RU2353184C1 - "sichenik fish cutlets ukrainian-style" preserve preparation method - Google Patents

Abstract

FIELD: food products.

SUBSTANCE: invention relates to technology of manufacturing fish-and-vegetable canned food. The recipe components are prepared. Then part of chicken eggs are boiled, peeled and cut. Pre-processed onions are cut and sautéed in the 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 cutlet mass. The farce is moulded to produce sichenik cutlets (the stuffing folded in). The cutlets are steeped in liaison obtained from the remaining part of chicken eggs, breaded in the wheat crumbs remaining and fried in melted butter to obtain sicheniks. Pre-processed potatoes are sliced, blanched and strained. Turnip is cut and blanched. Pre-processed fresh green peas are frozen, preferably - at a slow rate. Wheat flour is sautéed in melted butter. The above components are mixed without oxygen access with milk, sugar and table salt to obtain garnish. Sicheniks, garnish and melted butter are packaged, vacuum-sealed and sterilised which finally yields the target finished product.

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 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 dipping in a leeson, breading in a white breading, frying in margarine, bringing to a cooker in a frying cabinet, garnishing with mashed potatoes, rutabaga in milk sauce and canned green peas and pouring 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, wetting in a lezon, breading in the remaining part of wheat crackers and frying in ghee with the preparation of cutlets, cutting, blanching and rubbing potatoes, cutting and blanching rutabaga, freezing fresh green pea grain, sautéing in wheat flour ghee and mixing without access of oxygen of potatoes, rutabaga, green peas, wheat flour, milk, sugar and salt to obtain a side dish, packing of eggs, side dish and ghee with further short flow components pbw .:

skinned pike 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 swede 197.41 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 recipe amount of chicken 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 are cut, blanched in and wiped. Prepared rutabaga is 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 preparation of puffs, cutting, blanching and rubbing potatoes, cutting and blanching rutabaga, freezing fresh green pea seeds, straining wheat flour in ghee and mixing without oxygen potatoes, rutabaga, green peas, wheat flour, milk, sugar and table salt to obtain a side dish, packing of sichen, 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 202.02-211.42 swede 197.41 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.