RU2488319C1 - Method for production of preserves "sichenik fish cutlets ukrainian-style" - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to the technology of preserved second-course lunches production. For sichenik cutlets production one performs preparation of recipe components, cooking, shelling and cutting part of chicken eggs, bulb onions cutting and sauteing in melted butter, garlic blanching and straining. Then the listed components are mixed with part of the wheat crumbs, part of salt and black hot pepper to produce mince; then one performs skin-off rockfish fillet and speck mincing, mixing with the other part of chicken eggs and another part of salt to produce a cutlet mass, the mince moulding into the cutlet mass, steeping in liaison, mealing in the remaining wheat crumbs and frying in melted butter to produce sichenik cutlets. For garnish production beet-roots are blanched and strained; green beans are cut and frozen; sunflower flower is poured with drinking water and maintained for swelling. Beet-roots, green beans and sunflower flour are mixed with sugar and the remaining salt to produce garnish. Then the sichenik cutlets and garnish are packed, sealed and sterilised to produce a preserved product.

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 producing canned food "Ukrainian fish sichen", providing for the preparation of recipe components, cooking, peeling and cutting parts of chicken eggs, cutting and sautéing onion in melted butter, blanching and rubbing garlic, mixing the listed components with part of wheat crackers, part of salt and bitter black pepper to obtain minced meat, chopping on the top of a skinless fillet of sea bass and bacon, mixing them with another part of chicken eggs and another part of salt to obtain a cutlet mass, molding minced meat, wetting in a lezon, breading in the remaining part of wheat crackers and frying in ghee with the preparation of puffs, blanching and rubbing the beets, cutting and freezing the green beans and mixing the beets and green beans with sugar and the rest of the salt to obtain a side dish, packing sichenik and side dish, sealing and sterilization (RU 2350194 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 producing canned food “Ukrainian fish sicheniki”, 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 of the wheat crackers, part of the salt and bitter black pepper to obtain minced meat, chopped on the top of the skinless fillet of sea bass and bacon, mixing them with another part of chicken eggs and another part of salt to obtain cutlet mass, forming minced meat in it, wetting in a blender, breading in the remaining part of wheat crackers and frying in melted butter to get puffs, blanching and rubbing the beets, cutting and freezing the string beans and mixing the beets and string beans with sugar and the rest of the salt with obtaining a garnish, packing of eggs and garnish, sealing and sterilization, according to the invention, sunflower flour is additionally introduced into the garnish, which is poured with drinking water before mixing and allowed to stand for swelling tions, and the components used in the following ratio of expenses, parts by weight .:

skinless fillet of sea bass 207.6 chicken eggs 137 bacon 75,5 melted butter 29.7 onion 61.8-62.6 garlic 4.8-5.1 beet 306-318.4 green beans 311.3 wheat crackers 75,5 sunflower flour 31.6 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 the 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 fillet of sea bass 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 remainder of the wheat crackers and sautéed in ghee to produce sichenics.

Prepared beets are blanched and wiped.

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.

Beetroot, green beans and sunflower flour in a recipe ratio are mixed with 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, 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)

The method of producing canned food "Ukrainian fish sicheniki", which includes preparing the recipe components, boiling, peeling and cutting part of the eggs, cutting and passing onions in ghee, blanching and rubbing the garlic, mixing the listed components with part of the wheat crackers, part of the salt and black pepper bitter to obtain minced meat, chopped on a top of a skinless fillet of sea bass and bacon, mixed with another part of chicken eggs and another part of salt to obtain a cutlet mass, molding minced meat into it a, wetting in a lezon, breading in the remaining part of wheat crackers and frying in ghee with the production of sichenka, blanching and rubbing the beets, cutting and freezing the string beans and mixing beets and string beans with sugar and the rest of the salt to obtain a side dish, packing of the chopped eggs garnish, sealing and sterilization, characterized in that sunflower flour is additionally introduced into the garnish, which is poured with drinking water before mixing and allowed to swell, and the components are used as follows the general ratio of costs, parts by weight:
skinless fillet of sea bass 207.6 chicken eggs 137 bacon 75,5 melted butter 29.7 onion 61.8-62.6 garlic 4.8-5.1 beet 306-318.4 green beans 311.3 wheat crackers 75,5 sunflower flour 31.6 sugar 2,8 salt 12 black pepper 0.2 water before the release of the target product 1000