Method for production of "heart goulash" preserves

FIELD: food industry.

SUBSTANCE: method envisages recipe components preparation, bulb onions cutting, sauteing in melted fat, milling and mixing with sour cream, bone broth, tomato paste, sugar, salt, cloves, black hot pepper and red hot chilli pepper, the mixture cooking to produce a sauce, heart cooking and cutting, the heart and sauce packing, sealing and sterilisation; one uses in the sauce composition ground pumpkin seeds extraction cake that is poured with bone broth and maintained for swelling (before mixing). All the components are taken at preset components ratio.

EFFECT: invention 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 from the heart", providing training recipe components, cutting, passerovannye in melted fat and chopping onions, passerovannye in melted fat, wheat flour, mixing the listed components with sour cream, bone broth, tomato paste, sugar, salt, cloves, black pepper and bitter pepper red hot and boiling with obtaining sauce, cooking and cutting of the heart, filling the hearts and sauce, and cut scar, cut salt pork ribs, packing tripe, brisket and sauce, sealing and sterilization (Reference canned. Volume 3. - M.: Food industry, 1971, s-199).

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 from the heart", providing training recipe components, cutting, passerovannye in melted fat and chopping onions, mixing it with sour cream, bone broth, tomato paste, sugar, salt, cloves, black pepper and bitter pepper red hot and boiling with the teachings of the sauce, cooking and cutting of the heart, filling the hearts 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 by weight:

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.

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 sour cream, bone broth, tomato paste, sugar, salt and powdered cloves, black pepper and bitter pepper red hot. The resulting mixture is boiled for 10-15 minutes with obtaining sauce.

Prepared heart cook until done and cut.

Heart 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. 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. 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 from the heart", providing training recipe components, cutting, passerovannye in melted fat and chopping onions, mixing it with sour cream, bone broth, tomato paste, sugar, salt, cloves, black pepper and bitter pepper red hot and boiling with obtaining sauce, cooking and cutting of the heart, filling the hearts and sauce, sealing and sterilization, characterized in that the composition of the sauce using the old 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: