RU2488304C1 - 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 sander 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 one performs potatoes cutting, blanching and straining, lagenaria cutting and blanching, fresh green peas freezing, sunflower flour pouring with drinking water and maintenance for swelling, potatoes, lagenaria, 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: 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 of producing canned food "Ukrainian fish sichenka", which includes 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 some wheat crackers, some 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, 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 zucchini, freezing fresh green pea grains, sautéing wheat flour in melted butter, 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 2350220 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 for 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 melted butter, 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 leeson, breading the remaining portion of wheat crackers and frying in ghee with the preparation of cutlets, cutting, blanching and rubbing the potatoes, freezing fresh green pea grains and mixing potatoes and green peas with flour, milk, sugar and the rest of the salt to obtain a side dish, packing of the parsley and side dish, sealing and sterilization, according to the invention, the lagenaria is used as a side dish, which is cut and blanched before mixing, and sunflower flour, which before mixing is poured with drinking water and kept for swelling, and the components are 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 potatoes 161.6-169.1 lagenaria 204.9 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 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 potatoes are cut, blanched in and wiped.

Prepared lagenaria 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, lagenaria, 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.

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 obtaining canned food "Ukrainian fish sichenka", which includes preparing the recipe components, boiling, peeling and cutting part of the chicken eggs, cutting and passing in onion ghee, blanching and rubbing garlic, mixing the listed components with part of wheat crackers, part of salt and black pepper bitter to obtain minced meat, chopped perch fillet of pike perch and bacon on a top, mixed with another part of chicken eggs and another part of salt to produce a cutlet, molding minced meat into it, wetted digging in the leeson, breading the rest of the wheat crackers and frying in the ghee to get the eggs, cutting, blanching and rubbing the potatoes, freezing the fresh grain of green peas and mixing the potatoes and green peas with flour, milk, sugar and the rest of the salt to obtain a side dish packaging of sicheniki and side dish, sealing and sterilization, characterized in that the side dish uses lagenaria, which is cut and blanched before mixing, and sunflower flour, which before mixing ivayut drinking water and allowed to stand to swell, and the components used in the following ratio of expenses, 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 potatoes 161.6-169.1 lagenaria 204.9 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