RU2507914C1 - Method for production of preserves "pork goulash with grits" - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to the preserved second-course lunches production. The method envisages recipe components preparation, bulb onions cutting, sauteing in vegetable oil and milling, ground pumpkin seeds extraction cake pouring with bone broth and maintenance for swelling, the listed components mixing with bone broth, tomato paste, sugar, salt, black hot pepper and laurel leaf, the mixture cooking to produce a sauce, pork cutting and frying in melted fat, rice cooking and frying in vegetable oil, 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 second lunch dishes.

A known method of producing canned food Goulash pork with cereal ″, which provides for the preparation of 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, black pepper bitter and bay leaves and cooking with sauce, cutting and frying pork in melted fat, cooking and frying rice in vegetable oil, packing of the listed components, sealing and steaming Realization (Handbook on 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 producing canned food ″ Goulash pork with cereal ’, which includes preparing the recipe components, cutting, sautéing in vegetable oil and chopping onions, mixing it with bone broth, tomato paste, sugar, salt, bitter black pepper and bay leaf and cooking with sauce, cutting and frying pork in melted fat, cooking and frying rice in vegetable oil, packaging of the listed components, sealing and sterilization according to the invention at the stage of radiation of the sauce when mixing use ground meal of pumpkin seeds, which before mixing is poured with bone broth and kept for swelling, and the components are used at the following content of costs, wt. hours:

pork 803.1-1010 melted fat 6 vegetable oil 63.9 onion 26.3-26.6 pumpkin seed meal 7.2 rice 200 tomato paste, in terms of 30% solids content 30,2 sugar 1.44 salt 17,2 black pepper 0.2 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 vegetable oil 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 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 rice is boiled to an increase in mass by 50% and fried in vegetable oil.

Pork, rice 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 formulation, 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 "Preserved fruit", 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. 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. 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 pork with cereal ″, which includes preparing the recipe components, cutting, sautéing in vegetable oil and chopping onions, mixing it with bone broth, tomato paste, sugar, salt, black pepper and bay leaf and cooking to make sauce , cutting and frying pork in melted fat, boiling and frying rice in vegetable oil, packing of the listed components, sealing and sterilization, characterized in that at the stage of preparing the sauce when mixing using ie, ground pumpkin seed meal, 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 .:
pork 803.1-1010 melted fat 6 vegetable oil 63.9 onion 26.3-26.6 pumpkin seed meal 7.2 rice 200 tomato paste, in terms of 30% solids content 30,2 sugar 1.44 salt 17,2 black pepper 0.2 Bay leaf 0.1 bone broth before the release of the target product 1000