"sichenik fish cutlets ukrainian-style" preserve preparation method

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 rockfish fillet and speck mincing, mixing with the remaining chicken eggs and culinary 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 cutting and frying in melted butter, beets blanching and cutting, fresh green peas freezing, sunflower flour pouring with drinking water and maintenance for swelling, potatoes, beets, green peas 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.

 

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

A method of obtaining canned product Sicheniki fish Ukrainian", providing training prescription components, cooking, cleaning and cutting of the chicken eggs, cutting and passerovannye in butter onions, blanching and RUB garlic, mixing the listed components with part of the wheat rusks, part salt and black pepper bitter with obtaining meat, grinding on top Bessmertnova grouper fillets and bacon, mixed with the other part of chicken eggs and the other part of the salt with obtaining a cutlet mass, molding her meat, wetting in lesane, 're breading in the remaining wheat crumbs and frying in butter with obtaining sitenkov, cutting and frying in melted butter potatoes, blanching and cutting beets, freezing fresh beans green peas, passerovannye in ghee wheat flour and mix potatoes, beets, green peas and wheat flour with sour cream, sugar and the remaining part of the salt with the receiving side, the packaging of sitenkov and garnish, sealing and sterilization (EN 2354196 C1, 2009).

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

The technical result and the gain is reduced adhesion to the walls of the container obtained target product.

This result is achieved in that in a method of producing canned product Sicheniki fish Ukrainian", providing training prescription components, cooking, cleaning and cutting of the chicken eggs, cutting and passerovannye in butter onions, blanching and RUB garlic, mixing the listed components with part of the wheat rusks, part salt and black pepper bitter with obtaining meat, grinding on top Bessmertnova grouper fillets and bacon, mixed with the other part of chicken eggs and the other part of the salt with obtaining a cutlet mass, molding her meat, wetting in lesane, 're breading in remaining wheat crumbs and frying in melted butter to obtain sitenkov, cutting and frying in melted butter potatoes, blanching and cutting beets, freezing fresh beans green peas and mix potatoes, beets and green pea flour, sour cream, sugar and the remaining part of the salt with the receiving side, the packaging of sitenkov and garnish, sealing and sterilization according to the invention using seed flour, which before mixing pour drinking water and allowed to swell, and the components used in the following ratio of expenses, parts by weight:

Bessmertnova grouper fillets207,6
chicken eggs137
bacon75,5
melted butter68,2
onions61,8 at 62.6
garlic4,8-5,1
potatoes350-369,1
beets212,9-221,5
green peasKZT 205.7
wheat crackers75,5
sunflower meal16,6
sour cream40
sugar2,8
Sol12
black pepper bitter0,2
waterto the output of the target product 1000.

The method is implemented as follows.

Prescription components prepared according to the traditional technology.

the roughly 15% of the prescription the number of prepared chicken eggs cook, clean and cut.

Prepared onions cut and passer in melted butter.

Prepared garlic blanched in hot water and wipe.

These components in the recipe ratio is mixed with approximately 10% of the prescription of the quantities of wheat rusks, approximately 50% of the prescription amount of salt and black pepper bitter with getting the stuffing.

Prepared Bessmertnova grouper fillets and chopped bacon on top, and then in the recipe ratio is mixed with about 24% of the prescription the number of eggs and about 24% of the prescription amount of salt with getting cutlet mass.

The remaining eggs mixed with obtaining lezona.

Minced meat formed into kotlety mass, moisten lesane, paneer in the remaining wheat crumbs and fried in butter with obtaining sitenkov.

Prepared potatoes cut and fried in butter.

Prepared beets are blanched in hot water and cut.

Prepared fresh corn green peas frozen.

Prepared seed flour on THE 9146-034-27147091-09 pour drinking water in the ratio by weight of about 1:5 and incubated for swelling.

Potatoes, beets, green peas and sunflower flour in the recipe ratio is mixed with sour cream, sugar and the remaining part of the salt with the receiving side dish.

Sicheniki and garnish Packed in prescription ratio, sealed and sterilized to obtain the target product.

The cost components are based on norms of waste and losses of the respective raw materials. Given in the form of intervals expenses cover their possible change of shelf life of raw materials.

Obtained according to the described technology canned food organoleptic properties similar to the product on the closest analogue.

To confirm the technical result of cans No. 8 containing products obtained according to the described technology and the closest analogue was opened and established in the tripod upside down. Experienced product is completely out of the banks, and the product is the closest analogue is not.

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

A method of obtaining a canned product Sicheniki fish Ukrainian", providing training prescription components, cooking, cleaning and cutting of the chicken eggs, cutting and passerovannye in butter onions, blanching and RUB garlic, mixing the listed components with part of the wheat rusks, part salt and black pepper bitter with obtaining meat, grinding on top Bessmertnova Phi is e redfish and bacon, their mixing with the other part of chicken eggs and the other part of the salt with obtaining a cutlet mass, molding her meat, wetting in lesane, 're breading in the remaining wheat crumbs and frying in melted butter to obtain sitenkov, cutting and frying in melted butter potatoes, blanching and cutting beets, freezing fresh beans green peas and mix potatoes, beets and green pea flour, sour cream, sugar and the remaining part of the salt with the receiving side, the packaging of sitenkov and garnish, sealing and sterilization, characterized in that use seed flour, which before mixing pour drinking water and allowed to swell, and the components used in the following ratio of expenses, parts by weight:

Bessmertnova grouper fillets207,6
chicken eggs137
bacon75,5
melted butter68,2
onions61,8 at 62.6
garlic4,8-5,1
potatoes 350-369,1
beets212,9-221,5
green peasKZT 205.7
wheat crackers75,5
sunflower meal16,6
sour cream40
sugar2,8
Sol12
black pepper bitter0,2
waterto the output of the target product 1000



 

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