RU2503378C1 - "meat-and-tomato sauce" preserves production method - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention is related to preserved sauces production. The method envisages recipe components preparation, beef cutting, cooking and mincing, bulb onions cutting, sauteing in melted fat and milling, fat pork mincing, ground pumpkin seeds extraction cake pouring with bone broth and maintenance for swelling, the listed components mixing with tomato paste, bone broth, sugar, salt, black hot pepper and laurel leaf, the mixture cooking, the product packing, sealing and sterilisation. All the components are taken at a specified content ratio.

EFFECT: invention allows to reduce the product adhesion to container walls.

Description

A known method for the production of canned meat "Tomato sauce", which includes preparing the recipe components, cutting, cooking and chopping beef on top, cutting, sautéing in melted fat and chopping onions, chopping greasy pork on top, passing the wheat flour, mixing the listed ingredients with tomato paste, bone broth, sugar, salt, black pepper and bay leaf, boiling, packaging, sealing and sterilization (Handbook for the production of canned food. Volume 3 - M.: Food industry, 1971, p. 83-84).

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 canned meat and tomato sauce production method, which involves preparing the recipe components, cutting, cooking and chopping beef on top, cutting, sautéing in melted fat and chopping onions, chopping greasy pork on top, mixing the above components with tomato paste, bone broth, sugar, salt, black pepper and bay leaf, cooking, packaging, sealing and sterilization, according to the invention, ground meal is used at the mixing stage n pumpkins, which, prior to mixing with bone broth is poured and allowed to stand to swell, and the components used in the next maintenance costs, parts by weight .:

beef 896.3-922.3 fat pork 154.6 melted fat 10 onion 36 pumpkin seed meal 36 tomato paste, in terms of 30% solids content one hundred sugar 8 salt 12 black pepper 1,2 Bay leaf 0.3 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 beef is cut, boiled until tender and chopped on top.

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

Prepared fatty pork is ground in a spinning top. Prepared ground meal of pumpkin seeds obtained by known technology (Vasilieva A.G., Dvorkina G.A., Kasyanov G.I., Development of technology for functional sausages with additives from pumpkin seeds - Krasnodar: InEP, 2008, p. 38- 45), pour bone broth in a ratio by weight of about 1: 5 and incubated for swelling.

The listed components are mixed in the recipe ratio with tomato paste, bone broth, sugar, salt and ground pepper, black bitter and bay leaves. The resulting mixture is cooked for about 30 minutes, packaged, sealed and sterilized to obtain the target product.

When using tomato paste with a dry matter content that does not coincide with the recipe, recalculate its consumption for 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 )

Component costs are given taking into account waste standards 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 of tin can No. 12, containing products obtained by the described technology and by the closest analogue, they were opened and mounted in a tripod in an inverted position. After 10-12 minutes, the experimental product completely drained from the can, and the product by the closest analogue did not completely drip, 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 and tomato sauce, which involves preparing the recipe, cutting, cooking and chopping beef, cutting, sautéing in melted fat and chopping onions, chopping fat pork on top, mixing the listed ingredients with tomato paste, bone broth , sugar, salt, black pepper and bay leaf, cooking, packing, sealing and sterilization, characterized in that at the mixing stage use ground meal of pumpkin seeds, which before mixing vayut bone broth and incubated for swelling, and the components used in the next maintenance costs, parts by weight .:
beef 896.3-922.3 fat pork 154.6 melted fat 10 onion 36 pumpkin seed meal 36 tomato paste, in terms of 30% solids content one hundred sugar 8 salt 12 black bitter pepper 1,2 Bay leaf 0.3 bone broth before the release of the target product 1000