RU2489929C1 - Method for production of preserved product "sichenik fish cutlets ukrainian-style" - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to the technology of preserved second-course lunches production. The method envisages recipe components preparation, boiling, shelling and cutting part of chicken eggs. Bulb onions are cut and sauteed in melted butter. Garlic is blanched and strained. The listed components are mixed with part of wheat crumbs, part of salt and black hot pepper to produce mince. Then skin-off haddock fillet and speck are minced. Then one performs mixing the mince 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. Potatoes and rutabaga are cut and blanched; fresh green peas are frozen. Then potatoes, rutabaga and green peas are mixed with flour, milk, sugar and the remaining salt to produce garnish. Then the sichenik cutlets and garnish are packed, sealed and sterilised. In the process of the method implementation, one uses sunflower flour that is poured, before mixing, with drinking water and maintained for swelling.

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 product "Ukrainian fish sichenka", which includes 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 some wheat crackers, some salt and bitter black pepper to obtain minced meat, chopped on the top of a skinned haddock fillet and bacon, mixing them with another part of chicken eggs and another part of salt to obtain a cutlet mass, forming minced meat in it, wetting in a lezon, breading the rest of the wheat crackers and frying in ghee with the preparation of puffs, cutting and blanching potatoes and rutabaga, freezing fresh grain of green peas, sautéing wheat flour in ghee and mixing potatoes, rutabaga, 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 2347463 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 production method of the canned product "Ukrainian fish sichenka", which involves preparing the recipe components, cooking, peeling and cutting part of the chicken eggs, cutting and sautéing onion in ghee, blanching and rubbing the garlic, mixing the listed components with part wheat crackers, part of the salt and bitter black pepper to get 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 obtaining cutlet mass, forming minced meat in it, moistening in a lezon, breading in the remaining part of wheat crackers and frying in ghee with the preparation of cutlets, cutting and blanching potatoes and rutabaga, freezing fresh green pea grains and mixing potatoes, rutabaga and green peas with flour , milk, sugar and the rest of the salt to obtain a side dish, packing of the puffs and side dish, sealing and sterilization, according to the invention use sunflower flour, which before mixing is poured drinking water and allowed to stand to swell, and the components 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 236.4-249.4 swede 197,4 green pea 205.7 wheat crackers 75,5 sunflower flour 16.6 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 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 remainder of the wheat crackers and sautéed in ghee to produce sichenics.

Prepared potatoes and rutabaga 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, rutabaga, 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)

Method for the production of canned product "Ukrainian fish 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 the listed components with some wheat crackers, some salt and pepper black 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, formed it contains minced meat, soaked in a leeson, breading the rest of the wheat crackers and frying in ghee with the preparation of puffs, cutting and blanching potatoes and rutabaga, freezing fresh grain of green peas and mixing potatoes, rutabaga and green peas with flour, milk, sugar and the remainder 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 allowed to swell, and components are used in the following ratio of costs, 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 236.4-249.4 swede 197,4 green pea 205.7 wheat crackers 75,5 sunflower flour 16.6 milk 40 sugar 0.5 salt 12 black pepper 0.2 water before the release of the target product 1000