RU2459453C1 - Method for production of preserves "pork goulash with pasta" - 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 performs pork cutting and frying in melted fat, pasta cooking and frying in vegetable oil, the listed components 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 second lunch dishes.

A known method for the production of canned food "Pork goulash with pasta", 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 pork in melted fat, cooking and frying pasta in vegetable oil, packing of the above components, sealing and sterilization (Handbook for the production of 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 the production of canned food “Goulash pork with pasta”, 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 with sauce, cutting and frying pork in melted fat, cooking and frying pasta in vegetable oil, packing of the listed components, sealing and sterilization According to the invention, in the composition of the sauce use sunflower 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:

pork 803.1-1010 melted fat 8.8 vegetable oil 63.9 onion 38,5-39 sunflower flour 10,2 pasta 171.4 tomato paste, in terms of 30% solids content 43,4 sugar 2 salt 17,2 black bitter pepper 0.29 Bay leaf 0.14 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 pork is cut and fried in melted fat.

Prepared pasta is boiled until a double increase in mass and fried in vegetable oil.

Pork, pasta 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 "Konservlodozyot", 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. 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)

Method for the production of canned food "Pork goulash with pasta", which involves preparing the recipe, 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 pork in melted fat, cooking and frying pasta in vegetable oil, packing of the listed components, sealing and sterilization, characterized in that in the composition sa used sunflower flour, which, prior to mixing with bone broth is poured and allowed to stand to swell, and the components used in the following ratio of expenses, parts by weight .:
pork 803.1-1010 melted fat 8.8 vegetable oil 63.9 onion 38.5-39 sunflower flour 10,2 pasta 171.4 tomato paste in terms of 30% solids content 43,4 sugar 2 salt 17,2 black pepper 0.29 Bay leaf 0.14 bone broth before the release of the target product 1000