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Method for production of preserved product "sichenik fish cutlets ukrainian-style". RU patent 2513006.

IPC classes for russian patent Method for production of preserved product "sichenik fish cutlets ukrainian-style". RU patent 2513006. (RU 2513006):

A23L3/00 - Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs (preserving foods or foodstuffs in association with packaging B65B0055000000)

A23L1/325 -

Another patents in same IPC classes:

Method for production of preserved product "sichenik fish cutlets ukrainian-style" / 2513004
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, 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 preserved sweet maize, milk, sugar and the remaining salt to produce garnish, the sichenik cutlets and garnish packing, sealing and sterilisation. The components are used at a specified quantity.

Method for production of preserved product "sichenik fish cutlets ukrainian-style" / 2513001
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Method for production of preserves "sichenik fish cutlets ukrainian-style" / 2512986
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, carrots blanching and straining, fresh green peas freezing, ground pumpkin seeds extraction cake pouring with drinking water and maintenance for swelling, carrots, 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. The components are used at a specified quantity.

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FIELD: food industry.

SUBSTANCE: 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 and rutabaga cutting and blanching, fresh green peas freezing, ground pumpkin seeds extraction cake pouring with drinking water and maintenance for swelling, potatoes, rutabaga, 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. The components are used at a specified quantity.

EFFECT: method usage allows to reduce 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 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 cod fillet and bacon, their mixing with another piece of 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 and blanching potatoes, turnip, freezing fresh beans, green peas, passerovannye in melted butter wheat flour and mix potatoes, turnip, green peas and wheat flour with milk, sugar and remaining part of salt with receiving side, packing sachenkov and garnish, sealing and sterilization (RU 2347438 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 production of 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 cod 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 oil getting sachenkov, cutting and blanching potatoes, turnip, freezing fresh green beans peas and mix potatoes, turnip and green pea flour, milk, sugar and remaining part of salt with receiving side, packing sachenkov and garnish, sealing and sterilization according to the invention as flour use 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 cod

207,6

chicken eggs

137 bacon 75,5

melted oil

29,7 onions

61,8-62,6

garlic 4,8-5,1

potatoes

236,4-249,4

rutabaga

197,4

green peas

KZT 205.7

wheat crackers

75,5

meal pumpkin seeds

16,6 milk 40 sugar 0,5 salt 12

black pepper bitter

0,2 water

to the exit of the desired product 1000

Method implemented as .

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 cod 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 and turnips cut and blanched in hot water.

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, turnip, 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.

Method of production of 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 cod 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 and blanching potatoes, turnip, freezing fresh green beans peas and mix potatoes, turnip and green pea flour, milk, sugar and remaining part of salt with receiving side, packing sachenkov and garnish, sealing and sterilization, wherein the quality of flour use 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: