RU2512203C1 - Method for production of preserves "fried pork with tomato sauce" - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to the technology of meat preserves production. The method for production of preserves "Fried pork with tomato sauce" envisages recipe components preparation, bulb onions cutting and sauteing in melted fat, its mixing with flour, tomato paste, bone broth, sugar, salt and black hot pepper and laurel leaf and cooking to produce a sauce, pork cutting and frying in melted fat, the listed components packing, sealing and sterilisation. In the sauce composition the flour is represented by ground pumpkin seeds extraction cake; before mixing, bulb onions are milled while ground pumpkin seeds extraction cake is poured with bone broth and maintained for swelling. All the components are taken at preset components ratio.

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

Description

The invention relates to the production technology of canned meat.

A known method for producing canned food "Fried Pork with Tomato Sauce", which includes preparing the recipe components, cutting and sautéing onion in melted fat, mixing it with wheat flour, sautéing, adding tomato paste, bone broth, sugar, salt, bitter and bay leaves sheet and cooking with sauce, cutting and frying pork in vegetable oil, 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 food method “Fried Pork with Tomato Sauce”, 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 cooking to obtain a sauce, cutting and frying pork in vegetable oil, packing of the listed components, sealing and sterilization, according to the invention, ground pumpkin seed meal, pe by mixing, the onions are crushed, the 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:

pork 1606.3-2019.7 melted fat 6 vegetable oil 96.8 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 is cut and fried in vegetable oil.

Pork 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. 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, 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 "Fried pork with tomato sauce", which includes preparing the recipe components, cutting and sautéing onion in melted fat, mixing it with flour, tomato paste, bone broth, sugar, salt, bitter and bay leaves and cooking to obtain sauce, cutting and frying pork in vegetable oil, packing of the listed components, sealing and sterilization, characterized in that the composition of the sauce uses ground meal of pumpkin seeds as flour, before mixing chopped onions, 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:
pork 1606.3-2019.7 melted fat 6 vegetable oil 96.8 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