(A23L1/333)

Method for production of preserves "sea scallop meat salad with apples, carrots, lemon peel"

One performs apples, bulb onions and carrots cutting and blanching, lettuce, spring onion and greens cutting and freezing, lemon peel blanching and straining. Sea scallop meat is cut; fresh green peas is frozen. 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 manufacture of preserves "calamary, tomatoes and onion salad"

Method involves tomatoes and bulb onions cutting and blanching, lettuce 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 mayonnaise packing, sealing and sterilisation.

Method for production of preserves "calamary salad"

Method envisages recipe components preparation, chicken eggs boiling, shelling and cutting, garlic blanching and straining, lettuce cutting and freezing, calamary cutting, walnut kernels crushing, ground pumpkin seeds extraction cake pouring with drinking water and maintenance for swelling, the listed components mixing with capers, lemon juice, salt, mustard and black hot pepper, the produced mixture and mayonnaise packing, sealing and sterilisation.

Method for production of preserves "winter calamary salad"

Method involves chicken eggs boiling, shelling and cutting, potatoes, lagenaria 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 preserves "mussel salad"

Method involves chicken eggs boiling, shelling and cutting, lettuce, spring onion and dill greens cutting and freezing, fresh green peas freezing, mussels meat cutting, 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, the produced mixture and mayonnaise packing, sealing and sterilisation.

Method for production of preserves "calamari, egg salad and pickled cucumber salad"

Method envisages preparation of recipe components, cooking, shelling and cutting chicken eggs, bulb onions cutting and blanching, lettuce cutting and freezing, green onions and potherbs, calamary fillet and brined cucumbers. Then one performs pouring with drinking water and maintenance for swelling ground pumpkin seeds extraction cake. One mixes the listed components with salt and mustard. Prepared mixture and mayonnaise are packed, sealed and sterilised.

Method for production of preserves "vegetable salad with calamaries"

Method involves chicken eggs boiling, shelling and cutting, potatoes and paprika cutting and blanching, carrots blanching and cutting, green onions cutting and freezing, calamary meat and brined cucumbers cutting, fresh green peas, 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 preparation of smoked calamari

Onions preparation involves washing and cooking calamari during 1-15 minutes in hot water at a temperature of 75-95°C. Salting is performed by pouring layer-by-layer dry salt mixture containing a in weight ratio of salt: sugar being 1:1.5-10, respectively, the per 100 kg treated hydrobionts salt mixture contains salt at least 1 kg, in sugar no more than 10 kg. Before smoking additionally one performs preliminary pre-drying, which is performed at a temperature of 30-50°C during 15-30 minutes. Smoking is performed at a temperature of 55-85°C during 40-120 minutes.

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

Method involves chicken eggs boiling, shelling and cutting, cucumbers cutting and blanching, lettuce, spring onion and greens cutting and freezing, calamary fillet cutting. One performs 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 "winter calamary salad"

Method involves chicken eggs boiling, shelling and cutting, potatoes, vegetable marrows and paprika cutting and blanching, carrots blanching and cutting, greens cutting and freezing, fresh green peas freezing, brined cucumbers and calamary fillet cutting. One performs 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 preserves "potato-and-vegetable salad with calamaries"

Method involves chicken eggs boiling, shelling and cutting, potatoes, bulb onions and cucumbers cutting and blanching, carrots blanching and cutting, dill greens cutting and freezing, calamary fillet cutting and fresh green peas freezing. One performs 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, lettuce and egg salad"

Method involves chicken eggs boiling, shelling and cutting, cucumbers cutting and blanching, lettuce, spring onion and greens cutting and freezing, calamary fillet cutting. One performs 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 "calamary, potato and pickled mushroom salad"

Method involves potatoes cutting and blanching, lettuce, spring onion and greens cutting and freezing, calamary fillet and pickled mushrooms cutting. One performs 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 manufacture of preserves "sea scallop meat salad with potatoes"

Method envisages recipe components preparation, potatoes cutting and blanching, lettuce and greens cutting and freezing, sea scallop meat 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 production of preserves "sea scallop and rice salad"

After recipe components preparation one performs bulb onions cutting and blanching, lettuce and greens cutting and freezing. One proceeds with rice cooking till weight increases by 150%. Fresh green peas are frozen. Sea scallop meat is cut. Ground pumpkin seeds extraction cake is poured with drinking water and maintained for swelling. Then the listed components are mixed (at a specified ratio) with salt and black hot pepper. The produced mixture and mayonnaise are packed into a container. Then one performs sealing and sterilisation.

Method for production of preserves "chopped cabbage rolls filled with calamaries"

Method envisages recipe components preparation, fresh white cabbages cutting and freezing, calamary fillet chopping, rice cooking till double weight increase, bulb onions cutting and sauteing in melted butter, the listed components mixing with chicken eggs, part of salt, part of black hot pepper and part of laurel leaf to produce mince, the mince moulding to produce cabbage rolls; parsley greens cutting, 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 the remaining laurel leaf to produce a sauce, the cabbage rolls, parsley greens and sauce packing, sealing and sterilisation.

Method for production of preserves "scallop muscle cabbage rolls with rice"

Method envisages recipe components preparation, fresh white cabbages taking to leaves, freezing and defrostation, scallop muscle chopping, bulb onions cutting and sauteing in melted butter, rice cooking till double weight increase, parsley greens cutting, mixing scallop muscle, bulb onions, rice and parsley greens with chicken eggs, 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, 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 preserves "vegetable salad with sea scallop meat"

After recipe components preparation one performs chicken eggs boiling, shelling and cutting. One performs potatoes and tomatoes cutting and blanching, lettuce, spring onion and greens cutting and freezing, sea scallop meat and pickled cucumbers cutting. Fresh green peas are frozen. Ground pumpkin seeds extraction cake is poured with drinking water and maintained for swelling. The listed components are mixed (at a specified ratio) with tomato paste, acetic acid, sugar, salt, black hot pepper, allspice, cinnamon and nutmeg. The produced mixture and mayonnaise are packed into a container. Then one performs sealing and sterilisation.

Method for production of preserves "sea scallop salad"

After recipe components preparation one performs cucumbers and tomatoes cutting and blanching. Spring onion and greens are cut and frozen; sea scallop meat is cut. Ground pumpkin seeds extraction cake is poured with drinking water and maintained for swelling. Then the listed components are mixed (at a specified ratio) with salt and black hot pepper. The produced mixture and sour cream are packed. Then one performs sealing and sterilisation.

Method for production of preserves "mussel salad"

Method envisages recipe components preparation, chicken eggs boiling, shelling and cutting, bulb onions cutting and blanching, lettuce and dill greens cutting and freezing, fresh green peas freezing, mussel meat 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 preparation of preserves "calamary, vegetables and egg salad"

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

Method for production of preserves "calamaries, vegetables and egg salad"

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

Method for production of preserves "calamary salad"

Method envisages recipe components preparation, chicken eggs boiling, shelling and cutting, potatoes and cucumbers cutting and blanching, carrots blanching and cutting, 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 preparation of preserves "calamary, potatoes and fermented cabbages salad"

Method envisages recipe components preparation, potatoes cutting and blanching, carrots blanching and cutting, calamary fillet and brined cucumbers cutting, lettuce and green onions cutting and freezing, ground pumpkin seeds extraction cake pouring with drinking water and maintenance for swelling, the listed components mixing with fermented cabbages, salt and black hot pepper, the produced mixture and mayonnaise packing, sealing and sterilisation.

Method for production of preserves "sea scallop and vegetables salad"

Method envisages recipe components preparation, fresh white cabbages chopping and freezing, carrots, turnip and apples grating, sea scallop meat blanching and cutting, spring onion cutting, ground pumpkin seeds extraction cake pouring with drinking water and maintenance for swelling, the listed components mixing with preserved green peas, lemon juice and salt, the produced mixture and sour cream packing, sealing and sterilisation.

Method for production of preserves "sea scallop and vegetables salad"

Method envisages recipe components preparation, fresh white cabbages chopping and freezing, carrots, rutabaga and apples grating, sea scallop meat blanching and cutting, spring onion cutting, ground pumpkin seeds extraction cake pouring with drinking water and maintenance for swelling, the listed components mixing with preserved green peas, lemon juice and salt, the produced mixture and sour cream packing, sealing and sterilisation.

Method for production of preserves "vegetable salad with mussels"

Method envisages recipe components preparation, chicken eggs boiling, shelling and cutting, potatoes cutting and blanching, mussel meat and carrots blanching and cutting, fresh white cabbages chopping and freezing, spring onion cutting, ground pumpkin seeds extraction cake pouring with drinking water and maintenance for swelling, the listed components mixing with preserved green peas, dry milk, acetic acid, salt, black hot pepper, allspice and laurel leaf, the produced mixture and mayonnaise packing, sealing and sterilisation.

Method for production of preserves "vegetable salad with mussels"

Method envisages recipe components preparation, chicken eggs boiling, shelling and cutting, potatoes cutting and blanching, mussel meat and carrots blanching and cutting, fresh white cabbages chopping and freezing, spring onion cutting, ground pumpkin seeds extraction cake pouring with drinking water and maintenance for swelling, the listed components mixing with preserved green peas, acetic acid, salt, black hot pepper, allspice and laurel leaf, the produced mixture and mayonnaise packing, sealing and sterilisation.

Method for production of preserves "vegetable salad with mussels"

Method envisages recipe components preparation, chicken eggs boiling, shelling and cutting, potatoes cutting and blanching, mussel meat and carrots blanching and cutting, fresh white cabbages chopping and freezing, parsley greens cutting, ground pumpkin seeds extraction cake pouring with drinking water and maintenance for swelling, the listed components mixing with preserved green peas, acetic acid, salt, black hot pepper, allspice and laurel leaf, the produced mixture and mayonnaise packing, sealing and sterilisation.

Method for preparation of preserves "vinegret with calamaries"

Method envisages recipe components preparation, potatoes cutting and blanching, beet-roots and carrots blanching and cutting, lettuce, spring onion and 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, the produced mixture and mayonnaise packing, sealing and sterilisation.

Method for production of preserves "vinegret with calamaries"

Method envisages recipe components preparation, potatoes and bulb onions cutting and blanching, beet-roots and carrots blanching and cutting, lettuce and 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, the produced mixture and mayonnaise packing, sealing and sterilisation.

Method for production of preserves "calamary salad with apples"

Method envisages recipe components preparation, chicken eggs boiling, shelling and cutting, apples cutting and blanching, greens cutting and freezing, calamary cutting, fresh green peas freezing, 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.

Method for production of preserves "sea scallop and vegetables salad"

One performs recipe components preparation, fresh white cabbages chopping and freezing, carrots, rutabaga and apples grating, sea scallop meat blanching and cutting, spring onion cutting, ground pumpkin seeds extraction cake pouring with drinking water and maintenance for swelling. Then one performs the listed components mixing with preserved green peas, lemon juice and salt, the produced mixture and mayonnaise packing, sealing and sterilisation.

Method for production of preserves "cabbage rolls filled with sea scallops"

Method envisages recipe components preparation, bulb onions cutting, sauteing in margarine and chopping, sea scallops poaching, frying in margarine and chopping, rice cooking till weight increases by 150%, the listed components mixing with melted margarine, part of salt and black hot pepper to produce mince, fresh white cabbages taking to leaves, freezing and defrostation, mince moulding to produce cabbage rolls, wheat flour sauteing, ground pumpkin seeds extraction cake pouring with drinking water and maintenance for swelling, wheat flour and pumpkin seeds extraction cake mixing with sour cream, the remaining salt and CO2-extract of black hot pepper to produce a sauce, the cabbages rolls and sauce packing, sealing and sterilisation.

Method for manufacture of preserves "vinegret with calamaries"

Method envisages recipe components preparation, potatoes and calamaries cutting and blanching, beet-roots and carrots blanching and cutting, fresh white cabbages chopping and freezing, brined cucumbers, bulb onions, spring onion and greens 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 preserves "vinegret with calamaries"

Method envisages recipe components preparation, potatoes and bulb onions cutting and blanching, beet-roots and carrots blanching and cutting, spring onion and greens cutting and freezing, calamary fillet and brined cucumbers cutting, ground pumpkin seeds extraction cake pouring with drinking water and maintenance for swelling, the listed components mixing with fermented cabbages and salt, the produced mixture and mayonnaise packing, sealing and sterilisation.

Method for production of preserves "mussel with cabbages"

Prepared fresh white cabbages are chopped and frozen. Prepared carrots and bulb onions are cut and sauteed in vegetable oil. Then mussel meat and greens are cut. Ground pumpkin seeds extraction cake is poured with drinking water and maintained for swelling. One mixes the listed components with tomato paste, acetic acid, sugar, salt and black hot pepper. The produced mixture and drinking water are packaged, sealed and sterilised.

Method for production of preserves "salad with calamary, eggs and green peas"

Method involves chicken eggs boiling, shelling and cutting, potatoes cutting and blanching, lettuce and spring onion 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 salt and black hot pepper, the produced mixture and mayonnaise packing, sealing and sterilisation.

Method for manufacture of preserves "fresh cabbage fritters with calamaries"

Method involves fresh white cabbages cutting and freezing, bulb onions cutting and sauteing in melted butter, calamary fillet cutting, chicken eggs beating, the listed components mixing with wheat flour, milk, salt and black hot pepper, the produced mixture moulding and frying in melted butter to produce fritters, ground pumpkin seeds extraction cake pouring with drinking water and maintenance for swelling, the extraction cake mixing with sour cream, the fritters and the produced mixture packing, sealing and sterilisation.

Method for preparation of preserves "calamary stuffed with white cabbages, onions and egg"

Method involves fresh white cabbages cutting and freezing, chicken eggs cooking, shelling and cutting, bulb onions cutting and sauteing in melted butter, greens cutting, the listed components mixing with dry milk, part of salt and part of black hot pepper to produce mince, the mince moulding into calamary carcases, ground pumpkin seeds extraction cake pouring with fish broth and maintenance for swelling, the extraction cake mixing with sour cream, fish broth, the remaining salt, the remaining black hot pepper and laurel leaf to produce a sauce, the calamary carcases and sauce packing, sealing and sterilisation.

Method for production of preserves "calamary stuffed with white cabbages, onions and egg"

Invention relates to the technology of preserved second-course lunches production. The method involves fresh white cabbages cutting and freezing, chicken eggs cooking, shelling and cutting, bulb onions cutting and sauteing in melted butter, greens cutting, the listed components mixing with dry milk, part of salt and part of black hot pepper to produce mince, the mince moulding into calamary carcases. One performs 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 calamary carcase and sauce are packed, sealed and sterilised.

Method for manufacture of preserves "fresh cabbage fritters with calamaries"

Invention relates to the technology of preserved second-course lunches production, in particular, to preserves "Fresh cabbage fritters with calamaries". The method involves fresh white cabbages cutting and freezing, bulb onions cutting and sauteing in melted butter, calamary fillet chopping, chicken eggs beating, the listed components mixing with wheat flour, milk, salt and black hot pepper, the produced mixture moulding and frying in melted butter to produce fritters, ground pumpkin seeds extraction cake pouring with drinking water and maintenance for swelling, the extraction cake mixing with sour cream, the fritters and the produced mixture packing, sealing and sterilisation.

Method for production of preserves "calamary stuffed with white cabbages, onions and egg"

Invention relates to the technology of preserved second-course lunches production, in particular, to preserves "Calamary stuffed with white cabbages, onions and egg". The method involves fresh white cabbages cutting and freezing, chicken eggs cooking, shelling and cutting, bulb onions cutting and sauteing in melted butter, greens cutting, the listed components mixing with part of salt and part of black hot pepper to produce mince, the mince moulding into calamary carcases, 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 calamary carcases and sauce packing, sealing and sterilisation.

Method for production of preserves "calamary stuffed with white cabbages, onions and eggs"

Invention relates to the technology of preserved second-course lunches production, in particular, to preserves "Calamary stuffed with white cabbages, onions and eggs". The method involves fresh white cabbages cutting and freezing, chicken eggs cooking, shelling and cutting, bulb onions cutting and sauteing in melted butter, greens cutting, the listed components mixing with part of salt and part of black hot pepper to produce mince, the mince moulding into calamary carcases, ground pumpkin seeds extraction cake pouring with fish broth and maintenance for swelling, the extraction cake mixing with sour cream, fish broth, the remaining salt, the remaining black hot pepper and laurel leaf to produce a sauce, the calamary carcases and sauce packing, sealing and sterilisation.

Method for production of preserves "calamary stuffed with fatty pork, rice and cabbages"

Invention relates to the technology of preserved second-course lunches production. The method involves recipe components preparation, fresh white cabbages cutting and freezing, bulb onions cutting and sauteing in melted butter, calamary fillet, pork and speck chopping, rice cooking till double weight increase, parsley greens cutting, the listed components mixing with chicken eggs, part of salt and part of black hot pepper to produce mince, the mince moulding into calamary carcases, 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 calamary carcases and sauce packing, sealing and sterilisation.

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

Invention relates to the technology for production of appetiser preserves, in particular, preserves "Calamary, vegetables and egg salad". The method involves potatoes and cucumbers cutting and blanching, carrots blanching and cutting, chicken eggs boiling, shelling and cutting, spring onion, lettuce and greens cutting and freezing, fresh green peas freezing, calamary fillet cutting, 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.

Hot smoked calamari preparation method

Method involves calamari washing and filleting, the semi-product salting and repeated cyclic high-temperature treatment with a finely dispersed smoking medium. After salting the semi-product is subjected to cyclic thermal treatment: at the first stage the semi-product is treated with a smoking preparation at a temperature of 95-102°C during 3-5 minutes, at the second stage the semi-product is treated with 5-10°C air during 8-14 minutes. The cycle is repeated 5-8 times. The smoking preparation dosage amounts 3% of the loaded raw material weight.

Moulded seashell products manufacture method

Method involves raw materials preparation, milling, flavouring additives introduction, the mass moulding, mealing and thermal treatment. For the product preparation one uses calamari mince, minced surf clam or arkshell or whelk, milled bulb onions, garlic, salt and pepper. All the ingredients are used at the specified ratio.

Method for manufacture of preserves "cabbage rolls with calamaries, scad and rice"

Invention relates to the technology of preserved second-course lunches production. The method envisages recipe components preparation, fresh white cabbages taking to leaves, freezing and defrostation, calamary fillet and scad fillet chopping, rice cooking till double weight increase, bulb onions cutting and sauteing in vegetable oil and greens cutting. One mixes calamary fillet, scad fillet, rice, bulb onions and greens with chicken eggs, part of salt and part of black hot pepper to produce mince; the mince is moulded into cabbage leaves to produce cabbage rolls. One performs sunflower flour pouring with fish broth and maintenance for swelling, the flour 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 are packed, sealed and sterilised.

Method for production of preserves "scallop muscle cabbage rolls with rice"

Invention relates to the technology of preserved second-course lunches production. The method involves recipe components preparation, fresh white cabbages taking to leaves, freezing and defrostation, scallop muscle chopping, bulb onions cutting and sauteing in melted butter, rice cooking till double weight increase, parsley greens cutting, mixing scallop muscle, bulb onions, rice and parsley greens with chicken eggs, 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.