Possible Causes and Solutions to Short Term Problem #4

Possible Causes--problems

  1. potato starch gelation
  2. browning—meaty flavor
  3. texture

Possible Solutions

Potato and Solids

  1. potato cultivar/variety selection—Maris Peer, Russet, Chippewa, Aminca, Blanka, Civa, Cleopatra, and Manna. Specific Gravity—below 1.075, 1.075-1.095, 1.11-1.12.
  2. dicing/cutting potato
  3. Maillard brown potatoes
  4. ascorbic acid, Na pyrophosphate
  5. blanching
  6. Calcium chloride, calcium sulfate
  7. Ca/Na EDTA
  8. sulfur dioxide

Gravy

  1. modified starch—cross-linked/derivatized
  2. gums: guar, xanthan, acacia, PGA
  3. caramel coloring
  4. flavor enhancers: herbs and spices, MSG, yeast extract, nucleotides, beef stock
  5. milk powder
  6. encapsulated flavors
  7. bullion and vegetable addition
  8. wheat flour
  9. corn starch—bulking agent, malto-dextrin
  10. soy protein
  11. partially hydrogenated oil

Processing and storage

  1. Cleaning—pre-heating and peeling—cutting into cubes—Add preheated graving ingredient mixed and heated to 140° F—Add CaCl2 tablet to 20oz potatoes and hot fill gravy into cans—vacuum seal—retort at 240° F for 35 minutes—cool to 100° F—Storage at room temp.
  2. Add All ingredients listed into can then retort and store: Potatoes; peel, wash, dice, blanch in calcium/mannitol bath and dip into an ascorbic acid and sulfite bath, Carrots; peel, wash, dice and blanch in calcium/mannitol bath, Celery; peel wash dice and blanch in calcium mannitol bath, sauce mix; water, invert sugar, cross-linked starch, dehydrated onions, garlic powder, non-fat milk, hydrolyzed corn gluten, wheat gluten, soy protein, caramel color, autolyzed yeast extract, beef extract, salt, black pepper, dehydrated parsley, bay leaves, clove
  3. Microbial destruction conditions: Initial temperature--70° F, Time at 240° F--40° F, Time at 250° F—30 minutes. Cans cooled to prevent stack burning and stored at room temperature.
  4. Beef broth with rehydrated bay leaves, bullion, MSG, caramel coloring, and cross-linked/derivatized starch preparation. Potatoes, carrots, onions, celery, and garlic braised with beef drippings. Add potatoes to can. Fill can with broth. Seal and retort.