RU2127524C1 - Method for producing canned meat and vegetable foods - Google Patents

Method for producing canned meat and vegetable foods Download PDF

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Publication number
RU2127524C1
RU2127524C1 RU97116977A RU97116977A RU2127524C1 RU 2127524 C1 RU2127524 C1 RU 2127524C1 RU 97116977 A RU97116977 A RU 97116977A RU 97116977 A RU97116977 A RU 97116977A RU 2127524 C1 RU2127524 C1 RU 2127524C1
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Russia
Prior art keywords
meat
vegetables
mixture
heat treatment
canned meat
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RU97116977A
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Russian (ru)
Inventor
В.Ф. Добровольский
Л.А. Гурова
Г.П. Бурмистров
Г.Г. Акиньшина
Г.С. Строкова
Н.А. Галичникова
О.И. Квасенков
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Научно-исследовательский институт пищеконцентратной промышленности и специальной пищевой технологии
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Priority to RU97116977A priority Critical patent/RU2127524C1/en
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Publication of RU2127524C1 publication Critical patent/RU2127524C1/en

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Abstract

FIELD: food-processing industry. SUBSTANCE: method involves cutting vegetables and meat; crushing meat by means of meat crusher; subjecting vegetables to thermal treatment to complete readiness state; mixing thermally treated vegetables and meat not subjected to thermal treatment to obtain receipt mixture; filling cans made from material, such as Lamister, with mixture; sterilizing and simultaneously bringing meat to final readiness state to produce end product having shelf life of at least three years. EFFECT: simplified method and improved organoleptical properties.

Description

 The invention relates to the technology of canning, namely the production of canned meat and vegetables for long storage.

 A known method for the production of canned meat and vegetables, which includes cutting meat and vegetables and their heat treatment to the state of readiness, grinding heat-treated meat in a spinning top, preparing the recipe mixture, packing it in hard or glass jars and sterilization (Technology of preserving fruits, vegetables, meat and fish. Ed. Flaumenbaum B.L.- M .: Kolos, 1993, p. 60-64).

 The disadvantages of this method are to obtain the finished product with low organoleptic characteristics and the impossibility of its long-term storage.

 The technical result of the invention is to improve the organoleptic properties of the finished product and increase its shelf life.

 This result is achieved by the fact that in the method for the production of canned meat and vegetables, which involves cutting meat and vegetables and heat treatment of the latter to the state of readiness, grinding meat in a spinning top, preparing the recipe mixture, packing and sterilizing it, according to the invention, preparing the recipe mixture is carried out by mixing heat-treated vegetables and meat, not subjected to heat treatment, and the packaging is carried out in cans of a combined material such as "Lamister".

 This allows you to improve the organoleptic properties of the finished product and increase its shelf life up to 3 years.

 The method is implemented as follows.

 Prescription components of canned food are prepared. The preparation of vegetables includes their inspection, washing and cleaning. The meat is subjected to toilet, bone removal and venation. Bulk recipe components are sieved and passed through a magnetic trap. Vegetable oil is calcined. Prepared vegetables and meat are cut into pieces of predetermined sizes, after which the meat is ground in a spinning top, and the vegetables are sent for appropriate heat treatment until ready. Such heat treatment may include blanching, frying, sautéing, cooking. Salted or pickled vegetables after slicing can be used without heat treatment.

 Further, the recipe components are sent to mixing. The preparation of the mixture is carried out in such a way that at least part of the vegetables retained the shape given to them during cutting, for example cubes.

 The prepared mixture is Packed in jars of a combination material of the type "Lamister", or any other combined material, admitted to contact with food products, which does not shrink and remains stiff during heating to sterilization temperature, as, for example, according to TU 10.02.01.207-94 or according to TU 2297-068-00008064-96. The cans with the packaged mixture are sealed by welding lids of the same material, after which the welds are checked for leaks and the cans are submitted for sterilization. It has been experimentally established that under any heat treatment mode that allows achieving industrial sterility of the finished product, the meat in the mixture reaches the state of readiness.

Example 1. Canned "Vegetable stew with meat" containing the following ingredients, wt.%:
Beef 1 grade - 16.6
Beef 2 varieties - 12.2
Potato - 28.9
Onions - 11
Carrots - 7
Pickled Cucumbers - 15
Tomato paste 30% - 2.3
Melted pork fat - 3
Sunflower oil - 1.8
Wheat flour - 2
Salt - 0.55
Ground black pepper - 0,05
prepared according to traditional technology during heat treatment of meat before grinding on a top and packing into cans and according to the proposed method when introducing raw meat chopped on a top into a mixture and packing into cans of Lamister material. Storage of the finished product until the signs of microbial spoilage in the same unregulated conditions for the control batch of canned food was 1.5 years, for the experimental batch of 3 years. Differences in organoleptic evaluation on a five-point scale for comparative tasting was 1.6 points.

Example 2. According to the conditions of example 1, canned food "Solyanka with meat" is prepared, containing the following ingredients, wt.%:
Bold pork - 28.9
Sauerkraut - 43.6
Onions - 11
Carrots - 7
Tomato paste 30% - 1
Melted pork fat - 3
Sunflower oil - 1.8
Wheat flour - 2
Sugar - 1.2
Food salt - 0.45
Ground black pepper - 0,05
The storage period of the control lot until the appearance of signs of damage is 20 months, the experimental lot of 38 months. The difference in organoleptic assessment of 0.9 points.

Example 3. According to the conditions of example 1, canned food "Potatoes with meat" is prepared, containing the following ingredients, wt.%:
Bold pork - 28.9
Potato - 43
Onions - 11
Carrots - 7
Tomato paste 30% - 2.3
Melted pork fat - 3
Sunflower oil - 1.8
Wheat flour - 2
Salt - 0.95
Ground black pepper - 0,05
The shelf life until the signs of microbial spoilage of the control batch of canned food was 23 months, the experimental batch of 39 months. The difference in the assessment of organoleptic properties is 1.3 points.

 Thus, the proposed method allows to improve the organoleptic properties and increase the shelf life of the finished product.

Claims (1)

  1.  A method for the production of canned meat and vegetables, which involves cutting meat and vegetables and heat treatment of the latter to the state of readiness, grinding meat on a spinning top, preparing the recipe mixture, its packaging and sterilization, characterized in that the preparation of the recipe mixture is carried out by mixing heat-treated vegetables and meat not subjected to heat treatment, and the packaging is carried out in cans of combined material of the Lamister type.
RU97116977A 1997-10-16 1997-10-16 Method for producing canned meat and vegetable foods RU2127524C1 (en)

Priority Applications (1)

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RU97116977A RU2127524C1 (en) 1997-10-16 1997-10-16 Method for producing canned meat and vegetable foods

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
RU97116977A RU2127524C1 (en) 1997-10-16 1997-10-16 Method for producing canned meat and vegetable foods

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RU2127524C1 true RU2127524C1 (en) 1999-03-20

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Cited By (69)

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RU2477959C1 (en) * 2011-07-28 2013-03-27 Государственное научное учреждение Сибирский научно-исследовательский институт переработки сельскохозяйственной продукции Российской академии сельскохозяйственных наук (ГНУ СибНИИП Россельхозакадемии) Method for production of preserves "venison brisket in own juice"
RU2481031C1 (en) * 2012-01-24 2013-05-10 Олег Иванович Квасенков Method for preparation of preserves "home-made cutlets with onion sauce and mustard"
RU2483582C1 (en) * 2012-02-20 2013-06-10 Олег Иванович Квасенков Method for preparation of preserves "stewed vegetables with meat"
RU2498692C1 (en) * 2013-02-11 2013-11-20 Олег Иванович Квасенков Method for production of preserves "cutlets po-khlynovsky"
RU2498686C1 (en) * 2013-02-11 2013-11-20 Олег Иванович Квасенков Method for production of preserves "home-made meat rolls"
RU2498619C1 (en) * 2013-02-06 2013-11-20 Олег Иванович Квасенков Method for production of preserves "pork with green beans"
RU2498656C1 (en) * 2013-02-06 2013-11-20 Олег Иванович Квасенков Method for production of preserves "goose meat with cabbages"
RU2503278C1 (en) * 2013-02-07 2014-01-10 Олег Иванович Квасенков Method for manufacture of preserves "beef forced with garlic and speck"
RU2504229C1 (en) * 2013-02-07 2014-01-20 Олег Иванович Квасенков Method for manufacture of preserved product "beef forced with garlic and speck"
RU2504230C1 (en) * 2013-02-07 2014-01-20 Олег Иванович Квасенков Method for manufacture of preserved product "beef forced with garlic and speck"
RU2504228C1 (en) * 2013-02-07 2014-01-20 Олег Иванович Квасенков Method for manufacture of preserves "beef forced with garlic and speck"
RU2504226C1 (en) * 2013-02-06 2014-01-20 Олег Иванович Квасенков Method for preparation of preserves "beef forced with garlic and speck"
RU2504227C1 (en) * 2013-02-06 2014-01-20 Олег Иванович Квасенков Method for manufacture of preserves "beef forced with garlic and speck"
RU2504231C1 (en) * 2013-02-07 2014-01-20 Олег Иванович Квасенков Method for manufacture of preserved product "beef forced with garlic and speck"
RU2506834C1 (en) * 2013-02-06 2014-02-20 Олег Иванович Квасенков Method for production of preserves "goulash with vegetables"
RU2506833C1 (en) * 2013-02-06 2014-02-20 Олег Иванович Квасенков Method for manufacture of preserves "beef forced with garlic and speck"
RU2506846C1 (en) * 2013-02-06 2014-02-20 Олег Иванович Квасенков Method for production of preserves "home-made cutlets with red sauce, onions and cucumbers"
RU2510207C1 (en) * 2013-03-29 2014-03-27 Олег Иванович Квасенков Method for production of preserves "round rissoles with sour cream sauce with onions"
RU2510211C1 (en) * 2013-03-29 2014-03-27 Олег Иванович Квасенков Method for production of preserves "round rissoles with main red sauce"
RU2510196C1 (en) * 2013-02-07 2014-03-27 Олег Иванович Квасенков Method for manufacture of preserves "beef forced with garlic and speck"
RU2510212C1 (en) * 2013-02-11 2014-03-27 Олег Иванович Квасенков Method for production of preserves "tolma in cabbage leaves"
RU2511284C1 (en) * 2013-04-22 2014-04-10 Олег Иванович Квасенков Method for manufacture of preserves "game with garnish and red main sauce"
RU2512976C1 (en) * 2013-05-27 2014-04-10 Олег Иванович Квасенков Method for preparation of preserves "paprikash"
RU2511584C1 (en) * 2013-02-06 2014-04-10 Олег Иванович Квасенков Method for manufacture of preserves "pork with leek"
RU2511289C1 (en) * 2013-04-22 2014-04-10 Олег Иванович Квасенков Method for manufacture of preserves "poultry with garnish and red main sauce"
RU2511290C1 (en) * 2013-04-22 2014-04-10 Олег Иванович Квасенков Method for production of preserves "poultry with garnish and red main sauce"
RU2510700C1 (en) * 2013-04-17 2014-04-10 Олег Иванович Квасенков Method for production of preserved product "chopped partridge cutlets with garnish and white sauce with vegetables"
RU2511581C1 (en) * 2013-03-29 2014-04-10 Олег Иванович Квасенков Method for production of preserves "chopped beefsteak with onions and vegetables in milk sauce"
RU2511462C1 (en) * 2013-04-22 2014-04-10 Олег Иванович Квасенков Method for production of preserves "poultry with garnish and red main sauce"
RU2511285C1 (en) * 2013-04-22 2014-04-10 Олег Иванович Квасенков Method for production of preserves "game with garnish and red main sauce"
RU2513612C1 (en) * 2013-05-27 2014-04-20 Олег Иванович Квасенков Method for production of preserves "marinated dushenina forced with speck"
RU2513611C1 (en) * 2013-05-27 2014-04-20 Олег Иванович Квасенков Method for production of preserves "marinated dushenina forced with speck"
RU2513614C1 (en) * 2013-05-27 2014-04-20 Олег Иванович Квасенков Method for production of preserves "marinated dushenina forced with speck"
RU2513831C1 (en) * 2013-04-29 2014-04-20 Олег Иванович Квасенков Method for production of preserves "noodles singapore-style"
RU2513618C1 (en) * 2013-05-27 2014-04-20 Олег Иванович Квасенков Method for production of preserves "marinated dushenina forced with speck"
RU2513853C1 (en) * 2013-05-27 2014-04-20 Олег Иванович Квасенков Method for preparation of preserves "marinated dushenina forced with speck"
RU2513864C1 (en) * 2013-03-29 2014-04-20 Олег Иванович Квасенков Method for production of preserves "round rissoles with sour cream sauce with tomato"
RU2513444C1 (en) * 2013-05-27 2014-04-20 Олег Иванович Квасенков "vereschaka" preserves production method
RU2513564C1 (en) * 2013-03-29 2014-04-20 Олег Иванович Квасенков Method for production of preserves "special round rissoles with sour cream sauce"
RU2514264C1 (en) * 2013-03-29 2014-04-27 Олег Иванович Квасенков Method for preparation of preserves "special round rissoles with red sauce with onion and cucumbers"
RU2514566C1 (en) * 2013-04-29 2014-04-27 Олег Иванович Квасенков Meat-and-vegetable preserves production method
RU2514259C1 (en) * 2013-03-29 2014-04-27 Олег Иванович Квасенков Method for preparation of preserves "round rissoles with white sauce with vegetables"
RU2514271C1 (en) * 2013-03-29 2014-04-27 Олег Иванович Квасенков Method for production of preserves "round rissoles with onion sauce"
RU2514267C1 (en) * 2013-03-29 2014-04-27 Олег Иванович Квасенков Method for production of preserves "round rissoles with sour cream sauce"
RU2514265C1 (en) * 2013-03-29 2014-04-27 Олег Иванович Квасенков Method for production of preserves "special round rissoles with sour cream sauce"
RU2516099C1 (en) * 2013-06-10 2014-05-20 Олег Иванович Квасенков Method for production of preserves "meat and dried plums salad"
RU2515792C1 (en) * 2013-06-20 2014-05-20 Олег Иванович Квасенков Method for production of preserved salad "original"
RU2517097C1 (en) * 2013-07-10 2014-05-27 Олег Иванович Квасенков Method for production of preserves "salad with chicken and sour cream"
RU2517098C1 (en) * 2013-06-27 2014-05-27 Олег Иванович Квасенков Method for production of preserves "combined salad with mayonnaise"
RU2518958C1 (en) * 2013-05-27 2014-06-10 Олег Иванович Квасенков Method for production of preserves "marinated dushenina forced with speck"
RU2519485C1 (en) * 2013-04-29 2014-06-10 Олег Иванович Квасенков Method for production of meat-and-vegetable preserves
RU2519733C1 (en) * 2013-05-13 2014-06-20 Олег Иванович Квасенков Method for production of preserves "stewed veal with vegetables"
RU2520297C1 (en) * 2013-07-10 2014-06-20 Олег Иванович Квасенков Method for production of preserves "vegetable marrows salad"
RU2521563C1 (en) * 2013-08-12 2014-06-27 Олег Иванович Квасенков Method for production of preserves "asparagus salad with chicken liver"
RU2521548C1 (en) * 2013-08-12 2014-06-27 Олег Иванович Квасенков Method for manufacture of preserves "vegetable salad with chicken"
RU2528267C1 (en) * 2013-05-27 2014-09-10 Олег Иванович Квасенков Method for production of preserves "marinated dushenina forced with speck"
RU2527860C1 (en) * 2013-05-27 2014-09-10 Олег Иванович Квасенков "paprikash" preserves production method
RU2528003C1 (en) * 2013-05-27 2014-09-10 Олег Иванович Квасенков Method for production of preserves "marinated dushenina forced with speck"
RU2528047C1 (en) * 2013-05-27 2014-09-10 Олег Иванович Квасенков Method for production of preserves "marinated dushenina forced with speck"
RU2527950C1 (en) * 2013-05-27 2014-09-10 Олег Иванович Квасенков Method for production of preserved product "marinated dushenina forced with speck"
RU2528269C1 (en) * 2013-05-27 2014-09-10 Олег Иванович Квасенков Method for production of preserves "marinated dushenina forced with speck"
RU2530044C1 (en) * 2013-05-27 2014-10-10 Олег Иванович Квасенков Method for production of preserved product "marinated dushenina forced with speck"
RU2561715C1 (en) * 2014-09-22 2015-09-10 Олег Иванович Квасенков Method for production of preserves "borsch with meat"
RU2561713C1 (en) * 2014-09-22 2015-09-10 Олег Иванович Квасенков Method for manufacture of preserves "home-made borsch"
RU2565976C1 (en) * 2014-11-27 2015-10-20 Олег Иванович Квасенков Method to produce preserves "boiled cabbage with meat"
RU2574474C1 (en) * 2014-11-27 2016-02-10 Олег Иванович Квасенков Method for manufacture of preserves "ornamental cabbage casserole with meat"
RU2576127C1 (en) * 2014-12-26 2016-02-27 Олег Иванович Квасенков Method for production of canned food "venison marinated a-la yakutia"
RU2576884C1 (en) * 2014-12-30 2016-03-10 Олег Иванович Квасенков Method for production of preserved "ornamental cabbage roll"
RU2645924C1 (en) * 2017-05-30 2018-02-28 Федеральное государственное бюджетное образовательное учреждение высшего образования "Кубанский государственный аграрный университет имени И.Т. Трубилина" Method of obtaining a meat-containing souffle for people with gastroenterological diseases dietary feed

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Технология консервирования плодов, овощей, мяса и рыбы. Под ред. Флауменбаума Б.Л. - М.: Колос, 1993, с. 60 - 64. Технические условия ТУ 10.02.01.207-94 и ТУ 2297-068-00008064-96. *

Cited By (69)

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RU2477959C1 (en) * 2011-07-28 2013-03-27 Государственное научное учреждение Сибирский научно-исследовательский институт переработки сельскохозяйственной продукции Российской академии сельскохозяйственных наук (ГНУ СибНИИП Россельхозакадемии) Method for production of preserves "venison brisket in own juice"
RU2481031C1 (en) * 2012-01-24 2013-05-10 Олег Иванович Квасенков Method for preparation of preserves "home-made cutlets with onion sauce and mustard"
RU2483582C1 (en) * 2012-02-20 2013-06-10 Олег Иванович Квасенков Method for preparation of preserves "stewed vegetables with meat"
RU2504226C1 (en) * 2013-02-06 2014-01-20 Олег Иванович Квасенков Method for preparation of preserves "beef forced with garlic and speck"
RU2511584C1 (en) * 2013-02-06 2014-04-10 Олег Иванович Квасенков Method for manufacture of preserves "pork with leek"
RU2506833C1 (en) * 2013-02-06 2014-02-20 Олег Иванович Квасенков Method for manufacture of preserves "beef forced with garlic and speck"
RU2498619C1 (en) * 2013-02-06 2013-11-20 Олег Иванович Квасенков Method for production of preserves "pork with green beans"
RU2498656C1 (en) * 2013-02-06 2013-11-20 Олег Иванович Квасенков Method for production of preserves "goose meat with cabbages"
RU2506834C1 (en) * 2013-02-06 2014-02-20 Олег Иванович Квасенков Method for production of preserves "goulash with vegetables"
RU2504227C1 (en) * 2013-02-06 2014-01-20 Олег Иванович Квасенков Method for manufacture of preserves "beef forced with garlic and speck"
RU2506846C1 (en) * 2013-02-06 2014-02-20 Олег Иванович Квасенков Method for production of preserves "home-made cutlets with red sauce, onions and cucumbers"
RU2510196C1 (en) * 2013-02-07 2014-03-27 Олег Иванович Квасенков Method for manufacture of preserves "beef forced with garlic and speck"
RU2504230C1 (en) * 2013-02-07 2014-01-20 Олег Иванович Квасенков Method for manufacture of preserved product "beef forced with garlic and speck"
RU2504231C1 (en) * 2013-02-07 2014-01-20 Олег Иванович Квасенков Method for manufacture of preserved product "beef forced with garlic and speck"
RU2503278C1 (en) * 2013-02-07 2014-01-10 Олег Иванович Квасенков Method for manufacture of preserves "beef forced with garlic and speck"
RU2504229C1 (en) * 2013-02-07 2014-01-20 Олег Иванович Квасенков Method for manufacture of preserved product "beef forced with garlic and speck"
RU2504228C1 (en) * 2013-02-07 2014-01-20 Олег Иванович Квасенков Method for manufacture of preserves "beef forced with garlic and speck"
RU2498686C1 (en) * 2013-02-11 2013-11-20 Олег Иванович Квасенков Method for production of preserves "home-made meat rolls"
RU2498692C1 (en) * 2013-02-11 2013-11-20 Олег Иванович Квасенков Method for production of preserves "cutlets po-khlynovsky"
RU2510212C1 (en) * 2013-02-11 2014-03-27 Олег Иванович Квасенков Method for production of preserves "tolma in cabbage leaves"
RU2510211C1 (en) * 2013-03-29 2014-03-27 Олег Иванович Квасенков Method for production of preserves "round rissoles with main red sauce"
RU2514265C1 (en) * 2013-03-29 2014-04-27 Олег Иванович Квасенков Method for production of preserves "special round rissoles with sour cream sauce"
RU2514267C1 (en) * 2013-03-29 2014-04-27 Олег Иванович Квасенков Method for production of preserves "round rissoles with sour cream sauce"
RU2510207C1 (en) * 2013-03-29 2014-03-27 Олег Иванович Квасенков Method for production of preserves "round rissoles with sour cream sauce with onions"
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RU2513564C1 (en) * 2013-03-29 2014-04-20 Олег Иванович Квасенков Method for production of preserves "special round rissoles with sour cream sauce"
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RU2511285C1 (en) * 2013-04-22 2014-04-10 Олег Иванович Квасенков Method for production of preserves "game with garnish and red main sauce"
RU2519485C1 (en) * 2013-04-29 2014-06-10 Олег Иванович Квасенков Method for production of meat-and-vegetable preserves
RU2514566C1 (en) * 2013-04-29 2014-04-27 Олег Иванович Квасенков Meat-and-vegetable preserves production method
RU2513831C1 (en) * 2013-04-29 2014-04-20 Олег Иванович Квасенков Method for production of preserves "noodles singapore-style"
RU2519733C1 (en) * 2013-05-13 2014-06-20 Олег Иванович Квасенков Method for production of preserves "stewed veal with vegetables"
RU2528267C1 (en) * 2013-05-27 2014-09-10 Олег Иванович Квасенков Method for production of preserves "marinated dushenina forced with speck"
RU2513444C1 (en) * 2013-05-27 2014-04-20 Олег Иванович Квасенков "vereschaka" preserves production method
RU2513618C1 (en) * 2013-05-27 2014-04-20 Олег Иванович Квасенков Method for production of preserves "marinated dushenina forced with speck"
RU2512976C1 (en) * 2013-05-27 2014-04-10 Олег Иванович Квасенков Method for preparation of preserves "paprikash"
RU2513853C1 (en) * 2013-05-27 2014-04-20 Олег Иванович Квасенков Method for preparation of preserves "marinated dushenina forced with speck"
RU2530044C1 (en) * 2013-05-27 2014-10-10 Олег Иванович Квасенков Method for production of preserved product "marinated dushenina forced with speck"
RU2528269C1 (en) * 2013-05-27 2014-09-10 Олег Иванович Квасенков Method for production of preserves "marinated dushenina forced with speck"
RU2527950C1 (en) * 2013-05-27 2014-09-10 Олег Иванович Квасенков Method for production of preserved product "marinated dushenina forced with speck"
RU2528047C1 (en) * 2013-05-27 2014-09-10 Олег Иванович Квасенков Method for production of preserves "marinated dushenina forced with speck"
RU2518958C1 (en) * 2013-05-27 2014-06-10 Олег Иванович Квасенков Method for production of preserves "marinated dushenina forced with speck"
RU2513612C1 (en) * 2013-05-27 2014-04-20 Олег Иванович Квасенков Method for production of preserves "marinated dushenina forced with speck"
RU2513614C1 (en) * 2013-05-27 2014-04-20 Олег Иванович Квасенков Method for production of preserves "marinated dushenina forced with speck"
RU2528003C1 (en) * 2013-05-27 2014-09-10 Олег Иванович Квасенков Method for production of preserves "marinated dushenina forced with speck"
RU2527860C1 (en) * 2013-05-27 2014-09-10 Олег Иванович Квасенков "paprikash" preserves production method
RU2513611C1 (en) * 2013-05-27 2014-04-20 Олег Иванович Квасенков Method for production of preserves "marinated dushenina forced with speck"
RU2516099C1 (en) * 2013-06-10 2014-05-20 Олег Иванович Квасенков Method for production of preserves "meat and dried plums salad"
RU2515792C1 (en) * 2013-06-20 2014-05-20 Олег Иванович Квасенков Method for production of preserved salad "original"
RU2517098C1 (en) * 2013-06-27 2014-05-27 Олег Иванович Квасенков Method for production of preserves "combined salad with mayonnaise"
RU2520297C1 (en) * 2013-07-10 2014-06-20 Олег Иванович Квасенков Method for production of preserves "vegetable marrows salad"
RU2517097C1 (en) * 2013-07-10 2014-05-27 Олег Иванович Квасенков Method for production of preserves "salad with chicken and sour cream"
RU2521563C1 (en) * 2013-08-12 2014-06-27 Олег Иванович Квасенков Method for production of preserves "asparagus salad with chicken liver"
RU2521548C1 (en) * 2013-08-12 2014-06-27 Олег Иванович Квасенков Method for manufacture of preserves "vegetable salad with chicken"
RU2561715C1 (en) * 2014-09-22 2015-09-10 Олег Иванович Квасенков Method for production of preserves "borsch with meat"
RU2561713C1 (en) * 2014-09-22 2015-09-10 Олег Иванович Квасенков Method for manufacture of preserves "home-made borsch"
RU2565976C1 (en) * 2014-11-27 2015-10-20 Олег Иванович Квасенков Method to produce preserves "boiled cabbage with meat"
RU2574474C1 (en) * 2014-11-27 2016-02-10 Олег Иванович Квасенков Method for manufacture of preserves "ornamental cabbage casserole with meat"
RU2576127C1 (en) * 2014-12-26 2016-02-27 Олег Иванович Квасенков Method for production of canned food "venison marinated a-la yakutia"
RU2576884C1 (en) * 2014-12-30 2016-03-10 Олег Иванович Квасенков Method for production of preserved "ornamental cabbage roll"
RU2645924C1 (en) * 2017-05-30 2018-02-28 Федеральное государственное бюджетное образовательное учреждение высшего образования "Кубанский государственный аграрный университет имени И.Т. Трубилина" Method of obtaining a meat-containing souffle for people with gastroenterological diseases dietary feed

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