RU2452259C1 - Method for production of "pork goulash" preserves - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to the technology of meat preserves production. The method envisages recipe components preparation, bulb onions cutting, sauteing in melted fat and milling, garlic milling, sunflower flour pouring with bone broth and maintenance for swelling, the listed components mixing with tomato paste, bone broth, sugar, salt, caraway and red hot pepper, the mixture cooking to produce a sauce, pork cutting and frying, pork and sauce packing, sealing and sterilisation.

EFFECT: method allows to reduce the manufactured target product adhesion to container walls.

Description

The invention relates to the production technology of canned meat.

A known method for the production of canned food "Goulash pork", which includes preparing the recipe components, cutting, sautéing in melted fat and chopping onions, chopping garlic, sautéing wheat flour, mixing the listed ingredients with tomato paste, meat juice, sugar, salt, caraway seeds and red pepper burning and cooking with sauce, cutting and frying pork, packing pork and sauce, sealing and sterilization (Handbook for the production of canned food. Volume III. - M .: Food industry, 1971, S. 61-62).

The disadvantage of this method is the high adhesion to the container walls of the resulting target product.

The technical result of the invention is to reduce the adhesion to the container walls of the resulting target product.

This result is achieved in that in the method of producing canned food “Goulash pork”, which involves preparing the recipe components, cutting, sautéing in melted fat and chopping onions, chopping garlic, mixing the listed components with flour, tomato paste, sugar, salt, cumin and pepper red hot and boiling to obtain sauce, cutting and frying pork, packing pork and sauce, sealing and sterilization, according to the invention, the composition of the sauce uses sunflower flour and bone broth, while by mixing sunflower flour is poured with bone broth and kept for swelling, and the components are used in the following ratio of costs, parts by weight:

pork 1692-2127.9 melted fat 4.8 onion 24.9-25.3 garlic 0.064-0.068 sunflower flour 6.6 tomato paste, in terms of 30% solids content 18.9 sugar 1,2 salt 18.8 caraway 0.26 hot red pepper 0.46 bone broth before the release of the target product 1000.

The method is implemented as follows.

Prescription components are prepared according to traditional technology.

Prepared onions are chopped, sautéed in melted fat and chopped on a spinning top or a washing machine.

Prepared garlic is ground in a spinning top.

Prepared sunflower flour according to TU 9146-034-27147091-09 is poured with bone broth in a weight ratio of about 1: 5 and allowed to swell.

The listed components in the recipe ratio are mixed with tomato paste, bone broth, sugar, salt and ground caraway seeds and hot red pepper. The resulting mixture is cooked for about 5 minutes to obtain a sauce.

Prepared pork is cut and fried.

Pork and sauce are packaged in the recipe ratio, sealed and sterilized to obtain the target product.

When using tomato paste with a dry matter content that does not coincide with the recipe, its consumption is recalculated to the equivalent dry matter content according to known dependencies (Collection of technological instructions for the production of canned food. Volume I. - M .: APPP Konservplodozyach, 1990, p. 124).

The costs of the components are given taking into account the norms of waste and losses of the corresponding types of raw materials. The minimum consumption of pork corresponds to the use of edged pork, and the maximum corresponds to the use of meat pork. The costs presented in the form of intervals cover their possible change in the shelf life of raw materials.

The canned food obtained using the described technology is similar in organoleptic properties to the product according to the closest analogue.

To confirm the indicated technical result, tin can No. 3, containing products obtained by the described technology and by the closest analogue, was heated to a temperature of 60 ° C, opened and mounted in a tripod in an inverted position. After 10-15 minutes, the experimental product completely drained from the can. The sauce of the product by the closest analogue did not completely drain, but began to dry on the walls of the can.

Thus, the proposed method allows to reduce the adhesion to the container walls of the resulting target product.

Claims (1)

Method for the production of canned food "Goulash pork", which includes preparing the recipe components, cutting, sautéing in melted fat and chopping onions, chopping garlic, mixing the listed components with flour, tomato paste, sugar, salt, caraway seeds and red hot pepper and cooking with sauce , cutting and frying pork, packing pork and sauce, sealing and sterilization, characterized in that the composition of the sauce uses sunflower flour and bone broth, while before mixing the sunflower flour is poured ayut bone broth and incubated for swelling, and the components used in the following ratio of expenses, parts by weight .:
pork 1692-2127.9 melted fat 4.8 onion 24.9-25.3 garlic 0.064-0.068 sunflower flour 6.6 tomato paste, in terms of 30% solids content 18.9 sugar 1,2 salt 18.8 caraway 0.26 hot red pepper 0.46 bone broth before the release of the target product 1000