Method for production of "pork heads goulash" preserves

FIELD: food industry.

SUBSTANCE: method envisages recipe components preparation, bulb onions cutting, sauteing in melted fat and milling, garlic milling, ground pumpkin seeds extraction cake pouring with bone broth and maintenance for swelling, the listed components mixing bone broth, salt, black hot pepper, red sweet pepper and caraway, the mixture cooking to produce a sauce, pork heads cooking and cutting, the pork head meat 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 products.

There is a method of production of canned Goulash pork heads, providing training recipe components, cutting, passerovannye in melted fat and chopping onions, chopping garlic, passerovannye wheat flour, mixing the listed components with bone broth, salt, pepper black bitter pepper red sweet and cumin and cooked with obtaining sauce, cooking and cutting meat, pork heads, packing meat pig heads and gravy, sealing and sterilization (Reference canned. Volume 3. - M.: Food industry, 1971, s-202).

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 heads, providing training recipe components, cutting, passerovannye in melted fat and chopping onions, chopping garlic, mixing the listed components with flour, bone broth, salt, pepper black bitter pepper red sweet and cumin and cooked with obtaining sauce, cooking and cutting meat, pork heads, meat packing light of the s goals and sauce, sealing and sterilization according to the invention in 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:

The method is implemented as follows. Prescription components prepared according to the traditional technology.

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

odgotovleny the 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 bone broth, salt and grind pepper, black bitter pepper red sweet and cumin. The resulting mixture is boiled for 10-15 minutes with obtaining sauce.

Prepared pork meat heads cooked on the bone until tender, separated from the bones and cut.

Meat pig heads and gravy Packed in prescription ratio, sealed and sterilized to obtain the target product.

The cost components are based on norms of waste and losses of the respective raw materials. 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. 8 containing products obtained according to the described technology and the closest analogue, dissected and mounted on a tripod in prewarn the position. 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 heads, providing training recipe components, cutting, passerovannye in melted fat and chopping onions, chopping garlic, mixing the listed components with flour, bone broth, salt, pepper black bitter pepper red sweet and cumin and cooked with obtaining sauce, cooking and cutting meat, pork heads, packing meat pig heads and gravy, sealing and sterilization, characterized in that the composition of the sauce in the quality of flour used 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: