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Method for production of preserves "sichenik fish cutlets ukrainian-style". RU patent 2506006.

IPC classes for russian patent Method for production of preserves "sichenik fish cutlets ukrainian-style". RU patent 2506006. (RU 2506006):

A23L1/325 -

A23B4/00 - General methods for preserving meat, sausages, fish or fish products

Another patents in same IPC classes:

Method for production of preserves "sichenik fish cutlets ukrainian-style" / 2506005
Invention relates to the technology of preserved second-course lunches production. The method envisages preparation of recipe components, 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 pike fillet and speck mincing, mixing with the remaining chicken eggs and 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, blanching and straining, benincasa cutting and blanching, fresh green peas freezing, ground pumpkin seeds extraction cake pouring with drinking water and maintenance for swelling, potatoes, benincasa, green peas and pumpkin seeds extraction cake mixing with milk, sugar and the remaining salt to produce garnish, the sichenik cutlets and garnish packing, sealing and sterilisation.

Method for production of preserves "sichenik fish cutlets ukrainian-style" / 2506004
Invention relates to the technology of preserved second-course lunches production. The method envisages preparation of recipe components, 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 pike fillet and speck mincing, mixing with the remaining chicken eggs and 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, blanching and straining, scallops blanching and cutting, fresh green peas freezing, ground pumpkin seeds extraction cake pouring with drinking water and maintenance for swelling, potatoes, scallops, green peas and pumpkin seeds extraction cake mixing with milk, sugar and the remaining salt to produce garnish, the sichenik cutlets and garnish packing, sealing and sterilisation.

Method for production of preserves "sichenik fish cutlets ukrainian-style" / 2506003
Invention relates to the technology of preserved second-course lunches production. The method envisages preparation of recipe components, 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 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, blanching and straining, turnips blanching and cutting, fresh green peas freezing, ground pumpkin seeds extraction cake pouring with drinking water and maintenance for swelling, potatoes, turnips, green peas and pumpkin seeds extraction cake mixing with milk, sugar and the remaining salt to produce garnish, the sichenik cutlets and garnish packing, sealing and sterilisation.

Method for manufacture of preserved product "sichenik fish cutlets ukrainian-style" / 2506002
Invention relates to the technology of preserved second-course lunches production. The method envisages preparation of recipe components, 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 salt to produce a cutlet mass, mince moulding into the mass, the cutlets steeping in eggs, mealing in the remaining wheat crumbs and frying in melted butter to produce sichenik cutlets, potatoes cutting and frying in melted butter, beet roots blanching and cutting, fresh green peas freezing, ground pumpkin seeds extraction cake pouring with drinking water and maintenance for swelling, potatoes, beet roots, green peas and pumpkin seeds extraction cake mixing with sour cream, sugar and the remaining salt to produce garnish, the sichenik cutlets and garnish packing, sealing and sterilisation.

Method for preparation of preserved product "sichenik fish cutlets ukrainian-style" / 2506001
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Method for production of preserves "sichenik fish cutlets ukrainian-style" / 2505221
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Invention relates to a method for production of preserved product "Sichenik fish cutlets Ukrainian-style"; the method envisages preparation of recipe components, 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 pike fillet and speck mincing, mixing with the remaining chicken eggs and another part of 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 blanching, carrots cutting and blanching, fresh green peas freezing, potatoes, carrots and green peas mixing with milk, sugar and the remaining salt to produce garnish, the sichenik cutlets and garnish packing, sealing and sterilisation; the method specificity is as follows: one uses ground pumpkin seeds extraction cake that is poured with drinking water (before mixing) and maintained for swelling.

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FIELD: food industry.

SUBSTANCE: invention relates to the technology of preserved second-course lunches production. The method envisages preparation of recipe components, cooking, shelling and cutting part of chicken eggs, bulb onions cutting and sauteing in melted butter, garlic blanching and straining; the listed components mixing part of wheat crumbs, part of salt and black hot pepper to produce mince, skin-off cod fillet and speck mincing, mixing with the remaining chicken eggs and 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, blanching and straining, beet-roots blanching and cutting, fresh green peas freezing, ground pumpkin seeds extraction cake pouring with drinking water and maintenance for swelling, potatoes, beet-roots, green peas and pumpkin seeds extraction cake mixing with milk, sugar and the remaining salt to produce garnish, the sichenik cutlets and garnish packing, sealing and sterilisation.

EFFECT: method ensures reduction of the manufactured target product adhesion to container walls.

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

A method of producing canned "Sicheniki fish Ukrainian", which provides training prescription components, cooking, cleaning and cutting of the chicken eggs, cutting and in melted butter, onions, blanching and RUB garlic, mixing of these components, with part of the wheat rusks, part of the salt and black pepper bitter with obtaining meat grinding on implemented by the meat grinder saithe fillet and bacon, their mixing with the other part of eggs and of the other part salt obtaining cutlet mass, molding her meat fondue , 're breading in the remainder of wheat rusks and roasting in butter with obtaining , cutting, blanching and rubbing potato, blanching and cutting beet, freezing fresh grain, peas, in melted butter wheat flour and mix potatoes, beets, green peas and wheat flour with milk, sugar and the rest of the salt obtaining a side dish, packing and garnish, sealing and sterilization (EN 2356335 C1, 2009).

The disadvantage of this method is high adhesion to the walls of the containers produced the target product.

The technical result of the invention consists in reducing the adhesion to the walls of the containers produced the target product.

This result is achieved by the way of manufacture of canned food "Sicheniki fish Ukrainian, envisaging the preparation prescription components, cooking, cleaning and cutting of the chicken eggs, cutting and in melted butter, onions, blanching and RUB garlic, mixing of these components, with part of the wheat rusks, part of the salt and black pepper bitter with obtaining meat grinding on implemented by the meat grinder saithe fillet and bacon, their mixing with the other part of chicken eggs, and the other part of the salt obtaining cutlet mass, molding her meat fondue , 're breading in the remainder of wheat rusks and roasting in butter with obtaining , cutting, blanching and rubbing potato, blanching and cutting beet, freezing fresh grain, peas and mix of potato, beet and green peas with milk, sugar and the rest of the salt obtaining a side dish, packing and garnish, sealing and sterilization, according to the invention using ground pumpkin seed meal, which before mixing pour drinking water and stand for swelling, and components used in the following ratio of expenses parts by weight:

saithe fillet

207,6

chicken eggs

137 bacon 75,5

melted butter

29,7 onions

61,8-62,6

garlic 4,8-5,1 potatoes

161,6-169,1

beet

195,8-to 203.7

green peas

205,7

wheat crackers

75,5

pumpkin seed meal

23,3 milk 40 sugar 0,5 salt 40

black pepper bitter

0,2 water

to target product yield 1000

Method implemented as .

Prescription components prepared according to the traditional technology.

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

Prepared onions cut and passer in melted butter.

Prepared garlic, blanch and wipe Listed components prescription ratio mixed with approximately 10% of the prescribed amount of wheat rusks, approximately 50% of the prescribed amount of salt and black pepper bitter with obtaining meat.

Prepared saithe fillet and bacon crush on implemented by the meat grinder, and then in prescription ratio is mixed with about 24% of the prescribed number of eggs, and about 24% of the prescribed amount of salt with obtaining cutlet mass.

The remainder of chicken eggs mixed with obtaining lezona. Minced meat shaped into mass, moisten in , paneer in the remainder of wheat crumbs and fry in butter with obtaining .

Prepared potatoes cut, blanch and wipe.

Prepared beets, blanch and cut.

Prepared fresh corn and green peas frozen.

The prepared ground pumpkin seed meal, obtained by the well-known technology (Vasiliev A.G., Dvorkin GA, Kasyanov GI Development of technology sausages functional purpose with additives of pumpkin seeds. - Krasnodar: INEP, 2008, p.38-45), pour drinking water in the mass ratio of about 1:5 and stand for the swelling.

Potatoes, beets, green peas, pumpkin seed meal prescription ratio mixed with milk, sugar and the rest of the salt obtaining a garnish.

Sicheniki and garnish Packed prescription ratio, sealed and sterilized with obtaining the target product.

Costs components are subject to the regulations of waste and losses of the appropriate kinds of raw materials. Given in the form of intervals expenses cover the possible evolution of the terms of storage of raw materials.

Received according to the described technology canned by organoleptic properties are similar to a product for the closest analogue.

To confirm the technical result cans №8 containing products obtained according to the described technology and the closest analogue, dissected and installed into the tripod upside down. Experienced product is completely falls out of banks, and a product for the closest analogue of no.

Thus, the proposed method allows to reduce adhesion to the walls of the containers produced the target product.

Method of production of canned "Sicheniki fish Ukrainian", which provides training prescription components, cooking, cleaning and cutting of the chicken eggs, cutting and in melted butter, onions, blanching and RUB garlic, mixing of these components, with part of the wheat rusks, part of the salt and black pepper bitter with obtaining meat grinding on implemented by the meat grinder saithe fillet and bacon, their mixing with the other part of chicken eggs, and the other part of the salt obtaining cutlet mass, molding her meat fondue , 're breading in the remainder of wheat rusks and roasting in butter with obtaining , cutting, blanching and rubbing potato, blanching and cutting beet, freezing fresh grain, peas and mix of potato, beet and green peas with milk, sugar and the rest of the salt obtaining a side dish, packing and garnish, sealing and sterilization, wherein the use pepper pumpkin seed meal, which before mixing pour drinking water and stand for swelling, and components used in the following ratio of expenses parts by weight: