RU94012727A - METHOD OF MANUFACTURING PRODUCTS FOR LONG STORAGE - Google Patents

METHOD OF MANUFACTURING PRODUCTS FOR LONG STORAGE

Info

Publication number
RU94012727A
RU94012727A RU94012727/13A RU94012727A RU94012727A RU 94012727 A RU94012727 A RU 94012727A RU 94012727/13 A RU94012727/13 A RU 94012727/13A RU 94012727 A RU94012727 A RU 94012727A RU 94012727 A RU94012727 A RU 94012727A
Authority
RU
Russia
Prior art keywords
meat
component
dishes
long storage
depending
Prior art date
Application number
RU94012727/13A
Other languages
Russian (ru)
Other versions
RU2075939C1 (en
Inventor
И.И. Судзиловский
В.В. Макаров
А.Н. Богатырев
Н.С. Шишкина
Original Assignee
И.И. Судзиловский
Filing date
Publication date
Application filed by И.И. Судзиловский filed Critical И.И. Судзиловский
Priority to RU94012727A priority Critical patent/RU2075939C1/en
Priority claimed from RU94012727A external-priority patent/RU2075939C1/en
Publication of RU94012727A publication Critical patent/RU94012727A/en
Application granted granted Critical
Publication of RU2075939C1 publication Critical patent/RU2075939C1/en

Links

Claims (1)

Изобретение относится к пищевой промышленности и может быть использовано на предприятиях общественного питания и торговли. Целью изобретения является получение (производство) продуктов питания длительного хранения для первых и вторых блюд. Новизна изобретения заключается в том, что к растительному компоненту добавляют мясной компонент в виде мясного из свиного или КРС рагу или мяса в зависимости от вида блюд, при этом соотношение мясного и растительного компонентов выбирается в интервале 1:1 - 5 в зависимости от рецептуры блюд. Компоненты расфасовываются в 2 - 3-секционную тару - пакеты или коробки с прозрачным верхом. Полученные наборы замораживают до температуры замораживания мясного компонента и направляют на хранение при температуре - 18 ... - 20oC и далее реализуют, а при приготовлении блюд в них добавляют специи, зелень ( лук, петрушка и др.) и соль.The invention relates to the food industry and can be used in catering and trade. The aim of the invention is to obtain (manufacture) long-life food for the first and second courses. The novelty of the invention lies in the fact that a meat component in the form of meat from pork or cattle stew or meat is added to the vegetable component, depending on the type of dishes, while the ratio of meat and vegetable components is selected in the range of 1: 1 - 5 depending on the recipe of the dishes. Components are packaged in 2 - 3-section packaging - bags or boxes with a transparent top. The resulting sets are frozen to the freezing temperature of the meat component and sent for storage at a temperature of - 18 ... - 20 o C and then sold, and when cooking, they add spices, herbs (onion, parsley, etc.) and salt.
RU94012727A 1994-04-08 1994-04-08 Method for manufacturing of semifinished products for first and second coarses supposed for long-term storage RU2075939C1 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
RU94012727A RU2075939C1 (en) 1994-04-08 1994-04-08 Method for manufacturing of semifinished products for first and second coarses supposed for long-term storage

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
RU94012727A RU2075939C1 (en) 1994-04-08 1994-04-08 Method for manufacturing of semifinished products for first and second coarses supposed for long-term storage

Publications (2)

Publication Number Publication Date
RU94012727A true RU94012727A (en) 1996-03-10
RU2075939C1 RU2075939C1 (en) 1997-03-27

Family

ID=20154581

Family Applications (1)

Application Number Title Priority Date Filing Date
RU94012727A RU2075939C1 (en) 1994-04-08 1994-04-08 Method for manufacturing of semifinished products for first and second coarses supposed for long-term storage

Country Status (1)

Country Link
RU (1) RU2075939C1 (en)

Families Citing this family (11)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2003022077A1 (en) * 2001-08-21 2003-03-20 Zakrytoe Aktsionernoe Obschestvo 'timaks' Method for producing semi-finished meals and food components
RU2452258C1 (en) * 2011-02-18 2012-06-10 Олег Иванович Квасенков Method for production of preserves "beef goulash with potatoes"
RU2496388C1 (en) * 2012-07-18 2013-10-27 Альберт Хамед-Харисович Нугманов First courses preparation method
RU2565873C1 (en) * 2014-09-03 2015-10-20 Олег Иванович Квасенков "vegetable soup" preserves production method
RU2554488C1 (en) * 2014-09-04 2015-06-27 Олег Иванович Квасенков Method for production of preserves "white shchi"
RU2566045C1 (en) * 2014-09-08 2015-10-20 Олег Иванович Квасенков Method for production of preserved product "farm soup with grits"
RU2554400C1 (en) * 2014-09-09 2015-06-27 Олег Иванович Квасенков "fresh cabbage shchi" preserved product manufacture method
RU2558296C1 (en) * 2014-09-22 2015-07-27 Олег Иванович Квасенков Method for manufacture of preserves "krasnodarskiy borsch"
RU2566038C1 (en) * 2014-10-21 2015-10-20 Олег Иванович Квасенков Method to produce preserves "borsch with meat balls"
RU2584874C1 (en) * 2015-02-20 2016-05-20 Олег Иванович Квасенков Method for production of preserved "pichelsteiner lunch"
RU2672339C1 (en) * 2018-03-10 2018-11-13 Алексей Валерьевич Макаров Method of preparing hot first courses at public food enterprises

Similar Documents

Publication Publication Date Title
RU94012727A (en) METHOD OF MANUFACTURING PRODUCTS FOR LONG STORAGE
RU1837797C (en) Frozen pilaff production method
JPS6296075A (en) Seasoning solution for cooking for electronic oven
JP3803361B1 (en) Ankake sauce and its manufacturing method
KR200166064Y1 (en) Sliced Pork Roll with Vegitable Therein
JPS6413977A (en) Frozen gratin for electronic oven
JP2003245052A (en) Method for producing hardly crumbling seasoned frozen pumpkin and root vegetable adaptable to microwave oven
KR20010016109A (en) Preparation method of pizza crust using rice and pizza sauce using korean hot pepper paste and fermented soybean paste
KR940020953A (en) Manufacturing method of dried meat food mainly red meat and white meat
KR950028666A (en) Seasoning oysters manufacturing method
KR920008354B1 (en) Process for making fried pork meat coated by wheat powder
KR20200044608A (en) independence paking cold storage noodle soup
JPS5581556A (en) Soluble instant food and its preparation
KR930021106A (en) Instant Miso Soup
KR101677218B1 (en) Manufacturing method of instant cooking noodles and instant cooking noodles maunufactured using the same
JPH04234955A (en) Boiled rice containing juice of citrus fruit
JP3005638U (en) Frozen food in steamed egg
JPS5894359A (en) Freeze preservation of processed noodle
JPH0337428Y2 (en)
JPH06189703A (en) Production of fresh vegetable-containing chinese noodles or the like cookable by electric oven
JPS6126345B2 (en)
KR970073379A (en) Manufacturing method of tofu with vegetables, seasonings, meat and fish
KR950030859A (en) Pickle papaya and its manufacturing method
RU94009625A (en) DRY FOOD SEMI-FINISHED PRODUCT
KR980008042A (en) How to process potatoes for instant cooking