RU2506834C1 - Method for production of preserves "goulash with vegetables" - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to the technology of preserved second-course lunches production. The method involves carrots, bulb onions, white vegetables and turnip cutting and sauteing in animal fat, fresh white cabbages chopping and freezing, beef cutting, ground pumpkin seeds extraction cake pouring with bone broth and maintenance for swelling, the listed components mixing with salt, black hot pepper, allspice and laurel leaf, the produced mixture and bone broth packing, sealing and sterilisation.

EFFECT: reduction of the manufactured target product adhesion to container walls.

Description

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

A known method of producing canned food Goulash with vegetables ", which includes preparing the recipe components, cutting and sautéing carrots, onions, white roots and turnips in animal fat, chopping and freezing fresh white cabbage, cutting beef, sautéing wheat flour, mixing the listed ingredients with salt, bitter black pepper, allspice and bay leaf, packaging of the mixture and bone broth, sealing and sterilization (RU 2286681 C1, 2006).

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 canned food “Goulash with vegetables”, which involves preparing the recipe components, cutting and sautéing carrots, onions, white roots and turnips in animal fat, chopping and freezing fresh white cabbage, cutting beef, mixing the listed components with flour, salt, bitter black pepper, allspice and bay leaves, packaging the resulting mixture and bone broth, sealing and sterilization, according to the invention, ground pumpkin seed meal is used, which first 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 .:

beef 469.01-482.61 animal fat 67 carrot 46.8-48 onion 124.02-125.61 white roots 49.8-50.6 turnip 65.72-68.37 fresh white cabbage 204.17 pumpkin seed meal 10 salt 12 black pepper 0.4 allspice 0.5 Bay leaf 0.1 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 carrots, onions, white roots and turnips are cut and sautéed in animal fat.

Prepared fresh white cabbage is chopped and frozen. Prepared beef is chopped.

Prepared ground meal of pumpkin seeds, obtained by known technology (Vasilyeva AG, Dvorkina GA, Kasyanov GI 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 in the recipe ratio are mixed with salt and ground pepper, black bitter, allspice and bay leaf.

The resulting mixture and bone broth are packaged in a prescription ratio, sealed and sterilized to obtain the target product.

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.

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 of tin can No. 8, containing products obtained by the described technology and by the closest analogue, they were 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)

The method of obtaining canned food "Goulash with vegetables", including cutting and sautéing carrots, onions, white roots and turnips in animal fat, chopping and freezing fresh white cabbage, cutting beef, filling ground pumpkin seed meal with bone broth in a weight ratio of about 1: 5 and holding it for swelling, mixing the listed components with salt, bitter black pepper, allspice and bay leaf, packaging the resulting mixture and bone broth, sealing and sterilization to obtain the target product, while Components used in the following ratio, mass parts .:
beef 469.01-482.61 animal fat 67 carrot 46.8-48 onion 124.02-125.61 white roots 49.8-50.6 turnip 65.72-68.37 fresh white cabbage 204.17 pumpkin seed meal 10 salt 12 black pepper 0.4 allspice 0.5 Bay leaf 0.1 bone broth before the release of the target product 1000