RU2004114336A - METHOD FOR PRODUCTION OF CANNED FOOD "CAVIAR VEGETABLES - Google Patents

METHOD FOR PRODUCTION OF CANNED FOOD "CAVIAR VEGETABLES Download PDF

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Publication number
RU2004114336A
RU2004114336A RU2004114336/13A RU2004114336A RU2004114336A RU 2004114336 A RU2004114336 A RU 2004114336A RU 2004114336/13 A RU2004114336/13 A RU 2004114336/13A RU 2004114336 A RU2004114336 A RU 2004114336A RU 2004114336 A RU2004114336 A RU 2004114336A
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RU
Russia
Prior art keywords
caviar
vegetable oil
cabbage
production
vegetables
Prior art date
Application number
RU2004114336/13A
Other languages
Russian (ru)
Other versions
RU2279824C2 (en
Inventor
Олег Иванович Квасенков (RU)
Олег Иванович Квасенков
Светлана Павловна Григоренко (RU)
Светлана Павловна Григоренко
Игорь Викторович Максюта (RU)
Игорь Викторович Максюта
Елена Анатольевна Юшина (RU)
Елена Анатольевна Юшина
Original Assignee
Олег Иванович Квасенков (RU)
Олег Иванович Квасенков
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Олег Иванович Квасенков (RU), Олег Иванович Квасенков filed Critical Олег Иванович Квасенков (RU)
Priority to RU2004114336/13A priority Critical patent/RU2279824C2/en
Publication of RU2004114336A publication Critical patent/RU2004114336A/en
Application granted granted Critical
Publication of RU2279824C2 publication Critical patent/RU2279824C2/en

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  • Seeds, Soups, And Other Foods (AREA)
  • Preparation Of Fruits And Vegetables (AREA)

Claims (1)

Способ производства консервов "Запеканка икорно-овощная", предусматривающий подготовку рецептурных компонентов, шинковку и замораживание свежей белокочанной капусты, резку и пассерование в растительном масле репчатого лука, смешивание при нагревании до температуры 65-70°С без доступа кислорода икры, капусты, муки пшеничной, растительного масла, репчатого лука, уксусной кислоты, перца черного горького, соли, концентрата структурирующего пищевого и воды при следующем расходе компонентов, мас. ч.:Method for the production of canned vegetables "Caviar-caviar", which involves preparing the recipe components, shredding and freezing fresh white cabbage, cutting and sautéing onion in vegetable oil, mixing when heated to a temperature of 65-70 ° C without the access of oxygen from caviar, cabbage, wheat flour , vegetable oil, onions, acetic acid, bitter black pepper, salt, structured edible food concentrate and water at the following component consumption, wt. hours: Икра Caviar 755755 Капуста Cabbage 530530 Мука пшеничная Wheat flour 35,735.7 Масло растительное Vegetable oil 15,615.6 Лук репчатый Bulb onions 41,5-4241.5-42 Уксусная кислота, в пересчете на 70%-ную Acetic acid, calculated on 70% 2525 Перец черный горький Black pepper 1,021,02 Соль Salt 10,210,2 Концентрат структурирующий пищевой Food Structuring Concentrate 8,28.2 Вода Water до выходаbefore the release    целевогоtarget    продукта 1000,product 1000,
фасовку полученной смеси, герметизацию и стерилизацию.packaging the resulting mixture, sealing and sterilization.
RU2004114336/13A 2004-05-12 2004-05-12 Method for manufacturing canned food named "caviar-vegetable baked pudding" RU2279824C2 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
RU2004114336/13A RU2279824C2 (en) 2004-05-12 2004-05-12 Method for manufacturing canned food named "caviar-vegetable baked pudding"

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
RU2004114336/13A RU2279824C2 (en) 2004-05-12 2004-05-12 Method for manufacturing canned food named "caviar-vegetable baked pudding"

Publications (2)

Publication Number Publication Date
RU2004114336A true RU2004114336A (en) 2005-10-27
RU2279824C2 RU2279824C2 (en) 2006-07-20

Family

ID=35863812

Family Applications (1)

Application Number Title Priority Date Filing Date
RU2004114336/13A RU2279824C2 (en) 2004-05-12 2004-05-12 Method for manufacturing canned food named "caviar-vegetable baked pudding"

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RU (1) RU2279824C2 (en)

Families Citing this family (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
RU2474197C1 (en) * 2011-09-21 2013-02-10 Олег Иванович Квасенков Method for production of preserves "caviar casserole with tomato-and-carrot garnish"
RU2474367C1 (en) * 2011-09-21 2013-02-10 Олег Иванович Квасенков Method for production of preserves "caviar casserole in tomato sauce with beans"
RU2476122C1 (en) * 2011-09-28 2013-02-27 Государственное научное учреждение Всероссийский научно-исследовательский институт консервной и овощесушильной промышленности Российской академии сельскохозяйственных наук "caviar-and-vegetable solyanka" preserves production method
RU2507898C1 (en) * 2012-11-20 2014-02-27 Олег Иванович Квасенков "caviar-and-vegetable solyanka" preserves production method
RU2506019C1 (en) * 2013-01-25 2014-02-10 Олег Иванович Квасенков Method for production of preserves "caviar casserole with tomato-and-carrot garnish"
CN104473078A (en) * 2014-12-11 2015-04-01 谈茁 Method for processing healthcare dried cabbage
RU2570415C1 (en) * 2015-02-20 2015-12-10 Олег Иванович Квасенков "caviar-and-vegetable casserole" preserves production method

Also Published As

Publication number Publication date
RU2279824C2 (en) 2006-07-20

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