Method for production of "pork goulash" preserves

FIELD: food industry.

SUBSTANCE: invention relates to the technology of meat preserves production. The method envisages preparation of recipe components, bulb onions cutting, sauteing in melted fat and milling, garlic milling, ground pumpkin seeds extraction cake pouring with bone broth and maintenance for swelling. One mixes the listed components with tomato paste, bone broth, sugar, salt, caraway and red hot pepper and cooks the mixture to produce a sauce. Pork is cut and fried; pork and the produced sauce are packed, sealed and sterilised.

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

The invention relates to the technology of production of canned meat.

There is a method of production of canned Goulash pork", providing training recipe components, cutting, passerovannye in melted fat and chopping onions, chopping garlic, passerovannye wheat flour, mixing the listed components with tomato paste, meat juice, sugar, salt, cumin and pepper red hot and boiling with getting the sauce, cutting and roasting pork packing pork and sauce, sealing and sterilization (Reference canned. Tom. 3. - M.: Food industry, 1971, p.61-62).

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 Goulash pork", providing training recipe components, cutting, passerovannye in melted fat and chopping onions, chopping garlic, mixing the listed components with flour, tomato paste, meat juice, sugar, salt, cumin and pepper red hot and boiling with getting the sauce, cutting and roasting pork packing pork and sauce, sealing and sterilization, according of the bretania, in the composition of the sauce using ground meal of pumpkin seeds and bone broth while before mixing ground sunflower seeds pumpkin filled with bone broth and incubated for swelling, and the components used in the following ratio of expenses, parts by weight:

The method is implemented as follows.

Components of the prescription GE is trained according to the traditional technology.

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

The prepared crushed garlic on the top.

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 the tomato paste, bone broth, sugar, salt and powdered cumin and pepper red hot. The mixture cook for about 5 minutes with obtaining sauce.

Prepared pork cut and fried.

Pork and sauce 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 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 rashodovanyy corresponds to using pork cut, and the maximum corresponds to the use of pork meat. Given in the form of intervals expenses cover their 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. 3, containing the products obtained according to the described technology and the closest analogue was heated to a temperature of 60°C, dissected and mounted in the tripod upside down. After 10-15 minutes of experienced product is completely flowed out of banks. Sauce product on the closest analogue is not completely drained away, and began to dry on the walls of banks.

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

Method of production of canned Goulash pork", providing training recipe components, cutting, passerovannye in melted fat and chopping onions, chopping garlic, mixing the listed components with flour, tomato paste, meat juice, sugar, salt, cumin and pepper red hot and boiling with getting the sauce, cutting and roasting pork packing pork and sauce, sealing and sterilization, characterized in that the composition of the sauce in the quality of flour used is jut ground meal of pumpkin seeds, and as meat juice bone broth while before mixing ground sunflower seeds pumpkin filled with bone broth and incubated for swelling, and the components used in the following ratio of expenses, parts by weight: