RU2459439C1 - Method for production of preserved product "beef goulash with grits" - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to the technology of preserved second-course lunches production. The method envisages preparation of recipe components, bulb onions cutting, sauteing in vegetable oil and milling, sunflower flour pouring with bone broth and maintenance for swelling. Then one mixes the listed components with bone broth, tomato paste, sugar, salt, black hot pepper and laurel leaf and cooks the mixture to produce a sauce. Then one proceeds with beef cutting and frying in melted fat, the beef, rice and sauce packing, sealing and sterilisation.

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

Description

The invention relates to a production technology of canned second lunch dishes.

A known method of producing a canned product "Beef goulash with cereal", which includes preparing the recipe components, cutting, sautéing in vegetable oil and chopping onions, sautéing wheat flour in vegetable oil, mixing these components with bone broth, tomato paste, sugar, salt, pepper black bitter and bay leaves and cooking with sauce, cutting and frying beef in melted fat, packing of beef, rice and sauce, sealing and sterilization (Production Handbook canned food, Volume 3. - M .: Food industry, 1971, p.157-170).

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 producing the canned product “Beef goulash with cereal”, which involves preparing the recipe components, cutting, sautéing in vegetable oil and chopping onions, mixing it with flour, bone broth, tomato paste, sugar, salt, pepper black bitter and bay leaves and cooking to obtain a sauce, cutting and frying beef in melted fat, packing of beef, rice and sauce, sealing and sterilization, according to the invention, sunflower is used in the sauce yu flour, which before mixing is poured with bone broth and kept for swelling, and the components are used in the following ratio of costs, parts by weight:

beef 938.9-966.1 melted fat 45,2 vegetable oil 2.2 onion 22.1-22.3 sunflower flour 7.2 rice 200 tomato paste, in terms of 30% solids content 24.2 sugar 1.16 salt 17,2 black bitter pepper 0.17 Bay leaf 0.08 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 vegetable oil and chopped on a spinning top or a washing machine.

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 bone broth, tomato paste, sugar, salt and ground pepper, black bitter and bay leaves. The resulting mixture is cooked for about 20 minutes to obtain a sauce.

Prepared beef is cut and fried in melted fat.

Beef, prepared rice and sauce are packaged in a prescription 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 beef corresponds to the use of meat of category I, and the maximum corresponds to the use of meat of category II. Shown in the form of an interval onion consumption covers its 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. The experimental product completely fell out of the can, but the product according to the closest analogue did not.

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

Claims (1)

A method of obtaining a canned product "Beef goulash with cereal", which includes preparing the recipe components, cutting, sautéing in vegetable oil and chopping onions, mixing it with flour, bone broth, tomato paste, sugar, salt, bitter and bay leaves and cooking with sauce, cutting and frying beef in melted fat, packing of beef, rice and sauce, sealing and sterilization, characterized in that the composition of the sauce uses sunflower flour, which is poured before mixing ayut bone broth and incubated for swelling, and the components used in the following ratio of expenses, parts by weight .:
beef 938.9-966.1 melted fat 45,2 vegetable oil 2.2 onion 22.1-22.3 sunflower flour 7.2 rice 200 tomato paste in terms of 30% solids content 24.2 sugar 1.16 salt 17,2 black pepper 0.17 Bay leaf 0.08 bone broth before the release of the target product 1000