Method for production of "belarusian pork goulash" preserves

FIELD: food industry.

SUBSTANCE: invention relates to the technology of meat preserves production. The method envisages recipe components preparation, ground pumpkin seeds extraction cake pouring with bone broth and maintenance for swelling, its mixing with tomato paste, bone broth, sugar, salt and black hot pepper and cooking to produce a sauce; pork cutting and sauteing in melted fat; carrots and bulb onions cutting and sauteing in melted, the listed components packing, sealing and sterilisation.

EFFECT: method 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 Belarusian", providing training prescription components, passerovannye in melted fat, wheat flour, its mixing with tomato paste, bone broth, sugar, salt and black pepper and bitter brew with getting the sauce, cutting and frying in melted fat pork, cutting, passerovannye in melted fat carrots and onions, the packaging of these components, sealing and sterilization (Reference canned. Volume 3. -M.: Food industry, 1971, s-82).

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 Belarusian", providing training prescription components, mixing flour, tomato paste, bone broth, sugar, salt, and black pepper bitter and cooking with getting the sauce, cutting and frying in melted fat pork, cutting, passerovannye in melted fat carrots and onions, the packaging of these components, sealing and sterilization according to the invention in the composition is the sauce using ground meal of pumpkin seeds, which before mixing pour 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.

Prescription components prepared according to the traditional technology.

Prepared ground meal of pumpkin seeds, obtained by known techniques (Vasiliev A.G., Dvorkin GA, Kasyanov GUY. The development of technology 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, and then mix in the recipe ratio, tomato paste, bone broth, sugar, salt and pepper in black and bitter. The mixture cook until the mass loss of approximately 15% with obtaining sauce.

Prepared pork cut and fried in melted fat. Prepared carrots and onions cut and passer in melted fat.

Pork, carrots, onions 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 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 pork corresponds to using pork cut, and the maximum corresponds to the use of pork meat. The rest are given as intervals expenses cover their possible from the 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 opened and established in the tripod upside down. Experienced product is completely out of the banks, and the product is the closest analogue remained partially stuck to the walls of the jar.

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

Method of production of canned Goulash pork Belarusian", providing training prescription components, mix tomato paste, bone broth, sugar, salt, and black pepper bitter and cooking with getting the sauce, cutting and frying in melted fat pork, cutting, passerovannye in melted fat carrots and onions, the packaging of these components, sealing and sterilization, characterized in that the composition of the sauce using ground meal of pumpkin seeds, which before mixing pour bone broth and incubated for swelling, and the components used in the following ratio of expenses, parts by weight: