RU2502372C1 - "surskie cutlets" preserves production method - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to "Surskie cutlets" preserves production method. The method envisages recipe components preparation, skin-off fish fillet chopping, fresh white cabbages shredding and freezing, cutting and sauteing in vegetable oil bulb onions and straining part of them, white vegetables cutting, blanching and straining, wheat flour sauteing, ground pumpkin seeds extraction cake pouring with fish broth and maintenance for swelling, mixing skin-off fish fillet, cabbages and the unstrained part of bulb onions with chicken eggs, part of salt, part of black hot pepper to produce mince, the mince moulding, mealing in bread crumbs and frying in vegetable oil to produce cutlets, mixing white vegetables, the strained part of bulb onions and wheat flour and pumpkin seeds extraction cake with fish broth, the remaining salt, the remaining black hot pepper and laurel leaf to produce a sauce, the cutlets and sauce packing, sealing and sterilisation.

EFFECT: method allows to reduce the manufactured target product adhesion to container walls.

Description

The invention relates to the production technology of canned fish and vegetables.

There is a known method for the production of canned food "Meat cutlets", which provides for the preparation of recipe components, chopping skinless fish fillet, chopping and freezing fresh white cabbage, cutting and sautéing onion in vegetable oil, sautéing wheat flour in margarine, cutting white roots, french fries, mixing cabbage and parts of onions with chicken eggs, part of salt and part of black bitter pepper to obtain minced meat, its formation, breading in breadcrumbs and frying brewing in vegetable oil to produce cutlets, mixing white roots, the remaining part of onions and wheat flour with fish broth, the remaining part of salt, the remaining part of bitter black pepper and bay leaf, cooking and rubbing to obtain sauce, packing the cutlets and sauce, sealing and sterilization (RU 2278550 C2, 2006).

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 of producing canned food "Soup cutlets", which provides for the preparation of recipe components, chopping skinless fish fillet, shredding and freezing fresh white cabbage, cutting and storing onion in vegetable oil and wiping part of it, cutting, blanching and rubbing white roots, wheat flour passerirovanie, mixing skinned fish fillet, cabbage and non-mashed onions with chicken eggs, part salt and part black bitter pepper with the production of minced meat, its molding, breading in breadcrumbs and frying in vegetable oil to obtain cutlets, mixing white roots, mashed onions and wheat flour with fish broth, the remaining part of salt, the remaining part of bitter black pepper and bay leaf and cooking to obtain sauce, packaging of cutlets and sauce, sealing and sterilization, according to the invention, the ground meal of pumpkin seeds is additionally introduced into the sauce, which is poured with fish broth before mixing and allowed to swell, and the comp nents used in the following ratio of expenses, parts by weight .:

skinned fish fillet 267 chicken eggs 90 vegetable oil 75 fresh white cabbage 417 onion 138-139.8 white roots 42-42.7 breadcrumbs 45 Wheat flour 25 pumpkin seed meal 25 salt fifteen black pepper 0.3 Bay leaf 0.1 fish stock before the release of the target product 1000.

The method is implemented as follows. Prescription components are prepared according to traditional technology. Prepared skinned fish fillet cutter. Prepared fresh white cabbage is chopped and frozen. Prepared onions are chopped, sautéed in vegetable oil, and approximately 30% of its recipe amount is wiped.

Prepared white roots are cut, blanched in and wiped. Prepared wheat flour passer.

Prepared ground meal of pumpkin seeds obtained by known technology (Vasilyeva 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 ), pour fish broth in a ratio by weight of about 1: 5 and incubated for swelling.

The skinless fish fillet, cabbage and non-mashed portion of onions in a recipe ratio are mixed with chicken eggs, approximately 73% of the recipe amount of salt and approximately 67% ground black pepper to form minced meat, which is formed, breaded in breadcrumbs and fried in vegetable oil to obtain cutlets.

The rubbed portion of onions, white roots, wheat flour and meal of pumpkin seeds in a recipe ratio are mixed with fish broth, the remaining part of salt and ground remaining part of bitter black pepper and bay leaf. The resulting mixture is cooked for 25-30 minutes to obtain sauce.

Cutlets and sauce 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. After 10-15 minutes, the experimental product completely drained from the can. The sauce of the product by the closest analogue did not completely drain, but began to dry on the walls of the can.

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 food "Cutlets sura", which provides for the preparation of recipe components, chopping skinless fish fillet, chopping and freezing fresh white cabbage, cutting and sautéing onion in vegetable oil and rubbing parts of it, cutting, blanching and rubbing white roots, passcer mixing skinless fish fillet, cabbage and non-mashed onions with chicken eggs, part of salt and part of black bitter pepper to obtain minced meat, molding, pa brewing in breadcrumbs and frying in vegetable oil to produce cutlets, mixing white roots, mashed onions and wheat flour with fish broth, the rest of the salt, the remaining part of bitter black pepper and bay leaf and cooking to get the sauce, packing the cutlets and sauce, sealing and sterilization, characterized in that ground sauce of pumpkin seeds is additionally introduced into the sauce, which is poured with fish broth before mixing and allowed to swell, and the components are used in the following costs, parts by weight:
skinned fish fillet 267 chicken eggs 90 vegetable oil 75 fresh white cabbage 417 onion 138-139.8 white roots 42-42.7 breadcrumbs 45 Wheat flour 25 pumpkin seed meal 25 salt fifteen black pepper 0.3 Bay leaf 0.1 fish stock before the release of the target product 1000.