RU2357537C1 - "sichenik fish cutlets ukrainian-style" preserve preparation method - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention is related to food industry and may be used in technology of preserves industry for preserves production. Recipe components are prepared for the method implementation. The part of chicken eggs formulated are boiled, peeled and chopped. Onions are cut and browned 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. Skin-off pike fillet and pork fat and mixing it with the other part of chicken eggs and table salt to obtain cutlet mass, its slicing, forming stuffing in it, wetting in the liaison, breading in the wheat crumbs and frying in the melted butter to obtain sicheniks. Potatoes are cut and fried in melted butter, lettuce and apples are cut and blanched. Carrots are cut and blanched, fresh green peas are frozen. The potatoes, carrots, cauliflower, apples, carrots, green peas, sugar and culinary salt are mixed under oxygen-free conditions to produce the garnish. Sichenik cutlets, garnish and melted butter are packed. Then it is sealed and sterilised to get the end product.

EFFECT: expansion of technical facilities and dishes arsenal used in production of new preserved food with higher digestibility.

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 skinless fillet of pike and salted pork fat and mixing them with another part of chicken eggs and table salt to obtain the cutlet mass, cutting it, forming minced meat into it, wetting digging in a lezon, breading in a white breading, frying in margarine, bringing to a cooker in a frying cabinet, garnishing with fried potatoes, boiled cauliflower, stewed carrots with apples and canned green peas and pouring melted butter into a ready-made dish (L. Golunova Collection of recipes for dishes and culinary products of the near 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 preparing the canned product “Ukrainian fish sichenka” 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 , with salt and black bitter pepper to obtain minced meat, chopping on the top of a skinless fillet of pike and salted pork fat and mixing them with another part of chicken eggs and salt with the preparation of the cutlet 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 production of sichenka, cutting and frying in potato ghee, cutting and blanching cauliflower and apples, blanching and cutting carrots, freezing fresh grains of green peas and mixing potato, cauliflower, apples, carrots, green peas, sugar and table salt without access to obtain a side dish, packing of eggs, side dish and ghee at the following consumption of components, parts by weight:

skinned pike fillet 207.55 chicken eggs 136.98 bacon 75.47 onion 61.81-62.6 garlic 4.83-5.09 potatoes 279.96-295.27 cauliflower 288.91 apples 25.58 carrot 112.58-115.47 green pea 123,4 wheat crackers 75.47 sugar 2.83 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.

Prepared skinned pike 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 cauliflower and apples are cut and blanched in hot water. Prepared carrots are blanched and chopped. Prepared fresh grain of green peas is subjected to freezing, preferably slow. The listed components are mixed without oxygen with sugar and sodium chloride 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 a canned product "Ukrainian fish sichenka", which includes preparing the recipe components, boiling, 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 wheat crackers, salt and pepper black bitter to obtain minced meat, chopped on the top of a skinless fillet of pike and salted pork fat and mixing them with another part of chicken eggs and salt to obtain the cutlet mass, its dressing, forming minced meat in it, wetting in a blender, breading the rest of the wheat crackers and frying in ghee with the production of puffs, cutting and frying in potato ghee, cutting and blanching cauliflower and apples, blanching and cutting carrots, freezing fresh grain green peas and mixing without oxygen oxygen of potatoes, cauliflower, apples, carrots, green peas, sugar and table salt to obtain a side dish, packing of parsley, side dish and ghee at the next component consumption in, parts by weight:
skinned pike fillet 207.55 chicken eggs 136.98 bacon 75.47 onion 61.81-62.6 garlic 4.83-5.09 potatoes 279.96-295.27 cauliflower 288.91 apples 25.58 carrot 112.58-115.47 green pea 123,4 wheat crackers 75.47 sugar 2.83 salt 12 black pepper 0.2 melted butter before the release of the target product 1000,
sealing and sterilization.