RU2508760C1 - Method for production of preserves "beef goulash with potatoes" - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to the technology of production of meat and vegetable preserves. The method envisages preparation of recipe components at the following expenditure ratio, weight parts: beef - 900.8-952.3; melted fat -45.2; vegetable oil - 96.8; potatoes - 1201.5-1267.2; bulb onions - 18.9-19.2; pumpkin seeds extraction cake - 6.5; tomato paste in conversion to 30% dry substances content - 19.3; sugar - 1.4; salt - 17; black hot pepper - 0.225; laurel leaf - 0.08; bone broth till the target product yield is equal to 1000. Bulb onions are cut, sauteed in melted fat and milled. Ground pumpkin seeds extraction cake is poured with bone broth and maintained for swelling. One mixes the listed components with tomato paste, bone broth, sugar, salt, hot black pepper and laurel leaf and cooks to produce a sauce. Beef and potatoes are cut and fried in vegetable oil. One proceeds with the listed components packing, sealing and sterilisation.

EFFECT: technology allows to reduce the manufactured target product adhesion to container walls.

Description

The invention relates to the production technology of canned meat and vegetable.

A known method of producing canned food "Beef 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 beef and potatoes in vegetable oil, packing of the listed components, sealing and sterilization (Collection of technological instructions for the production of canned food. III -. M .: Pishchepromizdat 1963, s.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 method for producing canned food “Beef goulash with potatoes”, which involves preparing the recipe components, cutting and sautéing onion in melted fat, mixing it with flour, tomato paste, bone broth, sugar, salt, bitter black pepper and bay leaf and boiling to obtain sauce, cutting and frying beef and potatoes in vegetable oil, packing of the listed components, sealing and sterilization, according to the invention, ground meal of seeds is used in the sauce you, before mixing onions, crushed, ground meal pumpkin seeds pour bone broth and incubated for swelling, and the components used in the following ratio of expenses, parts by weight .:

beef 900.8-952.3 melted fat 45,2 vegetable oil 96.8 potatoes 1201.5-1267.2 onion 18.9-19.2 pumpkin seed meal 6.5 tomato paste, in terms of 30% solids content 19.3 sugar 1.4 salt 17 black pepper 0.225 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 (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 beef and potatoes are cut and fried in vegetable oil.

Beef, 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 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, 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)

The method of obtaining canned food "Beef goulash with potatoes", which includes preparing the recipe components, cutting and sautéing onion in melted fat, mixing it with flour, tomato paste, bone broth, sugar, salt, black pepper and bay leaf and cooking to obtain sauce , cutting and frying beef and potatoes in vegetable oil, packing of the listed components, sealing and sterilization, characterized in that the sauce uses ground meal of pumpkin seeds, before mixing onions ginger, ground meal of pumpkin seeds is poured with bone broth and kept for swelling, and the components are used in the following ratio of costs, parts by weight:
beef 900.8-952.3 melted fat 45,2 vegetable oil 96.8 potatoes 1201.5-1267.2 onion 18.9-19.2 pumpkin seed meal 6.5 tomato paste, in terms of 30% solids content 19.3 sugar 1.4 salt 17 black pepper 0.225 Bay leaf 0.08 bone broth before the release of the target product 1000.