RU2507869C1 - Method for production of preserves "pork goulash with potatoes" - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to meat and vegetable 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 paste, bone broth, sugar, salt and black hot pepper and laurel leaf, the mixture cooking to produce a sauce, pork and potatoes cutting and frying in melted fat, the listed components 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 and vegetable.

A known method for the production of canned food "Pork goulash with potatoes", which includes preparing the recipe components, cutting and sautéing onion in melted butter, mixing it with wheat flour, sautéing, adding tomato paste, bone broth, sugar, salt, black bitter and bay leaves and cooking with sauce, cutting and frying pork and potatoes in melted fat, packing of the listed components, sealing and sterilization (Collection of technological instructions for the production of canned food. Volume III. - M .: Pishchepromizdat, 1963, p. 395-402).

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 poultry and potato production method, which involves preparing the recipe, cutting and sautéing onion in melted fat, mixing it with tomato paste, bone broth, sugar, salt, bitter black pepper and bay leaf and cooking with sauce, cutting and frying pork and potatoes in melted fat, packing of the listed components, sealing and sterilization, according to the invention, hammers are used for mixing when mixing th meal of pumpkin seeds, chopped onions, sautéed in melted fat and chopped, 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 .:

pork 803.2-1010.1 melted fat 102.8 potatoes 1201.5-1267.2 onion 22.4-22.7 pumpkin seed meal 8.7 tomato paste, in terms of 30% solids content 24 sugar 1.4 salt 17 black pepper 0.225 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 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 (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 in the recipe ratio are mixed with tomato paste, 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 pork and potatoes are cut and fried in ghee fat.

Pork, potatoes 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).

Component costs are given taking into account waste standards 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. 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, tin can No. 9, containing products obtained by the described technology and by the closest analogue, was opened and mounted in a tripod in an inverted position. After 8-10 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 food "Pork goulash with potatoes", which involves preparing the recipe components, cutting and sautéing onion in melted fat, mixing it with tomato paste, bone broth, sugar, salt, black pepper and bay leaf and cooking to make sauce, cutting and frying pork and potato in melted fat, packing of the listed components, sealing and sterilization, characterized in that at the stage of preparing the sauce, when mixing, they use ground pumpkin seed meal, chopped onion ny, browned in melted fat and crushed while before mixing ground meal pumpkin seeds pour bone broth and incubated for swelling, and the components used in the next maintenance costs, parts by weight .:
pork 803.2-1010.1 melted fat 102.8 potatoes 1201.5-1267.2 onion 22.4-22.7 pumpkin seed meal 8.7 tomato paste, in terms of 30% solids content 24 sugar 1.4 salt 17 black pepper 0.225 Bay leaf 0.1 bone broth before the release of the target product 1000