RU2348273C1 - "sichenik fish cutlets ukrainian-style" preserve preparation method - Google Patents

Abstract

FIELD: food production process.

SUBSTANCE: proposed preserve preparation method is as follows: part of the formulated amount of chicken eggs is 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 pollack 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. Potatoes are cut, blanched and strained; carrots are blanched and cut; runner beans are cut and frozen; wheat flour is sautéed in melted butter. The potatoes, carrots, runner beans, wheat flour, sour cream, sugar 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 as compared to similar pre-cooked foods.

Description

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

A known method of obtaining a culinary dish "Ukrainian fish sichenka", which involves cooking, peeling and chopping part 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 pollock and salted pork fat and mixing them with another part of chicken eggs and table salt to obtain a cutlet mass, cutting it, forming minced meat in it, wetting f in a lezon, breaded in a white breading, roasted in margarine, brought to the oven, garnished with mashed potatoes, stewed carrots in sour cream sauce and canned green beans and sprinkled with melted butter to prepare the finished dish (L. Golunova, Collection of recipes 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 of obtaining the canned product "Ukrainian fish sichenka" involves preparing the recipe components, cooking, peeling and cutting part of the eggs, cutting and sautéing onion in ghee, blanching and rubbing the garlic and mixing the listed components with part of the wheat crackers , with table salt and black bitter pepper to obtain minced meat, grinding on a spinning top of a skinless fillet of pollock and bacon and mixing them with another part of chicken eggs and table salt with p by irradiating the cutlet mass, cutting it, forming minced meat in it, wetting it in a lezon, breading the rest of the wheat crackers and frying in ghee with the preparation of sliced meat, cutting, blanching and rubbing the potatoes, blanching and cutting the carrots, cutting and freezing the green beans, sautéing in wheat flour ghee and mixing without oxygen of potatoes, carrots, green beans, wheat flour, sour cream, sugar and salt to obtain a side dish, packaging of slices, side dish and ghee when blowing flow components pbw .:

skinned saithe fillet 207.55 chicken eggs 136.98 bacon 75.47 onion 61.81-62.6 garlic 4.83-5.09 potatoes 202.02-211.42 carrot 200.89-206.04 green beans 207.55 wheat crackers 75.47 Wheat flour 2,36 sour cream 42.45 sugar 2.83 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 saithe 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 potatoes are cut, blanched in and wiped. Prepared carrots are blanched and chopped. Prepared green beans are cut and subjected to freezing, preferably slow. Prepared wheat flour is sautéed in ghee. The listed components are mixed without oxygen with sour cream, sugar and salt 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 obtaining a canned product "Ukrainian fish sicheniki", 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 part of wheat crackers, salt and pepper black bitter to obtain minced meat, grinding on the top of a skinless fillet of pollock and bacon and mixing them with another part of chicken eggs and salt to obtain a cutlet mass, its times Christmas tree, molding minced meat in it, wetting in a blender, breading the rest of the wheat crackers and frying in ghee with the production of puffs, cutting, blanching and rubbing the potatoes, blanching and cutting the carrots, cutting and freezing the green beans, straining in melted butter wheat and mixing without access of oxygen of potatoes, carrots, green beans, wheat flour, sour cream, sugar and table salt to obtain a side dish, packing of puffs, side dish and ghee at the following consumption of components, parts by weight :
skinned saithe fillet 207.55 chicken eggs 136.98 bacon 75.47 onion 61.81 -62.6 garlic 4.83-5.09 potatoes 202.02-211.42 carrot 200.89-206.04 green beans 207.55 wheat crackers 75.47 Wheat flour 2,36 sour cream 42.45 sugar 2.83 table salt 12 black pepper 0.2 melted butter before the release of the target product 1000,
sealing and sterilization.