RU2487610C1 - Method for production of preserves "sichenik fish cutlets ukrainian-style" - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to the technology of preserved second-course lunches production. For sichenik cutlets production one performs preparation of recipe components, cooking, shelling and cutting part of chicken eggs, bulb onions cutting and sauteing in melted butter, garlic blanching and straining. Then the listed components are mixed with part of the wheat crumbs, part of salt and black hot pepper to produce mince; then one performs skin-off pollock fillet and speck mincing, mixing with the other part of chicken eggs and another part of salt to produce a cutlet mass, the mince moulding into the cutlet mass, steeping in liaison, mealing in the remaining wheat crumbs and frying in melted butter to produce sichenik cutlets. For garnish production potatoes are cut, blanched and strained, turnips are cut and blanched, fresh green peas are frozen. One performs sunflower flour pouring with drinking water and maintenance for swelling, potatoes, turnips, green peas and sunflower flour mixing with milk, sugar and the remaining salt to produce garnish. Then the sichenik cutlets and garnish are packed, sealed and sterilised to produce a preserved product.

EFFECT: invention 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, grinding on the top of a skinless fillet of pollock and bacon, mixing them with another part of chicken eggs and another part of salt to obtain a cutlet mass, forming into it arsha, soaking 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 turnips, 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 2347474 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 polished fillet of pollock and bacon on the top, mixing them with another part of chicken eggs and another part of salt to form a cauldron of 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 parsley, cutting, blanching and rubbing potatoes, cutting and blanching turnips, freezing fresh grain of green peas and mixing potatoes, turnips 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 is poured before mixing drinking water and kept for swelling, and the components are used in the following ratio of costs, parts by weight:

skinned saithe 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 turnip 197,4 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.

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 saithe 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 potatoes are cut, blanched in and wiped.

Prepared turnips are 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, turnips, green peas and sunflower flour in a recipe ratio are mixed with milk, sugar and the rest of the salt to form 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)

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 mincemeat, grinding on the top of a skinless fillet of pollock and salted pork fat, mixing them with another part of chicken eggs and another part of salt to obtain a cutlet mass, forming minced meat into it, sma dipping in a leeson, breading the rest of the wheat crackers and frying in ghee with the preparation of cutlets, cutting, blanching and rubbing the potatoes, cutting and blanching turnips, freezing fresh green pea grains and mixing potatoes, turnips and green peas with flour, milk, sugar and the remaining part of the salt to obtain a side dish, packing of the 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 filling Ania and components used in the following ratio of expenses, parts by weight .:
skinned saithe 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 turnip 197,4 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