RU2510184C1 - Method for production of preserves "hungarian cabbage goulash with rice" - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to the technology of preserved second-course lunches production. The method involves recipe components preparation, beef cutting and frying in melted fat, bulb onions and paprika cutting and combined sauteing in melted fat with caraway addition, fresh white cabbages chopping and freezing, garlic straining, rice cooking till double weight increase, ground pumpkin seeds extraction cake pouring with bone broth and maintenance for swelling, the listed components mixing with sour cream, acetic acid and salt, the produced mixture and bone broth packing, sealing and sterilisation.

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

Description

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

A known method for the production of canned food "Goulash from cabbage and rice in Hungarian", which includes preparing the recipe, cutting and frying beef in melted fat, cutting and co-sautéing in melted fat with the addition of cumin, onion and paprika, chopping and freezing fresh white cabbage, rubbing garlic, cooking until a double increase in the mass of rice, mixing the listed components with sour cream, acetic acid and salt, packing the mixture and bone broth, sealing and sterilization (RU 2305419 C1, 2007).

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 the production of canned food “Goulash from cabbage and rice in Hungarian”, which involves preparing the recipe components, cutting and frying beef in melted fat, cutting and co-sautéing in melted fat with the addition of onion cumin and paprika, shredder and freezing fresh white cabbage, rubbing garlic, cooking until a double increase in the mass of rice, mixing the listed components with sour cream, acetic acid and salt, packing the resulting mixture and bone broth, sealing and sterilization, according to the invention, in the composition of the mixture additionally use ground meal of pumpkin seeds, which before mixing is poured with bone broth and kept for swelling, and the components are used in the following ratio of costs, parts by weight:

beef 469.5-483.1 melted fat 26.7 fresh white cabbage 490 onion 46.8-47.4 paprika 25.3 garlic 5.1-5.4 rice 13.3 pumpkin seed meal twenty sour cream fifty acetic acid, calculated on 80% concentration 0.2 salt 12 caraway 0.27 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 beef is cut and fried in melted fat.

Prepared onions and paprika are chopped, mixed in the recipe ratio with ground caraway seeds and sautéed in melted fat.

Prepared fresh white cabbage is chopped and frozen.

The prepared garlic is mashed.

Prepared rice is boiled until a double increase in mass.

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 a prescription ratio are mixed with sour cream, acetic acid and salt.

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 the 1st category, and the maximum corresponds to the use of meat of the II category. The remaining costs presented in the form of intervals cover their possible change in the shelf life of raw materials.

When using acetic acid with a concentration that does not coincide with the prescription, its consumption is recalculated to the equivalent acid content according to known dependencies (Collection of technological instructions for the production of canned food. Volume 1. - M .: APPP Konservplodozyach, 1990, p.124).

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. 5, 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)

Method for the production of canned food "Cabbage goulash with rice in Hungarian", which includes preparing the recipe components, cutting and frying beef in melted fat, cutting and co-sautéing in melted fat with the addition of cumin, onion and paprika, chopping and freezing fresh white cabbage, rubbing garlic, boiling until a double increase in the mass of rice, mixing the listed components with sour cream, acetic acid and salt, packing the mixture and bone broth, sealing and sterilization, different That the mixture additionally used pumpkin seed, ground seed meal, which is poured before mixing bone broth and incubated for swelling, and the components used in the following ratio costs pbw .:
beef 469.5-483.1 melted fat 26.7 fresh white cabbage 490.0 onion 46.8-47.4 paprika 25.3 garlic 5.1-5.4 rice 13.3 pumpkin seed meal 20,0 sour cream 50,0 acetic acid, calculated on 80% concentration 0.2 salt 12.0 caraway 0.27 bone broth before the release of the target product 1000