RU2348286C1 - "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 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. Potatoes and pumpkins are cut and blanched; fresh green peas are frozen; wheat flour is sautéed in melted butter. The potatoes, pumpkin, green peas, wheat flour, milk, sugar and culinary salt are mixed together under oxygen-free conditions to produce the garnish. The sichenik cutlets, garnish and melted butter are packaged (the prescribed ingredients proportion observed), 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 producing 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 a diameter of the holes of the lattice 5-9 mm skinless fillet of pike and salted pork fat and mixing them with another part of chicken eggs and table salt to obtain the cutlet mass, cutting it, forming minced meat in it, wetting garnish in a leeson, breaded in a white breading, fry in margarine, bring to readiness in a frying cabinet, garnish with boiled potatoes, pumpkin in milk sauce and canned green peas and pour melted butter to prepare the finished dish (L. Golunova, Collection of recipes 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 production method of 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, chopping on the top of a skinless fillet of pike and salted pork fat and mixing them with another part of chicken eggs and table salt with obtaining cutlet mass, cutting it, molding minced meat in it, moistening in a lezon, breading in the remaining part of wheat crackers and frying in ghee with the preparation of sichenico, cutting and blanching potatoes and pumpkins, freezing fresh green pea grains, and passing wheat flour in ghee and mixing without oxygen access of potatoes, pumpkins, green peas, wheat flour, milk, sugar and table salt to obtain a side dish, packing of pineapples, side dish and ghee at the next consumption of components, ma S.ch .:

skinned pike fillet 207.55 chicken eggs 136.98 bacon 75.47 onion 61.81-62.6 garlic 4.83-5.09 potatoes 236.44-249.37 pumpkin 213.62 green pea 205.66 wheat crackers 75.47 Wheat flour 2,36 milk 42.45 sugar 0.47 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 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 potatoes and pumpkin are cut and blanched in hot water. Prepared fresh grain of green peas is subjected to freezing, preferably slow. Prepared wheat flour is sautéed in ghee. The listed components are mixed without oxygen with milk, 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 producing a canned product, which includes preparing recipe components, boiling, peeling and cutting part of chicken eggs, cutting and sautéing onion in melted butter, blanching and rubbing garlic, and mixing the listed components with part 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 butcher, molding headlights into it a, wetting in a leeson, breading in the remaining part of wheat crackers and frying in ghee with the production of puffs, cutting and blanching potatoes and pumpkins, freezing fresh grain of green peas, sautéing wheat flour in ghee and mixing without oxygen oxygen of potatoes, pumpkin, green peas, wheat flour, milk, sugar and table salt to obtain a side dish, packing of sichenik, side dish and ghee at the following component consumption, 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 potatoes 236.44-249.37 pumpkin 213.62 green pea 205.66 wheat crackers 75.47 Wheat flour 2,36 milk 42.45 sugar 0.47 salt 12 black pepper 0.2 melted butter before the release of the target product 1000,
sealing and sterilization.