RU2507868C1 - Method for production of "mutton goulash" preserves - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to meat preserves production. The method envisages recipe components preparation, bulb onions cutting, sauteing in melted fat and milling, ground pumpkin seeds extraction cake pouring with bone broth and maintenance for swelling, the listed components mixing with tomato puree, bone broth, sugar, salt and black hot pepper and laurel leaf, the mixture cooking to produce a sauce, mutton cutting and frying in melted fat, the listed components and melted fat packing, sealing and sterilisation. All the components are taken at a specified content ratio.

EFFECT: invention allows to reduce the manufactured 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 mutton", which includes preparing the recipe components, cutting and sautéing onion in melted butter, mixing it with wheat flour, sautéing, adding tomato puree, meat juice and / or bone broth, sugar, salt, black bitter pepper and bay leaf and cooking with sauce, cutting and frying mutton in melted fat, packing of the listed components and melted fat, sealing and sterilization (Collection of technological instructions for the production of cans moats, Volume III - M.: Pishchepromizdat, 1963, p. 404-410).

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 of producing canned food “Goulash of mutton”, which involves preparing the recipe components, cutting and sautéing onion in melted fat, mixing it with tomato puree, bone broth, sugar, salt, bitter and bay leaves and cooking to obtain the sauce, cutting and frying in mutton melted fat, packing the listed components and melted fat, sealing and sterilizing, according to the invention, using ground meal with mixing pumpkin seed, chopped onions, sautéed in melted fat and chopped, while before mixing the ground pumpkin seed meal is poured with bone broth and kept for swelling, and the components are used at the following content, parts by weight:

mutton 2025.2-2216.6 melted fat 143.6 onion 23-23.3 pumpkin seed meal 10,4 tomato puree, in terms of 12% solids 47.4 sugar 1.12 salt 18.72 black pepper 0.28 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 melted fat and chopped on a spinning top or a washing machine.

Prepared ground meal of pumpkin seeds obtained by known technology (Vasilyeva 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 in the recipe ratio are mixed with tomato puree, bone broth, sugar, salt and ground pepper, black bitter and bay leaves. The resulting mixture is cooked for 10-15 minutes to obtain a sauce.

Prepared mutton is cut and fried in melted fat.

Lamb, ghee and sauce are packaged in the recipe ratio, sealed and sterilized to obtain the target product.

When using tomato puree with a dry matter content that does not coincide with the recipe, recalculate its consumption to the equivalent dry matter content according to known dependencies (Collection of technological instructions for the production of canned food. Volume I - M .: APPP Konservplodoizomat, 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 lamb 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. 8, containing products obtained by the described technology and the closest analogue, was heated to a temperature of 70 ° C, opened and mounted in a tripod in an inverted position. After 5-7 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 mutton", which provides for the preparation of recipe components, cutting and sautéing onion in melted butter, mixing it with tomato puree, bone broth, sugar, salt, black pepper and bay leaf and cooking to produce sauce, cutting and frying in mutton melted fat, packing of the listed components and melted fat, sealing and sterilization, characterized in that at the stage of sauce preparation, when mixing, use pumpkin seed meal, chopped onion, and pass sulfurized in melted fat and crushed, while before mixing the ground meal of pumpkin seeds is poured with bone broth and kept for swelling, and the components are used at the following content, wt.h .:
mutton 2025.2-2216.6 melted fat 143.6 onion 23-23.3 pumpkin seed meal 10,4 tomato puree, in terms of 12% solids 47.4 sugar 1.12 salt 18.72 black pepper 0.28 Bay leaf 0.08 bone broth before the release of the target product 1000