RU2456827C1 - Method for production of "horse 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 bone broth, salt, medium-hot red pepper, majoram, caraway and black hot pepper, the mixture cooking to produce a sauce, horse cutting and cooking, the horse 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 of horsemeat", which includes preparing the recipe components, cutting, sautéing in melted fat and chopping onions, chopping garlic, sautéing wheat flour, mixing these components with bone broth, salt, red hot peppers, marjoram, caraway seeds and black bitter pepper and cooking with sauce, cutting and cooking horse meat, packing horse meat and sauce, sealing and sterilization (Handbook for the production of canned food. Volume 3 - M .: Food industry, 1971, p. 82-83).

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 by the fact that in the method for the production of canned food “Goulash from horsemeat”, which involves preparing the recipe components, cutting, sautéing in melted fat and chopping onions, chopping garlic, mixing the listed components with flour, bone broth, salt, medium hot red pepper, marjoram, caraway seeds and black bitter pepper and cooking to obtain a sauce, cutting and cooking horsemeat, packing horsemeat and sauce, sealing and sterilization, according to the invention, the composition of the sauce uses sunflower flour, to toruyu before mixing bone broth is poured and allowed to stand to swell, and the components used in the following ratio of expenses, parts by weight .:

horsemeat 836.7-865.6 melted fat fifty onion 18-18,2 garlic 0.2-0.21 sunflower flour 35.5 salt 10 red hot peppers 6 marjoram 0.2 caraway 0.4 black bitter pepper 0.2 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 are mixed in a prescription ratio with bone broth, salt and ground red pepper, medium marjoram, caraway seeds and bitter black pepper. The resulting mixture was cooked to a weight loss of approximately 12.5% to obtain a sauce.

Prepared horse meat is cut and cooked until cooked.

Horse meat and sauce are packaged in a prescription ratio, sealed and sterilized to obtain the target product.

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 horse meat corresponds to the use of meat of category I, and the maximum corresponds to the use of meat of category II. The remaining 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. 12, containing products obtained by the described technology and by the closest analogue, was opened and mounted in a tripod in an inverted position. After 10-12 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 meat "Goulash of horsemeat", which includes preparing the recipe components, cutting, sautéing in melted fat and chopping onions, chopping garlic, mixing the listed components with flour, bone broth, salt, medium red hot pepper, marjoram, caraway seeds and black bitter pepper and cooking with sauce, cutting and cooking horse meat, packing horse meat and sauce, sealing and sterilization, characterized in that the composition of the sauce uses sunflower flour, which before mixing is poured th broth and incubated for swelling, and the components used in the following ratio of expenses, parts by weight .:
horsemeat 836.7-865.6 melted fat fifty onion 18-18,2 garlic 0.2-0.21 sunflower flour 35.5 salt 10 red hot peppers 6 marjoram 0.2 caraway 0.4 black pepper 0.2 bone broth before the release of the target product 1000