович Квасенков | Method for production of canned goods from meat and cabbage |
| RU2341111C1 (en) * | 2007-03-20 | 2008-12-20 | Государственное научное учреждение Всероссийский научно-исследовательский институт мясной промышленности им. В.М. Горбатова Российской академии сельскохозяйственных наук | Preserved product with meat and garnish and methods of its manufacturing |
| UA104379C2 (en) * | 2012-12-13 | 2014-01-27 | Национальный Университет Пищевых Технологий | Canned second dishes with vegetable additives |
-
2015
- 2015-03-16 RU RU2015108920/13A patent/RU2585834C1/en active
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| DE20302638U1 (en) * | 2002-11-27 | 2003-09-04 | Weisenhorn feine Fleisch- und Wurstwaren GmbH, 86551 Aichach | Shish kebab product ready for heating and is supplied in plastic or aluminum dish with raised section in its base, under which cutlery is packed |
| RU2307535C1 (en) * | 2006-02-20 | 2007-10-10 | Олег Иванович Квасенков | Method for production of canned goods from meat and cabbage |
| RU2341111C1 (en) * | 2007-03-20 | 2008-12-20 | Государственное научное учреждение Всероссийский научно-исследовательский институт мясной промышленности им. В.М. Горбатова Российской академии сельскохозяйственных наук | Preserved product with meat and garnish and methods of its manufacturing |
| UA104379C2 (en) * | 2012-12-13 | 2014-01-27 | Национальный Университет Пищевых Технологий | Canned second dishes with vegetable additives |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| RU2356278C1 (en) | Method for manufacturing canned food "fried poultry with garnish" | |
| RU2585834C1 (en) | Method for production of preserved "chop svi" | |
| RU2585833C1 (en) | Method for preparation of preserved "chop svi" | |
| RU2585033C1 (en) | Method for production of preserved product "chop svi" | |
| RU2584882C1 (en) | Method for production of preserved "chop svi" | |
| RU2582798C1 (en) | Method for production of preserved "chop svi" | |
| RU2581204C1 (en) | Method for preparation of preserved "chop svi" | |
| RU2344625C1 (en) | Production method of preserves "broccoli salad with sausages" | |
| RU2577003C1 (en) | Method for production of preserved "moussaka with vegetables" | |
| RU2585826C1 (en) | Method for production of preserved "peruvian rice" | |
| RU2576184C1 (en) | Method for producing canned "goulash with cabbage" | |
| RU2323646C1 (en) | Production method for preserved food "salad with salmon and rice" | |
| RU2582804C1 (en) | Method for production of preserved "duck with ornamental cabbages" | |
| RU2576992C1 (en) | Method for production of preserved "peruvian rice" | |
| RU2565964C1 (en) | Method to produce preserves "stewed vegetables with meat" | |
| RU2583657C1 (en) | Method for production of preserved "savem tkhupl" | |
| RU2567349C1 (en) | "vegetable soup" preserves production method | |
| RU2565908C1 (en) | Method to produce preserves "stewed vegetables with meat" | |
| RU2585272C1 (en) | Method for production of preserved "pork hot with macaroni" | |
| RU2569890C1 (en) | Method for production of preserves "fried fish stew with cabbages" | |
| RU2584869C1 (en) | Method for production of preserved "mackerel icefish in mushroom sauce with fresh cabbages" | |
| RU2585821C1 (en) | Method for production of preserved "lyandivan" | |
| RU2571649C1 (en) | Method for preparation of preserves "stewed vegetables with meat" | |
| RU2331318C1 (en) | Method of production of preserved food "beef with coconut milk" | |
| RU2555839C1 (en) | Method for production of preserves "vegetable soup with meat" |