KVASENKOV OLEG IVANOVICH,Квасенков Олег Иванович,PETROV ANDREJ NIKOLAEVICH,Петров Андрей Николаевич
申请号：
RU2012152864/13
公开号：
RU0002512448C1
申请日:
2012.12.10
申请国别(地区):
RU
年份:
2014
代理人:
摘要：
FIELD: food industry.SUBSTANCE: method involves preparation of recipe components, bulb onions cutting, sauteing in vegetable oil and milling, fresh white cabbages chopping and mincing, mincing raw and fried mullet and carrots, mixing part of bulb onions, mullet, cabbages, carrots, salt and part of black hot pepper to produce mince, the mince moulding, mealing in wheat flour and frying in vegetable oil to produce cutlets, mixing the remaining bulb onions, tomato paste, drinking water, sugar, the remaining black hot pepper, allspice, cloves, mustard, coriander and laurel leaf, the mixture cooking and addition of acetic acid to produce a sauce, the cutlets and sauce packing, sealing and sterilisation. One additionally introduces into the sauce ground pumpkin seeds extraction cake that is poured, before mixing, with drinking water and maintained for swelling while the components are used at the following expenditure ratio, weight parts: mullet - 1100 vegetable oil - 68.6 fresh white cabbages - 142.9 carrots - 71.4-73.3 bulb onions - 62.9-63.7 wheat flour - 28.5, pumpkin seeds extraction cake - 13.7, tomato paste in conversion to 30% dry substances content - 77.7, acetic acid in conversion to 80% concentration - 4.3, sugar - 28.6, salt - 17.1, black hot pepper - 0.51, allspice - 0.17, cloves - 0.11, mustard - 1.1 coriander - 0.11 laurel leaf - 0.03, water till the target product yield is equal to 1000.EFFECT: method ensures reduction of adhesion to container walls.Способ содержит подготовку рецептурных компонентов, резку, пассерование в растительном масле и измельчение репчатого лука, шинковку и измельчение на волчке свежей белокочанной капусты, измельчение на волчке сырой и обжаренной кефали и моркови, смешивание части репчатого лука, кефали, капусты, моркови, соли и части перца черного горького с получением фарша, его формование, панирование в пшеничной муке и обжаривание в растительном масле с получением котлет, смешивание оставшейся части репчатого лука, томатной пас
