RU2347456C1 - Method for manufacturing preserves "sichenik fish cutlets ukrainian-style" - Google Patents

Abstract

FIELD: food production process.

SUBSTANCE: proposed preserve preparation method envisages part of the chicken eggs formulated being boiled, peeled and chopped, onions being cut and sautéed in melted butter and garlic being blanched and grated. 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 haddock 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. Carrots are blanched and cut, fresh green peas are frozen, and carrots, green peas and salt are mixed without oxygen access to obtain the garnish. The sichenik cutlets, garnish and melted butter are packaged, vacuum-sealed and sterilised.

EFFECT: improved digestibility as compared to similar pre-cooked foods.

Description

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

There is a method of obtaining a culinary dish ″ Ukrainian fish sichenniki ″, which involves cooking, peeling and chopping portions 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 a diameter of the holes of the lattice 5-9 mm skinless fillet of haddock and salted pork fat and mixing them with another part of chicken eggs and salt to obtain a cutlet mass; cutting it, forming minced meat in it, soaking in a blender, white breading, frying in margarine, bringing to a cooker in a frying cabinet, garnishing with boiled carrots and boiled green peas and pouring melted butter to get the finished dish (L. Golunova A collection of recipes for dishes and culinary products of the near abroad. - 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 for producing canned ″ Ukrainian fish sicheniki ’involves preparing the recipe components, cooking, 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 part of the crackers, table salt and black bitter pepper to obtain minced meat, chopped on the top of a skinless haddock and bacon filet and mixing them with another part of chicken eggs and table salt to obtain a cauldron of the whole mass, its cutting, the formation of minced meat in it, wetting in a lezon, breading in the remaining part of wheat crackers and frying in ghee with the production of sichenico, blanching and cutting carrots, freezing fresh grain of green peas and mixing without oxygen carrots, green peas and table salt to obtain a side dish, packing of sichenik, side dish and ghee with the following consumption of components, parts by weight:

skinny haddock fillet 207.55 chicken eggs 136.98 bacon 75.47 onion 61.81-62.6 garlic 4.83-5.09 carrot 342.06-350.83 green pea 308.49 wheat crackers 75.47 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.

Prescription components are prepared according to traditional technology. Approximately 5/33 of the prescription number of eggs is boiled, peeled and sliced. 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 haddock fillet and bacon are ground in a spinning top, and then mixed with approximately 8/33 of the recipe amount of chicken eggs and sodium chloride 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 carrots are blanched and chopped. Prepared fresh grain of green peas is subjected to freezing, preferably slow. The listed components are mixed without oxygen with sodium chloride to obtain a side dish.

The sicheniki, garnish and ghee are packed at the aforementioned consumption of components, sealed and sterilized to obtain the target 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 given in the form of intervals cover their possible change in the shelf life 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 amounted to a pilot product of 1.3 · 10 ⁵ and for a control product of 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 of producing canned food, which includes preparing the recipe components, boiling, peeling and cutting part of the chicken eggs, cutting and sautéing onion in melted butter, blanching and rubbing the garlic, and mixing the listed components with a portion of wheat crackers, table salt and bitter black pepper to produce minced meat, chopping on a spinning top of a haddock fillet of haddock and bacon and mixing them with another part of chicken eggs and table salt to obtain a cutlet mass, cutting it, molding minced meat into it, soaking in ice onet, breading in the remaining part of wheat crackers and frying in ghee with the production of sichenka, blanching and cutting carrots, freezing fresh grains of green peas and mixing without oxygen carrots, green peas and table salt to obtain a side dish, packing of sichens, garnish and ghee at the following consumption of components, parts by weight:
skinny haddock fillet 207.55 chicken eggs 136.98 bacon 75.47 onion 61.81-62.6 garlic 4.83-5.09 carrot 342.06-350.83 green pea 308.49 wheat crackers 75.47 salt 12 black pepper 0.2 melted butter before the release of the target product 1000,
sealing and sterilization.