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

FIELD: food industry.

SUBSTANCE: invention relates to the technology of preserved second-course lunches production. The method envisages recipe components preparation, part of chicken eggs cooking, shelling and cutting, part of bulb onions cutting and sauteing in vegetable oil, garlic blanching and straining; the listed components mixing with part of wheat crumbs, part of salt and part of black hot pepper to produce mince, skin-off fish 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 mass, steeping in liaison, mealing in the remaining wheat crumbs and frying in vegetable oil to produce sichenik cutlets, carrots, parsley roots and the remaining bulb onions cutting, sauteing in vegetable oil and straining, potatoes cutting and blanching, fresh white cabbages chopping and freezing, ground pumpkin seeds extraction cake pouring with fish broth and maintenance for swelling, mixing carrots, parsley roots, the strained part of bulb onions, potatoes, cabbages and pumpkin seeds extraction cake with fish broth, tomato paste, acetic acid, sugar, the remaining salt, the remaining black hot pepper and laurel leaf to produce garnish, the sichenik cutlets and garnish packing, sealing and sterilisation.

EFFECT: method 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 known method of manufacturing canned "Sicheniki fish Ukrainian", providing training prescription components, cooking, cleaning and cutting of the chicken eggs, cutting and passerovannye in oil parts of onions, blanching and RUB garlic, mixing the listed components with wheat crackers, part salt and part of the black pepper bitter with obtaining meat, grinding on top Bessmertnova fish fillets and bacon, mixed with the other part of chicken eggs and the other part of the salt with obtaining a cutlet mass, and forming in her meat with obtaining sitenkov, cutting, passerovannye in vegetable oil carrots, parsley root and the remaining part of the onion, cutting and blanching potatoes, chopping and freezing of fresh cabbage, passerovannye wheat flour and mix carrots, parsley root, remaining onions, potatoes, cabbage and wheat flour with fish broth, tomato paste, acetic acid, sugar, the remaining part of the salt, the rest of the black pepper bitter and Bay leaf from the receiving side, the packaging of sitenkov and garnish, sealing and sterilization (EN 2280386 C1, 2006).

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

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

This result is achieved in that in the method of manufacturing canned "Sicheniki fish Ukrainian", providing training prescription components, cooking, cleaning and cutting of the chicken eggs, cutting and passerovannye in oil parts of onions, blanching and RUB garlic, mixing the listed components with wheat crackers, part salt and part of the black pepper bitter with obtaining meat, grinding on top Bessmertnova fish fillets and bacon, mixed with the other part of chicken eggs and the other part of the salt with obtaining a cutlet mass, and forming in her meat with obtaining sitenkov, cutting, passerovannye in vegetable oil carrots, parsley root and remaining onions, cutting and blanching potatoes, chopping and freezing of fresh cabbage and mix carrots, parsley root, remaining onions, potatoes and cabbage, flour, fish broth, tomato paste, acetic acid, sugar, the remaining part of the salt, the rest of the black pepper bitter and Bay leaf from the receiving side, the packaging of sitenkov and garnish, sealing and sterilization according to the invention, before packing sicheniki moisten the in lesane, paneer wheat bread crumbs and fry in vegetable oil, carrots, parsley root and the remainder of onions before mixing wipe, use ground meal of pumpkin seeds, which before mixing pour the fish broth and incubated for swelling, and the components used in the following ratio of expenses, parts by weight:

The method is implemented as follows.

Prescription components prepared according to the traditional technology.

Approximately 15% of the prescription the number of prepared chicken eggs are cooked, cleaned and cut.

Approximately 57% of the prescription the number of trained onions cut and passer in vegetable oil.

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 share of the VA salt and approximately 80% of prescription few ground black pepper bitter with getting the stuffing.

Prepared Bessmertnova fish 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 fry in vegetable oil with obtaining sitenkov.

Prepared carrots, parsley root and the remaining onions are cut, passer in vegetable oil and wipe.

Prepared potatoes are cut and blanched in hot water.

Prepared fresh cabbage chopped and frozen.

Prepared ground meal of pumpkin seeds, obtained by known techniques (Vasiliev A.G., Dvorkin GA, Kasyanov GI technology Development sausages functional purpose with the addition of pumpkin seeds. - Krasnodar: INEP, 2008, ñ.38-45), pour the fish broth in a ratio by weight of about 1:5 and incubated for swelling.

Carrots, parsley root, mashed part of onions, potatoes, cabbage, and sunflower seeds pumpkin in the recipe ratio is mixed with fish broth, tomato paste, acetic acid, sugar, the remaining part of salt and grind the remaining is the action scene part black pepper bitter and Bay leaf with obtaining a garnish.

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.

If using tomato paste with a solids content not matching with your prescription, and/or acetic acid with a concentration that does not coincide with prescription, carry out calculation of their costs on an equivalent solids content and/or acid, respectively, according to known dependencies (Collection of technological instructions for the production of canned food. Volume I - M: APP "Conservative", 1990, p.124).

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.

The way the room is of the canned "Sicheniki fish Ukrainian", providing training prescription components, cooking, cleaning and cutting of the chicken eggs, cutting and passerovannye in oil parts of onions, blanching and RUB garlic, mixing the listed components with wheat crackers, part salt and part of the black pepper bitter with obtaining meat, grinding on top Bessmertnova fish fillets and bacon, mixed with the other part of chicken eggs and the other part of the salt with obtaining a cutlet mass, and forming in her meat with obtaining sitenkov, cutting, passerovannye in vegetable oil carrots, parsley root and remaining onions, cutting and blanching potatoes, chopping and freezing of fresh cabbage and mix carrots, parsley root, remaining onions, potatoes and cabbage, flour, fish broth, tomato paste, acetic acid, sugar, the remaining part of the salt, the rest of the black pepper bitter and Bay leaf from the receiving side, the packaging of sitenkov and garnish, sealing and sterilization, characterized in that before packing sicheniki moisten in lesane, paneer wheat bread crumbs and fry in vegetable oil, carrots, parsley root and the remainder of onions before mixing wipe, use ground meal of pumpkin seeds that before with what asianam pour the fish broth and incubated for swelling, and the components used in the following ratio of expenses, parts by weight: