RU2501401C1 - Method for production of preserved product "sichenik fish cutlets ukrainian-style" - Google Patents

Method for production of preserved product "sichenik fish cutlets ukrainian-style" Download PDF

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Publication number
RU2501401C1
RU2501401C1 RU2013106835/04A RU2013106835A RU2501401C1 RU 2501401 C1 RU2501401 C1 RU 2501401C1 RU 2013106835/04 A RU2013106835/04 A RU 2013106835/04A RU 2013106835 A RU2013106835 A RU 2013106835A RU 2501401 C1 RU2501401 C1 RU 2501401C1
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RU
Russia
Prior art keywords
salt
mixing
cutting
potatoes
remaining
Prior art date
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RU2013106835/04A
Other languages
Russian (ru)
Inventor
Олег Иванович Квасенков
Original Assignee
Олег Иванович Квасенков
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Publication date
Application filed by Олег Иванович Квасенков filed Critical Олег Иванович Квасенков
Priority to RU2013106835/04A priority Critical patent/RU2501401C1/en
Application granted granted Critical
Publication of RU2501401C1 publication Critical patent/RU2501401C1/en

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Abstract

FIELD: food industry.
SUBSTANCE: invention relates to a method of preserved second-course lunches production. The method involves 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 pollock fillet and speck mincing, mixing with the remaining chicken eggs and 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 and turnips cutting and blanching, fresh green peas freezing, ground pumpkin seeds extraction cake pouring with drinking water and maintenance for swelling, potatoes, turnips, green peas and pumpkin seeds extraction cake mixing with milk, sugar and the remaining salt to produce garnish, the sichenik cutlets and garnish packing, sealing and sterilisation.
EFFECT: 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, 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 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 potatoes and turnips, freezing fresh grain of green peas, sautéing wheat flour in ghee and mixing potatoes, turnips, green peas and wheat flour with milk, sugar and the remainder of the salt to obtain a side dish, packing of parsley and side dish, sealing and sterilization (RU 2349183 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 polished fillet of pollock and bacon on the top, mixing them with another part of chicken eggs and another part of salt obtaining 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 cutlets, cutting and blanching potatoes and 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 parsley and side dish, sealing and sterilization, according to the invention, ground pumpkin seed meal is used, which is poured into the drink before mixing oh water and allowed to stand to swell, and components used in the following ratio costs pbw .:
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 236.4-249.4
turnip 197,4
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 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 and turnips are cut and blanched in hot water.
Prepared fresh green pea grain is frozen.
Prepared ground meal of pumpkin seeds obtained by known technology (Vasilieva A.G., Dvorkina G.A., Kasyanov G.I. Development of technology for functional sausages with additives from pumpkin seeds. - Krasnodar: InEP, 2008, p. 38- 45), poured with drinking water in a ratio by weight of about 1: 5 and maintained for swelling.
Potatoes, turnips, 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)

  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, 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, molded it contains minced meat, soaked in a leeson, breading in the remaining part of wheat crackers and frying in ghee with the preparation of puffs, cutting and blanching potatoes and 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 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 allowed to swell, 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 236.4-249.4 turnip 197,4 green pea 205.7 wheat crackers 75,5 pumpkin seed meal 16.6 milk 40 sugar 0.5 salt 12 black bitter pepper 0.2 water before the release of the target product 1000
RU2013106835/04A 2013-02-18 2013-02-18 Method for production of preserved product "sichenik fish cutlets ukrainian-style" RU2501401C1 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
RU2013106835/04A RU2501401C1 (en) 2013-02-18 2013-02-18 Method for production of preserved product "sichenik fish cutlets ukrainian-style"

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
RU2013106835/04A RU2501401C1 (en) 2013-02-18 2013-02-18 Method for production of preserved product "sichenik fish cutlets ukrainian-style"

Publications (1)

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RU2501401C1 true RU2501401C1 (en) 2013-12-20

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Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
RU2347406C1 (en) * 2007-10-16 2009-02-27 Олег Иванович Квасенков "sichenik fish cutlets ukrainian-style" preserve preparation method
RU2349183C1 (en) * 2007-10-16 2009-03-20 Олег Иванович Квасенков "sichenik fish cutlets ukrainian-style" preserve preparation method
RU2351224C1 (en) * 2007-10-16 2009-04-10 Олег Иванович Квасенков "sichenik fish cutlets ukrainian-style" preserve preparation method

Patent Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
RU2347406C1 (en) * 2007-10-16 2009-02-27 Олег Иванович Квасенков "sichenik fish cutlets ukrainian-style" preserve preparation method
RU2349183C1 (en) * 2007-10-16 2009-03-20 Олег Иванович Квасенков "sichenik fish cutlets ukrainian-style" preserve preparation method
RU2351224C1 (en) * 2007-10-16 2009-04-10 Олег Иванович Квасенков "sichenik fish cutlets ukrainian-style" preserve preparation method

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