Method for production of preserves "beef goulash with groats"

FIELD: food industry.

SUBSTANCE: invention relates to the preserved second-course lunches production. The method envisages recipe components preparation, bulb onions cutting, sauteing in vegetable oil and milling, ground pumpkin seeds extraction cake pouring with bone broth and maintenance for swelling, the listed components mixing with bone broth, tomato paste, sugar, salt, black hot pepper and laurel leaf, the mixture cooking to produce a sauce, beef cutting and frying in melted fat, rice cooking and frying in vegetable oil, the listed components packing, sealing and sterilisation. All the components are taken at a specified content ratio.

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

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

A method of obtaining canned Goulash beef barley", providing training recipe components, cutting, passerovannye in vegetable oil and grinding onions, passerovannye in vegetable oil wheat flour, mixing the listed components with bone broth, tomato paste, sugar, salt, black pepper bitter and Bay leaf and cooked with getting the sauce, cutting and frying in melted fat beef, boiling and frying in vegetable oil rice, the packaging of these components, sealing and sterilization (Reference canned. Volume 3. - M.: Food industry, 1971, s-170).

The disadvantage of this method is high adhesion to the walls of the container obtained target product.

The technical result of the invention is to reduce the adhesion to the walls of the container obtained target product.

This result is achieved in that in the method of producing canned Goulash beef barley", providing training recipe components, cutting, passerovannye in vegetable oil and grinding onions, mixing it with bone broth, tomato paste, sugar, salt, black pepper bitter and Bay leaf and cooked with obtaining with the sa, cutting and frying in melted fat beef, boiling and frying in vegetable oil rice, the packaging of these components, sealing and sterilization according to the invention at the stage of obtaining the sauce when mixed use ground meal of pumpkin seeds, which before mixing pour bone broth and incubated for swelling, and the components used for the following expenses, parts by weight:

The method is implemented as follows.

Prescription components prepared according to the traditional technology.

Prepared onions are cut, passer in vegetable oil and crushed on the top or rubbing machine.

Prepared ground meal of pumpkin seeds, obtained by known techniques (Vasiliev A.G., Dvorkin GA, Kasyanov GI technology Development sausages functional purpose with the addition of pumpkin seeds. - Krasnodar: INEP, 2008, ñ.38-45), fill in with bone broth in a ratio by weight of about 1:5 and incubated for swelling.

These components in the recipe ratio is mixed with bone broth, tomato paste, sugar, salt and powdered black pepper bitter and Bay leaf. The resulting mixture is boiled for about 20 minutes with obtaining sauce.

Prepared beef cut and fried in melted fat. Prepared the rice cook until the increase in weight by 50% and fry in vegetable oil.

Beef, rice and gravy Packed in prescription ratio, sealed and sterilized to obtain the target product.

If using tomato paste with a solids content, not with the flowing with prescription, carry out the conversion of its consumption at equivalent solids content for known dependencies (Collection of technological instructions for the production of canned food. Volume I - M: APP "Conservative", 1990, p.124).

The cost components are based on norms of waste and losses of the respective raw materials. Minimum consumption of beef corresponds to using meat category I, and the maximum corresponds to using meat category II. Given in the form of interval consumption of onions covers the possible change of shelf life of raw materials.

Obtained according to the described technology canned food organoleptic properties similar to the product on the closest analogue.

To confirm the technical result of cans No. 12, containing the products obtained according to the described technology and the closest analogue was opened and established in the tripod upside down. Experienced product is completely out of the banks, and the product is the closest analogue is not.

Thus, the proposed method allows to reduce adhesion to the walls of the container obtained target product.

The method of producing canned Goulash beef barley", providing training recipe components, cutting, passerovannye in vegetable oil and grinding onions, his see is shivanie with bone broth tomato paste, sugar, salt, black pepper bitter and Bay leaf and cooked with getting the sauce, cutting and frying in melted fat beef, boiling and frying in vegetable oil rice, the packaging of these components, sealing and sterilization, characterized in that at the stage of obtaining the sauce when mixed use ground meal of pumpkin seeds, which before mixing pour bone broth and incubated for swelling, and the components used for the following expenses, parts by weight: