RU2475124C1 - Method for production of preserves "sichenik fish cutlets ukrainian-style" - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention is intended for usage in preservation industry during second-course lunches production. The method envisages preparation of recipe components, boiling, 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 pepper to produce mince. One performs skin-off sander fillet and speck mincing, mixing with the remaining chicken eggs and another part of salt to produce a cutlet mass. One proceeds with 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. One performs beets blanching and straining, fresh green peas freezing, sunflower flour pouring with drinking water and maintenance for swelling, beets, green peas and sunflower flour mixing with milk and the remaining salt to produce garnish. The sichenik cutlets and garnish are packed, sealed and sterilised.

EFFECT: invention ensures reduction of the manufactured target product adhesion to container walls.

Description

The invention relates to the production technology of canned second lunch dishes.

A known method of producing 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 melted butter, blanching and rubbing garlic, mixing the listed components with part of wheat crackers, part salt and pepper black bitter to obtain minced meat, chopped on a top of a skinless fillet of pike perch and bacon, mixing them with another part of chicken eggs and another part of salt to obtain a cutlet mass, molding headlights into it sha, wetting in a lezon, breading in the remaining part of wheat crackers and frying in ghee with the preparation of puffs, blanching and rubbing the beets, freezing fresh green pea grains, sautéing wheat flour in ghee and mixing beets, green peas and wheat flour with milk the remaining part of the salt to obtain a side dish, packing of the puffs and side dish, sealing and sterilization (RU 2353164 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 method of producing canned food “Ukrainian fish sicheniki”, 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 perch fillet of pike perch and bacon on the top, mixing them with another part of chicken eggs and another part of salt to produce cutlets mass, molding minced meat in it, soaking in a blender, breading in the remaining portion of wheat crackers and frying in ghee to get puffs, blanching and rubbing the beets, freezing fresh grain of green peas and mixing beets and green peas with flour, milk and the rest salts to obtain a side dish, packing of the eggs and side dish, sealing and sterilization, according to the invention use sunflower flour, which before mixing is poured with drinking water and kept for swelling, and the components used in the following ratio of costs, parts by weight:

pike perch fillet 207.6 chicken eggs 137 bacon 75,5 melted butter 29.7 onion 61.8-62.6 garlic 4.8-5.1 beet 238.6-248.3 green pea 308.5 wheat crackers 75,5 sunflower flour 19 milk 54.5 salt 12 black 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 the 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 pike perch 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 remainder of the wheat crackers and sautéed in ghee to produce sichenics.

Prepared beets are blanched and wiped.

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.

Beetroot, green peas and sunflower flour in a recipe ratio are mixed with milk 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.

Component costs are given taking into account waste standards and losses of the corresponding types of raw materials. The costs presented in the form of intervals cover their possible change in terms of storage 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)

The method of producing canned food "Ukrainian fish sichenka", 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 the listed components with part of wheat crackers, part of salt and black pepper bitter to produce minced meat, chopped on a top of a skinless fillet of pike perch and bacon, mixed with another part of chicken eggs and another part of salt to produce a cutlet, molding minced meat into it, wetted dipping in a leeson, breading in the remaining part of wheat crackers and frying in ghee with the preparation of parsley, blanching and rubbing the beets, freezing fresh grain of green peas and mixing beets and green peas with flour, milk and the rest of the salt to obtain a side dish, packing of the sichen and garnish, sealing and sterilization, characterized in that they use sunflower flour, which is poured with drinking water before mixing and kept for swelling, and the components are used in the following ratio costs, parts by weight:
skinned zander fillet 207.6 chicken eggs 137 bacon 75,5 melted butter 29.7 onion 61.8-62.6 garlic 4.8-5.1 beet 238.6-248.3 green pea 308.5 wheat crackers 75,5 sunflower flour 19 milk 54.5 salt 12 black pepper 0.2 water before the release of the target product 1000