RU2346531C1 - "sichenik fish cutlets ukrainian-style" preserve preparation method - Google Patents

Abstract

FIELD: food production process.

SUBSTANCE: proposed preserve preparation method envisages part of the chicken eggs formulated being boiled, peeled and chopped and onions being cut and sautéed in melted butter. Garlic is blanched and strained. The above-mentioned ingredients are mixed with part of the wheat crumbs formulated, culinary salt and hot black pepper for a homogenous stuffing formation. Skinned-off codfish fillet and pork fat are minced and mixed with the remaining chicken eggs and culinary salt to produce a farce. The farce is moulded to produce sichenik cutlets (the stuffing folded in) that are steeped in liaison and breaded in the wheat crumbs remaining. The cutlets are fried in melted butter. Potatoes are sliced and fried in melted butter; fresh green peas are frozen. Wheat flour is sautéed in melted butter. The potatoes, green peas, wheat flour, milk, sugar and culinary salt are mixed together under oxygen-free conditions to produce the garnish. The sichenik cutlets, garnish and melted butter are packaged, vacuum-sealed and sterilised.

EFFECT: diversification of available food products; improved digestibility of preserve meals as compared to similar foods.

Description

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

A known method of preparing a culinary dish "Ukrainian fish sichenka", involving boiling, peeling and chopping part of chicken eggs, cutting and sautéing onions in margarine, crushing with salt and garlic pepper, and mixing the listed ingredients with wheat crackers to obtain minced meat, chopping in a meat grinder with a diameter of the holes of the lattice 5-9 mm of skinless fillet of cod and bacon and mixing them with another part of chicken eggs and table salt to obtain the cutlet mass, its butcher, molding minced meat into it, wet diving in a lezon, breading in a white breading, frying in margarine, bringing to a cooker in a frying cabinet, garnishing with fried potatoes and peas in milk sauce and pouring with melted butter to get the finished dish (L. Golunova, Collection of recipes for dishes and culinary products of your neighbor Abroad - St. Petersburg: Profession, 2001, p. 259-260).

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 of producing canned fish "Ukrainian sicheniki" involves preparing the recipe components, cooking, peeling and cutting part of the eggs, cutting and sautéing onion in ghee, blanching and rubbing the garlic and mixing the listed components with part of the wheat crackers, common salt and black bitter pepper to obtain minced meat, chopped cod and bacon fillet on top of a grinded top and mixed with another part of chicken eggs and common salt to obtain a cat of the whole mass, its cutting, the formation of minced meat in it, wetting in a lezon, breading in the remaining part of wheat crackers and frying in ghee with the preparation of parsley, cutting and frying in ghee of potatoes, freezing fresh grain of green peas, sautéing wheat flour in ghee and mixing without access of oxygen of potatoes, green peas, wheat flour, milk, sugar and table salt to obtain a side dish, packing of sicheno, side dish and ghee at the following consumption of components, parts by weight:

skinless cod fillet 207.55 chicken eggs 136.98 bacon 75.47 onion 61.81-62.6 garlic 4.83-5.09 potatoes 524.92-553.63 green pea 231.37 wheat crackers 75.47 Wheat flour 3,54 milk 63.68 sugar 0.71 salt 12 black pepper 0.2 melted butter 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. Approximately 5/33 of the prescription number of eggs is boiled, peeled and sliced. Prepared onions are chopped and sautéed in ghee. The prepared garlic is blanched in and rubbed. The listed components are mixed with approximately 1/10 of the prescription amount of wheat crackers, table salt and black bitter pepper to obtain minced meat.

The prepared skinless cod fillet and bacon are ground in a spinning top, and then mixed with approximately 8/33 of the recipe amount of chicken eggs and salt to obtain a cutlet mass. Cutlet mass is chopped, minced into it, moistened in a blender obtained from the remaining part of chicken eggs, breaded in the remaining part of wheat crackers and fried in ghee to obtain sichenics.

Prepared potatoes are cut and fried in ghee. Prepared fresh grain of green peas is subjected to freezing, preferably slow. Prepared wheat flour is sautéed in ghee. The listed components are mixed without oxygen with milk, sugar and salt to obtain a side dish.

The sicheniki, garnish and ghee are packed at the aforementioned consumption of components, sealed and sterilized to obtain the target product.

The consumption of all components except ghee 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.

Obtained according to the described technology, canned food according to organoleptic and physico-chemical indicators correspond to GOST 12292-00.

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)

A method of preparing canned food, which involves preparing the recipe components, boiling, peeling and cutting part of the chicken eggs, cutting and sautéing onion in melted butter, blanching and rubbing the garlic, and mixing the listed components with a portion of crackers, table salt and bitter black pepper to produce minced meat, grinding on a spinning top of a skinless fillet of cod and bacon and mixing them with another part of chicken eggs and table salt to obtain a cutlet mass, cutting it, molding minced meat into it, wetting lezone, breading in the remaining part of wheat rusks and frying in ghee with the production of parsley, cutting and frying in ghee potatoes, freezing fresh green pea grains, sautéing wheat flour in ghee and mixing without oxygen of potatoes, green peas, wheat flour, milk, sugar and table salt to obtain a side dish, packing of puffs, side dish and ghee at the following consumption of components, parts by weight:
skinless cod fillet 207.55 chicken eggs 136.98 bacon 75.47 onion 61.81-62.6 garlic 4.83-5.09 potatoes 524.92-553.63 green pea 231.37 wheat crackers 75.47 Wheat flour 3,54 milk 63.68 sugar 0.71 salt 12 black pepper 0.2 melted butter before the release of the target product 1000,
sealing and sterilization.