RU2346565C1 - "mushroom-stuffed fish chops russian-style" preserve preparation method - Google Patents

Abstract

FIELD: food production process.

SUBSTANCE: proposed preserve preparation method is as follows: chicken eggs are boiled, peeled and chopped; onions are cut and sautéed in melted butter, potatoes are sliced and fried in tallow, carrots and parsley roots are cut and sautéed in margarine. After that dried porcini mushrooms and dried prunes are blanched and chopped. Green parsley is chopped and frozen; fresh green peas are frozen. The potatoes, carrots, parsley roots, prunes, green peas, sugar and culinary salt are mixed under oxygen-free conditions to produce the garnish. The chicken eggs, dried porcini mushrooms, onions, green parsley, culinary salt and hot black pepper are mixed under oxygen-free conditions for a homogenous farce formation. Skinned-off pike perch fillet is sliced and beaten. The chops (with the prepared farce folded in) are smothered in wheat flour and steeped in liaison. After that the chops are breaded in whey crumbs and fried in vegetable oil. The chops, garnish and vegetable oil are packaged, vacuum-sealed and sterilised.

EFFECT: improved digestibility as compared to similar pre-cooked foods.

Description

The invention relates to the production technology of canned fish.

A known method of producing a culinary dish "Fish cutlets stuffed with mushrooms, in Russian", which involves preparing the recipe components, soaking, cooking, cutting and frying dried porcini mushrooms in butter, shredding, sautéing in butter and cooling onions, cooking, peeling and cutting chicken eggs, chopping parsley, mixing the listed ingredients with salt and pepper to get minced meat, cutting and beating the skinned pike perch fillet, sprinkling it with salt and pepper, formed it contains minced meat, breading in wheat flour, wetting in a lezon, breading in wheat bread crumbs and frying in vegetable oil to obtain the main component, cutting and frying carrots and parsley root in margarine, boiling in sweetened water and separating prunes from the broth, laying in decoction of carrots and parsley root, stewing until ready and adding prunes to obtain a side dish component, cutting, sprinkling with table salt and frying potato in melted fat to obtain a side dish, boiling in salted water and dressing margarine om fresh grain of green peas to obtain a garnish component and the formation of a finished dish from the main component and a complex side dish (L. Golunova, Collection of recipes for dishes and culinary products of the peoples of Russia. - St. Petersburg: ProfiKS, 2003, p. 87-88).

The technical result of the invention is to obtain new canned food with increased digestibility compared to a similar culinary dish.

This result is achieved by the fact that the method for the production of canned fish cutlets stuffed with mushrooms in Russian involves the preparation of recipe components, boiling, peeling and cutting chicken eggs, cutting and sautéing onion ghee, cutting and frying in potato ghee , cutting and sautéing carrots and parsley root in margarine, blanching and cutting dried porcini mushrooms and prunes, cutting and freezing parsley, freezing fresh grain of green peas, mixing without oxygen tofel, carrots, parsley root, prunes, green peas, sugar and sodium chloride to obtain a side dish, mixing oxygen of chicken eggs, dried porcini mushrooms, onions, parsley, sodium chloride and bitter pepper to obtain minced meat, cutting and beating skinless fillet of pike perch, molding minced meat in it, breading in wheat flour, wetting in an ice cream, breading in wheat breadcrumbs and frying in vegetable oil to obtain cutlets, packing of cutlets, side dish and vegetable oil during the next flow e components pbw .:

pike perch fillet 309.52 melted butter 47.62 melted fat 15.87 margarine 12.53 chicken eggs 95.23 dried porcini mushrooms 28.57 onion 111.43-112.86 parsley 11.9 carrot 131.95-135.34 parsley root 10.4-10.52 prunes 22.56 potatoes 294.4-310.5 green pea 173.02 Wheat flour 14.29 wheat crackers 95.24 sugar 4.18 salt 12 black pepper 0.2 vegetable oil before the release of the target product 1000,

sealing and sterilization.

The method is implemented as follows.

Prescription components are prepared according to traditional technology. Prepared chicken eggs are boiled, peeled and chopped. Prepared onions are chopped and sautéed in ghee. Prepared potatoes are cut and fried in melted fat. Prepared carrots and parsley root are chopped and sautéed in margarine. Prepared dried porcini mushrooms and prunes are blanched and chopped. Prepared parsley is cut and subjected to freezing, preferably slow. Prepared fresh grain of green peas is subjected to freezing, preferably slow.

Potatoes, carrots, parsley root, prunes, green peas, sugar and salt are mixed without oxygen to form a side dish.

Chicken eggs, dried porcini mushrooms, onions, parsley, table salt and black bitter pepper are mixed without oxygen to produce minced meat.

The prepared skinned zander fillet is cut and beaten, and then minced into it, breaded in wheat flour, soaked in ice cream, breaded in wheat breadcrumbs and fried in vegetable oil to produce cutlets.

Cutlets, a side dish and vegetable oil are Packed at the above consumption of components, sealed and sterilized to obtain the target product.

The consumption of all components except vegetable oil is given taking into account the norms of waste and losses of each type of raw material. For components of plant origin, the costs given in the form of intervals cover their possible change in the shelf life of raw materials. In this case, the minimum flow rate is taken in the second calendar half year, and the maximum in the first.

The canned food obtained according to the described technology according to organoleptic and physicochemical parameters corresponds to GOST 12250-88.

Checking the digestibility of canned food obtained by the proposed method, and a culinary dish by the closest analogue was carried out by culturing the test organism Tetrachimena pyriformis on their samples. Digestibility was evaluated by the number of ciliates in 1 cm ³ product. It amounted to a pilot product of 1.3 · 10 ⁵ and for a control product of 1 · 10 ^5, respectively.

Thus, the proposed method allows to obtain new canned foods with increased digestibility compared to a similar culinary dish.

Claims (1)

Method for the production of canned food, which includes preparing the recipe components, boiling, peeling and cutting chicken eggs, cutting and sautéing onions in ghee, cutting and frying potato ghee, cutting and sautéing carrots and parsley root in margarine, blanching and cutting dried white mushrooms and prunes, cutting and freezing parsley, freezing fresh grain of green peas, mixing potato, carrot, parsley root, prunes, green peas, sugar and table salt without access with a garnish, mixing without access of oxygen of chicken eggs, dried porcini mushrooms, onions, parsley, table salt and black bitter pepper to obtain minced meat, cutting and beating the skinned pike perch fillet, molding minced meat into it, breading in wheat flour, soaking in lezone, breading in wheat breadcrumbs and frying in vegetable oil to produce cutlets, packaging of cutlets, side dishes and vegetable oil at the following component consumption, parts by weight:
pike perch fillet 309.52 melted butter 47.62 melted fat 15.87 margarine 12.53 chicken eggs 95.23 dried porcini mushrooms 28.57 onion 111.43-112.86 parsley 11.9 carrot 131.95-135.34 parsley root 10.4-10.52 prunes 22.56 potatoes 294.4-310.5 green pea 173.02 Wheat flour 14.29 wheat crackers 95.24 sugar 4.18 salt 12 black pepper 0.2 vegetable oil before the release of the target product 1000,
sealing and sterilization.