Tomato Paste Problem For Fruit Juice Factory

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Here’s a little extra for those cooking fanatics among you.

OK, lets get one thing straight, In Hungary goulash is a soup but in the west we have turned it into a main course dish similar to stew. When I make my goulash all my Hungarian friends think it’s a joke.
So let’s get down to making a really great (albeit Western) goulash.
Goulash, in non Hungarian terms is a combination of meat, Usually beef, carrots, potatoes, sauerkraut and spices in a thickish sauce.
The dish can be cooked in a pot on the stove or in a casserole dish in the oven.
The ingredients that you will need for goulash are fairly simple and straight forward. Here’s the list:
1) Cubes of Beef. I use number two or number ten cuts for goulash. They are less expensive cuts and quite good enough.
2) Potatoes, diced into large cubes
3) Carrots, cut into thickish rings.
4) Sauerkraut.
5) Onions, cubed and lightly fried.
6) Beef Bullion cubes.
7) Sweet Paprika powder.
8) Black pepper
9) Crushed Garlic.
10) Tomato Puree (or paste. optional)
11) Water
Quantities:
For a family of four to six people you will need about one kilogramme of beef. The content of potatoes and carrots use in the goulash should make up about two thirds of the quantity of the beef.
Method.
The first job is to sear the meat on all sides on a lightly oiled skillet. Once that’s done transfer the meat into your cooking pot.
at this stage add your sweet paprika, sprinkling about three teaspoons onto the meat while stirring over the flame.
You can now add about one small half teaspoon of black pepper, stirring onto the meat. Now add water until the meat is covered by about one inch of water. Heat until the pot is boiling and then turn the heat down so that the pot is simmering.
Add about one large cup of sauerkraut and stir in. After this add one large cup of chopped and lightly fried onions and one teaspoon of crushed garlic.
Leave the pot to cook now for about half an hour stirring only occasionally.
When the half hour is up check to see if the meat is tenderizing. Once the meat is starting to show signs of softening add a bullion cube and taste. You may need to add a little more depending on which type of bullion cubes you use.
Stir well and then add the potatoes and carrots. Continue to stir occasionally making sure that the ingredients do not stick to the bottom of the pot.
If you like a tomato taste to your goulash, use a little tomato puree to thicken the dish, add two to three teaspoons of tomato puree and stir in well.
Tomato paste is tart and for this reason we do not add it until the final stages of cooking because it causes the meet to toughen again and go rubbery. Additional cooking time will be needed to soften the meat.
Continue to cook the dish until all the ingredients are soft enough to eat but not breaking up.
If you like your goulash to have a little bite, you can add a few drops of tabasco.
The way that I thicken the sauce is to take about one teaspoon of corn flour mixed into a little water and to stir it into the boiling mixture. This way the cornflour gives the goulash a nice shiny appearance.
An optional extra that gives goulash a pleasant sweetish taste is to add some garden peas. I do this occasionally for a change.
In effect Goulash is an all in meal that has a combination of protein, carbohydrate and vegetables.
I like to serve goulash in a long oval bowl on a plate with a few slices of gorgeous, thick crusted caraway seed bread.
A strong red wine helps the goulash to go down a treat.

1573Add to Technorati FavoritesI was asked to help solve a problem concerning cross contamination and product quality control in one of the smaller fruit juice factories in our area yesterday. The factory in question has a capacity to produce 72,000 liters of various fruit juices, fruit drinks and fruit nectar and ice teas. The factory basically consists of two departments, a mixing department and a bottling department. The products are either packed in glass bottles, plastic bottles or tetra pak cartons.

All of the concentrates are poured into the 18,000 liter vats via a barrel tipping machine and a suction device for rotoplasts. The concentrates are pumped through a pipe console which directs the concentrates in to one of four vats in the mixing department.

The factory had started producing tomato juice several months ago and since the onset of this production the company has been experiencing problems with the shelf life and color of products. They had tried every way they could imagine to clean the pipes leading into the tanks but to no avail. Tomato paste is very thick and viscose which makes it a difficult product to work with. Tomato paste tends to travel through pipes in pulses and because of this it coats the pipes evenly from the inside. Thinner and less solid substances such as caustic soda solution tends to run along the bottom of pipes and will only reach the top extremities for brief moments. This makes cleaning tomato paste particularly problematic.

I could smell the presence of tomato concentrate coming out of all of the pipes. There was no question that there was a grave danger of the tomato residue in the pipes fermenting. After a little thought this was my solution to the problem:

1) only to use two of the tanks for producing tomato paste. The effect this would have would be to reduce any possible risk by 50% from the outset.

2) to install separate feed pipes into those two tanks for tomato paste. This would leave the pipes for other products uncontaminated by tomato paste.

3) To dilute the tomato paste with 50% chilled water in a 500 liter mixing tank which was already on site.(2 degrees centigrade) prior to being pumped into the tanks. This would cause the concentrate to be less viscose and much easier to clean during the CIP process.

4)To dissemble and to clean the pump on the barrel tipping machine after every use.

5) To dissemble all pipes weekly and to immerse them in caustic soda solution.

6) To clean all pneumatic valves with a special industrial pipe cleaning brush from all directions.

At the end of the meeting with the department head, production manager, head of quality control and the general manager, all my suggestions were accepted and will be implemented within one working week. I will conduct a follow up check one month from today.

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