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Method for production of preserves "fried pork with tomato sauce". RU patent 2512203.

IPC classes for russian patent Method for production of preserves "fried pork with tomato sauce". RU patent 2512203. (RU 2512203):

A23L1/314 -

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FIELD: food industry.

SUBSTANCE: invention relates to the technology of meat preserves production. The method for production of preserves "Fried pork with tomato sauce" envisages recipe components preparation, bulb onions cutting and sauteing in melted fat, its mixing with flour, tomato paste, bone broth, sugar, salt and black hot pepper and laurel leaf and cooking to produce a sauce, pork cutting and frying in melted fat, the listed components packing, sealing and sterilisation. In the sauce composition the flour is represented by ground pumpkin seeds extraction cake; before mixing, bulb onions are milled while ground pumpkin seeds extraction cake is poured with bone broth and maintained for swelling. 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 meat.

A method of obtaining of canned "fried Pork with tomato sauce", providing training prescription components, cutting, passerovannye in melted fat of onions, mixing it with wheat flour, passerovannye, add tomato paste, bone broth, sugar, salt, pepper black bitter and Bay leaf and cooking with getting the sauce, cutting and frying in vegetable oil pork, packing listed components, sealing and sterilization (Collection of technological instructions for the production of canned food. Volume III. - M: Pieprasit, 1963, s-402).

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 method of obtaining of canned "fried Pork with tomato sauce", providing training prescription components, cutting, passerovannye in melted fat of onions, mixing it with flour, tomato paste, bone broth, sugar, salt, pepper black bitter and Bay leaf and cooking with getting the sauce, cutting and frying in vegetable oil pork, packing listed components, sealing and sterilization, according to the invention in the composition of the sauce using ground sunflower seeds, pumpkin, before mixing onions chopped, ground meal pumpkin seeds is poured bone broth and stand for swelling, and components used in the following ratio of expenses parts by weight:

pork

1606,3-2019,7

the grease)

vegetable oil

96,8 onions

22,4-22,7

meal pumpkin seeds

8,7

tomato paste, in terms of 30%dry substance

24 sugar 1,4 salt 17

black pepper bitter

0,225

Bay leaf

0,1

bone 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 melted fat 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 mixed with tomato paste, bone broth, sugar, salt and grind black pepper bitter and Bay leaf. The mixture boil for 10-15 minutes with getting the sauce.

Prepared pork cut and fry in vegetable oil.

Pork and pork 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 pork corresponds to using pork cut, and the maximum corresponds to the use of pork meat. 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 №9 containing products obtained in the described technology and the closest analogue was opened and installed in the tripod upside down. After 8-10 minutes of experienced product is completely flowed from banks. Sauce product for the closest analogue is not completely drained away, and began to dry on the walls of the banks.

Thus, the proposed method allows to reduce adhesion to the walls of containers received the target product.

A method of producing canned "fried Pork with tomato sauce", providing training prescription components, cutting, passerovannye in melted fat of onions, mixing it with flour, tomato paste, bone broth, sugar, salt, pepper black bitter and Bay leaf and cooking with getting the sauce, cutting and frying in vegetable oil pork, packing listed components, sealing and sterilization, characterized in that in the composition of the sauce as flour use ground sunflower seeds, pumpkin, before mixing onions chopped, ground meal pumpkin seeds is poured bone broth and stand for swelling, and components used in the following ratio of expenses parts by weight: