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 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, lagenaria blanching and cutting, ground pumpkin seeds extraction cake pouring with drinking water and maintenance for swelling, potatoes, lagenaria, frozen fresh 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 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 "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 melted butter with obtaining sitenkov, cutting, blanching and RUB the potatoes, cutting and blanching zucchini, freezing fresh beans green peas, passerovannye in ghee wheat flour and mix potatoes, zucchini, green peas and wheat flour with milk, sugar and the remaining part of the salt with the receiving side, the packaging of sitenkov and garnish, sealing and sterilization (EN 2345628 C1, 2009).

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

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

This result is achieved in that in the method of producing canned "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 part of the wheat crumbs and frying in melted butter to obtain sitenkov, cutting, blanching and RUB potatoes, freezing fresh beans green peas and mix potatoes and green peas with flour, milk, 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 in the composition of the garnish use lagenaria that before mixing cut and blanched in hot water, and ground meal of pumpkin seeds, which before mixing pour drinking water and allowed to swell, and the components used in the following ratio of expenses, parts by weight:

The method is implemented as follows.

Components of the prescription prepared by cent the availability of technology.

Approximately 15% of the prescription the number of prepared chicken eggs are cooked, cleaned 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 the potatoes are cut, blanched in hot water and wipe.

Prepared lagenaria cut and blanched in hot water.

Prepared fresh corn green peas frozen.

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

Potatoes, lagenaria, green peas and sunflower seeds pumpkin in the recipe ratio is mixed with milk, 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.

The method of producing canned "Sicheniki fish Ukrainian", including the preparation of recipe components, cooking, cleaning and cutting of the chicken eggs, p is the land code of Ukraine, 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 melted butter to obtain sitenkov, cutting, blanching and RUB the potatoes, mix potatoes and frozen fresh beans green peas flour, milk, sugar and the remaining part of the salt with obtaining garnish, packing of sitenkov and garnish, sealing and sterilization, characterized in that use lagenaria that before mixing components garnish cut and blanched in hot water, and ground meal of pumpkin seeds, which before mixing components garnish pour drinking water and allowed to swell, and the components used in the following ratio, parts by weight: