RU2347422C1 - "sichenik fish cutlets ukrainian-style" preserve preparation method - Google Patents

Abstract

FIELD: food production process.

SUBSTANCE: method of fish preserves manufacturing includes preparation of the components according to the mentioned withdrawal of components. Part of the chicken eggs formulated are boiled, peeled and chopped, onions are cut and sautéed in melted butter, garlic is blanched and strained. The above-mentioned ingredients are mixed with part of the wheat crumbs formulated, culinary salt and hot black pepper for a homogenous stuffing formation. Skin-off pike fillet and pork fat are minced and mixed with the remaining chicken eggs and culinary salt to produce a farce. The farce is moulded to produce sichenik cutlets (the stuffing folded in). The cutlets are steeped in liaison, breaded in the wheat crumbs remaining and fried in melted butter. Beet-roots are blanched and grated. Runner beans are cut and frozen. Wheat flour is browned in melted butter. The beet-root, runner beans, wheat flour, milk and culinary salt are mixed together under oxygen-free conditions to produce the garnish. The sichenik cutlets, garnish and melted butter are packaged, vacuum-sealed and sterilised.

EFFECT: improved digestibility.

Description

The invention relates to the production technology of canned fish and vegetables.

There is a method of developing a culinary dish "Ukrainian fish sichenka", which involves cooking, peeling and chopping parts of chicken eggs, cutting and sautéing onions in margarine, crushing with table salt and garlic pepper and mixing the listed ingredients with wheat crackers to obtain minced meat, chopping in a meat grinder with the diameter of the holes of the lattice 5-9 mm skinless fillet of pike and bacon and mixing them with another part of the chicken eggs and salt to obtain the cutlet mass, cutting it, forming minced meat in it, wetting in a leeson, breading in a white breading, frying in margarine, bringing to readiness in a frying cabinet, garnishing with beetroot and boiled string beans and pouring melted butter to get the finished dish (L. Golunova, Collection of recipes for dishes and culinary products of neighboring countries. - St. Petersburg: Profession, 2001, p. 259-260).

The technical result of the invention is to obtain new canned food with increased digestibility compared to a similar culinary dish.

This result is achieved by the fact that the method of producing canned fish "Ukrainian sicheniki" involves preparing the recipe components, cooking, peeling and cutting part of the eggs, and onion ghee, blanching and rubbing the garlic and mixing the listed components with part of the wheat crackers, table salt and black bitter pepper to obtain minced meat, grinding on the top of a skinned pike and salted pork fat and mixing them with another part of chicken eggs and table salt to obtain the cutlet mass, its cutting, forms soaking in it in a leeson, breading in the remaining part of wheat crackers and frying in ghee with the preparation of sicheni, blanching and rubbing the beets, freezing the beans, passing the wheat flour in the ghee and mixing the oxygen of the beets, green beans, wheat , and table salt to obtain a side dish, packing of sichenik, side dish and ghee at the following consumption of components, parts by weight:

skinned pike fillet 207.55 chicken eggs 136.98 bacon 75.47 onion 61.81-62.6 garlic 4.83-5.09 beet 298.3-310.33 green beans 311.32 wheat crackers 75.47 Wheat flour 9.57 milk 54.4-5 salt 12 black pepper 0.2 melted butter before the release of the target product 1000,

sealing and sterilization.

The method is implemented as follows.

The recipe components are prepared according to traditional technology. Approximately 5/33 of the recipe amount of eggs is boiled, peeled and cut. Prepared onions are chopped and sautéed in ghee. The prepared garlic is blanched in and rubbed. The listed components are mixed with approximately 1/10 of the prescription amount of wheat crackers, table salt and black bitter pepper to obtain minced meat.

Prepared skinned pike fillet and bacon are ground in a spinning top, and then mixed with approximately 8/33 of the recipe amount of chicken eggs and salt to obtain a cutlet mass. Cutlet mass is chopped, minced into it, moistened in a blender obtained from the remaining part of chicken eggs, breaded in the remaining part of wheat crackers and fried in ghee to obtain sichenics.

Prepared beets are blanched and wiped. Prepared green beans are cut and subjected to freezing, preferably slow. Prepared wheat flour is passer in melted butter. The listed components are mixed without oxygen with milk and sodium chloride to obtain a side dish.

The sicheniki, garnish and ghee are packed at the indicated consumption of components, sealed and sterilized to obtain the product.

The consumption of all components except ghee is given taking into account the norms of waste and losses of each type of raw material. For components of plant origin, the costs presented in the form of intervals cover their change in terms of storage of raw materials. In this case, the minimum flow rate is taken in the second calendar half-year, and the maximum in the first.

Obtained according to the described technology, canned food according to organoleptic and physico-chemical indicators correspond to GOST 12292-00.

Checking the digestibility of canned food obtained by the proposed method, and a culinary dish by the closest analogue was carried out by culturing the test organism Tetrachimena pyriformis on their samples. Digestibility was evaluated by the number of ciliates in 1 cm ³ product. It is for the experimental product 1.3 · 10 ⁵ and for the control product 1 · 10 ^5, respectively.

Thus, the proposed method allows to obtain new canned foods with increased digestibility compared to a similar culinary dish.

Claims (1)

A method for producing canned fish and vegetables, which includes preparing the recipe components, boiling, peeling and cutting part of the chicken eggs, cutting and sautéing onion in ghee, blanching and rubbing the garlic, and mixing the listed components with a portion of wheat crackers, table salt and bitter black pepper to make minced meat , grinding on a spinning top of a skinless fillet of pike and salted pork fat and mixing them with another part of chicken eggs and table salt to obtain a cutlet mass, its butchering, molding forcemeat, wetting into it digging in the leeson, breading the rest of the wheat crackers and frying in the ghee with the preparation of bees, blanching and rubbing the beets, cutting and freezing the string beans, straining the wheat flour in the melted butter, and mixing the oxygen of the beets, string beans, wheat flour, milk and salt to obtain a side dish, packing sichenik, side dish and ghee with the following consumption of components, parts by weight:
skinned pike fillet 207.55 chicken eggs 136.98 bacon 75.47 onion 61.81-62.6 garlic 4.83-5.09 beet 298.3-310.33 green beans 311.32 wheat crackers 75.47 Wheat flour 9.57 milk 54.45 salt 12 black pepper 0.2 melted butter before the release of the target product 1000,
sealing and sterilization.