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Method for production of preserves "sichenik fish cutlets ukrainian-style". RU patent 2508845.

IPC classes for russian patent Method for production of preserves "sichenik fish cutlets ukrainian-style". RU patent 2508845. (RU 2508845):

A23L1/325 -

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Method for preparation of preserves "sichenik fish cutlets ukrainian-style" / 2508844
Invention relates to a method for preparation of preserves "Sichenik fish culets 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 haddock 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 frying in melted butter, 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, sealing and sterilisation. One uses ground pumpkin seeds extraction cake that is poured, before mixing, with drinking water and maintained for swelling while the components are used at the expenditure ratio (weight parts) referred to in the invention formula.

Method for production of preserves "fish-and-vegetable cutlets in tomato-and-garnish sauce" / 2508843
Invention relates to the technology for production of fish-and-vegetable preserves. For cutlets production one performs recipe components preparation, part of bulb onions cutting, sauteing in vegetable oil and milling, fresh white cabbages chopping and mincing, raw and fried pike and carrots mincing, the listed components mixing with salt and part of black hot pepper to produce mince. Then the mince is moulded, mealed in wheat flour and fried in vegetable oil to produce cutlets. For sauce production the remaining bulb onions are milled; ground pumpkin seeds extraction cake is poured with drinking water and maintained for swelling; one mixes the listed components with tomato paste, drinking water, sugar, the remaining black hot pepper, allspice, cloves, coriander and laurel leaf; one performs the produced mixture cooking and acetic acid addition. Then the cutlets and sauce are packed, sealed and sterilised.

Method for production of preserves "fish-and-vegetable cutlets in tomato-and-garnish sauce" / 2508842
Invention relates to the technology for production of fish-and-vegetable preserves. At first recipe components are prepared. For cutlets production one performs part of bulb onions cutting, sauteing in vegetable oil and milling, fresh white cabbages chopping and mincing, raw and fried haddock and carrots mincing, the listed components mixing with salt and part of black hot pepper to produce mince. Then the produced mince is moulded, mealed in wheat flour and fried in vegetable oil to produce cutlets. Then the remaining bulb onions are milled; ground pumpkin seeds extraction cake is poured with drinking water and maintained for swelling; one mixes the listed components with tomato paste, drinking water, sugar, the remaining black hot pepper, allspice, cloves, coriander and laurel leaf; one performs the produced mixture cooking and acetic acid addition to produce a sauce. Then the cutlets and sauce are packed, sealed and sterilised to produce preserves.

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Invention relates to the technology for production of fish-and-vegetable preserves. At first recipe components are prepared. For sauce production one performs bulb onions cutting, sauteing in vegetable oil and milling, ground pumpkin seeds extraction cake pouring with drinking water and maintained for swelling, the listed components mixing with tomato paste, drinking water, sugar, salt, black hot pepper, allspice, cloves, coriander and laurel leaf, the produced mixture cooking and acetic acid addition. Herring is cut, mealed in wheat flour and fried in vegetable oil; carrots are cut and sauteed in vegetable oil; fermented cabbages are fried in vegetable oil. Then the herring, carrots, cabbages and sauce are packed, sealed and sterilised to produce preserves.

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Invention relates to the technology for production of fish-and-vegetable preserves. At first recipe components are prepared. For cutlets production one performs bulb onions cutting, sauteing in vegetable oil and mincing, fresh white cabbages chopping and mincing, raw and fried Atlantic herring and carrots mincing, the listed components mixing with salt and part of black hot pepper to produce mince. Then the mince is moulded, mealed in wheat flour and fried in vegetable oil to produce cutlets. For sauce production one performs ground pumpkin seeds extraction cake pouring with drinking water and maintenance for swelling, the swollen extraction cake mixing with tomato paste, drinking water, sugar, the remaining black hot pepper, allspice, cloves, coriander and laurel leaf, the mixture cooking and acetic acid addition. Then the cutlets and sauce are packed, sealed and sterilised to produce preserves.

Method for production of preserves "sichenik fish cutlets ukrainian-style" / 2508838
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 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 eggs, mealing in the remaining wheat crumbs and frying in melted butter to produce sichenik cutlets, carrots blanching and straining, green beans cutting and freezing, carrots and green beans mixing with sugar and the remaining salt to produce garnish, the sichenik cutlets and garnish packing at the preset 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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FIELD: food industry.

SUBSTANCE: invention relates to a method for production of preserves "Sichenik fish culets 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 pollock 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, green beans cutting and freezing, carrots and green beans mixing with sugar and the remaining salt to produce garnish, the sichenik cutlets and garnish packing, sealing and sterilisation. One additionally introduces into the garnish ground pumpkin seeds extraction cake that is poured, before mixing, with drinking water and maintained for swelling while the components are used at the expenditure ratio (weight parts) referred to in the invention formula.

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 "Sicheniki fish Ukrainian", providing training prescription components, cooking, cleaning and cutting pieces of chicken eggs, cutting, passerovannye in ghee 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 saithe fillet and bacon, their mixing with other part of eggs and the other part salt obtaining cutlet mass, molding her meat, wetting in lesane, 're breading in the rest of wheat rusks and roasting in butter with obtaining of sachenkov, blanching and RUB carrots, cutting and freezing green beans and mix of carrots and green beans with sugar and remaining part of salt with receiving side, packing sachenkov and garnish, sealing and sterilization (RU 2353167 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 method of manufacture of canned food "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 saithe fillet and bacon, their mixing with other part chicken eggs and other part of salt with getting cutlet mass, molding her meat, wetting in the egg, 're breading in the rest of wheat rusks and roasting in butter with obtaining of sachenkov, blanching and RUB carrots, cutting and freezing green beans and mixing carrots and green beans with sugar and remaining part of salt with receiving side, packing sachenkov and garnish, sealing and sterilization, according to the invention in a garnish optionally enter a ground meal pumpkin seeds, which before mixing pour drinking water and allowed to swell, and components used in the following ratio of expenses parts by weight:

bessmertnoe saithe fillet

207,6

chicken eggs

137 bacon 75,5

melted butter

29,7 onions

61,8-62,6

garlic 4,8-5,1 carrot

361,1-370,3

green beans

311,3

wheat crackers

75,5

the sunflower seeds pumpkin

31,6 sugar 2,8 salt 12

black pepper bitter

0,2 water

to the exit of the desired product 1000

The method is implemented as follows.

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 saithe 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 carrots blanched in hot water and wipe.

Prepared beans cut and freeze.

Prepared ground meal pumpkin seeds obtained by known techniques (Vasiliev A.G., Dvorkin GA, Kasyanov GI, Development of technology of 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.

Carrots, green beans and meal pumpkin seeds prescription ratio mixed with 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 "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 listed components with a part wheat rusks, part of salt and black pepper bitter with obtaining the beef, grinding on top bessmertnogo saithe fillet and bacon, their mixing with other part of eggs and another part of salt with getting cutlet mass, molding her meat, wetting in the egg, 're breading in the remainder of wheat rusks and roasting in butter with obtaining of sachenkov, blanching and RUB carrots, cutting and freezing green beans and mix of carrots and green beans with sugar and remaining part of salt with receiving side, packing sachenkov and garnish, sealing and sterilization, characterized in that in a side dish optionally 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: