RU2354210C1 - "sichenik fish cutlets ukrainian-style" preserve preparation method - Google Patents

"sichenik fish cutlets ukrainian-style" preserve preparation method Download PDF

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Publication number
RU2354210C1
RU2354210C1 RU2007137886/13A RU2007137886A RU2354210C1 RU 2354210 C1 RU2354210 C1 RU 2354210C1 RU 2007137886/13 A RU2007137886/13 A RU 2007137886/13A RU 2007137886 A RU2007137886 A RU 2007137886A RU 2354210 C1 RU2354210 C1 RU 2354210C1
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RU
Russia
Prior art keywords
cutting
salt
potatoes
ghee
chicken eggs
Prior art date
Application number
RU2007137886/13A
Other languages
Russian (ru)
Inventor
Олег Иванович Квасенков (RU)
Олег Иванович Квасенков
Original Assignee
Олег Иванович Квасенков
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Олег Иванович Квасенков filed Critical Олег Иванович Квасенков
Priority to RU2007137886/13A priority Critical patent/RU2354210C1/en
Application granted granted Critical
Publication of RU2354210C1 publication Critical patent/RU2354210C1/en

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Abstract

FIELD: food products.
SUBSTANCE: invention relates to technology of manufacturing fish-and-vegetable canned food. The canned food is prepared by boiling, peeling and chopping part of the chicken eggs formulated, cutting and sautéing in melted butter onions and blanching and straining garlic. 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 Pollock fillet and pork fat are minced and mixed with the remaining chicken eggs and culinary salt to produce a farce. The farce is moulded, the stuffing is folded in. The cutlets are steeped in liaison, breaded in the wheat crumbs remaining and fried in melted butter to produce sichenik cutlets. Potatoes are cut, blanched and strained. Pumpkin is cut and blanched. Fresh green peas are frozen. Wheat flour is sauteed in melted butter. The potatoes, pumpkin, green peas, wheat flour, 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: canned food has 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 sichen", 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 pollock and salted pork fat and mixing them with another part of chicken eggs and sodium chloride to obtain a cutlet mass, cutting it, forming minced meat in it, wetting digging in a lezon, brewing in a white breading, frying in margarine, bringing it to a cooker in a frying cabinet, garnishing mashed potatoes with pumpkin and canned green peas and pouring melted butter to prepare the finished dish (L. Golunova, 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 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 salt and black bitter pepper to obtain minced meat, chopping polished fillet of pollock and bacon on a top and mixing them with another part of chicken eggs and salt with the preparation of the cutlet 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 preparation of sliced meat, cutting, blanching and rubbing the potatoes, cutting and blanching the pumpkin, freezing fresh green pea grain, Passing wheat flour in ghee and mixing potato, pumpkin, green peas, wheat flour, sugar and table salt without access to obtain a side dish, packing of eggs, side dish and ghee in the following 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
pumpkin 255.05
green pea 205.66
wheat crackers 75.47
Wheat flour 2.83
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 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 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 pumpkin 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 sugar and 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)

  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 ghee, 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 pollock and salted pork fat and mixing them with another part of chicken eggs and table salt to obtain the cutlet mass, cutting it, molding into it sha, soaking in a leeson, breading in the remaining part of wheat crackers and frying in ghee with the preparation of parsley, cutting, blanching and rubbing potatoes, cutting and blanching pumpkins, freezing fresh green pea seeds, straining wheat flour in ghee and mixing without oxygen potatoes, pumpkins, green peas, wheat flour, sugar and table salt to obtain a side dish, packing of poultry, side dish and ghee with 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 pumpkin 255.05 green pea 205.66 wheat crackers 75.47 Wheat flour 2.83 sugar 2.83 salt 12 black pepper 0.2 melted butter before the release of the target product 1000,

    sealing and sterilization.
RU2007137886/13A 2007-10-15 2007-10-15 "sichenik fish cutlets ukrainian-style" preserve preparation method RU2354210C1 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
RU2007137886/13A RU2354210C1 (en) 2007-10-15 2007-10-15 "sichenik fish cutlets ukrainian-style" preserve preparation method

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
RU2007137886/13A RU2354210C1 (en) 2007-10-15 2007-10-15 "sichenik fish cutlets ukrainian-style" preserve preparation method

Publications (1)

Publication Number Publication Date
RU2354210C1 true RU2354210C1 (en) 2009-05-10

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Family Applications (1)

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RU2007137886/13A RU2354210C1 (en) 2007-10-15 2007-10-15 "sichenik fish cutlets ukrainian-style" preserve preparation method

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RU (1) RU2354210C1 (en)

Cited By (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
RU2506854C1 (en) * 2013-02-20 2014-02-20 Олег Иванович Квасенков Method for production of preserves "sichenik fish cutlets ukrainian-style"
RU2506853C1 (en) * 2013-02-20 2014-02-20 Олег Иванович Квасенков Method for production of preserves "sichenik fish cutlets ukrainian-style"
RU2506852C1 (en) * 2013-02-18 2014-02-20 Олег Иванович Квасенков Method for production of preserved product "sichenik fish cutlets ukrainian-style"
RU2507962C1 (en) * 2013-02-20 2014-02-27 Олег Иванович Квасенков Method for production of preserves "sichenik fish cutlets ukrainian-style"
RU2507963C1 (en) * 2013-02-20 2014-02-27 Олег Иванович Квасенков Method for production of preserves "sichenik fish cutlets ukrainian-style"
RU2507960C1 (en) * 2013-02-18 2014-02-27 Олег Иванович Квасенков Method for production of preserved product "sichenik fish cutlets ukrainian-style"
RU2507961C1 (en) * 2013-02-18 2014-02-27 Олег Иванович Квасенков Method for preparation of preserved product "sichenik fish cutlets ukrainian-style"

Non-Patent Citations (2)

* Cited by examiner, † Cited by third party
Title
ГОЛУНОВА Л.Е. Сборник рецептур блюд и кулинарных изделий ближнего зарубежья. - С.-Пб.: Профессия, 2001, с.259-260. *
Министерство торговли СССР. Сборник рецептур блюд и кулинарных изделий для предприятий общественного питания. - М.: Экономика, 1968, приложение «Расчеты расхода сырья, выхода полуфабрикатов и готовых изделий», с.685-804. Технология консервирования плодов и овощей, контроль качества продукции. - М.: Агропромиздат, 1992, с.85. *

Cited By (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
RU2507961C1 (en) * 2013-02-18 2014-02-27 Олег Иванович Квасенков Method for preparation of preserved product "sichenik fish cutlets ukrainian-style"
RU2506852C1 (en) * 2013-02-18 2014-02-20 Олег Иванович Квасенков Method for production of preserved product "sichenik fish cutlets ukrainian-style"
RU2507960C1 (en) * 2013-02-18 2014-02-27 Олег Иванович Квасенков Method for production of preserved product "sichenik fish cutlets ukrainian-style"
RU2506853C1 (en) * 2013-02-20 2014-02-20 Олег Иванович Квасенков Method for production of preserves "sichenik fish cutlets ukrainian-style"
RU2507962C1 (en) * 2013-02-20 2014-02-27 Олег Иванович Квасенков Method for production of preserves "sichenik fish cutlets ukrainian-style"
RU2507963C1 (en) * 2013-02-20 2014-02-27 Олег Иванович Квасенков Method for production of preserves "sichenik fish cutlets ukrainian-style"
RU2506854C1 (en) * 2013-02-20 2014-02-20 Олег Иванович Квасенков Method for production of preserves "sichenik fish cutlets ukrainian-style"

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