RU2508845C1 - Method for production of preserves "sichenik fish cutlets ukrainian-style" - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to a method for production of preserves "Sichenik fish culets Ukrainian-style". The method 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 pollock 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 eggs, mealing in the remaining wheat crumbs and frying in melted butter to produce sichenik cutlets, carrots blanching and straining, green beans cutting and freezing, carrots and green beans mixing with sugar and the remaining salt to produce garnish, the sichenik cutlets and garnish packing, sealing and sterilisation. One additionally introduces into the garnish ground pumpkin seeds extraction cake that is poured, before mixing, with drinking water and maintained for swelling while the components are used at the expenditure ratio (weight parts) referred to in the invention formula.

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 sichen", providing for the preparation of recipe components, cooking, peeling and cutting part of chicken eggs, cutting and sautéing onion in melted butter, blanching and rubbing garlic, mixing the listed components with part of wheat crackers, part salt and pepper black bitter to obtain minced meat, grinding on the top of a skinless fillet of pollock and salted pork fat, mixing them with another part of chicken eggs and another part of salt to obtain a cutlet mass, forming minced meat into it a, wetting in a lezon, breading in the remaining part of wheat crackers and frying in ghee with the production of sichenka, blanching and rubbing the carrots, cutting and freezing the string beans and mixing carrots and string beans with sugar and the rest of the salt to obtain a side dish, packing of the chopped eggs and garnish, sealing and sterilization (RU 2353167 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 of producing canned food “Ukrainian fish sicheniki”, 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 of the wheat crackers, part of the salt and bitter black pepper to obtain 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 to produce cutlet th mass, molding minced meat in it, wetting in an egg, breading in the remaining part of wheat crackers and frying in ghee to get puffs, blanching and rubbing carrots, cutting and freezing green beans and mixing carrots and green beans with sugar and the rest of the salt with obtaining a garnish, packing of eggs and garnish, sealing and sterilization, according to the invention, a ground meal of pumpkin seeds is additionally introduced into the garnish, which is poured with drinking water before mixing and allowed to swell, and the components are used in the following ratio of costs, parts by weight:

sided fillet of pollock 207.6 chicken eggs 137 bacon 75,5 melted butter 29.7 onion 61.8-62.6 garlic 4.8-5.1 carrot 361.1-370.3 green beans 311.3 wheat crackers 75,5 pumpkin seed meal 31.6 sugar 2,8 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 a 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 remaining part of wheat crackers and fried in ghee to produce sichenics.

Prepared carrots are blanched and wiped.

Prepared green beans are cut and 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.

The carrots, green beans and meal of pumpkin seeds in a recipe ratio are mixed with 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 of tin can No. 8, containing products obtained by the described technology and by the closest analogue, they were 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 producing canned food "Ukrainian fish sichenka", which includes preparing the recipe components, boiling, 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 wheat crackers, part of salt and black pepper bitter to obtain minced meat, grinding on the top of a skinless fillet of pollock and salted pork fat, mixing them with another part of chicken eggs and another part of salt to obtain a cutlet mass, forming minced meat into it egg, breading in the rest of the wheat crackers and frying in ghee with the preparation of eggs, blanching and rubbing the carrots, cutting and freezing the string beans and mixing carrots and string beans with sugar and the remaining part of the salt to obtain a side dish, packing of the eggs and side dish, sealing and sterilization, characterized in that the ground meal of pumpkin seeds is additionally introduced into the garnish, which is poured with drinking water before mixing and allowed to swell, and the components are used in the following the ratio of costs, 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 carrot 361.1-370.3 green beans 311.3 wheat crackers 75.5 pumpkin seed meal 31.6 sugar 2,8 salt 12 black pepper 0.2 water before the release of the target product 1000