(A23L1/325)

Method for production of preserves "calamary salad"

Method involves chicken eggs boiling, shelling and cutting, potatoes and cucumbers cutting and blanching, greens cutting and freezing, calamary fillet and pickled paprika cutting, fresh green peas freezing, ground pumpkin seeds extraction cake pouring with drinking water and maintenance for swelling, the listed components mixing with salt, the produced mixture and mayonnaise packing, sealing and sterilisation.

Method for production of preserves "calamaries and spring onion salad with sour cream"

Spring onion and greens are cut and frozen; calamary fillet is cut. Ground pumpkin seeds extraction cake is poured with drinking water and maintained for swelling. The listed components are mixed with salt; the produced mixture and sour cream are packed, sealed and sterilised.

Method for production of preserves "vegetable salad with sea scallops"

One performs chicken eggs boiling, shelling and cutting, potatoes and cucumbers cutting and blanching, carrots blanching and cutting, greens cutting and freezing, sea scallop meat cutting, fresh green peas freezing, ground pumpkin seeds extraction cake pouring with drinking water and maintenance for swelling. Then the listed components are mixed with salt, black hot pepper and allspice. The produced mixture and mayonnaise are packed, sealed and sterilised.

Method for production of preserves "crab sticks and greens salad"

After recipe components preparation one performs chicken eggs boiling, shelling and cutting. Lettuce and greens of parsley and dill are cut and frozen. Crab sticks are cut. Ground pumpkin seeds extraction cake is poured with drinking water, maintained for swelling and mixed with crab sticks and eggs. The listed components are mixed with salt and packed into the container together with a mixture of sour cream and mayonnaise. Then one performs sealing and sterilisation.

Method for production of preserves "winter calamary salad"

Method envisages recipe components preparation, chicken eggs boiling, shelling and cutting, potatoes, scallops and paprika cutting and blanching, carrots blanching and cutting, greens cutting and freezing, fresh green peas freezing, brined cucumbers and calamary fillet cutting, ground pumpkin seeds extraction cake pouring with drinking water and maintenance for swelling, the listed components mixing with acetic acid, sugar, salt and black hot pepper, the produced mixture and mayonnaise packing, sealing and sterilisation.

Method for production of preserved product "herring salad"

Method envisages recipe components preparation, chicken eggs boiling, shelling and cutting, potatoes, cucumbers, bulb onions, tomatoes and apples cutting and blanching, lettuce and greens cutting and freezing, salted herring fillet cutting, ground pumpkin seeds extraction cake pouring with drinking water and maintenance for swelling, the listed components mixing with salt, the produced mixture and mayonnaise packing, sealing and sterilisation.

"fish salad" preserves manufacture method

Method envisages recipe components preparation, chicken eggs boiling, shelling and cutting, potatoes and tomatoes cutting and blanching, carrots blanching and cutting, lettuce and greens cutting and freezing, fresh green peas freezing, whiting fillet, pickled cucumbers and brined mushrooms cutting, ground pumpkin seeds extraction cake pouring with drinking water and maintenance for swelling, the listed components mixing with salt, sour cream and mayonnaise mixing, the produced mixtures packing, sealing and sterilisation.

Method for production of preserves "fish and pasta salad"

Method envisages recipe components preparation, bulb onions cutting and blanching, small radish blanching and cutting, fresh white cabbages and lettuce cutting and freezing, almond kernels frying and crushing, skin-off swordfish fillet cutting, ground pumpkin seeds extraction cake pouring with drinking water and maintenance for swelling, the listed components mixing with pasta products, salt, black hot pepper and mustard, mayonnaise and dry white wine mixing, the produced mixtures packing, sealing and sterilisation.

Method for manufacture of preserves "herring salad"

Method envisages recipe components preparation, chicken eggs boiling, shelling and cutting, potatoes, bulb onions, tomatoes and apples cutting and blanching, lettuce and greens cutting and freezing, salted herring fillet and brined cucumbers cutting, ground pumpkin seeds extraction cake pouring with drinking water and maintenance for swelling, the listed components mixing with salt, the produced mixture and sour cream packing, sealing and sterilisation.

Fermented fish product manufacture method

Method envisages fish raw materialls portioning, a reaction mixture composing, fish protein partial disaggregation and straining to separate bones. The portioned fish raw material fermentation is performed in the presence of anolyte of electrochemically-activated solution with pH equal to 4.0±0.5 at a ratio of 1:0.5 - 1:1.5 of the raw material weight at the process temperature equal to 30-50°C and the fish mixture pH equal to 4.5-5.5 during 0.5-3 hours under action of own muscular enzymes of fish raw materials till proteolysis level is equal to 15-35%.

Method for production of preserves "cod and horse-radish salad"

One performs potatoes and cucumbers cutting and blanching, horse-radish blanching and grating, spring onion and parsley greens cutting and freezing, cod fillet cutting. Ground pumpkin seeds extraction cake is poured with drinking water and maintained for swelling. The listed components are mixed with acetic acid and salt. The produced mixture and mayonnaise are packed, sealed and sterilised.

Method for production of preserves "fried sturgeon in tomato sauce"

Method envisages preparation of recipe components, bulb onions cutting, sauteing in vegetable oil and milling, ground pumpkin seeds extraction cake pouring with drinking water and maintenance for swelling, the listed components 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, sturgeon cutting, blanching in salt solution, mealing in wheat flour and frying in vegetable oil, the sturgeon and the sauce packing, sealing and sterilisation.

Method for production of preserves "fried goatfish in tomato sauce"

Bulb onions are cut, sauteed in vegetable oil and milled. Ground pumpkin seeds extraction cake is poured with drinking water and maintained for swelling. One mixes the listed components with tomato puree, sugar, black hot pepper, allspice, cloves, coriander and laurel leaf; one proceeds with the mixture cooking and addition of acetic acid to produce a sauce. Goatfish is maintained in salt solution, mealed in wheat flour and fried in vegetable oil. The goatfish and the sauce are packed, sealed and sterilised.

Functional food ingredient with preset lipid profile

Invention relates to food industry, in particular, to food ingredients intended for food products enrichment with polyunsaturated fatty acids, to manufacture of functional and specialised food products and biologically active food additives. The functional food product with preset lipid profile contains fish oil and a natural antioxidant; the fish oil used has total content of polyunsaturated fatty acids equal to no less than 25%; the sum of eicosapentaenoic and docosahexaenoic acids is equal to no less than 5%; the ratio of omega-6 to omega-3 is equal to 3-5:1, respectively. Fish oil is produced from fat raw material of Clarias Gariepinus sharptooth catfish grown under aquaculture conditions; the peroxide number during the ingredient production should not be more than 1.6 mmol 1/2 O2/kg. The natural antioxidant is represented by a mixture of natural tocopherol in combination with vegetable oil taken at a ratio of 2.3-2.5:1 in an amount of 0.02-0.05% of the fish fat oil.

Method for preparation of preserves "fish and pasta salad"

One performs bulb onions cutting and blanching, small radish blanching and cutting, fresh white cabbages and lettuce cutting and freezing, skin-off flatfish fillet cutting, ground pumpkin seeds extraction cake pouring with drinking water and maintenance for swelling. One mixes the listed components with pasta, salt, black hot pepper and mustard. Dry white wine and mayonnaise are mixed. The produced mixtures are packaged, sealed and sterilised.

Method for manufacture of preserves "salad with smoked herring"

Method involves recipe components preparation, chicken eggs boiling, shelling and cutting, potatoes, cucumbers, tomatoes and small radish cutting and blanching, lettuce, spring onion and greens cutting and freezing, smoked herring fillet cutting, ground pumpkin seeds extraction cake pouring with drinking water and maintenance for swelling, the listed components mixing with salt, the produced mixture and sour cream packing, sealing and sterilisation.

Method for production of preserved product "fish salad with laminaria"

Method involves recipe components preparation, chicken eggs boiling, shelling and cutting, potatoes and tomatoes cutting and blanching, laminaria blanching and cutting, lettuce, spring onion and greens cutting and freezing, skin-off whiting fillet cutting, ground pumpkin seeds extraction cake pouring with drinking water and maintenance for swelling, the listed components mixing with salt, black hot pepper and laurel leaf, the produced mixture and mayonnaise packing, sealing and sterilisation.

Method for production of preserved product "fish salad with laminaria"

Method envisages recipe components preparation, chicken eggs boiling, shelling and cutting, potatoes and tomatoes cutting and blanching, laminaria blanching and cutting, lettuce, spring onion and greens cutting and freezing, skin-off whiting fillet cutting, ground pumpkin seeds extraction cake pouring with drinking water and maintenance for swelling, the listed components mixing with salt, black hot pepper and laurel leaf, the produced mixture and sour cream packing, sealing and sterilisation.

"celeriac, meat and nut salad" preserves production method

Method involves celeriac blanching and grating, parsley greens cutting and freezing, beef cutting, walnut kernels crushing, ground pumpkin seeds extraction cake pouring with drinking water (at a ratio of 1:5) and maintenance for swelling, the listed components mixing with lemon juice and salt, the produced mixture and mayonnaise packing, sealing and sterilisation.

Method for production of preserves "ham, rice and green peas salad"

Method involves tomatoes cutting and blanching, lettuce and parsley greens cutting and freezing, rice cooking till weight increases by 150%, ham cooking, fresh green peas freezing, ground pumpkin seeds extraction cake pouring with drinking water at a weight ratio equal to nearly 1:5 and maintenance for swelling, the listed components mixing with salt and black hot pepper, the produced mixture and mayonnaise packing, sealing and sterilisation.

"fish salad" preserves preparation method

Method involves chicken eggs boiling, shelling and cutting, potatoes, cucumbers and tomatoes cutting and blanching, carrots blanching and cutting, lettuce and greens cutting and freezing, fresh green peas freezing, whiting fillet and brined mushrooms cutting, the listed components mixing with salt, sour cream and mayonnaise mixing, the produced mixtures packing, sealing and sterilisation. In the composition of the whiting fillet and vegetables mixture one additionally uses ground pumpkin seeds extraction cake that is preliminarily poured with drinking water and maintained for swelling.

Method for production of preserved product "potato and vegetable salad with calamaries"

Method involves chicken eggs boiling, shelling and cutting, potatoes, bulb onions and apples cutting and blanching, carrots blanching and cutting, dill greens cutting and freezing, calamary fillet cutting, fresh green peas freezing, ground pumpkin seeds extraction cake pouring with drinking water and maintenance for swelling, the listed components mixing with salt and black hot pepper, the produced mixture and mayonnaise packing, sealing and sterilisation.

Method for production of preserves "fish salad with carrots and egg"

Method envisages preparation of recipe components, cooking, shelling and cutting chicken eggs, cutting and blanching potatoes and fresh cucumbers, blanching and cutting carrots, cutting mackerel fillet and brined cucumbers cutting, fresh green peas, pouring with drinking water and maintenance for swelling ground pumpkin seeds extraction cake, the listed components with lemon juice and salt, the produced mixture and mayonnaise packing, sealing and sterilisation.

Method for production of preserves "fish salad"

Method involves preparation of recipe components, cooking, shelling and cutting chicken eggs, potatoes and tomatoes cutting and blanching, carrots blanching and cutting, lettuce and greens cutting and freezing, fresh green peas freezing, whiting fillet, brined cucumbers and pickled mushrooms, pouring with drinking water and maintenance for swelling ground pumpkin seeds extraction cake, the listed components with salt, mixing sour cream and mayonnaise packing, the produced mixtures packing, sealing and sterilisation.

Method for production of preserves "potato salad with scallops"

One performs recipe components, cutting and blanching potatoes and white vegetables, blanching and cutting carrots, cutting and freezing green onions and parsley and celery, cutting of scallop meat and pickled cucumbers. Poured with drinking water and maintained for swelling ground pumpkin seeds extraction cake. One mixes the listed components with salt and allspice. One performs the produced mixture and mayonnaise packing, sealing and sterilisation.

Method for production of preserves "sichenik fish cutlets ukrainian-style"

Method envisages cooking, shelling and cutting part of chicken eggs, cutting and sauteing in melted butter bulb onions, garlic blanching and straining, the listed components mixing with part of wheat crumbs, part of salt and black hot pepper to produce mince; mincing of skin-off rockfish fillet and speck mincing, mixing with another remaining chicken eggs and another part of salt to produce cutlet mass, forming stuffing in it, wetting in liaison, mealing in the remaining wheat crumbs and frying in melted butter to produce sichenik cutlets. Method also includes potatoes cutting and blanching, fresh green peas and mixing potatoes and green peas with milk, sugar and the remaining salt to produce garnish, the sichenik cutlets and garnish, sealing and sterilisation. In the garnish composition scallops that before mixing cut and blanched and ground pumpkin seeds extraction cake, before mixing, with drinking water and maintained for swelling.

Method for production of preserves "sichenik fish cutlets ukrainian-style"

Method envisages cooking, shelling and cutting part of chicken eggs, cutting and sauteing in melted butter bulb onions, garlic blanching and straining, the listed components mixing with part of wheat crumbs, part of salt and black hot pepper to produce mince; mincing skin-off sander fillet and speck mincing, mixing with another remaining chicken eggs and another part of salt to produce cutlet mass, forming stuffing in it, wetting in liaison, mealing in the remaining wheat crumbs and frying in melted butter to produce sichenik cutlets. Method also includes potatoes cutting, blanching and straining, fresh green peas and mixing potatoes and green peas with milk, sugar and the remaining salt to produce garnish, the sichenik cutlets and garnish, sealing and sterilisation. In the garnish composition lagenaria, before mixing, cut and blanched and ground pumpkin seeds extraction cake, before mixing, with drinking water and maintained for swelling.

Method for production of preserved product "fish salad with laminaria"

Method envisages recipe components, cooking, shelling and cutting chicken eggs, cutting and blanching potatoes and cucumbers, laminaria blanching and cutting, lettuce cutting and freezing, green onions and potherbs, cutting skinned whiting fillet, pouring with drinking water and maintenance for swelling ground pumpkin seeds extraction cake, the listed components with salt, black hot pepper and laurel leaf, the produced mixture and sour cream, sealing and sterilisation.

Method for production of preserves "silke ar aboliem"

Method envisages preparation of recipe components, cutting and blanching onions and apples, garlic blanching and straining, cutting salted herring fillet, parsley greens cutting and freezing, pouring with drinking water and maintenance for swelling ground pumpkin seeds extraction cake, the listed components with acetic acid, sugar, salt, black hot pepper, allspice, cloves, cinnamon and nutmeg, the produced mixture and tomato paste, sealing and sterilisation.

Method for production of preserves "salad from egg and smoked mackerel salad"

Method involves boiling, shelling and cutting chicken eggs, cutting and blanching apples, cutting and freezing of green onions and parsley, brined cucumbers cutting and skin-off smoked mackerel, fresh green peas, pouring with drinking water and maintenance for swelling ground pumpkin seeds extraction cake, the listed components with salt, the produced mixture and mayonnaise packing, sealing and sterilisation.

Method for production of preserves "fried sprats with cabbages and carrots in tomato sauce"

Method envisages preparation of recipe components, cutting carrots and bulb onions and the listed components with fermented cabbage, mixing flour, tomato paste, drinking water, sugar, black hot pepper, allspice, cloves, cinnamon, coriander, nutmeg and laurel leaf, cooking and addition of acetic acid to produce a sauce, maintenance in salt solution, mealing in wheat flour and frying in vegetable oil sprats, the sprats, vegetable mixture and sauce packing, sealing and sterilisation. The invention novelty is as follows: in the sauce composition ground pumpkin seeds extraction cake, before mixing, with drinking water and maintained for swelling while the components are used at the following expenditure ratio, weight parts: sprats 817.6; vegetable oil 70.6; fermented cabbages - 68.9; carrots 107.1-109.9; bulb onions 34-34.4; wheat flour - 35.8; pumpkin seeds extraction cake - 11.4; tomato paste in conversion to 30% dry substances content - 91.4, acetic acid in conversion to 80% concentration - 3.9; sugar - 25.7; salt 16.6; black hot pepper - 1.1; allspice - 1.1; cloves - 1.1; cinnamon 0.09; coriander - 1.1; nutmeg 0.17; laurel leaf - 0.03; water till the target product 1000.

Method for production of preserves "fish salad with laminaria"

Method envisages recipe components, cooking, shelling and cutting chicken eggs, cutting and blanching potatoes and tomatoes, laminaria blanching and cutting, lettuce cutting and freezing, green onions and potherbs, cutting of skin-off rockfish fillet, pouring with drinking water and maintenance for swelling ground pumpkin seeds extraction cake, the listed components with salt, black hot pepper and laurel leaf, the produced mixture and mayonnaise packing, sealing and sterilisation.

Method for production of preserves "fish salad with macaroni"

Method involves bulb onions cutting and blanching, small radish blanching and cutting, cutting and freezing fresh white cabbages and lettuce, cutting of skin-free cod fillet, the listed components with macaroni, salt, black hot pepper and mustard, mayonnaise and white dry wine, the produced mixtures packing, sealing and sterilisation. In the mixture composition of skin-free cod fillet and vegetables additionally uses ground pumpkin seeds extraction cake that is preliminarily poured with drinking water and maintained for swelling.

Method for manufacture of preserves "fish and crab salad"

Method involves recipe components preparation, potatoes, tomatoes, olives and lemons cutting and blanching, lettuce and greens cutting and freezing, skin-off fish fillet, crabs meat and pickled cucumbers cutting, ground pumpkin seeds extraction cake pouring with drinking water and maintenance for swelling, the listed components mixing with salt, the produced mixture and mayonnaise packing, sealing and sterilisation.

Method for production of preserves "egg and smoked mackerel salad"

One performs chicken eggs boiling, shelling and cutting, apples cutting and blanching, spring onion and parsley greens cutting and freezing, brined cucumbers and skin-off smoked mackerel fillet cutting, fresh green peas freezing, ground pumpkin seeds extraction cake pouring with drinking water and maintenance for swelling. The listed components are mixed with salt and CO2-extract of pyrolysis wood. The produced mixture and mayonnaise are packed, sealed and sterilised.

Method for production of preserves "sichenik fish cutlets ukrainian-style"

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, beet-root blanching and straining, green beans cutting and freezing, ground pumpkin seeds extraction cake pouring with drinking water and maintenance for swelling, beet-root, green beans and pumpkin seeds extraction cake mixing with sugar and the remaining salt to produce garnish, the sichenik cutlets and garnish packing, sealing and sterilisation.

Method for production of preserves "sichenik fish cutlets ukrainian-style"

Method envisages recipe components preparation, part of chicken eggs boiling, shelling and cutting. One performs 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. One performs skin-off sander fillet and speck mincing, mixing with the remaining 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. One performs beet-roots blanching and straining, fresh green peas freezing, beet-roots and green peas mixing with sugar and the remaining salt to produce garnish. The sichenik cutlets and garnish are packed, sealed and sterilised. One additionally introduces into the garnish ground pumpkin seeds extraction cake that is poured with drinking water (before mixing) and maintained for swelling.

Method for production of preserves "sichenik fish cutlets ukrainian-style"

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 pollock 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, beet roots blanching and straining, fresh green peas freezing, ground pumpkin seeds extraction cake pouring with drinking water and maintenance for swelling, beet roots, green peas and pumpkin seeds extraction cake mixing with sugar and the remaining salt to produce garnish, the sichenik cutlets and garnish packing, sealing and sterilisation.

"sander, apple and nut salad" preserves production method

Method envisages recipe components preparation, apples cutting and blanching, lettuce cutting and freezing, sander and walnut kernels mincing, the listed components mixing with salt, the produced mixture and mayonnaise packing, sealing and sterilisation. Additionally, ground pumpkin seeds extraction cake is preliminarily poured with water for swelling.

Method for production of preserves "cod salad with tofu"

Method involves potatoes cutting and blanching, spring onions and basil, parsley and dill greens cutting and freezing, cod fillet, tofu and brined cucumbers cutting, the listed components mixing with lemon juice and salt, the produced mixture and mayonnaise packing, sealing and sterilisation. Additionally, ground pumpkin seeds extraction cake is preliminarily poured with water for swelling.

Method for production of preserves "calamary, lettuce and egg salad"

Method envisages chicken eggs boiling, shelling and cutting, cucumbers cutting and blanching, lettuce, spring onion and greens cutting and freezing, calamary fillet cutting, ground pumpkin seeds extraction cake pouring with drinking water and maintenance for swelling, the listed components mixing with salt, the produced mixture and sour cream packing, sealing and sterilisation.

Method for production of preserves "herring salad"

Method envisages recipe components preparation, chicken eggs boiling, shelling and cutting, potatoes, cucumbers, apples and tomatoes cutting and blanching, lettuce, spring onion and dill greens cutting and freezing, skin-off salted herring fillet cutting, the listed components mixing with salt and mustard, the produced mixture and mayonnaise packing, sealing and sterilisation. Additionally, ground pumpkin seeds extraction cake is preliminarily poured with water for swelling.

Method for manufacture of preserves "calamary salad"

Method envisages recipe components preparation, chicken eggs boiling, shelling and cutting, potatoes cutting and blanching, carrots blanching and cutting, greens cutting and freezing, calamary fillet and brined cucumbers cutting, fresh green peas freezing, ground pumpkin seeds extraction cake pouring with drinking water and maintenance for swelling, the listed components mixing with salt and black hot pepper, the produced mixture and mayonnaise packing, sealing and sterilisation.

Method for preparation of preserves "potato-and-vegetable salad with calamaries"

Method envisages recipe components preparation, chicken eggs boiling, shelling and cutting, potatoes and apples cutting and blanching, carrots blanching and cutting, spring onion and dill greens cutting and freezing, calamary fillet cutting, fresh green peas freezing, ground pumpkin seeds extraction cake pouring with drinking water and maintenance for swelling, the listed components mixing with salt and black hot pepper, the produced mixture and mayonnaise packing, sealing and sterilisation.

Method for production of preserves "calamary, potatoes and pickled sweet pepper salad"

Method envisages recipe components preparation, chicken eggs boiling, shelling and cutting, potatoes and bulb onions cutting and blanching, spring onion and greens cutting and freezing, calamary fillet and pickled paprika cutting, ground pumpkin seeds extraction cake pouring with drinking water and maintenance for swelling, the listed components mixing with salt, the produced mixture and mayonnaise packing, sealing and sterilisation.

Method for production of preserves "sprat salad"

Method envisages recipe components preparation, chicken eggs boiling, shelling and cutting, potatoes, cucumbers, tomatoes and black olives cutting and blanching, carrots blanching and cutting, lettuce and spring onion cutting and freezing, salted sprat fillet cutting, fresh green peas freezing, ground pumpkin seeds extraction cake pouring with drinking water at a weight ratio equal to nearly 1:5 and maintenance for swelling, the listed components mixing with capers, salt and black hot pepper, the produced mixture and mayonnaise packing, sealing and sterilisation.

Method for production of preserves "fish and egg salad"

Method envisages recipe components preparation, chicken eggs boiling, shelling and cutting, potatoes cutting and blanching, carrots blanching and cutting, parsley greens cutting and freezing, sheatfish fillet cutting, ground pumpkin seeds extraction cake pouring with drinking water and maintenance for swelling, the listed components mixing with salt, the produced mixture and sour cream packing, sealing and sterilisation.

Method for manufacture of preserves "cabbage rolls stuffed with fish latvian-style"

Method envisages recipe components preparation, fresh white cabbages taking to leaves, freezing and defrostation, fish fillet chopping, rice cooking till double weight increase, chicken eggs boiling, shelling and cutting, bulb onions cutting and sauteing in vegetable oil, fish fillet, rice, chicken eggs and bulb onions mixing with part of salt and part of black hot pepper to produce mince, the mince moulding into cabbage leaves to produce cabbage rolls, ground pumpkin seeds extraction cake pouring with fish broth and maintenance for swelling, the extraction cake mixing with sour cream, fish broth, tomato paste, the remaining salt, the remaining black hot pepper and laurel leaf to produce a sauce, the cabbage rolls and sauce packing, sealing and sterilisation.

Method for production of preserved product "herring salad"

Method for production of preserved herring salad involves chicken eggs shelling and cutting, potatoes, tomatoes and apples cutting and blanching. One performs lettuce, spring onion and greens cutting and freezing, salted herring fillet and brined cucumbers cutting. The listed components are mixed with salt; the produced mixture and mayonnaise are packed, sealed and sterilised; in the mixture composition one additionally uses ground pumpkin seeds extraction cake that is preliminarily poured with drinking water and maintained for swelling while the components are used at the following expenditure ratio, weight parts: salted herring fillet - 132.5, chicken eggs - 58.3, potatoes - 423.8-447, brined cucumbers - 72.2, spring onion - 72.9, apples - 152.3; tomatoes -37.3; lettuce -21.9; greens - 24.8, pumpkin seeds extraction cake - 12, mayonnaise - 90, salt - 6.4, water till the target product is equal to 1000.

Method for production of preserved potato-and-vegetable salad with calamaries

Method involves chicken eggs boiling, shelling and cutting, potatoes and carrots cutting and blanching, spring onion and dill greens cutting and freezing, calamary fillet and brined cucumbers cutting, fresh green peas freezing, the listed components mixing with salt and black hot pepper, the produced mixture and sour cream packing, sealing and sterilisation. In the mixture composition one additionally uses ground pumpkin seeds extraction cake that is preliminarily poured with drinking water and maintained for swelling while the components are used at the following expenditure ratio.