OBSHCHESTVO S OGRANICHENNOJ OTVETSTVENNOSTJU "DJADJA DENER"
发明人:
LYKOV ANTON ALEKSANDROVICH,Лыков Антон Александрович
申请号：
RU2013138726/13
公开号：
RU0002539848C1
申请日:
2013.08.20
申请国别(地区):
RU
年份:
2015
代理人:
摘要：
FIELD: food industry.SUBSTANCE: according to the first version, the method envisages preparation of semi-products in the form of a flat cake, prepared from 140-250 g unfermented yeast-leavened dough and rolled to have 15-25 cm diameter and 2-5 cm height, in the form of a filling containing poultry meat, in the form of a filling consisting of cut tomatoes and in the form of a sauce. The method envisages preliminary preparation of semi-products at a stationary public catering enterprise and semi-products delivery to a public catering service point. The filling is used in the form of marinated boneless chicken meat with addition of spices the vegetable filling - in the form of fresh white cabbages chopped into pieces sized 0.5-2.5 mm, fresh tomatoes cut into slices sized up to 1 cm, brined or pickled cucumbers cut into slices with length equal to 3-10 cm and thickness equal to 3-7 mm, fresh potatoes cut into bars sized 6*6 mm and garlic sauce. Meat is fried in a rotation oven till readiness and cut into small pieces potatoes are fried in deep fat the prepared flat cake semi-product is split lengthwise the inner sides are greased with garlic sauce the vegetable fillings are put onto garlic sauce in the following sequence: cabbages, tomatoes, cucumbers, French fries fried chicken meat is put onto French fries then the flat cake with fillings is put onto the grill for 30-40 sec and heated from both sides. The goods are prepared at the following components ratio, wt %: flat cake - 50-200, marinated chicken - 150, fresh white cabbages - 20-100, fresh tomatoes - 15-80, brined and pickled cucumbers - 10-80, French fries - 10-70, garlic sauce - 20-80. According to the second version, the method envisages preliminary preparation of semi-products in the form of a filling containing poultry meat, in the form of a filling consisting of cut tomatoes and in the form of a sauce. The method envisages preliminary preparation of semi-products at a stationary public catering enterprise a
