RU2009116026A - COMPOSITION OF INGREDIENTS FOR VEGETABLE CAVIAR - Google Patents
COMPOSITION OF INGREDIENTS FOR VEGETABLE CAVIAR Download PDFInfo
- Publication number
- RU2009116026A RU2009116026A RU2009116026/13A RU2009116026A RU2009116026A RU 2009116026 A RU2009116026 A RU 2009116026A RU 2009116026/13 A RU2009116026/13 A RU 2009116026/13A RU 2009116026 A RU2009116026 A RU 2009116026A RU 2009116026 A RU2009116026 A RU 2009116026A
- Authority
- RU
- Russia
- Prior art keywords
- ingredients
- ground
- fried
- zucchini
- onions
- Prior art date
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- 239000004615 ingredient Substances 0.000 title claims abstract 5
- ZPUCINDJVBIVPJ-LJISPDSOSA-N cocaine Chemical compound O([C@H]1C[C@@H]2CC[C@@H](N2C)[C@H]1C(=O)OC)C(=O)C1=CC=CC=C1 ZPUCINDJVBIVPJ-LJISPDSOSA-N 0.000 title claims abstract 3
- 235000013311 vegetables Nutrition 0.000 title claims abstract 3
- 244000045195 Cicer arietinum Species 0.000 claims abstract 4
- 235000010523 Cicer arietinum Nutrition 0.000 claims abstract 4
- 241000219130 Cucurbita pepo subsp. pepo Species 0.000 claims abstract 4
- 235000003954 Cucurbita pepo var melopepo Nutrition 0.000 claims abstract 4
- 244000000626 Daucus carota Species 0.000 claims abstract 4
- 235000002767 Daucus carota Nutrition 0.000 claims abstract 4
- 235000013312 flour Nutrition 0.000 claims abstract 4
- 235000015113 tomato pastes and purées Nutrition 0.000 claims abstract 4
- 235000015112 vegetable and seed oil Nutrition 0.000 claims abstract 4
- 239000008158 vegetable oil Substances 0.000 claims abstract 4
- 244000203593 Piper nigrum Species 0.000 claims abstract 3
- 235000008184 Piper nigrum Nutrition 0.000 claims abstract 3
- 150000003839 salts Chemical class 0.000 claims abstract 3
- 235000002639 sodium chloride Nutrition 0.000 claims abstract 3
- 244000291564 Allium cepa Species 0.000 claims abstract 2
- 235000002732 Allium cepa var. cepa Nutrition 0.000 claims abstract 2
- 240000000662 Anethum graveolens Species 0.000 claims abstract 2
- 240000009164 Petroselinum crispum Species 0.000 claims abstract 2
- 235000013614 black pepper Nutrition 0.000 claims abstract 2
- 235000021384 green leafy vegetables Nutrition 0.000 claims abstract 2
- 239000002245 particle Substances 0.000 claims abstract 2
- 235000011197 perejil Nutrition 0.000 claims abstract 2
- 235000021397 ready fried onions Nutrition 0.000 claims abstract 2
- 235000013599 spices Nutrition 0.000 claims abstract 2
- 240000008474 Pimenta dioica Species 0.000 claims 1
- 235000006990 Pimenta dioica Nutrition 0.000 claims 1
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims 1
- 239000011780 sodium chloride Substances 0.000 claims 1
- 235000002566 Capsicum Nutrition 0.000 abstract 1
- 239000006002 Pepper Substances 0.000 abstract 1
- 235000016761 Piper aduncum Nutrition 0.000 abstract 1
- 235000017804 Piper guineense Nutrition 0.000 abstract 1
- 125000003118 aryl group Chemical group 0.000 abstract 1
- 238000010411 cooking Methods 0.000 abstract 1
Landscapes
- Seasonings (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
Композиция ингредиентов для икры овощной, содержащая кабачки уваренные, томатную пасту, масло растительное рафинированное дезодорированное, морковь и лук обжаренные, соль, зелень укропа и петрушки, пряности, отличающаяся тем, что дополнительно содержит цельносмолотую муку из бобов нута с размером частиц не более 160 мкм при следующем содержании ингредиентов, мас.%: ! Кабачки уваренные 73 Лук обжаренный 5 Морковь обжаренная 3 Зелень свежая или быстрозамороженная 0,3 Соль поваренная 1,5 Перец черный молотый 0,05 Перец душистый молотый 0,05 Томатная паста 30%-ная 7 Мука нутовая 5 Масло растительное 5,1 The composition of the ingredients for vegetable caviar, containing boiled zucchini, tomato paste, refined deodorized vegetable oil, fried carrots and onions, salt, dill and parsley, spices, characterized in that it additionally contains whole-ground chickpea flour with a particle size of not more than 160 microns with the following content of ingredients, wt.%:! Cooked zucchini 73 Fried onions 5 Fried carrots 3 Fresh or quick-frozen greens 0.3 Cooking salt 1.5 Ground black pepper 0.05 Ground aromatic pepper 0.05 Tomato paste 30% 7 Chickpea flour 5 Vegetable oil 5.1
Claims (1)
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| RU2009116026/13A RU2410903C2 (en) | 2009-04-27 | 2009-04-27 | Composition of vegetable paste ingredients |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| RU2009116026/13A RU2410903C2 (en) | 2009-04-27 | 2009-04-27 | Composition of vegetable paste ingredients |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| RU2009116026A true RU2009116026A (en) | 2010-11-10 |
| RU2410903C2 RU2410903C2 (en) | 2011-02-10 |
Family
ID=44025590
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| RU2009116026/13A RU2410903C2 (en) | 2009-04-27 | 2009-04-27 | Composition of vegetable paste ingredients |
Country Status (1)
| Country | Link |
|---|---|
| RU (1) | RU2410903C2 (en) |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| RU2448517C1 (en) * | 2011-01-13 | 2012-04-27 | Олег Иванович Квасенков | Vitaminised vegetable marrow paste production method |
| RU2448513C1 (en) * | 2011-01-11 | 2012-04-27 | Олег Иванович Квасенков | Vegetable marrow paste production method |
| RU2449575C1 (en) * | 2011-01-13 | 2012-05-10 | Олег Иванович Квасенков | Vegetable marrow paste production method |
| RU2449573C1 (en) * | 2011-01-13 | 2012-05-10 | Олег Иванович Квасенков | Vitaminised vegetable marrow paste production method |
| RU2512243C1 (en) * | 2012-11-20 | 2014-04-10 | Олег Иванович Квасенков | Vegetable marrow paste production method |
Families Citing this family (15)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| RU2452230C1 (en) * | 2011-02-28 | 2012-06-10 | Олег Иванович Квасенков | Method for production of semi-product "carrots fried in vegetable oil with tomato puree" for industrial usage |
| RU2451453C1 (en) * | 2011-03-22 | 2012-05-27 | Российская академия сельскохозяйственных наук Государственное научное учреждение научно-исследовательский институт кондитерской промышленности (ГНУ НИИКП Россельхозакадемии) | Method for production of confectionary mass for halva |
| RU2460336C1 (en) * | 2011-09-12 | 2012-09-10 | Олег Иванович Квасенков | Method for production of preserved lagenaria appetisers in hot tomato sauce |
| RU2474129C1 (en) * | 2011-09-12 | 2013-02-10 | Олег Иванович Квасенков | Method for production of preserved scallop appetisers in sweet tomato sauce |
| RU2473242C1 (en) * | 2011-09-12 | 2013-01-27 | Олег Иванович Квасенков | Method for production of preserved scallop appetisers in sweet tomato sauce |
| RU2483581C1 (en) * | 2012-02-20 | 2013-06-10 | Олег Иванович Квасенков | Method for production of preserves "stewed vegetables with meat" |
| RU2511339C1 (en) * | 2012-11-20 | 2014-04-10 | Олег Иванович Квасенков | Vitaminised lagenaria paste production method |
| RU2511345C1 (en) * | 2012-11-20 | 2014-04-10 | Олег Иванович Квасенков | Vitaminised scallop paste production method |
| RU2508705C1 (en) * | 2012-11-20 | 2014-03-10 | Олег Иванович Квасенков | Vitaminised scallop paste preparation method |
| RU2511343C1 (en) * | 2012-11-20 | 2014-04-10 | Олег Иванович Квасенков | Scallop paste production method |
| RU2512465C1 (en) * | 2012-12-10 | 2014-04-10 | Олег Иванович Квасенков | Vegetable paste production method |
| RU2505087C1 (en) * | 2013-01-22 | 2014-01-27 | Олег Иванович Квасенков | Method for production of preserved scallop appetisers in sweet tomato sauce |
| RU2501324C1 (en) * | 2013-01-22 | 2013-12-20 | Олег Иванович Квасенков | Method for production of preserved scallop appetisers in sweet tomato sauce |
| RU2498633C1 (en) * | 2013-01-22 | 2013-11-20 | Олег Иванович Квасенков | Method for production of preserved scallop appetisers in hot tomato sauce |
| RU2583081C1 (en) * | 2014-12-30 | 2016-05-10 | Федеральное государственное бюджетное образовательное учреждение высшего профессионального образования "Кубанский государственный технологический университет" (ФГБОУ ВПО "КубГТУ") | Composition for producing vegetable caviar |
Family Cites Families (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| RU2045916C1 (en) * | 1991-12-18 | 1995-10-20 | Акционерное общество "Волгоградконсервпром" | Composition of ingredients of vegetable paste |
| RU2070811C1 (en) * | 1993-10-12 | 1996-12-27 | Александр Иванович Черевко | Method for processing marrow squashes and custard squashes into half-finished product |
-
2009
- 2009-04-27 RU RU2009116026/13A patent/RU2410903C2/en not_active IP Right Cessation
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| RU2448513C1 (en) * | 2011-01-11 | 2012-04-27 | Олег Иванович Квасенков | Vegetable marrow paste production method |
| RU2448517C1 (en) * | 2011-01-13 | 2012-04-27 | Олег Иванович Квасенков | Vitaminised vegetable marrow paste production method |
| RU2449575C1 (en) * | 2011-01-13 | 2012-05-10 | Олег Иванович Квасенков | Vegetable marrow paste production method |
| RU2449573C1 (en) * | 2011-01-13 | 2012-05-10 | Олег Иванович Квасенков | Vitaminised vegetable marrow paste production method |
| RU2512243C1 (en) * | 2012-11-20 | 2014-04-10 | Олег Иванович Квасенков | Vegetable marrow paste production method |
Also Published As
| Publication number | Publication date |
|---|---|
| RU2410903C2 (en) | 2011-02-10 |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| MM4A | The patent is invalid due to non-payment of fees |
Effective date: 20140428 |