RU2349185C1 - "sichenik fish cutlets ukrainian-style" preserve preparation method - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: proposed preserve preparation process is as follows: part of the chicken eggs formulated are boiled, peeled and chopped, onions are 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. Skin-off pollock fillet and pork fat are minced and mixed with the remaining chicken eggs and salt to obtain cutlet mass. The cutlet mass is moulded to produce sichenik cutlets (the stuffing folded in). The cutlets are steeped in liaison, breaded in the wheat crumbs remaining and fried in melted butter. Potatoes are cut and blanched, carrots are blanched and cut, fresh green peas are frozen, wheat flour is browned in melted butter. Potatoes, carrots, green peas, wheat flour, milk, sugar and salt are mixed under oxygen-free conditions to obtain side dish. The sichenik cutlets, garnish and melted butter are packaged, vacuum-sealed and sterilised.

EFFECT: producing new canned food with high digestibility as compared to similar cookery dish.

Description

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

There is a method of producing a culinary dish "Ukrainian fish sichen", which involves cooking, peeling and chopping parts of chicken eggs, cutting and sautéing onions in margarine, crushing with table 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 pollock and salted pork fat and mixing them with another part of chicken eggs and sodium chloride to obtain a cutlet mass, cutting it, forming minced meat in it, wetting digging in a lezon, breading in a white breading, frying in margarine, bringing to a cooker in a frying cabinet, garnishing with boiled potatoes, carrots in milk sauce and canned green peas and pouring melted butter to get the finished dish (L. Golunova, Collection of recipes 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 production method of 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 polished fillet of pollock and bacon on a top 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 sichenico, cutting and blanching of potatoes, blanching and cutting of carrots, freezing of fresh green pea grain, passing into wheat flour ghee and mixing without access of oxygen of potatoes, carrots, green peas, wheat flour, milk, sugar and salt to obtain a side dish, packing of eggs, side dish and ghee in the next em flow components pbw .:

skinned saithe fillet 207.55 chicken eggs 136.98 bacon 75.47 onion 61.81-62.6 garlic 4.83-5.09 potatoes 236.44-249.37 carrot 184.77-189.51 green pea 205.66 wheat crackers 75.47 Wheat flour 2,36 milk 42.45 sugar 0.47 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 saithe 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 blanched in hot water. Prepared carrots are blanched and chopped. 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)

Method for the production of canned product "Ukrainian fish sicheniki", which includes preparing the recipe components, boiling, peeling and cutting part of the chicken eggs, cutting and sautéing onion in ghee, blanching and rubbing the garlic, and mixing the listed components with some wheat crackers, salt and pepper black bitter to obtain minced meat, grinding on the top of a skinless fillet of pollock 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 preparation of puffs, cutting and blanching potatoes, blanching and cutting carrots, freezing fresh green pea grains, stirring wheat flour in melted butter and mixing without access to oxygen of potatoes, carrots, green peas, wheat flour, milk, sugar and table salt to obtain a side dish, packing of pineapples, side dish and ghee at the following consumption of components, parts by weight:
skinless saithe fillet 207.55 chicken eggs 136.98 bacon 75.47 onion 61.81-62.6 garlic 4.83-5.09 potatoes 236.44-249.37 carrot 184.77-189.51 green pea 205.66 wheat crackers 75.47 Wheat flour 2,36 milk 42.45 sugar 0.47 table salt 12 black pepper 0.2 melted butter before the release of the target product 1000,
sealing and sterilization.