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Method for production of preserved product "beef goulash with groats"

IPC classes for russian patent Method for production of preserved product "beef goulash with groats" (RU 2508765):
A23L1/314 -
Another patents in same IPC classes:
Method for production of preserves "beef goulash with groats" / 2508764
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.
Method for production of preserves "meat with jeera, garlic and cherry plums" / 2508763
Invention relates to meat and vegetable preserves production. The method envisages preparation of recipe components, cutting meat, garlic, carrots, bulb onions, parsley green, dill and celery, ground pumpkin seeds extraction cake pouring with drinking water and maintenance for swelling, mixing the listed components with cherry plum puree, salt, jeera, black hot pepper and ginger, packing, sealing and sterilisation. All the components are taken at a specified content ratio.
Method for production of preserved product "pork goulash with groats" / 2508762
Method envisages preparation of recipe components at the following expenditure ratio, weight parts: pork - 803.1-1010; melted fat -6; vegetable oil - 2.6; bulb onions - 26.3-26.6; pumpkin seeds extraction cake - 7.2; buckwheat groats -221; tomato paste in conversion to 30% dry substances content - 30.2; sugar - 1.44; salt - 17.2; black hot pepper - 0.2; laurel leaf - 0.1; bone broth till the target product yield is equal to 1000. Bulb onions are cut, sauteed in vegetable oil and milled. One mixes bulb onions with flour, bone broth, tomato paste, sugar, salt, black hot pepper and laurel leaf and cooks the mixture to produce a sauce. Before the listed components mixing ground pumpkin seeds extraction cake is poured with bone broth and maintained for swelling with subsequent addition of the extraction cake into the sauce composition. Pork is cut and fried in melted fat. The pork, buckwheat groats and sauce are packed, sealed and sterilised.
Method for production of "horse meat goulash" preserves / 2508761
Invention relates to the technology of meat preserves production. The method envisages preparation of recipe components at the following expenditure ratio, weight parts: horse meat - 836.7-865.6; melted fat - 50; bulb onions - 18-18.2; garlic - 0.2-0.21; pumpkin seeds extraction cake - 35.5; salt - 10; medium-hot red pepper - 6; marjoram - 0.2; caraway - 0.4; red hot pepper - 0.2; bone broth till the target product is equal to 1000. One performs bulb onions cutting, sauteing in melted fat and milling. Garlic is milled. Ground pumpkin seeds extraction cake is poured with bone broth and maintained for swelling. One mixes the listed components with bone broth, salt, medium-hot red pepper, marjoram, caraway and black hot pepper and cooks the mixture to produce a sauce. Horse meat is cut and cooked. The horse meat and the sauce are packed, sealed and sterilised.
Method for production of preserves "beef goulash with potatoes" / 2508760
Invention relates to the technology of production of meat and vegetable preserves. The method envisages preparation of recipe components at the following expenditure ratio, weight parts: beef - 900.8-952.3; melted fat -45.2; vegetable oil - 96.8; potatoes - 1201.5-1267.2; bulb onions - 18.9-19.2; pumpkin seeds extraction cake - 6.5; tomato paste in conversion to 30% dry substances content - 19.3; sugar - 1.4; salt - 17; black hot pepper - 0.225; laurel leaf - 0.08; bone broth till the target product yield is equal to 1000. Bulb onions are cut, sauteed in melted fat and milled. Ground pumpkin seeds extraction cake is poured with bone broth and maintained for swelling. One mixes the listed components with tomato paste, bone broth, sugar, salt, hot black pepper and laurel leaf and cooks to produce a sauce. Beef and potatoes are cut and fried in vegetable oil. One proceeds with the listed components packing, sealing and sterilisation.
Method for production of preserves "peas with lard in tomato sauce" / 2508696
Invention is related to preserves production. The method envisages preparation of recipe components, bulb onions and garlic milling, ground pumpkin seeds extraction cake pouring with drinking water and maintenance for swelling, the listed components mixing with tomato puree, water, sugar, salt and red hot pepper, the mixture cooking and acetic acid addition to produce a sauce; peas blanching, lard and the listed components packing, sealing and sterilisation. All the components are taken at a specified content ratio.
Method for production of preserves "chopped beefsteak with vegetables in milk sauce" / 2507924
Invention relates to the technology of preserved second-course lunches production. The method involves beef and speck chopping and mixing with part of milk, part of salt and black hot pepper to produce mince, the mince moulding and frying in melted butter to produce beefsteaks, fresh white cabbages cutting and freezing, potatoes cutting and blanching, carrots blanching and cutting, mixing cabbages, potatoes and carrots with preserved sweet maize to produce garnish, ground pumpkin seeds extraction cake pouring with bone broth and maintenance for swelling, the extraction cake mixing with the remaining milk, bone broth, sugar and the remaining salt to produce a sauce, the beefsteaks, garnish and sauce packing, sealing and sterilisation.
"lithuanian zrazy" preserves production method / 2507923
Invention relates to the technology of preserved second-course lunches production. The method envisages recipe components preparation, chicken eggs cooking, shelling and cutting, part of bulb onions cutting and sauteing in melted fat, Kaunas bread cutting and slight drying, speck cutting, the listed components mixing with part of salt and black hot pepper to produce mince, beef cutting and pounding, mince laying onto the beef, twisting, mealing in wheat flour and frying in melted fat to produce zrazy, potatoes and rutabaga cutting and blanching, fresh green peas freezing, the remaining bulb onions cutting, sauteing in melted butter and straining, ground pumpkin seeds extraction cake pouring with bone broth and maintenance for swelling, mixing potatoes, rutabaga, green peas, strained part of bulb onions and pumpkin seeds extraction cake with sour cream, milk, sugar, the remaining salt and laurel leaf to produce garnish, zrazy, garnish and bone broth packing, sealing and sterilisation.
Method for production of preserves "chopped beefsteak with bulb onions and with vegetables in milk sauce" / 2507922
Invention relates to the technology of preserved second-course lunches production. The method involves beef and speck chopping and mixing with part of milk, part of salt and black hot pepper to produce mince, the mince moulding and frying in melted butter to produce beefsteaks, fresh white cabbages cutting and freezing, potatoes cutting and blanching, carrots blanching and cutting, bulb onions cutting and frying in melted butter and mixing cabbages, potatoes, carrots and bulb onions with preserved green peas to produce garnish, ground pumpkin seeds extraction cake pouring with bone broth at a weight ratio equal to nearly and maintenance for swelling, the extraction cake mixing with the remaining milk, bone broth, sugar and the remaining salt to produce a sauce, the beefsteaks, garnish and sauce packing, sealing and sterilisation.
Method for production for preserved meat-and-vegetable rolls / 2507921
Invention relates to the technology of preserved second-course lunches production. The method envisages recipe components preparation, ceps cutting and blanching, garlic and speck mincing, the listed components mixing with part of salt and part of black hot pepper to produce mince, pork cutting and pounding, mince laying onto the pork, twisting and frying in cooking fat to produce rolls, potatoes cutting and frying in melted fat, carrots and bulb onions cutting and sauteing in margarine, green beans cutting and freezing, ground pumpkin seeds extraction cake pouring with mushroom broth and maintenance for swelling, mixing potatoes, carrots, bulb onions, green beans and pumpkin seeds extraction cake with sour cream, sugar, the remaining salt and the remaining black hot pepper to produce garnish, the rolls, garnish and mushroom broth packing, sealing and sterilisation.
/ 2243699
/ 2243700
/ 2243701
/ 2243702
/ 2243703
/ 2245662
/ 2245663
/ 2245664
/ 2246876
/ 2246877

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 and black hot pepper and laurel leaf, the mixture cooking to produce a sauce, beef cutting and frying in melted fat, the beef, buckwheat groats and sauce 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.

There is a method of production of canned product "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 packing beef, spinach and sauce, 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 production of canned product "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 the uso, cutting and frying in melted fat beef packing beef, spinach and sauce, 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:

td align="right" rowspan="0" colspan="0"> 0,08
beef 938,9-966,1
melted fat 45,2
vegetable oil 2,2
onions 22,1-22,3
meal of pumpkin seeds 7,2
buckwheat 221
tomato paste, in terms of
30%solids content 24,2
sugar 1,16
Sol 17,2
black pepper bitter 0,17
Bay leaf
bone broth to the output of the target product 1000

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

If using tomato paste with a solids content that does not coincide with prescription, carry out the conversion of its consumption by the equivalent content of dry wishesto 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.

Method of production of canned product "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 getting the sauce, cutting, Abgarian the e in melted fat beef, packing beef, spinach and sauce, 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:

beef 938,9-966,1
melted fat 45,2
vegetable oil 2,2
onions 22,1-22,3
meal of pumpkin seeds 7,2
buckwheat 221
tomato paste, in terms of
30%solids content 24,2
sugar 1,16
Sol 17,2
black pepper bitter 0,17
Bay leaf 0,08
bone broth to the output of the target product 1000

 

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