RU2584871C1 - Method for production of preserved "chinese pelmeni in broth" - Google Patents
Method for production of preserved "chinese pelmeni in broth" Download PDFInfo
- Publication number
- RU2584871C1 RU2584871C1 RU2015105846/13A RU2015105846A RU2584871C1 RU 2584871 C1 RU2584871 C1 RU 2584871C1 RU 2015105846/13 A RU2015105846/13 A RU 2015105846/13A RU 2015105846 A RU2015105846 A RU 2015105846A RU 2584871 C1 RU2584871 C1 RU 2584871C1
- Authority
- RU
- Russia
- Prior art keywords
- produce
- dough
- broth
- pelmeni
- dumplings
- Prior art date
Links
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/109—Types of pasta, e.g. macaroni or noodles
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)
- Seeds, Soups, And Other Foods (AREA)
Abstract
Description
Изобретение относится к технологии производства консервированных концентратов первых обеденных блюд.The invention relates to a technology for the production of canned concentrates of the first lunch dishes.
Известен способ производства консервов "Пельмени китайские в бульоне", предусматривающий подготовку рецептурных компонентов, куттерование свинины и чеснока, шинковку и замораживание свежей белокочанной капусты, резку зеленого лука, смешивание перечисленных компонентов с соевой пастой, соевым соусом, растительным маслом, солью и имбирем с получением фарша, смешивание пшеничной муки и питьевой воды с получением теста, его расстойку, разделку и раскатку, формование фарша в тесто с получением пельменей, фасовку пельменей и мясного бульона, герметизацию и стерилизацию (RU 2286697 С1, 2006).A known method of producing canned food "Chinese Dumplings in the broth", which includes preparing the recipe components, chopping pork and garlic, chopping and freezing fresh white cabbage, cutting green onions, mixing these components with soy paste, soy sauce, vegetable oil, salt and ginger to obtain minced meat, mixing wheat flour and drinking water to produce dough, proofing it, cutting and rolling, forming minced meat into dough to produce dumplings, packing dumplings and meat broth, sealing and sterilization (RU 2286697 C1, 2006).
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 консервов "Пельмени китайские в бульоне", предусматривающем подготовку рецептурных компонентов, куттерование свинины и чеснока, шинковку и замораживание свежей капусты, резку зеленого лука, смешивание перечисленных компонентов с соевой пастой, соевым соусом, растительным маслом, солью и имбирем с получением фарша, смешивание пшеничной муки и питьевой воды с получением теста, его расстойку, разделку и раскатку, формование фарша в тесто с получением пельменей, фасовку пельменей и мясного 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 canned Chinese dumplings production method, which involves preparing the recipe, chopping pork and garlic, chopping and freezing fresh cabbage, cutting green onions, mixing the listed ingredients with soya paste, soy sauce, vegetable oil, salt and ginger to obtain minced meat, mixing wheat flour and drinking water to obtain dough, proofing, cutting and rolling, molding minced meat into dough with dumplings, packing dumplings and Clear broth, sealing and sterilization, according to the invention using the decorative cabbage, and components 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 куттеруют.Prepared pork and garlic are chopped and chopped.
Подготовленную свежую декоративную капусту шинкуют и замораживают.Prepared fresh ornamental cabbage is chopped and frozen.
Подготовленный зеленый лук нарезают.Prepared chives are chopped.
Перечисленные компоненты в рецептурном соотношении смешивают с соевой пастой, соевым соусом, растительным маслом, солью и молотым имбирем с получением фарша.The listed components in the recipe ratio are mixed with soya paste, soya sauce, vegetable oil, salt and ground ginger to produce minced meat.
Пшеничную муку и питьевую воду смешивают в рецептурном соотношении с получением теста, которое расстаивают, разделывают и раскатывают.Wheat flour and drinking water are mixed in a recipe ratio to produce a dough that is spread, chopped and rolled.
Фарш формуют в тесто с получением пельменей.Stuffing is formed into dough with dumplings.
Пельмени и мясной бульон расфасовывают в рецептурном соотношении, герметизируют и стерилизуют с получением целевого продукта.Dumplings and meat 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 |
---|---|---|---|
RU2015105846/13A RU2584871C1 (en) | 2015-02-20 | 2015-02-20 | Method for production of preserved "chinese pelmeni in broth" |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
RU2015105846/13A RU2584871C1 (en) | 2015-02-20 | 2015-02-20 | Method for production of preserved "chinese pelmeni in broth" |
Publications (1)
Publication Number | Publication Date |
---|---|
RU2584871C1 true RU2584871C1 (en) | 2016-05-20 |
Family
ID=56012362
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
RU2015105846/13A RU2584871C1 (en) | 2015-02-20 | 2015-02-20 | Method for production of preserved "chinese pelmeni in broth" |
Country Status (1)
Country | Link |
---|---|
RU (1) | RU2584871C1 (en) |
Citations (5)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US4493850A (en) * | 1980-10-31 | 1985-01-15 | Mario Fioravanti | Method of treating and conserving filled dough food products |
SU1253562A1 (en) * | 1984-03-14 | 1986-08-30 | Московский Экспериментальный Завод "Хладопродукт" N 1 | Method of producing meat dumplings |
RU17115U1 (en) * | 2000-11-23 | 2001-03-20 | Зимин Андрей Васильевич | CANNED FOOD |
RU2198524C2 (en) * | 2001-01-26 | 2003-02-20 | Ооо "Дарья" | Method for producing canned meat pockets, product obtained by method and apparatus for obtaining the same |
RU2286697C1 (en) * | 2005-04-18 | 2006-11-10 | Олег Иванович Квасенков | Method for production of canned goods |
-
2015
- 2015-02-20 RU RU2015105846/13A patent/RU2584871C1/en active
Patent Citations (5)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US4493850A (en) * | 1980-10-31 | 1985-01-15 | Mario Fioravanti | Method of treating and conserving filled dough food products |
SU1253562A1 (en) * | 1984-03-14 | 1986-08-30 | Московский Экспериментальный Завод "Хладопродукт" N 1 | Method of producing meat dumplings |
RU17115U1 (en) * | 2000-11-23 | 2001-03-20 | Зимин Андрей Васильевич | CANNED FOOD |
RU2198524C2 (en) * | 2001-01-26 | 2003-02-20 | Ооо "Дарья" | Method for producing canned meat pockets, product obtained by method and apparatus for obtaining the same |
RU2286697C1 (en) * | 2005-04-18 | 2006-11-10 | Олег Иванович Квасенков | Method for production of canned goods |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
RU2584871C1 (en) | Method for production of preserved "chinese pelmeni in broth" | |
RU2576943C1 (en) | Method for production of preserved "chicken with cabbage garnish sauce" | |
RU2583657C1 (en) | Method for production of preserved "savem tkhupl" | |
RU2584995C1 (en) | Method for production of preserved "savem tkhupl" | |
RU2566010C1 (en) | Method to produce preserves "chinese soup with vermicelli, meat balls and cabbage" | |
RU2584845C1 (en) | Method for production of preserved "soup moldavian-gdp" | |
RU2576997C1 (en) | Method for production of preserved "fried ham with onions and cabbages" | |
RU2551217C1 (en) | Method for production of preserves "pelmeni with cabbages in pork broth" | |
RU2585269C1 (en) | Method for production of preserved "fried liver with cabbages and fat" | |
RU2582798C1 (en) | Method for production of preserved "chop svi" | |
RU2577010C1 (en) | Method for production of preserved "fish balls with cabbage and sour cream sauce" | |
RU2569890C1 (en) | Method for production of preserves "fried fish stew with cabbages" | |
RU2577005C1 (en) | Method for production of preserved "solyanka with meat" | |
RU2577006C1 (en) | Method for production of preserved "solyanka with meat" | |
RU2586905C1 (en) | Method for production of preserved "fried kidneys with cabbages in sour cream sauce" | |
RU2588147C1 (en) | Method for production of preserves "fried ham with onions and cabbages" | |
RU2566049C1 (en) | Method to produce preserves "rolls with mussels" | |
RU2585274C1 (en) | Method for production of preserved "rabbit with cabbages and steamed sauce" | |
RU2582788C1 (en) | Method for production of preserved "landsky ornamental cabbage" | |
RU2576866C1 (en) | Method for production of preserved "meat balls with cabbage" | |
RU2585821C1 (en) | Method for production of preserved "lyandivan" | |
RU2565917C1 (en) | Method to produce preserves "stewed cabbage" | |
RU2576988C1 (en) | Method for production of preserved "greek ornamental cabbage" | |
RU2582802C1 (en) | Method for production of preserved "cabbage casserole with mince" | |
RU2554457C1 (en) | "mutton with cabbages and pepper" preserves manufacture method |