Method for production of "meat goulash" preserves. RU patent 2512217.
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Method for production of preserves "fried pork with tomato sauce" / 2512203 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. |
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Method for production of preserves "beef goulash with groats" / 2512197 Invention relates to the technology of preserved second-course lunches production. The method envisages preparation of recipe components, bulb onions cutting, sauteing in vegetable oil and milling, ground pumpkin seeds extraction cake pouring with bone broth and maintenance for swelling. One mixes the listed components with bone broth, tomato paste, sugar, salt, hot black pepper and laurel leaf and cooks to produce a sauce. Beef is cut and fried in melted fat. Pasta is boiled and fried in vegetable oil. The produced components are packed, pressurised and sterilised. |
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Method for production of enriched preserves "fresh cabbage vegetable solyanka with smoked pork products" / 2512132 Invention relates to the technology of preserved second-course lunches production. The method envisages recipe components preparation, fresh white cabbage shredding and blanching, bulb onions cutting and sauteing in melted fat. Then one mixes the listed components with ground pumpkin seeds extraction cake, melted fat, tomato paste, citric acid, ascorbic acid, sugar, salt, black hot pepper, allspice and laurel leaf; one proceeds with stewing (continuously stirring). Then one performs smoked pork products cutting, the smoked pork products and stewed mixture packing, sealing and sterilisation. |
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Method for manufacture of preserves "beef forced with garlic and speck" / 2512065 Method envisages recipe components preparation, potatoes and pumpkin cutting and blanching, fresh green peas freezing, the listed components mixing with sour cream, milk, acetic acid, sugar, salt, black hot pepper and laurel leaf to produce garnish, beef cutting, forcing with garlic and speck and frying in melted beef fat, beef, garnish and bone broth packing, sealing and sterilisation. One uses ground pumpkin seeds extraction cake that is poured, before mixing, with bone broth and maintained for swelling while the components are used at the following expenditure ratio, weight parts: beef - 562.5-578.8; speck - 47.9; melted fat - 34; garlic - 8.2-8.6; potatoes - 200.2-211.1; pumpkin - 180.9; green peas - 174.1; pumpkin seeds extraction cake - 11.6; sour cream - 63.9; milk - 35.9; acetic acid in conversion to 80% concentration - 1.2; sugar - 0.4; salt - 12; black hot pepper - 0.2; laurel leaf - 0.08; bone broth till the target product yield is equal to 1000. |
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Method for manufacture of preserved product "beef forced with garlic and speck" / 2512042 Method envisages recipe components preparation, potatoes cutting and frying in melted fat, beet-roots blanching and cutting, green beans cutting and freezing, the listed components mixing with sour cream, acetic acid, sugar, salt, black hot pepper and laurel leaf to produce garnish, beef cutting, forcing with garlic and speck and frying in melted fat, beef, garnish and bone broth packing, sealing and sterilisation. One uses ground pumpkin seeds extraction cake that is poured, before mixing, with bone broth and maintained for swelling while the components are used at the following expenditure ratio, weight parts: beef - 562.5-578.8; speck - 47.9; melted fat - 37.5; garlic - 8.2-8.6; potatoes - 296.3-312.5; beet-roots - 194.1-202; green beans -175.7; pumpkin seeds extraction cake - 11.2; sour cream - 66.7; acetic acid in conversion to 80% concentration - 1.2; sugar - 1.6; salt - 12; black hot pepper - 0.2; laurel leaf - 0.08; bone broth till the target product yield is equal to 1000. |
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Method for production of preserved product "beef goulash with grits" / 2512006 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. |
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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. |
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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. |
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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. |
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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. |
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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. |
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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. |
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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. |
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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. |
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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. |
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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. |
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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. |
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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. |
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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: invention relates to the technology of meat preserves production. The method for manufacture of preserves "Meat goulash" envisages recipe components preparation, bulb onions cutting and sauteing in melted fat, meat cutting, the listed components mixing with tomato paste, sugar, salt, red hot pepper and laurel leaf, the produced mixture packing, sealing and sterilisation; one uses ground pumpkin seed extraction cake that is poured with drinking water 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 meat.
The known method of production of canned "Stew meat", providing training prescription components, cutting, passerovannye in melted fat of onions, cut meat, passerovannye wheat flour, mixing of these components, tomato paste, sugar, salt, pepper black bitter red pepper burning and a Bay leaf, packing obtained mixes, sealing and sterilization (Handbook on manufacture of canned food. Vol. 3. - M: Food industry, 1971, p.76-80).
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 way of manufacture of canned food "Stew meat", providing training prescription components, cutting, passerovannye in melted fat of onions, cut meat, mixing of these components with flour, tomato paste, sugar, salt, pepper black bitter red pepper burning and a Bay leaf, packing obtained mixes, sealing and sterilization, according to the invention using ground meal pumpkin seeds, which before mixing pour drinking water and allowed to swell, and the components used in the following ratio of expenses parts by weight:
meat1053,4-1376,9
the grease)
24 onions140,4-142,2
meal pumpkin seeds
5,9tomato paste, in terms of
30%dry substance
31,3 sugar 5 salt 13,1black pepper bitter
0,6the red hot peppers
0,6Bay leaf
0,2 waterto the exit of the desired product 1000
The method is implemented as follows.
Prescription components prepared according to the traditional technology.
Prepared onions cut and passer in melted fat.
Prepared meat cut.
Prepared ground meal pumpkin seeds obtained by known techniques (Vasiliev A.G., G. A. Dvorkin, Kasyanov GI Development of technology sausages functional purpose with additives of pumpkin seeds. - Krasnodar: INEP, 2008, ñ.38-45), filled with drinking water in the ratio by weight of about 1:5 and stand for swelling.
These components prescription ratio mixed with tomato paste, sugar, salt and grind black pepper bitter red pepper burning and a Bay leaf. The resulting mixture is Packed, 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 meat is the use of pork cut, and the maximum corresponds to the lamb category II. The costs of other types of meat are intermediate and are determined taking into account the norms of waste and losses on the settlement bookmark 870 kg per 1 t of the target product. 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 №1 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.
Method of production of canned "Stew meat", providing training prescription components, cutting, passerovannye in melted fat of onions, cut meat, mixing of these components with flour, tomato paste, sugar, salt, pepper black bitter red pepper burning and a Bay leaf, packing obtained mixes, sealing and sterilization, wherein the quality of flour used ground meal pumpkin seeds, which before mixing pour drinking water and allowed to swell, and the components used in the following ratio of expenses parts by weight:
meat1053,4-1376,9
the grease)
24 onions140,4-142,2
meal pumpkin seeds
5,9tomato paste, in terms of
30%dry substance
31,3 sugar 5 salt 13,1black pepper bitter
0,6the red hot peppers
0,6Bay leaf
0,2 waterto the exit of the desired product 1000.