UA120239C2 - FISH CUTLETS - Google Patents

Abstract

The invention relates to fish cakes containing pollock fillets, wheat bread, milk, crackers and vegetable oil, and the cutlets additionally contain sauerkraut.

Description

The invention belongs to the food industry and can be used in the production of functional fish cutlets with fermented white cabbage.

The closest analogue is the recipe for fish cutlets (Collection of recipes for dishes and culinary products: For enterprises of public catering / Authors: A.I. Zdobnov, V.A. Tsyiganenko -

K.: A.S.K., 2009. - P. 229), produced from pollock fillet, wheat bread, milk, breadcrumbs and vegetable oil, in the following ratio of components, 90: pollock fillet 50.0, wheat bread 15, 0 milk 20.0 crackers 7.5 vegetable oil 7.5.

Fish cutlets are not in great demand among consumers due to the following disadvantages of this product: low nutritional properties and poor taste characteristics.

The invention is based on the task of creating a composition of fish cutlets of increased biological value with improved organoleptic properties by adding to the recipe a functional ingredient - fermented white cabbage to enhance the taste and aroma, as well as to saturate the semi-finished product with biologically active substances.

The task is solved by the fact that fish cutlets containing pollock fillet, wheat bread, milk, breadcrumbs and vegetable oil, according to the invention, additionally contain fermented white cabbage, in the following ratio of components, 90: pollock fillet 40.0-35.0 fermented white cabbage 10.0-15.0 wheat bread 15.0-14.0 milk 20.0-19.0 breadcrumbs 7.5-8.5 vegetable oil 7.5-8.5.

Table

Examples of fish cutlet recipes

Prescription values components

Pollack fillet, 95

Fermented white cabbage o 5.0 10.0 15.0 20.0 cabbage, 90

Wheat bread, 96

Milk, 95

Sukhari, 95

Vegetable oil, 95

Total, 96 pi and Appearance: PI and

Appearance: Appearance: oval-flattened oval-flattened. oval-flattened. shape, no cracks, not shape, no cracks, not burnt. Color: form, disintegrating, burnt. Color: pi And burned. Color: - B homogeneous, on t homogeneous, on . - | heterogeneous, on . - | surface - brown, . the surface is brown, and also the surface is dark

MO Day on the cut - cream with and Still on the cut - gray. brown, in section -

Organoleptic with carrots. . : Consistency: firm, creamy with carrots. Evaluation of the quality of the finished product splashes dry Taste: fried g, speckled. of the product Consistency: fishy, not homogeneous enough, juicy Consistency: loose, salty, aftertaste of fruit and juicy. Taste: fried and Taste: fried fish, in sauerkraut. y: fish, too acidic with something, moderately acidic and moderately absent. Odor: both greasy and salty. The smell: - and fried fish, . salt. Smell: fried. fried fish with the aroma of pickled fish. there is no fish with the aroma of sauerkraut and cabbage. sauerkraut cabbage

Insufficient amount - still Too much fermented

Conclusions. The best result of sauerkraut cabbage

Continuation of Table

ES NIE TYNY NOSNO VOAS POLON OO fibers, g

The causal relationship between the proposed composition and the expected technical result is as follows.

In the production of fish cutlets, a new type of raw material is used - sauerkraut, which contains per 100 g of product: proteins - 1.8 g; fats - 0.1 g; carbohydrates - 3.0 g, dietary fiber - 2.0 g; vitamin C - 30.0 mg; calorie content - 23 kCal (96.23 kJ).

Biologically active substances that are part of fermented white cabbage have a positive effect on the functioning of the human body: dietary fibers contribute to the growth and development of normal intestinal microflora, have prebiotic properties, form compounds with toxic substances and radionuclides and remove them from the body, vitamin C ( ascorbic acid) strengthens the walls of blood vessels, promotes rapid healing of wounds, destroys antibiotics and other foreign substances entering the body, has an antitoxic effect.

That is why fermented white cabbage can be used as a food ingredient in the recipe of functional dishes.

Examples of fish cutlet recipes are given in table.

It can be seen from the tabulated data that fish cutlets with fermented white cabbage in the amount of cabbage 10.0-15.0 96 (examples 2, 3) have the best organoleptic indicators compared to other samples.

Fish cutlets with fermented white cabbage are enriched with vitamin C in the amount of 3.5-4.9 g per 100 g of product and dietary fibers in the amount of 1.1-1.2 g per 100 g of product.

The technical result consists in obtaining fish cutlets of increased biological value and with improved organoleptic indicators.

Claims (1)

FORMULA OF THE INVENTION Fish cutlets containing pollock fillet, wheat bread, milk, crackers and vegetable oil, which They differ in that they additionally contain sauerkraut, with the following ratio of components, 90: pollock fillet 35.0-40.0 sauerkraut 10.0-15.0 wheat bread 14.0-15.0 milk 19.0 -20.0 breadcrumbs 7.5-8.5 vegetable oil 7.5-8.5.