Method for production of preserved product "beef goulash with grits". RU patent 2512006.
| Method for production of preserved product "pork goulash with grits" / 2511984 Method envisages preparation of recipe components. Bulb onions are cut, sauteed in vegetable oil and milled. Ground pumpkin seeds extraction cake is poured with bone broth and maintained for swelling. Then one mixes the listed components with bone broth, tomato paste, sugar, salt, black hot pepper and laurel leaf and cooks the mixture to produce a sauce. Pork is cut and fried in melted fat. The pork, prepared barley groats and sauce are packed, sealed and sterilised. |
| Method for production of preserves "vegetables with meat" / 2511913 Invention relates to the technology of preserved second-course lunches production. The method envisages recipe components preparation, carrots, bulb onions and white vegetables cutting and sauteing in melted fat, ground pumpkin seeds extraction cake pouring with drinking water and maintenance for swelling. Then one mixes the listed components (while heated) with tomato paste, salt, hot black pepper and laurel leaf to produce dressing. Then one performs potatoes cutting and blanching, soya beans blanching till double weight increase, potatoes and soya beans mixing, meat cutting and frying in melted fat. Then one proceeds with meat, the produced mixture and dressing packing, sealing and sterilisation. |
| Method for production of preserves "vegetables with meat" / 2511898 Invention relates to the technology of preserved second-course lunches production. The method envisages recipe components preparation, carrots, bulb onions and white vegetables cutting and sauteing in melted fat, ground pumpkin seeds extraction cake pouring with drinking water and maintenance for swelling. Then one mixes the listed components (while heated) with tomato paste, salt, hot black pepper and laurel leaf to produce dressing. Then one performs potatoes cutting and blanching, beans blanching till double increase in weight, potatoes and beans mixing, meat cutting and frying in melted fat, packing the meat, the produced mixture and the dressing, their sealing and sterilisation. |
| Method for manufacture of preserves "rolls moldavian-style" / 2511884 Method envisages recipe components preparation, vine leaves freezing and defrostation, carrots, parsley root and bulb onions cutting and sauteing in margarine, parsley greens cutting and freezing, rice cooking till double weight increase, pork chopping, mixing carrots, parsley root, bulb onions, parsley greens, rice and pork with tomato paste, salt and black hot pepper to produce mince; the mince moulding into vine leaves to produce rolls, kvass boiling, ground pumpkin seeds extraction cake pouring with chicken broth and maintenance for swelling, mixing kvass and pumpkin seeds extraction cake with sour cream and chicken broth to produce a sauce, the rolls and sauce packing, sealing and sterilisation. |
| Method for production of "belarusian pork goulash" preserves / 2511766 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. |
| Method for manufacture of preserves "fried rabbit with garnish" / 2511744 Method involves recipe components preparation. For this purpose spring onion is cut, frozen and mixed with mayonnaise, culinary salt and calcium gluconate. One additionally uses in the mixture composition ground pumpkin seeds extraction cake that is poured with drinking water (before mixing) and maintained for swelling. Rabbit meat is cut and fried in margarine. One proceeds with rabbit meat and the produced mixture packing, sealing and sterilisation. The components are used at the following expenditure ratio, weight parts: rabbit - 906.7-971.4, margarine - 25, spring onion - 427.4, pumpkin seeds extraction cake - 9, mayonnaise - 115, culinary salt - 12, calcium gluconate - 1.2, water till the target product yield is equal to 1000. |
| Method for production of preserved product "rabbit with garnish and white sauce with egg" / 2511743 Method envisages recipe components preparation, white vegetables and bulb onions cutting, blanching and straining, sugar peas and greens cutting and freezing, rabbit meat cutting, ground pumpkin seeds extraction cake pouring with bone broth and maintenance for swelling. Then one performs the listed components mixing with egg yolks, salt, citric acid, black hot pepper, nutmeg and laurel leaf, the produced mixture and bone broth packing, sealing and sterilisation. |
| Method for production of preserved product "meat salad with brined cucumbers" / 2511731 Method involves chicken eggs boiling, shelling and cutting, potatoes cutting and blanching, brined cucumbers and ham cutting, ground pumpkin seeds extraction cake pouring with drinking water and maintenance for swelling, the listed components and frozen fresh green peas mixing with salt, the produced mixture and mayonnaise packing, sealing and sterilisation. |
| Method for production of preserves "meat salad" / 2511730 Method involves beef cooking, cutting and frying in vegetable oil, chicken eggs shelling and cutting, potatoes and apples cutting and blanching, lettuce and parsley greens cutting and freezing, fresh green peas freezing, brined cucumbers cutting, ground pumpkin seeds extraction cake pouring with drinking water at a weight ratio of 1:5 and maintenance for swelling, the listed components mixing with acetic acid, sugar, salt and mustard, the produced mixture and mayonnaise packing, sealing and sterilisation to produce the target product. |
| Method for production of preserves "rabbit salad" / 2511725 Method involves rabbit meat cutting and frying in melted butter, chicken eggs boiling, shelling and cutting, potatoes and tomatoes cutting and blanching, spring onion, lettuce and parsley greens cutting and freezing, brined cucumbers and pickled mushrooms cutting, garlic and bulb onions mincing, ground pumpkin seeds extraction cake pouring with drinking water at a weight ratio equal to nearly 1:5 and maintenance for swelling, the listed components mixing with tomato paste, acetic acid, sugar, salt, black hot pepper, allspice, cloves, cinnamon and mustard, sour cream and mayonnaise mixing, the produced mixtures packing, sealing and sterilisation to produce the target product. |
| Method for producing smoked canned meat food / 2243699 Method involves preparing raw material and cutting it into pieces; salting; holding; introducing binder additive; charging cans with resultant material and exposing to thermal processing. Binder additive is animal fat aromatized with smoke flavoring preparation, which is preliminarily saturated with raw plant material of adaptogenic nature and introduced into cans after charging of said cans with thermally processed meat material. |
| Meat-and-vegetable paste / 2243700 Meat-and-vegetable paste includes liver, pork cuttings, dry protein semi-finished product, dry milk, lentils, rice, beet, marrow, CO2-extracts of laurel leaves, eugenol basil, dill, preparation produced from Mortierella spinosa var. sterilis micromycet biomass by predetermined process, edible salt and water. |
| Meat-and-vegetable paste / 2243701 Meat-and-vegetable paste includes liver, pork cuttings, dry protein semi-finished product, dry milk, lentils, rice, beet, marrow, CO2-extracts of laurel leaves, eugenol basil, dill, preparation produced from Mortierella nantahalensis micromycet biomass by predetermined process, edible salt and water. |
| Sandwich paste / 2243702 Sandwich paste includes liver, pork cuttings, dry protein semi-finished product, dry milk, chick-pea, rice, beet, marrow, CO2-extracts of laurel leaves, eugenol basil, dill, preparation produced from Mortierella parvispora micromycet biomass by predetermined process, edible salt and water. |
| Sandwich paste / 2243703 Sandwich paste includes liver, pork cuttings, dry protein semi-finished product, dry milk, chick-pea, rice, beet, marrow, CO2-extracts of laurel leaves, eugenol basil, dill, preparation produced from Mortierella pulchella micromycet biomass by predetermined process, edible salt and water. |
| Method for producing of cooked sausage with vegetable additive / 2245662 Method involves providing mechanical boning of trimmed first-grade meat and trimmed semi-fat pork; trimming and grinding raw meat; holding raw meat salted with saline brine; preparing farce while adding into raw meat dry or fat-free whole milk, sodium nitrite, sand sugar or glucose, cracked black or white pepper, and apple powder; filling casings with farce; frying in stationary chambers; cooking sausage product; cooling and storing. Apple powder is preliminarily prepared by washing, grinding and drying apples at temperature of 40-450C for 2-5 hours and grinding to powdered state. |
| Sandwich paste / 2245663 Sandwich paste composition includes meat, liver, bulb onion, groats, edible salt, dry milk, dry protein semi-finished product, chick-pea, beet, squash, CO2 extracts of laurel leaf, eugenol basil and dill, water and preparation produced by sequential extracting of Mortierella gamsii micromycet biomass with the use of non-polar extractant in above-critical state, water, alkaline, water, acid, water, alkaline, and water, with following joining of first extract with solid residue. Pork cuttings are used as raw meat and rice is used as groats. Said components are used in predetermined ratio. |
 Meat-based composition for producing of baby foods / 2245664Composition includes trimmed deer gammon, soya vegetable oil, cereal crop groats, carrot, bulb onion, sugar, edible salt, and water. Components are used in predetermined ratio. |
| Sandwich paste / 2246876 Sandwich paste composition comprises meat, liver, bulb onion, groats, and edible salt. Composition further involves dry milk, dry protein semi-finished product, chick-pea, beet, squash, CO2-extract of laurel leaf, eugenolic basil and dill, preparation produced by sequential extracting of Mortierella spinosa micromycet biomass with the use of non-polar extractant in above-critical state, water, alkaline, water, acid, water, alkaline, and water, with following joining of first extract with solid residue, and water. Meat are pork cuttings and groats is rice. Above components are used in predetermined ratio. |
| Sandwich paste / 2246877 Sandwich paste composition comprises liver, pork cuttings, dry protein semi-finished product, dry milk, chick-pea, rice, beet, squash, bulb onion, CO2-extract of laurel leaf, CO2-extract of eugenelic basil, CO2 extract of dill, preparation produced by sequential extracting of Mortierella exigua micromycet biomass with the use of non-polar extractant in above-critical state, water, alkaline, water, acid, water, alkaline, and water, with following joining of first extract with solid residue, edible salt, and water. |
FIELD: food industry.
SUBSTANCE: 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, rice and sauce 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 second lunch dishes.
A method of obtaining canned product "Goulash beef barley", providing training prescription components, cutting, passerovannye in oil and chopping onions, passerovannye in vegetable oil, wheat flour, mixing of these components with bone broth, tomato paste, sugar, salt, pepper black bitter and Bay leaf and cooking with getting the sauce, cutting and roasting in melted fat beef, packing beef, rice and sauce, sealing and sterilization (Handbook on manufacture of canned food. Vol. 3. -M: Food industry, 1971, s-170).
The disadvantage of this method is high adhesion to the walls of containers received the target product.
The technical result of the invention consists in reducing the adhesion to the walls of containers received the target product.
This result is achieved by the fact that in the process for canned product "Goulash beef barley", providing training prescription components, cutting, passerovannye in oil and chopping onions, mixing it with flour, bone broth, tomato paste, sugar, salt, pepper black bitter and Bay leaf and cooking with getting the sauce, cutting and roasting in melted fat beef, packing beef, rice and sauce, sealing and sterilization, according to the invention in the composition of the sauce using ground meal pumpkin seeds, which before mixing pour bone broth and stand for swelling, and components used in the following ratio of expenses parts by weight:
beef938,9-966,1
the grease)
45,2vegetable oil
2,2 onions22,1-22,3
meal pumpkin seeds
7,2 rice 200tomato paste, in terms of
30%dry substance
24,2 sugar 1,16 salt 17,2black pepper bitter
0,17Bay leaf
0,08bone broth
to the exit of the desired product 1000
The method is implemented as follows.
Prescription components prepared according to the traditional technology.
Prepared onions cut, passer in oil and crushed into a spinning top or protirochnuju the machine.
Prepared ground meal pumpkin seeds obtained by known techniques (Vasiliev A.G., Dvorkin GA, Kasyanov GI Development of technology sausages functional purpose with additives of pumpkin seeds. - Krasnodar: INEP, 2008, ñ.38-45), filled with bone broth in the ratio by weight of about 1:5 and stand for swelling.
These components prescription ratio is mixed with bone broth, tomato paste, sugar, salt and grind black pepper bitter and Bay leaf. The mixture is boiled for about 20 minutes with getting the sauce.
Prepared beef cut and fry in melted fat. Beef prepared rice and sauce Packed in prescription ratio, sealed and sterilized with obtaining the target product.
When using tomato paste with the content of dry substances that do not match prescription, carry out the conversion of its consumption, equivalent to the content of dry matter by well-known dependencies (Collection of technological instructions for the production of canned food. Volume I - M: APP "Conservative", 1990, p.124).
Expenditure components are taking into account norms of waste and losses of the relevant commodities. Minimum consumption of beef corresponds to the use of meat of the I category, and the maximum corresponds to the use of meat category II. Given as an interval consumption of onions covers it possible changes in periods of storage of raw materials.
Received by the described technology canned by organoleptic properties similar product for the closest analogue.
To confirm the technical result of can №12 containing products obtained in the described technology and the closest analogue was opened and installed in the tripod upside down. Experienced product is completely out of banks, and the product is closest analogue is not.
Thus, the proposed method allows to reduce adhesion to the walls of containers received the target product.
A method of obtaining a canned product "Goulash beef barley", providing training prescription components, cutting, passerovannye in oil and chopping onions, mixing it with flour, bone broth, tomato paste, sugar, salt, pepper black bitter and Bay leaf and cooking with getting the sauce, cutting and roasting in melted fat beef, packing beef, rice and sauce, sealing and sterilization, characterized in that in the composition of the sauce as flour is used ground meal pumpkin seeds, which before mixing pour bone broth and stand for swelling, and components used in the following ratio of expenses parts by weight:
beef938,9-966,1
the grease)
45,2vegetable oil
2,2 onions22,1-22,3
meal pumpkin seeds
7,2 rice 200tomato paste, in terms of
30%dry substance
24,2 sugar 1,16 salt 17,2black pepper bitter
0,17Bay leaf
0,08bone broth
to the exit of the desired product 1000