RU2468615C1 - Method for production of "goulash with vegetables" preserves - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to the technology of preserved second-course lunches production. The method envisages recipe components preparation, carrots, bulb onions, white vegetables and rutabaga cutting and sauteing in animal fat, fresh white cabbages chopping and freezing, beef cutting, sunflower flour pouring with bone broth and maintenance for swelling, the listed components mixing with salt, black hot pepper, allspice and laurel leaf, 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 with vegetables", which includes preparing the recipe components, cutting and sautéing carrots, onions, white roots and rutabaga in animal fat, chopping and freezing fresh white cabbage, cutting beef, sautéing wheat flour, mixing the listed ingredients with salt , bitter black pepper, allspice and bay leaf, packaging of the mixture and bone broth, sealing and sterilization (RU No. 2275823 C1, 2006).

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 of producing canned food “Goulash with vegetables”, which involves preparing the recipe components, cutting and sautéing carrots, onions, white roots and rutabaga in animal fat, chopping and freezing fresh white cabbage, cutting beef, mixing the listed components with flour, salt, bitter black pepper, allspice and bay leaves, packaging the resulting mixture and bone broth, sealing and sterilization, according to the invention, use sunflower flour, which th prior to mixing bone broth is poured and allowed to stand to swell, and the components used in the following ratio of expenses, parts by weight .:

beef 469.01-482.61 animal fat 67 carrot 46.8-48 onion 124.02-125.61 white roots 49.8-50.6 swede 65.72-68.37 fresh white cabbage 204.17 sunflower flour 10 salt 12 black bitter pepper 0.4 allspice 0.5 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 carrots, onions, white roots and rutabaga are cut and sautéed in animal fat.

Prepared fresh white cabbage is chopped and frozen.

Prepared beef is chopped.

Prepared sunflower flour according to TU 9146-034-27147091-09 is poured with bone broth in a weight ratio of about 1: 5 and allowed to swell.

The listed components in the recipe ratio are mixed with salt and ground pepper, black bitter, allspice and bay leaf.

The resulting mixture and bone broth are packaged in a prescription ratio, sealed and sterilized to obtain the target product.

The costs of the components are given taking into account the norms of waste 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. 8, containing products obtained by the described technology and by the closest analogue, was 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 “Goulash with vegetables”, which involves preparing recipes, cutting and sautéing carrots, onions, white roots and rutabaga in animal fat, chopping and freezing fresh white cabbage, cutting beef, mixing the listed ingredients with flour, salt, black pepper bitter, allspice and bay leaves, packaging the resulting mixture and bone broth, sealing and sterilization, characterized in that they use sunflower flour, which before mixing is filled with bone and withstand for swelling, and the components are used in the following ratio of costs, parts by weight:
beef 469.01-482.61 animal fat 67 carrot 46.8-48 onion 124.02-125.61 white roots 49.8-50.6 swede 65.72-68.37 fresh white cabbage 204.17 sunflower flour 10 salt 12 black pepper 0.4 allspice 0.5 Bay leaf 0.1 bone broth before the release of the target product 1000