LJALIN JURIJ AFANASEVICH,Лялин Юрий Афанасьевич,KVASENKOV OLEG IVANOVICH,Квасенков Олег Иванович,SMIRNOVA ELENA VIKTOROVNA,Смирнова Елена Викторовна
申请号：
RU2012111530/13
公开号：
RU0002485858C1
申请日:
2012.03.27
申请国别(地区):
RU
年份:
2013
代理人:
摘要：
FIELD: food industry.SUBSTANCE: invention relates to the technology 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 and garlic blanching and straining. Then the listed components are mixed with part of the wheat crumbs, part of salt and black hot pepper to produce mince. One performs skin-off rockfish fillet and speck mincing, mixing with another part of chicken eggs and another part of salt to produce a cutlet mass. One proceeds with 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 are sliced and fried in melted butter. Beet-roots are blanched and chopped. Runner beans are chopped and frozen. Potatoes, beet-roots and green beans are mixed with flour, sour cream, sugar and the remaining salt to produce garnish. The sichenik cutlets and garnish are packed, sealed and sterilised. One uses sunflower flour that is poured, before mixing, with drinking water and maintained for swelling. The components are used at the following expenditure ratio, weight parts: skin-off rockfish fillet - 207.6 chicken eggs - 137 speck - 75,5 melted butter - 68.2 bulb onions - 61.8-62.6 garlic - 4.8-5.1 potatoes - 350-369.1 beet-roots - 212.9-221.5 green beans - 207.6 wheat crumbs - 75.5 sunflower flour - 16.6 sour cream - 40 sugar - 2.8 salt - 12 black hot pepper - 0.2 water till the target product yield is equal to 1000.EFFECT: method ensures reduction of the manufactured target product adhesion to container walls.Изобретение относится к технологии производства консервированных вторых обеденных блюд. Способ включает подготовку рецептурных компонентов, варку, очистку и резку части куриных яиц, резку и пассерование в топленом масле репчатого лука, бланширование и протирку чеснока. Затем смешивают перечисленные компоненты с
