RU2576892C1 - Method for production of preserved "ukrainian fish sicheniki" - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to production of canned lunch second courses. Method involves the preparation of prescription components of cutting scaleless fish fillets and bacon, cooking, cleaning and cutting of the eggs, rubbing garlic shredder and freezing fresh ornamental cabbage, cutting and sautéing in oil carrots and onions, sautéing flour, cutting and blanching potatoes. Further mixing is performed scaleless fish fillet, bacon, eggs and raw chicken parts salt to produce meat. Carry out the mixing of the onions, wheat crackers, boiled eggs, garlic, salt, and another part of the black pepper to give the filling. Filling is formed into the stuffing to make sycheniks, mixing carrot, the rest of the onion, cabbage, potatoes, wheat flour, tomato paste, acetic acid, the rest of the salt, the rest of the black pepper and bay leaf to produce a side dish, packing of sycheniks, garnish and fish broth, sealing and sterilization.

EFFECT: method allows to get a new tinned food using nonconventional vegetable raw materials without changing organoleptic properties of desired product.

1 cl

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, cutting of skinned fish fillet and bacon, cooking, cleaning and cutting parts of chicken eggs, rubbing garlic, chopping and freezing fresh cabbage, cutting and sautéing carrot and vegetable oil in vegetable oil and carrot and butter onions, starching of wheat flour, cutting and blanching potatoes, mixing skinless fish fillet, bacon, raw chicken eggs and part of the salt to produce minced meat, mixing part of the onion ka, wheat crackers, boiled chicken eggs, garlic, another part of salt and part of black bitter pepper to get a filling, molding the stuffing into minced meat to get puffs, mixing carrots, the rest of onions, cabbage, potatoes, wheat flour, fish broth, tomato paste, acetic acid, the remaining part of the salt, the remaining part of the black bitter pepper and bay leaf to obtain a side dish, packaging of the pineapples and side dish, sealing and sterilization (RU 2281665 C1, 2006).

The technical result of the invention is the production of new canned food using non-traditional plant materials.

This result is achieved by the fact that in the method for producing canned food “Ukrainian fish sicheniki”, which involves preparing the recipe components, cutting the skinless fish fillet and bacon, cooking, peeling and cutting part of the eggs, rubbing the garlic, chopping and freezing fresh cabbage, cutting and sautéing vegetable oil of carrots and onions, wheat flour passer, cutting and blanching of potatoes, mixing skinless fish fillet, bacon, raw chicken eggs and a portion of salt to obtain minced meat, mixing tea onions, wheat crackers, boiled chicken eggs, garlic, another part of salt and part of bitter black pepper to get the filling, molding the stuffing into minced meat with the preparation of the eggs, mixing carrots, the rest of the onion, cabbage, potatoes, wheat flour, tomato paste , acetic acid, the remaining part of the salt, the remaining part of the black bitter and bay leaf pepper to obtain a side dish, packing of the pineapples, side dish and fish broth, sealing and sterilization, according to the invention use decorative cabbage , and the components are used in the following ratio of costs, wt. hours:

skinned fish fillet 300 bacon 105 chicken eggs 115 vegetable oil 34 potatoes 320-337.5 decorative cabbage 356.6 carrot 6.3-6.5 onion 37-37.5 garlic 6.5-6.9 wheat crackers 10 Wheat flour 3 tomato paste, in terms of 30% solids content 5 acetic acid, calculated on 80% concentration 0.3 sugar 7.5 salt 12 black pepper 0.2 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 and bacon cut and cut.

Approximately 67% of the recipe amount of prepared chicken eggs is boiled, peeled and chopped.

The prepared garlic is mashed.

Prepared fresh ornamental cabbage is chopped and frozen.

Prepared carrots and onions are chopped and sautéed in vegetable oil.

Prepared wheat flour passer.

Prepared potatoes are cut and blanched in hot water.

Skinned fish fillet, bacon and raw chicken eggs in a recipe ratio are mixed with approximately 50% of the recipe amount of salt to produce minced meat.

About 67% of the recipe amount of onions, boiled chicken eggs and garlic in the recipe ratio are mixed with wheat breadcrumbs, about 10% of the recipe amount of salt and about 40% of the recipe amount of ground black pepper to get the filling.

The filling is molded into minced meat with getting sicheniki.

Potatoes, carrots, the rest of onions, cabbage and wheat flour in a recipe ratio are mixed with tomato paste, acetic acid, sugar, the rest of the salt and the ground part of the black pepper and bay leaf to obtain a side dish.

The sicheniki, side dish and fish broth are packaged in the recipe 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.

When using tomato paste with a dry matter content that does not match the prescription, and / or acetic acid with a concentration that does not match the prescription, their costs are calculated for the equivalent dry matter and / or acid content, respectively, according to known dependencies (Collection of technological instructions for production canned food.Volume I. - M .: APPP "Konservlodozyot", 1990, p. 124).

The canned food obtained using the described technology is similar in organoleptic properties to the product according to the closest analogue.

Thus, the proposed method allows to obtain new canned food using non-traditional plant materials without changing the organoleptic properties of the target product.

Claims (1)

The method of obtaining canned food "Ukrainian fish sichenka", which includes preparing the recipe components, cutting the skinless fish fillet and bacon, cooking, peeling and cutting part of the eggs, rubbing the garlic, chopping and freezing fresh cabbage, cutting and sautéing carrots and onions in vegetable oil, storing wheat flour, cutting and blanching potatoes, mixing skinless fish fillet, bacon, raw chicken eggs and part of the salt to produce minced meat, mixing part of onion, wheat crackers, boiled chicken eggs, garlic, another part of salt and part of black bitter pepper to obtain the filling, molding the filling into minced meat with the preparation of the puffs, mixing carrots, the remaining part of onions, cabbage, potatoes, wheat flour, tomato paste, acetic acid, the remaining part of salt , the remaining part of the black pepper and bay leaf with a side dish, packing of puffs, side dish and fish broth, sealing and sterilization, characterized in that they use decorative cabbage, and the components are used as follows ratio costs wt. hours:
skinned fish fillet 300 bacon 105 chicken eggs 115 vegetable oil fifty potatoes 320-337.5 decorative cabbage 356.6 carrot 6.3-6.5 onion 37-37.5 garlic 6.5-6.9 wheat crackers 10 Wheat flour 3 tomato paste, in terms of 30% solids content 5 acetic acid, calculated on 80% concentration 0.3 sugar 7.5 salt 12 black pepper 0.2 Bay leaf 0.1 fish stock before the release of the target product 1000