RU2511357C1 - Method for production of preserves "beef goulash with pasta" - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to the technology of preserved second-course lunches production. The method envisages recipe components preparation. Bulb onions are cut, sauteed in vegetable oil and milled. Ground pumpkin seeds extraction cake are poured with bone broth and maintained for swelling. One mixes the listed components with bone broth, tomato paste, sugar, salt, hot black pepper and laurel leaf and cooks to produce a sauce. Beef is sliced and fried in tallow. Pasta is boiled and fried in vegetable oil. Then one performs the listed components 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 "Beef goulash with pasta", which includes preparing the 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, pepper black bitter and bay leaves and cooking with sauce, cutting and frying beef in melted fat, cooking and frying pasta in vegetable oil, packing listed x components, sealing and sterilization (Handbook of canned production Volume 3 -. M .: Food Industry 1971, s.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 canned meat production method “Beef goulash with pasta”, which involves preparing the recipe components, cutting, sautéing in vegetable oil and chopping onion, mixing it with flour, bone broth, tomato paste, sugar, salt, pepper black bitter and bay leaves and cooking with sauce, cutting and frying beef in melted fat, cooking and frying pasta in vegetable oil, packing of the listed components, sealing and sterilization according to the invention, in the composition of the sauce, ground pumpkin seed meal is used, which is poured with bone broth and mixed for swelling before mixing, and the components are used in the following ratio, wt.h .:

beef 938.9-966.1 melted fat 48 vegetable oil 63.9 onion 33.2-33.7 pumpkin seed meal 8.8 pasta 171.4 tomato paste, in terms of 30% solids content 37,4 sugar 1.76 salt 17,2 black pepper 0.26 Bay leaf 0.13 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 beef is cut and fried in melted fat.

Prepared pasta is boiled until a double increase in mass and fried in vegetable oil.

Beef, pasta and sauce are packaged in the recipe 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. 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)

Method for the production of canned meat "Beef goulash with pasta", which includes preparing the recipe components, cutting, sautéing in vegetable oil and chopping onions, mixing it with flour, bone broth, tomato paste, sugar, salt, bitter and bay leaves and cooking with sauce, cutting and frying beef in melted fat, cooking and frying pasta in vegetable oil, packing of the listed components, sealing and sterilization, characterized in that as flour in the sauce 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 938.9-966.1 melted fat 48 vegetable oil 63.9 onion 33.2-33.7 pumpkin seed meal 8.8 pasta 171.4 tomato paste, in terms of 30% solids content 37,4 sugar 1.76 salt 17,2 black bitter pepper 0.26 Bay leaf 0.13 bone broth before the release of the target product 1000