RU2461218C1 - "sichenik fish cutlets ukrainian-style" preserve preparation method - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to the technology of preserved second-course lunches production. The method envisages recipe components preparation. Additionally the method envisages cooking, shelling and cutting part of chicken eggs, bulb onions cutting and sauteing in melted butter, garlic blanching and straining; the listed components mixing with part of wheat crumbs, part of salt and black hot pepper to produce mince, skin-off pollock fillet and speck mincing, mixing with the remaining chicken eggs and culinary salt to produce a cutlet mass, the 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 cutting and frying in melted butter, carrots blanching and cutting, runner beans cutting and freezing, sunflower flour pouring with drinking water and maintenance for swelling, potatoes, carrots, runner beans and sunflower flour mixing with sour cream, sugar and the remaining salt to produce garnish, the sichenik cutlets and garnish packing, sealing and sterilisation.

EFFECT: invention 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 producing 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 wheat crackers, part of salt and bitter black pepper 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, picking minced meat in it, soaking in a leeson, breading the rest of the wheat crackers and frying in ghee with the preparation of puffs, cutting and frying in potato ghee, blanching and cutting carrots, cutting and freezing green beans, straining in ghee and wheat flour mixing potatoes, carrots, 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 2352174 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 for producing a canned product "Ukrainian fish sichenica", which involves preparing the recipe components, boiling, peeling and cutting part of the eggs, cutting and sautéing onion in melted butter, blanching and rubbing with garlic, mixing the listed components with part wheat crackers, part of the salt and bitter black pepper to make mincemeat, 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 with p by treating the cutlet mass, forming minced meat in it, soaking in a leeson, breading in the remaining part of wheat crackers and frying in ghee with the preparation of parsley, cutting and frying in potato ghee, blanching and cutting of carrots, cutting and freezing green beans and mixing potatoes, carrots and green beans with flour, sour cream, sugar and the remaining part of the salt to obtain a side dish, packing of pork and garnish, sealing and sterilization, according to the invention use sunflower flour, which by mixing with pouring drinking water and kept for swelling, and the components are used in the following ratio of costs, parts by weight:

skinned saithe fillet 207.6 chicken eggs 137 bacon 75,5 melted butter 68,2 onion 61.8-62.6 garlic 4.8-5.1 potatoes 350-369.1 carrot 200.9-206 green beans 207.6 wheat crackers 75,5 sunflower flour 16.6 sour cream 40 sugar 2,8 salt 12 black bitter 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 about 24% of the recipe for chicken eggs and about 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 and fried in ghee.

Prepared carrots are blanched and chopped.

Prepared green beans are cut and frozen.

Prepared sunflower flour according to TU 9146-034-27147091-09 is poured with drinking water in a weight ratio of about 1: 5 and kept for swelling.

Potatoes, carrots, green beans and sunflower flour 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.

The costs of the components are given taking into account the norms of waste and losses of the corresponding types of raw materials. The costs presented in the form of intervals cover their possible change in the shelf life 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, tin can No. 8, containing products obtained by the described technology and by the closest analogue, was 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 obtaining a 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 garlic, mixing these 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, molding minced meat, soaking in a leeson, breading in the remaining part of wheat crackers and frying in ghee with the preparation of puffs, cutting and frying potatoes in ghee, blanching and cutting carrots, cutting and freezing green beans and mixing potatoes, carrots and green beans with flour, sour cream, sugar and the rest of the salt to obtain a side dish, packaging of the puffs and side dish, sealing and sterilization, characterized in that they use sunflower flour, which is poured with drinking water before mixing and maintained 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 68,2 onion 61.8-62.6 garlic 4.8-5.1 potatoes 350-369.1 carrot 200.9-206 green beans 207.6 wheat crackers 75.5 sunflower flour 16.6 sour cream 40 sugar 2,8 salt 12 black pepper 0.2 water before the release of the target product 1000