IPC classes for russian patent Method for production of preserved product "sichenik fish cutlets ukrainian-style". RU patent 2508834. (RU 2508834):
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Method for production of preserves "fish with vegetable stew in tomato sauce" / 2508833
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Method for production of preserves "stewed cisco with vegetables" / 2508832
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Method for production of preserves "stewed cisco with vegetables" / 2508831
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Method for production of preserves "sichenik fish cutlets ukrainian-style" / 2508829
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 liaison, mealing in the remaining wheat crumbs and frying in melted butter to produce sichenik cutlets, beet roots blanching and straining, fresh green peas freezing, ground pumpkin seeds extraction cake pouring with drinking water and maintenance for swelling, beet roots, green peas and pumpkin seeds extraction cake mixing with milk and the remaining salt to produce garnish, the sichenik cutlets and garnish packing, sealing and sterilisation.
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Method for preparation of preserves "sichenik fish cutlets ukrainian-style" / 2508828
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 and frying in melted butter, fresh green peas freezing, ground pumpkin seeds extraction cake pouring with drinking water and maintenance for swelling, potatoes, 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.
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Method for production of preserves "sichenik fish cutlets ukrainian-style" / 2508827
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 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 cutting and blanching, 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.
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Method for production of preserves "sichenik fish cutlets ukrainian-style" / 2508826
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 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, 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.
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Method for preparation of preserved product "sichenik fish cutlets ukrainian-style" / 2508825
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Method for production of preserves "stewed forced beef with stewed cabbages" / 2508775
Invention relates to the technology of preserved second-course lunches production. The method for production of preserves "Stewed forced beef with stewed cabbages" envisages recipe components preparation, cutting, sauteing (in melted fat) and straining part of carrots, part of white vegetables and part of bulb onions, the components mixing with bone broth, tomato paste, acetic acid, sugar, salt, black hot pepper and laurel leaf to produce a sauce, beef cutting, forcing with another part of carrots and speck and frying in melted fat, chopping and freezing fresh white cabbages, cutting and sauteing (in melted fat) the remaining carrots, white vegetables and bulb onions, mixing cabbages and the unstrained parts of carrots, white vegetables and bulb onions to produce a garnish, beef, garnish and sauce packing, sealing and sterilisation. One uses ground pumpkin seeds extraction cake that is poured, before mixing, with bone broth and maintained for swelling while the components are used at the following expenditure ratio, weight parts: beef - 422.5-434.8; speck -30; melted fat - 57.8; fresh white cabbages - 228.6; carrots - 172-176.4; white vegetables - 40.8-41.5; bulb onions - 95-96.2, pumpkin seeds extraction cake - 19, tomato paste in conversion to 30% dry substances content - 33.3, acetic acid in conversion to 80% concentration - 0.45, sugar - 12, salt - 12, black hot pepper - 0.38, laurel leaf - 0.04, bone broth till the target product yield is equal to 1000.
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Method for production of gerontological dietary preserves "solyanka with meat" / 2508772
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Meat-and-vegetal preserves preparation method / 2508771
Invention relates to the technology of preserved second-course lunches production. The method envisages recipe components preparation, potatoes and pears cutting and blanching, green beans and thyme greens cutting and freezing, smoked pork products cutting, ground pumpkin seeds extraction cake pouring with bone broth and maintenance for swelling, the listed components mixing with salt and white pepper, the produced mixture and bone broth packing, sealing and sterilisation.
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Meat-and-vegetal preserves production method / 2508770
Invention relates to the technology of preserved second-course lunches production. The method envisages recipe components preparation, potatoes and pears cutting and blanching, green beans and thyme greens cutting and freezing, smoked pork products cutting, ground pumpkin seeds extraction cake pouring with bone broth and maintenance for swelling, the listed components mixing with salt and allspice, the produced mixture and bone broth packing, sealing and sterilisation.
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Method for manufacture of preserves "tongue with main white sauce" / 2508759
Invention relates to the technology of preserved second-course lunches production. The method involves parsley roots and bulb onions cutting, blanching and straining, carrots blanching and straining, greens cutting and freezing, fresh green peas freezing, ground pumpkin seeds extraction cake pouring with bone broth and maintenance for swelling, the said components mixing with milk, sugar, salt, black hot pepper and laurel leaf, tongue cutting, the tongue, the produced mixture and bone broth packing, sealing and sterilisation.
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"stewed tongue" preserves production method / 2508758
Invention relates to the technology of preserved second-course lunches production. The method involves carrots, parsley roots and bulb onions cutting, sauteing in melted butter and straining, potatoes cutting, blanching and straining, spinage freezing and straining, ground pumpkin seeds extraction cake pouring with bone broth and maintenance for swelling, the listed components mixing with bone broth, tomato paste, acetic acid, salt, black hot pepper and laurel leaf, tongue cutting and frying in melted butter, the tongue and the produced mixture packing, sealing and sterilisation.
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Method for manufacture of preserves "tongue with cabbages and main red sauce" / 2508757
Invention relates to the technology of preserved second-course lunches production. The method involves carrots, parsley roots and bulb onions cutting, sauteing in melted butter and straining, ground pumpkin seeds extraction cake pouring with bone broth and maintenance for swelling, the listed components mixing with bone broth, tomato paste, sugar, salt, black hot pepper and laurel leaf to produce a sauce, fresh white cabbages chopping and freezing, tongue scalding, cleaning and cutting, the tongue, cabbages and sauce packing, sealing and sterilisation.
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Method for manufacture of preserves "tongue with cabbages and main white sauce" / 2508756
Invention relates to the technology of preserved second-course lunches production. The method involves white vegetables cutting, blanching and straining, carrots blanching and straining, bulb onions straining, ground pumpkin seeds extraction cake pouring with bone broth and maintenance for swelling, the listed components mixing with bone broth, salt, black hot pepper and laurel leaf to produce a sauce, fresh white cabbages chopping and freezing, tongue scalding, cleaning and cutting, the tongue, cabbages and sauce packing, sealing and sterilisation.
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Method for production of preserves "sichenik fish cutlets ukrainian-style" / 2507972
Invention relates to a method of preserved second-course lunches production. The method involves 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 sander 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 eggs, mealing in the remaining wheat crumbs and frying in melted butter to produce sichenik cutlets, carrots blanching and straining, fresh green peas freezing, carrots and green peas mixing with sugar and the remaining salt to produce garnish, the sichenik cutlets and garnish packing at the specified components ratio, sealing and sterilisation. One additionally introduces into the garnish ground pumpkin seeds extraction cake that is poured with drinking water (before mixing) and maintained for swelling.
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Method for preparation of preserves "sichenik fish cutlets ukrainian-style" / 2507971
Invention relates to a method of preserved second-course lunches preparation. The method involves 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 cod 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, tomatoes cutting and blanching, fresh green peas freezing, tomatoes and green peas mixing with milk, sugar and the remaining salt to produce garnish, the sichenik cutlets and garnish packing at the specified components ratio, sealing and sterilisation. One additionally introduces into the garnish ground pumpkin seeds extraction cake that is poured with drinking water (before mixing) and maintained for swelling.
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Method for producing smoked canned meat food / 2243699
Method involves preparing raw material and cutting it into pieces; salting; holding; introducing binder additive; charging cans with resultant material and exposing to thermal processing. Binder additive is animal fat aromatized with smoke flavoring preparation, which is preliminarily saturated with raw plant material of adaptogenic nature and introduced into cans after charging of said cans with thermally processed meat material.
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FIELD: food industry.
SUBSTANCE: invention relates to a method for production of a preserved product "Sichenik fish culets Ukrainian-style". The method involves 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 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, blanching and straining, fresh green peas freezing, potatoes and green peas mixing with milk, sugar and the remaining salt to produce garnish, the sichenik cutlets and garnish packing at the specified components ratio, sealing and sterilisation. One additionally introduces into the garnish ground pumpkin seeds extraction cake that is poured with drinking water (before mixing) and maintained for swelling.
EFFECT: method allows to reduce the manufactured target product adhesion to container walls.
The invention relates to the technology of production of canned second lunch dishes.
Known the way we produce canned product "Sicheniki fish Ukrainian", providing training prescription components, cooking, cleaning and cutting pieces of chicken eggs, cutting and passerovannye in melted butter onions, blanching and RUB garlic, mixing of these components with part wheat rusks, part of salt and black pepper bitter with obtaining the beef, grinding on top bessmertnogo sea bass fillet and bacon, their mixing with other part chicken eggs and other part of salt with getting cutlet mass, molding her meat, wetting in lesane, 're breading in the rest of wheat rusks and roasting in butter with obtaining of sachenkov, cutting, blanching and RUB potatoes, freezing fresh green beans peas, passerovannye in melted butter wheat flour and mix potatoes, green peas and wheat flour with milk, sugar and remaining part of salt with receiving side, packing sachenkov and garnish, sealing and sterilization (RU 2347407 C1, 2009).
The disadvantage of this method is high adhesion to the walls of containers received the target product.
The technical result of the invention consists in reducing the adhesion to the walls of containers received the target product.
This result is achieved by the fact that in the way we produce canned product "Sicheniki fish Ukrainian", providing training prescription components, cooking, cleaning and cutting pieces of chicken eggs, cutting, passerovannye in melted butter onions, blanching and RUB garlic, mixing of these components with part wheat rusks, part of salt and black pepper bitter with obtaining the beef, grinding on top bessmertnogo sea bass fillet and bacon, their mixing with other part of eggs and another part of salt with getting cutlet mass, molding her meat, wetting in lesane, 're breading in the rest of wheat rusks and roasting in melted butter with obtaining of sachenkov, cutting, blanching and RUB potatoes, freezing fresh green beans peas and mix potatoes and green peas with milk, sugar and remaining part of salt with receiving side, packing sachenkov and garnish, sealing and sterilization according to the invention using ground meal 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:
bessmertnoe rockfish 207,6
chicken eggs 137 bacon 75,5
melted oil 29,7 onions
61,8-62,6 garlic 4,8-5,1
potatoes
161,6-169,1
green peas 359,1
wheat crackers 75,5
meal pumpkin seeds 23,3 milk 40 sugar 0,5 salt 12
black pepper bitter 0,2 water
to the exit of the desired product 1000
The method is implemented in the following manner.
Prescription components prepared according to the traditional technology.
Approximately 15% of prescription number of prepared chicken eggs cooked, cleaned and cut.
Prepared onions cut and passer in melted butter.
Prepared garlic blanched in hot water and wipe.
These components prescription ratio mixed with approximately 10% of prescription quantities of wheat rusks, approximately 50% of prescription amount of salt and pepper black bitter with obtaining meat.
Prepared bessmertnoe sea bass fillet and bacon crush on the top, and then in prescription ratio is mixed with about 24% of the prescription number of eggs and about 24% of the prescription of the amount of salt with getting cutlet mass.
The remaining portion of chicken eggs mixed with getting lezona.
The stuffing is made in kotlety mass, moisten in lesane, paneer in the rest of wheat bread crumbs and fry in butter with obtaining of sachenkov.
Prepared potatoes cut, blanched in hot water and wipe.
Prepared fresh corn, green peas, frozen.
Prepared ground meal pumpkin seeds obtained by known techniques (Vasiliev A.G., Dvorkin GA, Kasyanov GI Development of technology sausages functional purpose with additives of pumpkin seeds. - Krasnodar: INEP, 2008, ñ.38-45), filled with drinking water in the ratio by weight of about 1:5 and stand for swelling.
Potatoes, green peas and sunflower seeds, pumpkin prescription ratio mixed with milk, sugar and remaining part of salt with obtaining a garnish.
Sicheniki and garnish Packed in prescription ratio, sealed and sterilized with obtaining the target product.
Expenditure components are taking into account norms of waste and losses of the relevant commodities. Given in the form of intervals expenses cover their possible changes in the terms of storage of raw materials.
Received by the described technology canned by organoleptic properties similar product for the closest analogue.
To confirm the technical result of can №8 containing products obtained in the described technology and the closest analogue was opened and installed in the tripod upside down. Experienced product is completely out of banks, and the product is closest analogue is not.
Thus, the proposed method allows to reduce adhesion to the walls of containers received the target product.
The way we produce canned product "Sicheniki fish Ukrainian"providing preparation prescription components, cooking, cleaning and cutting pieces of chicken eggs, cutting, passerovannye in melted butter onions, blanching and RUB garlic, mixing of these components with part wheat rusks, part of salt and black pepper bitter with obtaining the beef, grinding on the top bessmertnogo sea bass fillet and bacon, their mixing with other part of eggs and another part of salt with getting cutlet mass, molding her meat, wetting in lesane, 're breading in the rest of wheat rusks and roasting in butter with obtaining of sachenkov, cutting, blanching and RUB potatoes, freezing fresh green beans peas and mix potatoes and green peas with milk, sugar and remaining part of salt with receiving side, packing sachenkov and garnish, sealing and sterilization, characterized in that the optional garnish enter a ground meal 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:
bessmertnoe rockfish 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
green peas 359,1
wheat crackers 75,5
meal pumpkin seeds 23,3 milk 40 sugar 0,5 salt 12
black pepper bitter 0,2 water
to the exit of the desired product 1000
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