Method for production of "goulash with vegetables" preserves

FIELD: food industry.

SUBSTANCE: method involves recipe components preparation, carrots, bulb onions, white vegetables and rutabaga cutting and sauteing in animal fat, fresh white cabbages chopping and freezing, beef cutting, the listed components mixing with flour, salt, black hot pepper, allspice and laurel leaf, the produced mixture 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; the components are used at the following expenditure ratio, weight parts: beef - 469.01-482.61, animal fat - 67, carrots - 46.8-48, bulb onions - 124.02-125.61, white vegetables - 49.8-50.6, rutabaga - 65.72-68.37, fresh white cabbages - 204.17, pumpkin seeds extraction cake - 10, salt - 12, black hot pepper - 0.4, allspice - 0.5, laurel leaf - 0.1, bone broth - till the target product yield is equal to 1000.

EFFECT: method allows to reduce the manufactured target product adhesion to container walls.

 

The invention relates to the technology of production of canned second dining dishes.

There is a method of production of canned Goulash with vegetables", providing training recipe components, cutting, passerovannye in animal fat carrots, onions, white roots and turnip, chopping and freezing of fresh cabbage, cutting of beef, passerovannye wheat flour, mixing the listed components with salt, black pepper bitter, allspice and Bay leaf, packing the mixture and bone broth, sealing and sterilization (EN 2275823 C1, 2006).

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 with vegetables", providing training recipe components, cutting, passerovannye in animal fat carrots, onions, white roots and turnip, chopping and freezing of fresh cabbage, cutting of beef, mixing the listed components with flour, salt, black pepper bitter, allspice and Bay leaf, packing the mixture and bone broth, sealing and sterilization, according to which obreteniyu, use 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, wt.h.:

beef469,01-482,61
animal fat67
carrots46,8-48
onions124,02-125,61
parsnip49,8-50,6
rutabaga65,72-68,37
fresh cabbage204,17
meal of pumpkin seeds10
Sol12
black pepper bitter0,4
allspice0,5
Bay leaf0,1
bone brothto the output of the target product 1000

The method is implemented as follows.

Prescription the components prepared according to the traditional technology.

Prepared carrots, onions, parsnip and Swede cut and passer in animal fat.

Prepared fresh cabbage chopped and frozen.

Prepared beef cut.

Prepared ground meal of pumpkin seeds, obtained by known techniques (Vasiliev A. G., Dvorkin, A., Kasyanov, I. Development of technology sausages functional purpose with the addition of pumpkin seeds - Krasnodar: INEP, 2008, S. 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 the salt and powdered black pepper bitter, allspice and Bay leaf.

The resulting mixture and bone broth 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. Minimum consumption of beef corresponds to using meat category I, and the maximum corresponds to using meat category II. The rest are given as 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 confirm the technical result of cans No. 8, containing products obtained according to the described technology and the closest analogue was opened and established in the tripod upside down. Experienced product is completely out of the banks, and the product is the closest analogue is not.

Thus, the proposed method allows to reduce adhesion to the walls of the container obtained target product.

Method of production of canned Goulash with vegetables", providing training recipe components, cutting, passerovannye in animal fat carrots, onions, white roots and turnip, chopping and freezing of fresh cabbage, cutting of beef, mixing the listed components with flour, salt, black pepper bitter, allspice and Bay leaf, packing the mixture and bone broth, sealing and sterilization, characterized in that use 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, wt.h.:

beef469,01-482,61
animal fat67
carrots46,8-48
rap is Aty onions 124,02-125,61
parsnip49,8-50,6
rutabaga65,72-68,37
fresh cabbage204,17
meal of pumpkin seeds10
Sol12
black pepper bitter0,4
allspice0,5
Bay leaf0,1
bone brothto the output of the target product 1000.



 

Same patents:

FIELD: food industry.

SUBSTANCE: invention relates to grape compote production method. The method envisages preliminarily fruits heating in jars by way of pouring with hot 40C water, the water replacement with a 60C syrup and subsequent jars sealing using self-exhaustible caps, sterilisation in an autoclave and cooling in a different vessel.

EFFECT: method ensures sterilisation equipment performance enhancement, technological cycle duration reduction, thermal sterilisation process simplification and the ready product quality enhancement.

1 ex

FIELD: food industry.

SUBSTANCE: invention relates to pear and quince compote production method. The method envisages fruits pouring (after preliminary preparation and packing into jars) with 85C hot water for 3 minutes, water replacement with 98C syrup, jars sealing, putting into the carrier ensuring prevention of caps stripping in the process of heating, compote heating in 130C heated air flow at a rate of 1.5 m/sec during 22 minutes with subsequent maintenance in a chamber at a temperature of 105C during 20-25 minutes and subsequent cooling in 20-22C air flow at a rate of 7-8 m/s during 15 minutes; in the process of heat treatment in 130C heated air flow and cooling, the jars are subjected to interrupted 2-3-minutes' turning upside down with a frequency equal to 0.166 s-1 with a 2-3 minutes' interval.

EFFECT: method ensures the ready products quality enhancement and heat sterilisation process duration reduction.

1 ex

FIELD: food industry.

SUBSTANCE: invention relates to pear and quince compote sterilisation method. The method envisages putting jars with compote (after sealing) into the carrier ensuring prevention of caps stripping in the process of heating, compote heating in 150C air flow at a rate of 3.5-4 m/sec during 19 minutes while the jars are turned upside down with a frequency equal to 0.133 s-1, subsequent maintenance at heated air temperature equal to 95-100C during 12-15 minutes while the jars are in a static state, subsequent cooling in 25-28C air flow at a rate of 7-8 m/sec during 16 minutes while the jars are turned upside down with a frequency equal to 0.133 s-1.

EFFECT: method ensures the ready products quality enhancement and heat sterilisation process duration reduction.

1 ex

FIELD: food industry.

SUBSTANCE: invention relates to apple compote sterilisation method. The method envisages jars putting (after sealing) into the carrier ensuring prevention of caps stripping in the process of heating, compote heating in 150C air flow at a rate of 8-9 m/sec during 14 minutes with subsequent maintenance at heated air temperature equal to 95-100C during 10-20 minutes and cooling in 20-22C air flow at a rate of 7-8 m/s during 15 minutes; in the process of heat treatment in 150C heated air flow and cooling, the jars are subjected to interrupted 2-3-minutes' turning upside down with a frequency equal to 0.166 s-1 with a 2-3 minutes' interval.

EFFECT: method ensures the ready products quality enhancement and heat sterilisation process duration reduction.

1 ex

FIELD: food industry.

SUBSTANCE: invention relates to apple compote sterilisation method. The method envisages putting jars with compote into the carrier ensuring sealing, compote heating in 140C air flow at a rate of 1.5-2 m/sec during 28 minutes, maintenance at heated air temperature equal to 95-100C during 3-5 minutes with subsequent cooling in 20-22C air flow at a rate of 7-8 m/s during 15 minutes; in the process of heat treatment in 140C heated air flow and cooling, the jar is subjected to interrupted 2-3-minutes' turning upside down with a frequency equal to 0.166 s-1 with a 2-3 minutes' interval.

EFFECT: method ensures the ready products quality enhancement and heat sterilisation process duration reduction.

1 ex

FIELD: food industry.

SUBSTANCE: invention relates to pear and quince compote sterilisation method. The method envisages putting jars with compote (after sealing) into the carrier ensuring prevention of caps stripping in the process of heating, compote heating in 150C air flow at a rate of 1.5-2 m/sec during 25 minutes while the jars are turned upside down with a frequency equal to 0.133 s-1, subsequent maintenance in 95-100C heated air flow during 10-12 minutes while the jars are in a static state, subsequent cooling in 25-28C air flow at a rate of 7-8 m/sec during 16 minutes.

EFFECT: method ensures the ready products quality enhancement and heat sterilisation process duration reduction.

1 ex

FIELD: food industry.

SUBSTANCE: invention relates to pear and quince compote production method. The method envisages fruits pouring (after preliminary preparation and packing into jars) with 85C hot water for 3 minutes, water replacement with 98C syrup, jars sealing, putting into the carrier ensuring prevention of caps stripping in the process of heating, compote heating in 120C heated air flow at a rate of 3.5 m/sec during 20 minutes with subsequent maintenance in a chamber at a temperature of 105C during 22-28 minutes and subsequent cooling in 20-22C air flow at a rate of 7-8 m/s during 15 minutes; in the process of heat treatment in 120C heated air flow and cooling, the jars are subjected to interrupted 2-3-minutes' turning upside down with a frequency equal to 0.166 s-1 with a 2-3 minutes' interval.

EFFECT: method ensures the ready products quality enhancement and heat sterilisation process duration reduction.

1 ex

FIELD: food industry.

SUBSTANCE: invention is related to preservation industry. The pear and quince compote production method is as follows: after preliminary preparation and packing into jars, fruits are poured with 85C hot water for 3 minutes; then water is replaced with 98C syrup. Then the jars are sealed, put into carrier ensuring ait-tightness; compote is heated in 120C heated air flow at a rate of 1.5 m/sec during 50 minutes. Then one performs maintenance in a chamber at a temperature of 105C during 15 minutes and cooled in 20-22C air flow at a rate of 7-8 m/sec during 25 minutes. During the process of heat treatment in an air flow, heated up to 120C, and cooling the jar is subjected to interrupted 2-3-minutes' turning upside down with a frequency equal to 0.3 sec-1 with a 2-3 minutes' interval.

EFFECT: invention ensures the process duration reduction, the ready products quality improvement and significant saving of thermal energy and water.

FIELD: food industry.

SUBSTANCE: method involves chicken eggs boiling, shelling and cutting, potatoes, bulb onions and apples cutting and blanching, carrots blanching and cutting, parsley greens cutting and freezing, fresh green peas freezing, chicken meat and pickled cucumbers cutting, ground pumpkin seeds extraction cake pouring with drinking water and maintenance for swelling, the listed components mixing with salt and black hot pepper, the produced mixture and mayonnaise packing, sealing and sterilisation.

EFFECT: reduction of the manufactured target product adhesion to container walls.

FIELD: food industry.

SUBSTANCE: method involves scorzonera and carrots straining and finishing, ground pumpkin seeds extraction cake pouring with drinking water and maintenance for swelling, the listed components mixing with salt, the produced mixture packing, sealing and sterilisation.

EFFECT: reduction of the manufactured target product adhesion to container walls.

FIELD: food industry.

SUBSTANCE: method envisages preparation of mince of trimmed prime grade beef, nutria meat, marjoram, seasonings and spices with addition of salted mid-back pork speck pieces into the mince, sausage links moulding, thermal treatment and cooling. The filling is represented by avocado. Sausage links are moulded manually into collagen casing that is placed into the press-mould; meat mince and the filling are uniformly distributed thereon; then the sausage with mince is wrapped; the sausage link has a mosaic cross-section appearance. The sausage ingredients quantity ratios are selected.

EFFECT: manufacture of a product with increased nutritive and biological value, organoleptic indices and taste gamut.

5 cl, 1 tbl, 3 ex

FIELD: food industry.

SUBSTANCE: invention is related to meat processing industry and may be used during cooked sausage products manufacture. The method includes meat raw material acceptance, cleaning, cut-up, deboning, trimming, milling and salting, sausage mince preparing with introduction of a vegetal protein component, moulding, cooking and cooling. The meat raw material is represented by 1st grade trimmed beef and semi-fat trimmed pork. The vegetal protein component is represented by sprouted lentils with protein content up to 35% in sprouted grains and up to 47% - in sprouts. Fresh cucumbers and carrot powder are additionally used a vitamin and mineralising enriching agent.

EFFECT: ensuring increase of food and biological value with preservation of high taste and aroma properties as well as cooked sausage enrichment with easily digestible vegetal proteins and vitamins.

FIELD: food industry.

SUBSTANCE: method envisages recipe components preparation, chicken eggs boiling, shelling and cutting, bulb onions cutting and sauteing in vegetable oil, radish blanching and grating, parsley greens cutting and freezing, beef cutting, fresh green peas freezing, ground pumpkin seeds extraction cake pouring with drinking water and maintenance for swelling, the listed components mixing with salt, the produced mixture and mayonnaise packing, sealing and sterilisation.

EFFECT: method allows to reduce the manufactured target product adhesion to container walls.

FIELD: food industry.

SUBSTANCE: invention relates to food industry, in particular, to the technology for manufacture of meat-and-vegetal based semi-products for school alimentation. The semi-product includes rabbit meat, fresh potatoes, fresh carrots, fresh bulb onions, maize oil, egg melange, parsley greens, dill greens and CO2-extract of black pepper, culinary salt, drinking water and mealing crumbs. The components are taken at the specified quantity ratio.

EFFECT: meat-and-vegetal semi-product is balanced in terms of main food substances and has improved organoleptic characteristics.

2 tbl, 3 ex

FIELD: food industry.

SUBSTANCE: method envisages carrots, parsley roots, celeriac and bulb onions cutting, sauteing in melted fat and straining, potatoes cutting and frying in melted fat, beet-roots blanching and cutting, fresh green peas freezing, ground pumpkin seeds extraction cake pouring with bone broth and maintenance for swelling, the listed components mixing with sour cream, tomato paste, acetic acid, sugar, salt and black hot pepper to produce garnish, beef cutting, forcing with speck and frying in melted fat, beef, garnish and bone broth packing, sealing and sterilisation.

EFFECT: method allows to reduce the manufactured target product adhesion to container walls.

FIELD: food industry.

SUBSTANCE: method envisages recipe components preparation, chicken eggs boiling, shelling and cutting, potatoes cutting and blanching, lettuce cutting and freezing, venison and brined cucumbers cutting, ground pumpkin seeds extraction cake pouring with drinking water and maintenance for swelling, the listed components mixing with salt, the produced mixture and sour cream packing, sealing and sterilisation.

EFFECT: method allows to reduce the manufactured target product adhesion to container walls.

FIELD: food industry.

SUBSTANCE: chopped meat-and-vegetal semi-product contains first grade trimmed beef and fat trimmed pork as meat raw materials; the enriching vegetal additive is represented by Manchurian nut kernels; spices are supplemented with red and green paprika. The components are taken in the following ratio, wt %: first grade trimmed beef - 28.0; fat trimmed pork - 19.7; wheat flour bread - 14.0; chicken egg - 2.0; lactulose - 2.5; Manchurian nut kernels - 10.0; bulb onions - 2.0; black pepper - 0.1; red and green paprika - 0.5; food culinary salt - 1.2; drinking water - 20.0.

EFFECT: improvement of organoleptic, functional-and-technological and structural-and-mechanical properties of the ready product having a formula ensuring the product balance in terms of content of amino acids, fatty acids and a number of micronutrients.

7 tbl

FIELD: food industry.

SUBSTANCE: method envisages recipe components preparation, carrots, parsley roots, celeriac and bulb onions cutting, sauteing in melted fat and straining, potatoes cutting and frying in melted fat, green beans cutting and freezing, ground pumpkin seeds extraction cake pouring with bone broth and maintenance for swelling, the listed components mixing with tomato paste, acetic acid, sugar, salt and black hot pepper to produce garnish, beef cutting, forcing with speck and frying in melted fat, beef, garnish and bone broth packing, sealing and sterilisation.

EFFECT: method allows to reduce the manufactured target product adhesion to container walls.

FIELD: food industry.

SUBSTANCE: method envisages recipe components preparation, carrots, parsley roots, celeriac and bulb onions cutting, sauteing in melted fat and straining, potatoes and pumpkin cutting and blanching, fresh green peas freezing, ground benincasa seeds extraction cake pouring with bone broth and maintenance for swelling, the listed components mixing with milk, tomato paste, acetic acid, sugar, salt and black hot pepper to produce garnish, beef cutting, forcing with speck and frying in melted fat, beef, garnish and bone broth packing, sealing and sterilisation.

EFFECT: method allows to reduce the manufactured target product adhesion to container walls.

FIELD: food industry.

SUBSTANCE: method envisages recipe components preparation, carrots, parsley roots, celeriac and bulb onions cutting, sauteing in melted fat and straining, potatoes cutting and blanching, fresh green peas freezing, ground pumpkin seeds extraction cake pouring with bone broth and maintenance for swelling, the listed components mixing with preserved sugar maize, milk, tomato paste, acetic acid, sugar, salt and black hot pepper to produce garnish, beef cutting, forcing with speck and frying in melted fat, beef, garnish and bone broth packing, sealing and sterilisation.

EFFECT: method allows to reduce the manufactured target product adhesion to container walls.

FIELD: food-processing industry, in particular, production of canned meat food.

SUBSTANCE: 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.

EFFECT: provision for enrichment of canned meat food with flavoring compounds imparting more harmonizing aroma and taste to ready product.

2 cl, 3 ex

Up!