RU2517880C1 - Method for preparation of preserved product "sichenik fish cutlets ukrainian-style" - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: recipe components are prepared. One performs part of chicken eggs boiling, shelling and cutting. Bulb onions are cut and sauteed in melted butter, garlic is blanched and strained. The listed components are mixed with part of wheat crumbs, part of salt and black hot pepper to produce mince. Skin-off pollock fillet and speck are minced. One performs the components mixing with the remaining chicken eggs and another part of salt to produce a cutlet mass, mince moulding into the mass, the cutlets steeping in liaison, mealing in the remaining wheat crumbs and frying in melted butter to produce sichenik cutlets. Potatoes are cut, blanched and strained. Beet-roots are blanched and cut. Green beans are cut and frozen. Ground pumpkin seeds extraction cake is poured with drinking water and maintained for swelling. Potatoes, beet-roots, green beans and pumpkin seeds extraction cake are mixed with sour cream, sugar and the remaining salt to produce garnish. One proceeds with the sichenik cutlets and garnish packing, sealing and sterilisation.

EFFECT: method allows to reduce the manufactured target product adhesion to container walls.

Description

The invention relates to the production technology of canned second lunch dishes.

A known method of preparing a canned product "Ukrainian fish sichenka", which includes preparing the recipe components, cooking, peeling and cutting part of the eggs, cutting and sautéing onion in melted butter, blanching and rubbing the garlic, mixing the listed components with part of the crackers, part of the salt and bitter black pepper to obtain minced meat, chopped polished fillet of pollock and salted fat on a top, mixing them with another part of chicken eggs and another part of salt to obtain a cutlet mass , forming minced meat in it, wetting in a lezon, breading in the remaining part of wheat crackers and frying in ghee with the production of puffs, cutting, blanching and rubbing potatoes, blanching and cutting beets, cutting and freezing green beans, straining in melted butter and wheat flour mixing potatoes, beets, green beans and wheat flour with sour cream, sugar and the remaining part of the salt to obtain a side dish, packing of puffs and side dish, sealing and sterilization (RU 2355228 C1, 2009).

The disadvantage of this method is the high adhesion to the container walls of the resulting target product.

The technical result of the invention is to reduce the adhesion to the container walls of the resulting target product.

This result is achieved by the fact that in the method of preparing the canned product "Ukrainian fish sichenka", which involves preparing the recipe components, cooking, peeling and cutting part of the eggs, cutting and sautéing onion in ghee, blanching and rubbing the garlic, mixing the listed components with part wheat crackers, part of the salt and bitter black pepper to get minced meat, grinding on the top of the skinless fillet of pollock and bacon, mixing them with another part of chicken eggs and another part of salt to obtain the cutlet mass, molding 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, blanching and rubbing the potatoes, blanching and cutting the beets, cutting and freezing the green beans and mixing potatoes, beets and green beans with flour, sour cream, sugar and the remaining part of the salt to obtain a side dish, packing of the poultry and side dish, sealing and sterilization, according to the invention use ground meal of pumpkin seeds, which Before mixing with drinking water is poured and allowed to stand to swell, and the components used in the following ratio of expenses, parts by weight .:

skinned saithe fillet 207.6 chicken eggs 137 bacon 75,5 melted butter 29.7 onion 61.8-62.6 garlic 4.8-5.1 potatoes 161.6-169.3 beet 212.9-221.5 green beans 207.6 wheat crackers 75,5 pumpkin seed meal 23.3 sour cream 40 sugar 2,8 salt 12 black pepper 0.2 water before the release of the target product 1000

The method is implemented as follows.

Prescription components are prepared according to traditional technology.

Approximately 15% of the recipe amount of prepared eggs is boiled, peeled and chopped.

Prepared onions are chopped and sautéed in ghee.

The prepared garlic is blanched in and rubbed.

The listed components in a recipe ratio are mixed with about 10% of the recipe amount of wheat crackers, about 50% of the recipe amount of salt and ground black pepper to produce minced meat.

Prepared skinned saithe fillet and bacon are ground in a spinning top, and then mixed with approximately 24% of the recipe for chicken eggs and approximately 24% of the recipe for salt in a recipe ratio.

The rest of the eggs are mixed to produce a lezon.

The minced meat is molded into a cutlet mass, moistened in a blender, breaded in the remaining part of wheat crackers and fried in ghee to produce sichenics.

Prepared potatoes are cut, blanched in and wiped.

Prepared beets are blanched and chopped.

Prepared green beans are cut and frozen.

Prepared ground meal of pumpkin seeds obtained by known technology (Vasilyeva A.G., Dvorkina G.A., Kasyanov G.I. Development of technology for functional sausages with additives from pumpkin seeds. - Krasnodar: InEP, 2008, p. 38- 45), poured with drinking water in a ratio by weight of about 1: 5 and maintained for swelling.

Potatoes, beets, green beans and meal of pumpkin seeds in a recipe ratio are mixed with sour cream, sugar and the rest of the salt to obtain a side dish.

Sicheniki and garnish are packaged in a prescription 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.

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

To confirm the indicated technical result of tin can No. 8, containing products obtained by the described technology and by the closest analogue, they were opened and mounted in a tripod in an inverted position. The experimental product completely fell out of the can, but the product according to the closest analogue did not.

Thus, the proposed method allows to reduce the adhesion to the container walls of the resulting target product.

Claims (1)

A method of preparing a canned product "Ukrainian fish sicheniki", which includes preparing the recipe components, boiling, peeling and cutting part of the eggs, cutting and sautéing onion in ghee, blanching and rubbing garlic, mixing the listed components with part of wheat crackers, part salt and pepper black bitter to obtain minced meat, grinding on the top of a skinless fillet of pollock and bacon, mixing them with another part of chicken eggs and another part of salt to obtain a cutlet mass, shaped add minced meat to it, soak in a leeson, breading the rest of the wheat crackers and frying in ghee with the preparation of puffs, cutting, blanching and rubbing the potatoes, blanching and cutting the beets, cutting and freezing the green beans and mixing potatoes, beets and green beans flour, sour cream, sugar and the rest of the salt to obtain a side dish, packing of the parsley and side dish, sealing and sterilization, characterized in that they use ground meal of pumpkin seeds, which is poured with drinking water before mixing doy and maintain for swelling, and components are used in the following ratio of expenses, parts by weight:
skinned saithe fillet 207.6 chicken eggs 137 bacon 75.5 melted butter 29.7 onion 61.8-62.6 garlic 4.8-5.1 potatoes 161.6-169.3 beet 212.9-221.5 green beans 207.6 wheat crackers 75.5 pumpkin seed meal 23.3 sour cream 40 sugar 2,8 salt 12 black pepper 0.2 water before the release of the target product 1000