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Method for production of preserves "fried baltic herring in tomato sauce" Method involves preparation of recipe components, bulb onions cutting, sauteing in vegetable oil, milling and mixing with tomato puree, sugar, hot black pepper, allspice, cloves, coriander and laurel leaf, the mixture cooking and addition of acetic acid to produce a sauce, maintenance in a salt solution, Baltic herring cutting, mealing in wheat flour and frying in vegetable oil, Baltic herring and the 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: Baltic herring - 1237.1; vegetable oil - 71.1; bulb onions - 57.1-57.9; wheat flour - 20.8, pumpkin seeds extraction cake - 17.6, tomato puree in conversion to 12% dry substances content - 188.6, acetic acid in conversion to 80% concentration - 4.3, sugar - 25.2, salt - 13.1, black hot pepper - 0.11, allspice - 0.11, cloves - 0.11, coriander - 0.11, laurel leaf - 0.03, water till the target product yield is equal to 1000. |
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Method for production of preserves "fried mullet in tomato sauce" Method involves preparation of recipe components, bulb onions cutting, sauteing in vegetable oil, milling and mixing with tomato puree, sugar, hot black pepper, allspice, cloves, coriander and laurel leaf, the mixture cooking and addition of acetic acid to produce a sauce, maintenance in a salt solution, mullet cutting, mealing in wheat flour and frying in vegetable oil, the mullet 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 - 1257.1; vegetable oil - 71.1; bulb onions - 57.1-57.9; wheat flour - 20.8, pumpkin seeds extraction cake - 17.6, tomato puree in conversion to 12% dry substances content - 188.6, acetic acid in conversion to 80% concentration - 4.3, sugar - 25.2, salt - 13.1, black hot pepper - 0.11, allspice - 0.11, cloves - 0.11, coriander - 0.11, laurel leaf - 0.03, water till the target product yield is equal to 1000. |
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Method for production of preserves "fish-and-vegetable cutlets in tomato-and-garnish sauce" Method involves recipe components preparation, part of bulb onions cutting, sauteing in vegetable oil and milling, fresh white cabbages chopping and mincing, navaga and carrots mincing, the listed components mixing with 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, the remaining bulb onions milling, mixing with 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: navaga - 1084; vegetable oil - 65.2; 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. |
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Method for production of preserves "fried mackerel in tomato sauce" Method involves preparation of recipe components, bulb onions milling, mixing with tomato puree, sugar, hot black pepper, allspice, cloves, coriander and laurel leaf, the mixture cooking and addition of acetic acid to produce a sauce, mackerel cutting, maintenance in salt solution, mealing in wheat flour and frying in vegetable oil, the mackerel and the sauce packing, sealing and sterilisation; the method specificity is as follows: into the sauce one additionally introduces ground pumpkin seeds extraction cake that is poured with drinking water and maintained for swelling before mixing. The components are used at the following expenditure ratio, weight parts: mackerel - 1171.4; vegetable oil - 56.8; bulb onions - 57.1-57.9; wheat flour - 20.8, pumpkin seeds extraction cake - 17.6, tomato puree in conversion to 12% dry substances content - 188.6, acetic acid in conversion to 80% concentration - 4.3, sugar - 25.2, salt - 13.1, black hot pepper - 0.11, allspice - 0.11, cloves - 0.11, coriander - 0.11, laurel leaf - 0.03, water till the target product yield is equal to 1000. |
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Method for production of preserves "fish-and-vegetable cutlets in tomato-and-garnish sauce" 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 humpback whitefish and carrots, mixing part of bulb onions, humpback whitefish, 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: humpback whitefish - 842; 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. |
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Method for production of preserves "fish-and-vegetable cutlets in tomato sauce" Method involves recipe components preparation, bulb onions cutting, sauteing in vegetable oil and milling, fresh white cabbages chopping and mincing, broad whitefish and carrots mincing, mixing part of bulb onions, broad whitefish, 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, 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: broad whitefish - 842; 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, coriander - 0.11; laurel leaf - 0.03, water till the target product yield is equal to 1000. |
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Method for production of preserves "fried beluga in tomato sauce" Method involves preparation of recipe components, bulb onions cutting, sauteing in vegetable oil, milling and mixing with tomato puree, sugar, salt, hot black pepper, allspice, cloves, coriander and laurel leaf, the mixture cooking and addition of acetic acid to produce a sauce, beluga cutting, blanching, mealing in wheat flour and frying in vegetable oil, the beluga 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: beluga - 1471.4; vegetable oil - 91.1; bulb onions - 47.7-48.3; wheat flour - 25.9, pumpkin seeds extraction cake - 11.4, tomato puree in conversion to 12% dry substances content - 152.5, acetic acid in conversion to 80% concentration - 3.7, sugar - 21.4, salt - 19, black hot pepper - 0.1, allspice - 0.1, cloves - 0.1, coriander - 0.1, laurel leaf - 0.02, water till the target product yield is equal to 1000. |
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Method for production of preserves "fish-and-vegetable cutlets in tomato-and-garnish sauce" Method involves preparation of recipe components, part of bulb onions cutting, sauteing in vegetable oil and milling, fresh white cabbages chopping and mincing, raw and fried broad whitefish and carrots mincing, the listed components mixing with 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, the remaining bulb onions milling, mixing with 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: broad whitefish - 842; vegetable oil - 65.2; 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. |
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Method for production of preserves "fish-and-vegetable cutlets in tomato sauce" 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 cod and carrots, mixing part of bulb onions, cod, 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, 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: cod - 1188; 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, coriander - 0.11; laurel leaf - 0.03, water till the target product yield is equal to 1000. |
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Method for production of preserves "fish-and-vegetable cutlets in tomato sauce" Method involves recipe components preparation, bulb onions cutting, sauteing in vegetable oil and milling, fresh white cabbages chopping and mincing, navaga and carrots mincing, mixing part of bulb onions, navaga, 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, 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: navaga - 1084; 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, coriander - 0.11; laurel leaf - 0.03, water till the target product yield is equal to 1000. |
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Method for production of preserves "fried flounder in tomato sauce" Method involves preparation of recipe components, bulb onions cutting, sauteing in vegetable oil, milling and mixing with tomato puree, sugar, hot black pepper, allspice, cloves, coriander and laurel leaf, the mixture cooking and addition of acetic acid to produce a sauce, maintenance in a salt solution, flounder cutting, mealing in wheat flour and frying in vegetable oil, the flounder 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: flounder - 1428.6; vegetable oil - 71.1; bulb onions - 57.1-57.9; wheat flour - 20.8, pumpkin seeds extraction cake - 17.6, tomato puree in conversion to 12% dry substances content - 188.6, acetic acid in conversion to 80% concentration - 4.3, sugar - 25.2, salt - 13.1, black hot pepper - 0.11, allspice - 0.11, cloves - 0.11, coriander - 0.11, laurel leaf - 0.03, water till the target product yield is equal to 1000. |
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Method for production of preserves "fish cutlets in tomato sauce" Method involves recipe components preparation, bulb onions cutting, sauteing in vegetable oil and milling, raw and fried haddock mincing, mixing part of bulb onions, haddock, 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, the remaining bulb onions mixing with tomato puree, sugar, the remaining black hot pepper, allspice, cloves, 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: haddock - 1554.3; vegetable oil - 91.5; bulb onions - 74-74.9; wheat flour - 22.7, pumpkin seeds extraction cake - 13.7, tomato puree in conversion to 12% dry substances content - 147.1, acetic acid in conversion to 80% concentration - 3.4, sugar - 19.7, salt - 12.1, black hot pepper - 0.44, allspice - 0.09, cloves - 0.09, coriander - 0.09, laurel leaf - 0.02, water till the target product yield. |
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Method for production of preserved product "fried cod with carrots and cabbages in tomato sauce" Method involves preparation of recipe components, bulb onions cutting, sauteing in vegetable oil and milling, the bulb onions mixing with tomato paste, drinking water, sugar, salt, hot black pepper, allspice, cloves, coriander and laurel leaf, the mixture cooking and addition of acetic acid to produce a sauce, cod cutting, mealing in wheat flour and frying in vegetable oil, carrots cutting and sauteing in vegetable oil, fresh white cabbages chopping and frying in vegetable oil, the cod, carrots, cabbages 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: cod - 944.1; vegetable oil - 78.6; carrots - 238-244.1; bulb onions - 86.3-87.4; fresh white cabbages - 285.7; wheat flour - 11.1, pumpkin seeds extraction cake - 11.4, tomato paste in conversion to 30% dry substances content - 91.4, acetic acid in conversion to 80% concentration - 4.3, sugar - 25.7, salt - 17.1, black hot pepper - 0.11, allspice - 0.11, cloves - 0.11, coriander - 0.11; laurel leaf - 0.03, water till the target product yield is equal to 1000. |
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Method for production of preserved product "fried scad with carrots and cabbages in tomato sauce" Method involves preparation of recipe components, bulb onions cutting, sauteing in vegetable oil and milling, the bulb onions mixing with tomato paste, drinking water, sugar, hot black pepper, allspice, cloves, coriander and laurel leaf, the mixture cooking and addition of acetic acid to produce a sauce, scad cutting, maintenance in salt solution, mealing in wheat flour and frying in vegetable oil, carrots cutting and sauteing in vegetable oil, fresh white cabbages chopping and frying in vegetable oil, the scad, carrots, cabbages 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: scad - 833.9; vegetable oil - 78.6; carrots - 238-244.1; bulb onions - 86.3-87.4; fresh white cabbages - 285.7; wheat flour - 10, pumpkin seeds extraction cake - 11.4, tomato paste in conversion to 30% dry substances content - 91.4, acetic acid in conversion to 80% concentration - 4.3, sugar - 25.7, salt - 17.1, black hot pepper - 0.11, allspice - 0.11, cloves - 0.11, coriander - 0.11; laurel leaf - 0.03, water till the target product yield is equal to 1000. |
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Method for production of preserves "fish-and-vegetable cutlets in tomato-and-garnish sauce" Method involves recipe components preparation, bulb onions cutting, sauteing in vegetable oil and milling, fresh white cabbages chopping and mincing, sardine and carrots mincing, mixing part of bulb onions, sardine, 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: sardine - 1000; 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. |
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Method for production of preserves "fish-and-vegetable cutlets in tomato-and-garnish sauce" 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. |
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Present invention refers to an agent for improving antibacterial action, containing an active ingredient in the form of a fraction of molecular weight 5000 or less, prepared of kombu (seaweed) extract. |
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Means comprises at least one phenolic compound from the group of derivatives of cinnamic acid or a mixture of such compounds, and a nonionogenic surfactant or a mixture of such substances in an amount of not less than 75% by weight. |
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Probiotic food product with extended storage life Invention relates to a food product with extended storage life and to usage of probiotic spores and/or resting cells as a probiotic ingredient in the said product. The product is chosen from the group containing milk products, fruit juices and fruit beverages. The probiotic spores are chosen from the group containing bacterial, yeast and fungous spores. The resting cells are chosen from bacterial, fungous and/or yeast and/or their mixtures. The produced is stored under uncooled conditions during a long period of time by way of probiotic bacteria spores inclusion. |
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Foams for food products and beverages Invention relates to foams for food products and beverages that are acceptable, inter alia, for usage during preparation of foam covered beverages such as cappuccino-style coffee and foam over desserts, cocktails and other edible products. Foam for usage as an upper layer or a component of food product or beverage contains a water-ethanolic solution of at east one surface-active substance (acceptable for food application and having HLB (hydrophilic-lipophilic balance) higher than 9) and ethanol in an amount of 15-40 % of the weight; the said water-ethanolic solution is transparent at room temperature. |
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Nutritional emulsion (versions) and nutritional emulsion preparation method Invention relates to cooled nutritional emulsions. The nutritional emulsion includes fat, protein, carbohydrate and V-complex containing food surface-active substance in the form of a complex with polydextrose. Polydextrose is represented by maltodextrin with average polymerisation degree within the range of 20 - 400. The nutritional emulsion is characterised by first viscosity that is less than 300 mPa·s (at a temperature of 20°C) and by second viscosity that exceeds the first viscosity by at least 50 mPa·s (at a temperature of 0 - 8°C). The nutritional emulsion preparation method involves the following stages: (a) essentially fat-free water suspension formation by way of mixing a food surface-active substance with polydextrose, (b) mixing and homogenisation of the water suspension with fats and protein to produce a nutritional emulsion having a water phase containing 10 - 100 wt % of the food surface-active substance and 10 - 100 wt % of polydextrose and (c) the nutritional emulsion packaging. The first viscosity of the nutritional emulsion is equal to less than 300 mPa·s (at a temperature of 20°C); the second viscosity exceeds the first viscosity by at least 50 mPa·s (at a temperature of 0 - 8°C). |
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Method for production of preserves "fish-and-vegetable cutlets in tomato-and-garnish sauce" Method envisages preparation of a tomato-and-garnish sauce and cutlets and their subsequent packing. The cutlets are produced of mince containing bulb onions, white cabbages, cod, carrots, salt and black hot pepper. The sauce is prepared using sunflower flour. The sunflower flour is poured with drinking water, maintained for swelling; then the flour is mixed with the remaining sauce ingredients. |
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Probiotics for reducing risk of obesity What is presented is the use of bacteria of the strains Lactobacillus rhamnosus, Bifidobacterium lactis, Bifidobacterium longum, Bifidobacterium breve able to stimulate the development of initial bifidogenic intestinal microbiota in preparing a probiotic composition for reducing a risk of developing overweight or future obesity in a nursing infant wherein the probiotic is prescribed during a perinatal and/or postnatal period in dose 103-1012 CFU. |
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Method for production of preserves "fried cutlets in chilean sauce" Invention relates to the technology of fish preserves production. The method envisages preparation of Chilean sauce and cutlets and their subsequent packing. The cutlets are produced of mince containing bulb onions, flounder, salt and black hot pepper. The sauce is prepared using sunflower flour. The sunflower flour is poured with drinking water, maintained for swelling; then the flour is mixed with the remaining sauce ingredients. |
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Method for production of preserves "fried cutlets in chilean sauce" Invention relates to the technology of fish preserves production. The method envisages preparation of Chilean sauce and cutlets and their subsequent packing. The cutlets are produced of mince containing bulb onions, ziege, salt and black hot pepper. The sauce is prepared using sunflower flour. The sunflower flour is poured with drinking water, maintained for swelling; then the flour is mixed with the remaining sauce ingredients. |
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Method for production of preserves "fried cutlets in chilean sauce" Invention relates to the technology of fish preserves production. The method envisages preparation of Chilean sauce and cutlets and their subsequent packing. The cutlets are produced of mince containing bulb onions, omul, salt and black hot pepper. The sauce is prepared using sunflower flour. The sunflower flour is poured with drinking water, maintained for swelling; then the flour is mixed with the remaining sauce ingredients. |
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Method for production of preserves "fried cutlets in chilean sauce" Invention relates to the technology of fish preserves production. The method envisages preparation of Chilean sauce and cutlets and their subsequent packing. The cutlets are produced of mince containing bulb onions, starry sturgeon, salt and black hot pepper. The sauce is prepared using sunflower flour. The sunflower flour is poured with drinking water, maintained for swelling; then the flour is mixed with the remaining sauce ingredients. |
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Method for production of preserves "fried cutlets in chilean sauce" Invention relates to the technology of fish preserves production. The method envisages preparation of Chilean sauce and cutlets and their subsequent packing. The cutlets are produced of mince containing bulb onions, muksun, salt and black hot pepper. The sauce is prepared using sunflower flour. The sunflower flour is poured with drinking water, maintained for swelling; then the flour is mixed with the remaining sauce ingredients. |
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Method for production of preserves "fried cutlets in chilean sauce" Invention relates to the technology of fish preserves production. The method envisages preparation of Chilean sauce and cutlets and their subsequent packing. The cutlets are produced of mince containing bulb onions, haddock, salt and black hot pepper. The sauce is prepared using sunflower flour. The sunflower flour is poured with drinking water, maintained for swelling; then the flour is mixed with the remaining sauce ingredients. |
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Method for production of preserves "fried cutlets in chilean sauce" Invention relates to the technology of fish preserves production. The method envisages preparation of Chilean sauce and cutlets and their subsequent packing. The cutlets are produced of mince containing bulb onions, scad, salt and black hot pepper. The sauce is prepared using sunflower flour. The sunflower flour is poured with drinking water, maintained for swelling; then the flour is mixed with the remaining sauce ingredients. |
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Method for production of preserves "fried cutlets in chilean sauce" Invention relates to the technology of fish preserves production. The method envisages preparation of Chilean sauce and cutlets and their subsequent packing. The cutlets are produced of mince containing bulb onions, ordinary fish, salt and black hot pepper. The sauce is prepared using sunflower flour. The sunflower flour is poured with drinking water, maintained for swelling; then the flour is mixed with the remaining sauce ingredients. |
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Method for production of preserves "fried cutlets in chilean sauce" Invention relates to the technology of fish preserves production. The method envisages preparation of Chilean sauce and cutlets and their subsequent packing. The cutlets are produced of mince containing bulb onions, wild carp, salt and black hot pepper. The sauce is prepared using sunflower flour. The sunflower flour is poured with drinking water, maintained for swelling; then the flour is mixed with the remaining sauce ingredients. |
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Method for production of preserves "fried cutlets in chilean sauce" Invention relates to the technology of fish preserves production. The method envisages preparation of Chilean sauce and cutlets and their subsequent packing. The cutlets are produced of mince containing bulb onions, bream, salt and black hot pepper. The sauce is prepared using sunflower flour. The sunflower flour is poured with drinking water, maintained for swelling; then the flour is mixed with the remaining sauce ingredients. |
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Method for production of preserves "fried atlantic herring in chilean sauce" Invention relates to the technology of fish preserves production. The method envisages preparation and subsequent packing of Chilean sauce and fried Atlantic herring. The sauce is prepared using sunflower flour. The sunflower flour is poured with drinking water, maintained for swelling; then the flour is mixed with the remaining sauce ingredients. |
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Method for production of preserves "fried atlantic herring in chilean sauce" Invention relates to the technology of fish preserves production. The method envisages preparation and subsequent packing of Chilean sauce and fried Atlantic herring preliminarily maintained in salt solution. The sauce is prepared using sunflower flour. The sunflower flour is poured with drinking water, maintained for swelling; then the flour is mixed with the remaining sauce ingredients. |
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Method for production of preserves "fish-and-vegetable cutlets in tomato-and-garnish sauce" Invention relates to the technology for production of fish-and-vegetable preserves. The method envisages preparation of a tomato-and-garnish sauce and cutlets and their packing. The cutlets are produced of mince containing bulb onions, white cabbages, sprats, carrots, salt and black hot pepper. The sauce is prepared using sunflower flour. The sunflower flour is poured with drinking water, maintained for swelling; then the flour is mixed with the remaining sauce ingredients. |
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Method for production of preserves "fish-and-vegetable cutlets in tomato-and-garnish sauce" Invention relates to the technology for production of fish-and-vegetable preserves. The method envisages preparation of a tomato-and-garnish sauce and cutlets and their packing. The cutlets are produced of mince containing bulb onions, white cabbages, ordinary fish, carrots, salt and black hot pepper. The sauce is prepared using sunflower flour. The sunflower flour is poured with drinking water, maintained for swelling; then the flour is mixed with the remaining sauce ingredients. |
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Method for production of preserves "fish-and-vegetable cutlets in tomato-and-garnish sauce" Invention relates to the technology for production of fish-and-vegetable preserves. The method envisages preparation of a tomato-and-garnish sauce and cutlets and their packing. The cutlets are produced of mince containing bulb onions, white cabbages, kutum, carrots, salt and black hot pepper. The sauce is prepared using sunflower flour. The sunflower flour is poured with drinking water, maintained for swelling; then the flour is mixed with the remaining sauce ingredients. |
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Method for production of preserves "fish-and-vegetable cutlets in tomato-and-garnish sauce" Invention relates to the technology for production of fish-and-vegetable preserves. The method envisages preparation of a tomato-and-garnish sauce and cutlets and their packing. The cutlets are produced of mince containing bulb onions, white cabbages, pollock, carrots, salt and black hot pepper. The sauce is prepared using sunflower flour. The sunflower flour is poured with drinking water, maintained for swelling; then the flour is mixed with the remaining sauce ingredients. |
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Method for production of preserves "fish-and-vegetable cutlets in tomato-and-garnish sauce" Invention relates to the technology for production of fish-and-vegetable preserves. The method envisages preparation of a tomato-and-garnish sauce and cutlets and their packing. The cutlets are produced of mince containing bulb onions, white cabbages, mullet, carrots, salt and black hot pepper. The sauce is prepared using sunflower flour. The sunflower flour is poured with drinking water, maintained for swelling; then the flour is mixed with the remaining sauce ingredients. |
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Method for production of preserves "fish-and-vegetable herring cutlets in tomato sauce" Invention relates to the technology for production of fish-and-vegetable preserves. The method envisages preparation of a tomato-and-garnish sauce and cutlets and their packing. The cutlets are produced of mince containing bulb onions, white cabbages, herring, carrots, salt and black hot pepper. The sauce is prepared using sunflower flour. The sunflower flour is poured with drinking water, maintained for swelling; then the flour is mixed with the remaining sauce ingredients. |
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Method for production of preserves "burbot liver solyanka" Invention relates to the technology for production of fish-and-vegetable preserves. The method envisages preparation and subsequent packing of a sauce and a mixture containing fermented cabbages, blanched burbot liver and fried bulb onions and carrots. The sauce is prepared using sunflower flour. The sunflower flour is poured with drinking water, maintained for swelling; then the flour is mixed with the remaining sauce ingredients. |
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Method for production of preserves "fish cutlets in tomato sauce" Invention relates to the technology of fish preserves production. The method envisages preparation of recipe components, sauteed milled bulb onions mixing with milled and fried broad whitefish, salt and black hot pepper to produce mince, the mince moulding, mealing in wheat flour and frying in vegetable oil to produce cutlets, sunflower flour pouring with drinking water and maintenance for swelling, the flour mixing with bulb onions, tomato puree, sugar, black hot pepper, allspice, cloves, coriander and laurel leaf, the mixture cooking and addition of acetic acid to produce a sauce, the cutlets and the sauce packing, sealing and sterilisation. |
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Method for production of preserves "fish cutlets in tomato sauce" Invention relates to the technology of fish preserves production. The method envisages preparation of recipe components, sauteed milled bulb onions mixing with milled and fried vendace, the listed components mixing with salt, black hot pepper to produce mince, the mince moulding, mealing in wheat flour and frying in vegetable oil to produce cutlets, cutting and mixing sauteed milled bulb onions and sunflower flour preliminarily maintained in drinking water with tomato puree, sugar, black hot pepper, allspice, cloves, coriander and laurel leaf, the mixture cooking and addition of acetic acid to produce a sauce, the cutlets and the sauce packing, sealing and sterilisation. |
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Method for production of preserves "laminaria with aubergines in hot tomato sauce" Invention relates to the technology of preserved appetisers production. The method envisages recipe components preparation, mixing sauteed and milled bulb onions and sunflower flour preliminarily maintained in drinking water with tomato paste, drinking water, sugar, salt, black hot pepper, allspice, cloves, coriander and laurel leaf, the mixture cooking and addition of acetic acid to produce a sauce; mince production from laminaria, carrots and beets (all sauteed in vegetable oil), frying aubergines cut into discs, the aubergines, mince and sauce packing, sealing and sterilisation. |
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Method for production of preserves "blanched baltic herring in tomato sauce" Invention relates to the technology of fish preserves production. The method envisages recipe components preparation, mixing sauteed milled bulb onions and sunflower flour preliminarily maintained in drinking water with tomato paste, drinking water, sugar, salt, black hot pepper, cloves, coriander and laurel leaf, the mixture cooking and addition of acetic acid to produce a sauce; Baltic herring blanching, Baltic herring and sauce packing, sealing and sterilisation. |
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Method for production of preserves "fish balls in slavic sauce" Invention relates to the fish-and-vegetable preserves production technology. The method envisages recipe components preparation, rice cooking till double weight increase, mincing raw and fried small ordinary fish and part of bulb onions, the listed components mixing with vegetable oil, drinking water, black hot pepper and allspice to produce mince, the mince moulding and cooking to produce balls, prune and raisins mixing to produce garnish, sauteed bulb onions cutting and mixing with sunflower flour preliminarily maintained in drinking water, vegetable oil, drinking water, sugar, salt, black hot pepper, allspice, cloves and coriander, the mixture cooking to produce a sauce, the balls and sauce packing, sealing and sterilisation. |
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Method for production of preserves "fish balls in greek sauce" Invention relates to the fish-and-vegetable preserves production technology. The method envisages recipe components preparation, mincing sauteed and milled bulb onions and milled and fried small ordinary fish with semolina, drinking water, black hot pepper and allspice to produce mince, the mince moulding and cooking to produce balls, the remaining bulb onions cutting and sauteing in vegetable oil, carrots chopping, the listed components mixing to produce garnish, parsley green milling, sunflower flour pouring with drinking water and maintenance for swelling, the listed components mixing with tomato paste, drinking water, sugar, salt, black hot pepper, allspice, red sweet pepper, cloves, ginger and laurel leaf, the mixture cooking and addition of acetic acid to produce a sauce, the balls, garnish and sauce packing, sealing and sterilisation. |
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Method for production of preserves "fried scad in tomato sauce" Invention relates to the technology of fish preserves production. The method envisages preparation of recipe components, mixing sauteed milled bulb onions and sunflower flour preliminarily maintained in drinking water with tomato paste, drinking water, sugar, salt, black hot pepper, allspice, cloves, coriander, nutmeg, nutmeg flower and laurel leaf, cooking the mixture and addition of acetic acid to produce a sauce, scad cutting, mealing in wheat flour and frying in vegetable oil, the scad and the sauce packing, sealing and sterilisation. |
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Method for production of preserves "herring in tomato sauce with beans" Invention relates to the fish-and-vegetable preserves production technology. The method envisages preparation of recipe components, mixing sauteed and milled bulb onions and sunflower flour (preliminarily maintained in drinking water) with tomato paste, drinking water, sugar, salt, black hot pepper, allspice, cloves, coriander and laurel leaf, cooking and addition of acetic acid to produce a sauce, cooking beans till double weight increase, herring cutting, mealing in wheat flour and frying in vegetable oil, the herring, beans and sauce packing, sealing and sterilisation. |
Another patent 2513436.