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RU2005111191A - METHOD FOR PRODUCING CANNED FOOD "BORSCHT WITH MEAT MEATBALLS" - Google Patents

METHOD FOR PRODUCING CANNED FOOD "BORSCHT WITH MEAT MEATBALLS" Download PDF

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Publication number
RU2005111191A
RU2005111191A RU2005111191/13A RU2005111191A RU2005111191A RU 2005111191 A RU2005111191 A RU 2005111191A RU 2005111191/13 A RU2005111191/13 A RU 2005111191/13A RU 2005111191 A RU2005111191 A RU 2005111191A RU 2005111191 A RU2005111191 A RU 2005111191A
Authority
RU
Russia
Prior art keywords
meatballs
fifteen
cutting
canned food
components
Prior art date
Application number
RU2005111191/13A
Other languages
Russian (ru)
Other versions
RU2286694C1 (en
Inventor
Олег Иванович Квасенков (RU)
Олег Иванович Квасенков
Елена Анатольевна Юшина (RU)
Елена Анатольевна Юшина
Марина Владимировна Шапкина (RU)
Марина Владимировна Шапкина
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 RU2005111191/13A priority Critical patent/RU2286694C1/en
Publication of RU2005111191A publication Critical patent/RU2005111191A/en
Application granted granted Critical
Publication of RU2286694C1 publication Critical patent/RU2286694C1/en

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  • Seeds, Soups, And Other Foods (AREA)
  • Meat, Egg Or Seafood Products (AREA)

Claims (1)

Способ производства консервов «Борщ с мясными фрикадельками», предусматривающий подготовку рецептурных компонентов, резку и пассерование в растительном масле моркови, репчатого лука и белых кореньев, шинковку и замораживание свежей белокочанной капусты, бланширование и резку свеклы, куттерование говядины, ее смешивание с репчатым луком, куриными яйцами, сливочным маслом, питьевой водой, поваренной солью и перцем черным горьким с получением фарша, формование из него фрикаделек, смешивание без доступа кислорода остальных перечисленных компонентов с томатной пастой, сахаром, поваренной солью, перцем черным горьким и лавровым листом, фасовку полученной смеси, фрикаделек и костного бульона при следующем расходе компонентов, мас.ч.:Method for the production of canned food “Borsch with meatballs”, which involves preparing the recipe components, cutting and sautéing carrots, onions and white roots in vegetable oil, shredding and freezing fresh cabbage, blanching and cutting beets, cutting beef, mixing it with onions chicken eggs, butter, drinking water, table salt and bitter black pepper to get minced meat, molding meatballs from it, mixing the rest of the listed without oxygen components with tomato paste, sugar, table salt, bitter black pepper and bay leaf, packaging the resulting mixture, meatballs and bone broth with the following consumption of components, parts by weight: ГовядинаBeef 211,3-217,4211.3-217.4 МорковьCarrot 35,1-3635.1-36 Репчатый лукOnion 46,8-47,446.8-47.4 Куриные яйцаChicken eggs 50fifty КапустаCabbage 306,3306.3 СвеклаBeet 310-322,5310-322.5 Белые кореньяWhite roots 49,8-50,649.8-50.6 Томатная паста 30%-наяTomato Paste 30% 15fifteen Сливочное маслоButter 15fifteen Растительное маслоVegetable oil 1616 Питьевая водаDrinking water 15fifteen СахарSugar 7,57.5 СольSalt 18eighteen Перец черный горькийBlack bitter pepper 1,21,2 Лавровый листBay leaf 0,40.4 Костный бульонBone broth До выхода целевого продукта 1000Before the release of the target product 1000
герметизацию и стерилизацию.sealing and sterilization.
RU2005111191/13A 2005-04-18 2005-04-18 Method for production of canned soup RU2286694C1 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
RU2005111191/13A RU2286694C1 (en) 2005-04-18 2005-04-18 Method for production of canned soup

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
RU2005111191/13A RU2286694C1 (en) 2005-04-18 2005-04-18 Method for production of canned soup

Publications (2)

Publication Number Publication Date
RU2005111191A true RU2005111191A (en) 2006-10-27
RU2286694C1 RU2286694C1 (en) 2006-11-10

Family

ID=37438196

Family Applications (1)

Application Number Title Priority Date Filing Date
RU2005111191/13A RU2286694C1 (en) 2005-04-18 2005-04-18 Method for production of canned soup

Country Status (1)

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RU (1) RU2286694C1 (en)

Families Citing this family (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
RU2357464C2 (en) * 2007-06-25 2009-06-10 Научно-исследовательский институт пищеконцентратной промышленности и специальной пищевой технологии (Государственное научное учреждение) "russian roast" special-purpose preserve preparation method
RU2356395C1 (en) * 2007-11-08 2009-05-27 Олег Иванович Квасенков "mastoban turushak" preserve preparation method
RU2356347C1 (en) * 2007-12-12 2009-05-27 Олег Иванович Квасенков "russian cabbage soup" preserve preparation method
RU2557208C1 (en) * 2014-10-15 2015-07-20 Олег Иванович Квасенков Method for manufacture of preserves "ukrainian-style borsch"
RU2565980C1 (en) * 2014-10-20 2015-10-20 Олег Иванович Квасенков Method for production of preserves "ukrainian-style meat borsch with fresh cabbages"
RU2566038C1 (en) * 2014-10-21 2015-10-20 Олег Иванович Квасенков Method to produce preserves "borsch with meat balls"

Family Cites Families (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
RU2075939C1 (en) * 1994-04-08 1997-03-27 Судзиловский Илья Ильич Method for manufacturing of semifinished products for first and second coarses supposed for long-term storage
RU2169499C1 (en) * 2000-05-11 2001-06-27 Авакян Юрий Арамович Method for production of ready-to-use soybean-based extended-storage first- course dishes
RU2219804C1 (en) * 2002-04-23 2003-12-27 Кубанский государственный технологический университет Method for preparing of stuffed cabbage rolls

Also Published As

Publication number Publication date
RU2286694C1 (en) 2006-11-10

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