RU2469567C1 - Method for production of preserves "sichenik fish cutlets ukrainian-style" - Google Patents

Method for production of preserves "sichenik fish cutlets ukrainian-style" Download PDF

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Publication number
RU2469567C1
RU2469567C1 RU2012115752/05A RU2012115752A RU2469567C1 RU 2469567 C1 RU2469567 C1 RU 2469567C1 RU 2012115752/05 A RU2012115752/05 A RU 2012115752/05A RU 2012115752 A RU2012115752 A RU 2012115752A RU 2469567 C1 RU2469567 C1 RU 2469567C1
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RU
Russia
Prior art keywords
cutting
salt
mixing
blanching
potatoes
Prior art date
Application number
RU2012115752/05A
Other languages
Russian (ru)
Inventor
Олег Иванович Квасенков
Original Assignee
Олег Иванович Квасенков
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Filing date
Publication date
Application filed by Олег Иванович Квасенков filed Critical Олег Иванович Квасенков
Priority to RU2012115752/05A priority Critical patent/RU2469567C1/en
Application granted granted Critical
Publication of RU2469567C1 publication Critical patent/RU2469567C1/en

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Abstract

FIELD: food industry.
SUBSTANCE: method envisages preparation of recipe components, cooking, shelling and cutting part of chicken eggs, bulb onions cutting and sauteing in melted butter, garlic blanching and straining; the listed components mixing with part of wheat crumbs, part of salt and black hot pepper to produce mince, skin-off haddock fillet and speck mincing, mixing with the remaining chicken eggs and salt to produce a cutlet mass, mince moulding into the mass, the cutlets steeping in liaison, mealing in the remaining wheat crumbs and frying in melted butter to produce sichenik cutlets, potatoes cutting, blanching and straining, pumpkin blanching and cutting, fresh green peas freezing, sunflower flour pouring with drinking water and maintenance for swelling, potatoes, pumpkin, green peas and sunflower flour mixing with milk, sugar and the remaining salt to produce garnish, the sichenik cutlets and garnish packing, sealing and sterilisation.
EFFECT: method allows to reduce the manufactured target product adhesion to container walls.

Description

The invention relates to the production technology of canned second lunch dishes.
A known method for the production of canned food "Ukrainian fish sichen", providing for the preparation of recipe components, cooking, peeling and cutting part of chicken eggs, cutting and sautéing onion in ghee, blanching and rubbing garlic, mixing these components with part of wheat crackers, part salt and pepper black bitter to obtain minced meat, chopped on the top of a skinless haddock and bacon fillet, mixing them with another part of chicken eggs and another part of salt to obtain a cutlet mass, molding into it Arsha, 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 pumpkins, freezing fresh green pea seeds, sautéing wheat flour in melted butter and mixing potatoes, , green peas and wheat flour with milk, sugar and the remaining part of the salt to obtain a side dish, packing of parsley and side dish, sealing and sterilization (RU 2354215 C1, 2009).
The disadvantage of this method is the high adhesion to the container walls of the resulting target product.
The technical result of the invention is to reduce the adhesion to the container walls of the resulting target product.
This result is achieved by the fact that in the canned fish production method “Ukrainian Sicheniki fish”, which involves preparing the recipe components, cooking, peeling and cutting part of the eggs, cutting and sautéing onion in ghee, blanching and rubbing the garlic, mixing the listed components with part of the wheat crackers, part of the salt and bitter black pepper to obtain minced meat, chopped on the top of the skinless haddock and bacon fillet, mixing them with another part of chicken eggs and another part of salt to obtain a cauldron the whole mass, 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 the potatoes, cutting and blanching the pumpkin, freezing fresh grain of green peas and mixing potatoes, pumpkin and green peas with flour, milk, sugar and the remaining part of the salt to obtain a side dish, packing of parsley and side dish, sealing and sterilization, according to the invention use sunflower flour, which before mixing the bay Ute drinking water and kept for swelling, and the components are used in the following ratio of costs, parts by weight:
skinless cod fillet 207.6
chicken eggs 137
bacon 75,5
melted butter 29.7
onion 61.8-62.6
garlic 4.8-5.1
potatoes 161.6-169.1
pumpkin 213.6
green pea 205.7
wheat crackers 75,5
sunflower flour 23.3
milk 40
sugar 0.5
salt 12
black bitter pepper 0.2
water before the release of the target product 1000.
The method is implemented as follows.
Prescription components are prepared according to traditional technology.
Approximately 15% of the recipe amount of prepared eggs is boiled, peeled and chopped.
Prepared onions are chopped and sautéed in ghee.
The prepared garlic is blanched in and rubbed.
The listed components in a recipe ratio are mixed with about 10% of the recipe amount of wheat crackers, about 50% of the recipe amount of salt and ground black pepper to produce minced meat.
Prepared skinned haddock fillet and bacon are ground in a spinning top, and then mixed with approximately 24% of the recipe for chicken eggs and approximately 24% of the recipe for salt in a recipe ratio.
The rest of the eggs are mixed to produce a lezon.
The minced meat is molded into a cutlet mass, moistened in a blender, breaded in the remaining part of wheat crackers and fried in ghee to produce sichenics.
Prepared potatoes are cut, blanched in and wiped.
Prepared pumpkin is cut and blanched in hot water.
Prepared fresh green pea grain is frozen.
Prepared sunflower flour according to TU 9146-034-27147091-09 is poured with drinking water in a weight ratio of about 1: 5 and kept for swelling.
Potatoes, pumpkin, green peas and sunflower flour in a recipe ratio are mixed with milk, sugar and the rest of the salt to obtain a side dish.
Sicheniki and garnish are packaged in a prescription ratio, sealed and sterilized to obtain the target product.
The costs of the components are given taking into account the norms of waste and losses of the corresponding types of raw materials. The costs presented in the form of intervals cover their possible change in the shelf life of raw materials.
The canned food obtained using the described technology is similar in organoleptic properties to the product according to the closest analogue.
To confirm the indicated technical result, tin can No. 8, containing products obtained by the described technology and by the closest analogue, was opened and mounted in a tripod in an inverted position. The experimental product completely fell out of the can, but the product according to the closest analogue did not.
Thus, the proposed method allows to reduce the adhesion to the container walls of the resulting target product.

Claims (1)

  1. Method for the production of canned fish "Ukrainian sicheniki", which involves preparing the recipe components, boiling, peeling and cutting part of the eggs, cutting and sautéing onion in ghee, blanching and rubbing the garlic, mixing these components with part of the wheat crackers, part of the salt and black pepper bitter to obtain minced meat, chopped on a top of a skinless haddock and bacon fillet, mixing them with another part of chicken eggs and another part of salt to obtain a cutlet mass, forming minced meat into it, sma diving in a leeson, breading the rest of wheat crackers and frying in ghee with the preparation of cutlets, cutting, blanching and rubbing potatoes, cutting and blanching pumpkins, freezing fresh grain of green peas and mixing potatoes, pumpkin and green peas with flour, milk, sugar and the remaining part of the salt to obtain a side dish, packing of parsley and side dish, sealing and sterilization, characterized in that they use sunflower flour, which is poured with drinking water before mixing and kept for Wuhan, and ingredients used in the following ratio of expenses, parts by weight .:
    skinny haddock fillet 207.6 chicken eggs 137 bacon 75.5 melted butter 29.7 onion 61.8-62.6 garlic 4.8-5.1 potatoes 161.6-169.1 pumpkin 213.6 green pea 205.7 wheat crackers 75.5 sunflower flour 23.3 milk 40 sugar 0.5 salt 12 black pepper 0.2 water before the release of the target product 1000
RU2012115752/05A 2012-04-20 2012-04-20 Method for production of preserves "sichenik fish cutlets ukrainian-style" RU2469567C1 (en)

Priority Applications (1)

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RU2012115752/05A RU2469567C1 (en) 2012-04-20 2012-04-20 Method for production of preserves "sichenik fish cutlets ukrainian-style"

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Application Number Priority Date Filing Date Title
RU2012115752/05A RU2469567C1 (en) 2012-04-20 2012-04-20 Method for production of preserves "sichenik fish cutlets ukrainian-style"

Publications (1)

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RU2469567C1 true RU2469567C1 (en) 2012-12-20

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Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
RU2511113C1 (en) * 2013-02-20 2014-04-10 Олег Иванович Квасенков Method for production of preserves "sichenik fish cutlets ukrainian-style"

Citations (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS5974949A (en) * 1982-10-21 1984-04-27 Tahara Kanzume Kk Preparation of canned abundantly caught popular fish boiled in sauce
RU2001576C1 (en) * 1991-03-18 1993-10-30 Цапович Виктор Александрович Дубровин Владимир Петрович; Майко Виктор Петрович Fish-canning method
RU93007908A (en) * 1993-02-10 1995-02-10 Дальневосточный коммерческий институт Canned fish "natural fish in pikant filler"
RU2110195C1 (en) * 1997-02-10 1998-05-10 Тихоокеанский научно-исследовательский рыбохозяйственный центр Method for production of canned alaska pollack
EP0813820B1 (en) * 1996-06-20 2004-08-04 Kabushiki Kaisha Hayashibara Seibutsu Kagaku Kenkyujo Method for enhancing the salty-taste and/or delicious-taste of food products
RU2323640C1 (en) * 2006-07-24 2008-05-10 Олег Иванович Квасенков Production method for special purpose tinned food "pike pieces in green sauce" (variants)
RU2350188C1 (en) * 2007-10-15 2009-03-27 Олег Иванович Квасенков "sichenik fish cutlets ukrainian-style" preserve preparation method

Patent Citations (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS5974949A (en) * 1982-10-21 1984-04-27 Tahara Kanzume Kk Preparation of canned abundantly caught popular fish boiled in sauce
RU2001576C1 (en) * 1991-03-18 1993-10-30 Цапович Виктор Александрович Дубровин Владимир Петрович; Майко Виктор Петрович Fish-canning method
RU93007908A (en) * 1993-02-10 1995-02-10 Дальневосточный коммерческий институт Canned fish "natural fish in pikant filler"
EP0813820B1 (en) * 1996-06-20 2004-08-04 Kabushiki Kaisha Hayashibara Seibutsu Kagaku Kenkyujo Method for enhancing the salty-taste and/or delicious-taste of food products
RU2110195C1 (en) * 1997-02-10 1998-05-10 Тихоокеанский научно-исследовательский рыбохозяйственный центр Method for production of canned alaska pollack
RU2323640C1 (en) * 2006-07-24 2008-05-10 Олег Иванович Квасенков Production method for special purpose tinned food "pike pieces in green sauce" (variants)
RU2350188C1 (en) * 2007-10-15 2009-03-27 Олег Иванович Квасенков "sichenik fish cutlets ukrainian-style" preserve preparation method

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
RU2511113C1 (en) * 2013-02-20 2014-04-10 Олег Иванович Квасенков Method for production of preserves "sichenik fish cutlets ukrainian-style"

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