RU2005111195A - METHOD FOR MAKING CANNED PRODUCTS "SAPSO" - Google Patents

METHOD FOR MAKING CANNED PRODUCTS "SAPSO" Download PDF

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Publication number
RU2005111195A
RU2005111195A RU2005111195/13A RU2005111195A RU2005111195A RU 2005111195 A RU2005111195 A RU 2005111195A RU 2005111195/13 A RU2005111195/13 A RU 2005111195/13A RU 2005111195 A RU2005111195 A RU 2005111195A RU 2005111195 A RU2005111195 A RU 2005111195A
Authority
RU
Russia
Prior art keywords
sapso
components
sago
sugar
mixing
Prior art date
Application number
RU2005111195/13A
Other languages
Russian (ru)
Other versions
RU2286696C1 (en
Inventor
Олег Иванович Квасенков (RU)
Олег Иванович Квасенков
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 RU2005111195/13A priority Critical patent/RU2286696C1/en
Publication of RU2005111195A publication Critical patent/RU2005111195A/en
Application granted granted Critical
Publication of RU2286696C1 publication Critical patent/RU2286696C1/en

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

Claims (1)

Способ производства консервов "Сапсо", предусматривающий подготовку рецептурных компонентов, резку говядины и репчатого лука, их смешивание с поваренной солью, сахаром и перцем красным жгучим и выдержку в течение около 2 ч при комнатной температуре для маринования, шинковку и замораживание свежей белокочанной капусты, бланширование и резку моркови, протирку чеснока, смешивание без доступа кислорода всех перечисленных компонентов с саго и пшеничной мукой, фасовку полученной смеси и костного бульона при следующем расходе компонентов, мас.ч.:Sapso canned food production method, which involves preparing the recipe components, cutting beef and onions, mixing them with salt, sugar and red hot pepper and holding for about 2 hours at room temperature for marinating, chopping and freezing fresh cabbage, blanching and cutting carrots, rubbing garlic, mixing without access of oxygen all of these components with sago and wheat flour, packing the resulting mixture and bone broth at the following consumption of components, wt .h .: ГовядинаBeef 281,7-289,9281.7-289.9 КапустаCabbage 306,3306.3 МорковьCarrot 280,8-288280.8-288 Репчатый лукOnion 187,2-189,6187.2-189.6 ЧеснокGarlic 30thirty СагоSago 20twenty Пшеничная мукаWheat flour 1010 СахарSugar 1010 СольSalt 18eighteen Перец красный жгучийHot red pepper 1,81.8 Костный бульонBone broth До выхода целевого продукта 1000Before the release of the target product 1000
герметизацию и стерилизацию.sealing and sterilization.
RU2005111195/13A 2005-04-18 2005-04-18 Method for production of canned goods RU2286696C1 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
RU2005111195/13A RU2286696C1 (en) 2005-04-18 2005-04-18 Method for production of canned goods

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
RU2005111195/13A RU2286696C1 (en) 2005-04-18 2005-04-18 Method for production of canned goods

Publications (2)

Publication Number Publication Date
RU2005111195A true RU2005111195A (en) 2006-10-27
RU2286696C1 RU2286696C1 (en) 2006-11-10

Family

ID=37438201

Family Applications (1)

Application Number Title Priority Date Filing Date
RU2005111195/13A RU2286696C1 (en) 2005-04-18 2005-04-18 Method for production of canned goods

Country Status (1)

Country Link
RU (1) RU2286696C1 (en)

Families Citing this family (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
RU2570406C1 (en) * 2015-02-20 2015-12-10 Олег Иванович Квасенков "sapso" preserves production method

Also Published As

Publication number Publication date
RU2286696C1 (en) 2006-11-10

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