RU2498728C1 - 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 for production of preserved product "Sichenik fish cutlets Ukrainian-style" 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 sander fillet and speck mincing, mixing with the remaining chicken eggs and another part of 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 and blanching, beet-roots cutting and blanching, fresh green peas freezing, potatoes, beet-roots and green peas mixing with milk, sugar and the remaining salt to produce garnish, the sichenik cutlets and garnish packing, sealing and sterilisation. One uses ground pumpkin seeds extraction cake that is poured, before mixing, with drinking water and maintained for swelling while the components are used at the following expenditure ratio, weight parts: skin-off sander fillet - 207.6; chicken eggs - 137; speck - 75.5; melted butter - 29.7; bulb onions - 61.8-62.6; garlic - 4.8-5.1; potatoes - 236.4-249.4; beet-roots - 195.8-203.7; green peas - 205.7; wheat crumbs - 75.5; pumpkin seeds extraction cake - 16.6; milk - 40; sugar - 0.5; salt - 12; black hot pepper - 0.2; water till the target product yield is equal to 1000.

EFFECT: method 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 a 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 perch fillet of pike perch and bacon on the top, 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 blender, breading the rest of the wheat crackers and frying in ghee with the preparation of puffs, cutting and blanching the potatoes, blanching and cutting the beets, freezing fresh green pea grains, sautéing wheat flour in the melted butter and mixing the potatoes , beets, green peas and wheat flour with milk, sugar and the remainder of the salt to obtain a side dish, packing of the poultry and side dish, sealing and sterilization (RU 2349189 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 sichen”, 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 wheat crackers, part of the salt and bitter black pepper to get 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 obtain the cutlet mass, forming 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 and blanching potatoes, blanching and cutting the beets, freezing fresh grain of green peas and mixing potatoes, beets and green peas with 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, ground pumpkin seed meal is used, which before mixing filled with drinking water and kept for swelling, and the components are used in the following content of the 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 236.4-249.4 beet 195.8-203.7 green pea 205.7 wheat crackers 75,5 pumpkin seed meal 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 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 and blanched in hot water.

Prepared beets are blanched and chopped.

Prepared fresh green pea grain is frozen.

Prepared ground meal of pumpkin seeds, obtained by known technology (Vasilyeva AG, Dvorkina GA, Kasyanov GI Development of technology for functional sausages with additives from pumpkin seeds. - Krasnodar: InEP, 2008, p. 38-45), poured drinking water in a ratio by weight of about 1: 5 and maintained for swelling.

Potatoes, beets, green peas and meal of pumpkin seeds 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 fillet of pike perch and bacon, mixing them with another part of chicken eggs and another part of salt to obtain a cutlet mass, shaped mincemeat, wetting in a leeson, breading the rest of the wheat crackers and frying in ghee to produce puffs, cutting and blanching potatoes, blanching and cutting beets, freezing fresh grain of green peas and mixing potatoes, beets and green peas with milk, sugar and the rest of the salt to obtain a side dish, packing of the parsley and side dish, sealing and sterilization, characterized in that they use ground meal of pumpkin seeds, which before mixing is poured with drinking water and aged melt for swelling, and the components are used in the following content 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 236.4-249.4 beet 195.8-203.7 green pea 205.7 wheat crackers 75,5 pumpkin seed meal 16.6 milk 40 sugar 0.5 salt 12 black pepper 0.2 water before the release of the target product 1000