Protein-vitamin soy product called "probuzhdeniye semyan" (awakening of seeds), method of preparation thereof, fast-preparation food product, food product and dry protein-vitamin food product

FIELD: food processing industry.

SUBSTANCE: invention relates to soy-based products used as food products with therapeutical and prophylactic properties, in particular to protein-vitamin product, method of preparation thereof, and to compositions of food products based on protein-vitamin product made in the form of plates. Protein-vitamin soy product contains: 41.5-51.5% of protein wherein amount of accessible essential amino acids is 17% of the weight of protein; 42.5-49.5% of biochemical complex; and water - the rest. Method of preparing protein-vitamin soy product consists in heat processing of native soy beans followed by mechanical deformation of beans in hot state to form plates. Compositions of food products based on protein-vitamin soy product further comprise liquid or liquid together with solid food component.

EFFECT: increased consumer's qualities and specific therapeutical and prophylactic properties, whose effectiveness is retained over a period of 25-35 days.

8 cl, 4 tbl

 

The invention relates to food industry, in particular to products based on vegetable protein, and relates to methods of obtaining ready-to-eat soy products and their formulations that are used as food products with therapeutic and nutritional properties.

Known protein-vitamin product [RF application No. 95104492, IPC623 L 1/30, 1997] [1]containing whey protein concentrate, soy protein concentrate, barley malt extract, sucrose, vitamins and water in the following ratio, wt.%: whey protein concentrate (33,0-52,0), soy protein concentrate (26,6-40,5), barley malt extract (3,6-6,5), sucrose (0.7 to 8,8), vitamin B1 (0,010-0,012), vitamin B2 (0,011-0,016), vitamin B6 (0,010-0,019), vitamin Bc (0,001-0,002), vitamin PP (0,095-0,170), vitamin C (0,420-0,650), water (the rest).

The product may additionally contain milk protein concentrate in an amount of 0.1 for 29.3 wt.%; beta-carotene in the amount of 0.04 to 0.08 wt.%, which is made in the form of a concentrate of carrot juice in the amount of 11.0-to 26.0 wt.%; taste filler - cinnamon in the number of 1-4 wt.%.

A method of obtaining a protein-vitamin product [1] consists in thoroughly mixing all of the ingredients of the product.

It should be noted that to obtain the product [1] components such as soy protein concentrate, whey protein concentrate, is otomat preliminary using high-temperature heat treatment, that leads to a significant loss of vitamins, resulting in the composition to impose an additional group of vitamins, which by their values inferior to natural vitamins that are in native soy. Moreover, these components do not contain fats.

Thus protein-vitamin product [1] is characterized by low biological value and almost no treatment-and-prophylactic properties.

Known protein-vitamin product on the basis of soybean (meal) and its production method [American Soybean Association Gafferlurgasse/18/2/3 AND 1190 VIENNA, Austria, a - 21 S., S. 11-15] [2].

Known protein-vitamin product contains polysaccharides, protein, fatty acids and water in the following ratio, wt.%:

Polysaccharides41,2-43,8
Protein43,4-46,5
Water11,2-13,8
Fatty acids0,5-1,0

The product of the specified composition of the get method, the essence of which consists in the following.

Beans native soybean subjected to multi-stage cleaning: using a magnetic separator to remove metal objects on the screens separate the soybean seeds of other plants, and with the help of the cyclone release of raw materials from the dust.

Peeled soy beans are subjected to the conditioning, i.e. minor is (up to 50° C) and moisturize with their further refinement.

Grinding is carried out in two stages: first, soybeans passed between grooved rollers and crushed 4-8 pieces, and then they pass through the rollers with a smooth surface, where rasprashivaete to the petals of a thickness of 0.25 mm (full-fat petals).

This grinding is carried out to obtain a product, which could effectively remove the soybean oil.

Thin petals come in extraction installation. To extract oil from the cellular tissue of beans used jirorastvorimaya liquid hexane having a boiling range from 60 to 70°C. the Extraction is carried out in counter-current mode in 1-2 hours.

After extraction petals soybeans contain only about 1% residual oil, but the quantity of hexane reaches about 30%. Soy petals treated with steam at a temperature of 100-105°C for 0.5 h in a counter-current mode, then the petals are dried and cooled.

The obtained intermediate product is a coarse mass (fat-free petals), from which by grinding receive the meal, and after sieving fractions get protein-vitamin product in the form of soy grits and soy flour, which are components of food and are used in human nutrition.

As follows from the technical SunOS and method [2], implementation it provides obtaining protein-vitamin product, which is characterized by the presence of biomacromolecule proteins, carbohydrates, and other components in the form of actually mechanical mixture.

The digestibility of such product in vivo in the gastrointestinal tract of a human or animal is very different, which leads to significant loss of nutrient and energy reserves soy product, and its digestibility is reduced by 20-30%.

Positive if this can be called the reduction to a safe level of anti-nutritional substances in the resulting product from soybeans. To the negative aspects can be attributed to a significant loss in product vitamins and minerals that can be 50-70% of their content in native soy.

Thus the known protein-vitamin product belongs to the group of nutrients is restricted due to the low biological value, therapeutic and nutritional properties of the product and due to the significant energy consumption of the body on its digestibility and assimilation. It should also be noted that the composition of the famous meal has a low regenerative cellular activity due to low content (almost none) of polyunsaturated fatty acids. The closest analogue to the breath is retenu to the technical essence and the achieved result is a protein-vitamin product (soybean meal) and the method of its production, described in the application PCT/UA OO/00045, the priority date of 09.02.2000,, MPK723 L 1/201, And 23 From 11/10 And 23 J 1/14; publ. 16.08.2001,, publication number WO 01/58281 A1 [3].

Known protein-vitamin product contains protein, polysaccharides, fatty acids, minerals and water in the form of reconstituted fragments, polysaccharides, fatty acids and trace elements are included in the composition in the form of a biochemical complex of the General formula R1-Me-R2where

R1radical polyunsaturated fatty acids of General formula CnH2n-4O2where n=16-20,

Me - CA, Mg,

R2radical polysaccharide residue of the fragments (D-Glc.D-Fru)mwhere m=103-104and protein in the form of N-subunit With the following ratio of components, wt.%:

Biochemical complex45,5-52,5
Protein43,5 is 48.5
Water4,0-6,0

Quantitative and qualitative composition of protein-vitamin product [3]

provides a way to retrieve it.

The essence of the method consists in the following.

Soybeans are subjected to multi-step purification from metal and inorganic impurities.

Soya beans after cleaning and calibration of the size of the load in the hopper and through the metering device evenly in a single layer, place on Les is the Transporter.

A moving conveyor belt moves the beans in the area of heat treatment (process zone). The length of the process zone along the conveyor belt is 1200 mm and consists of the sum of the areas of 3 units of light radiation, each 400 mm Each block light emission offline.

Technological blocks served voltage in the range from 140 to 220 In that allows you to create a density falling stream of infrared radiation in the range of 7.5-25 kWh/m2.

The belt speed of the conveyor is adjustable in the range of 5-60 mm/s, which allows to realize the processing time is from 5 to 200 C. It provides energy exposure in the range of 200-1200 kJ/m2during the heat treatment of soybeans, which leads to the implementation of the process of revival soy beans when passing through the processing zone length 1200 mm

The specified parameters of heat treatment in combination with the speed of the conveyor belt in the range equal 5-60 mm/s, and the processing time is from 5 to 200 to ensure that the process of revival soy beans when passing through the processing zone length 1200 mm

After the revival soy beans are placed in a container for natural cooling. Chilled beans are subjected to mechanical milling followed by sieving largest particles and obtaining full-fat protein and vitamin p is oduct (meal) in the form of flour or of cereals.

The obtained protein-vitamin product is characterized by high nutritional and biological value expressed by the value of the real exchange energy with 18.1-19.2 MJ/kg; high digestibility - 87,1-91,0%; significant absorption capacity towards heavy metal ions - 89-100%, which reduces the concentration of the latter to biotic limits; reduced by 50-70% energy consumption on the digestibility and intake of soybean meal; increased Wellness and curative properties. Such as soy product is ensured by the fact that the components of native soybean after thermal processing is presented in the form of biochemically active complex containing the activated radical polyunsaturated fatty acids nonhungarian double bonds and conglomerative biomacromolecule polysaccharides in the center of which is ion exchange, and biomacromolecule protein represented in expanded form.

The above is confirmed by the results of studies using the following set of methods: conductometric titration of a water-soluble fractions of biomacromolecule extracted from the products, x-ray phase analysis of the powdered product, as well as acoustic spectroscopy.

As follows from the above characteristics of known proteins is the vitamin product [3], it has high nutritional biological value, high curative properties.

However, as shown by our study, this protein-vitamin product is characterized by insufficient content "live" protein, low relative content are indispensable acids (lysine, leucine, isoleucine, and others), the number of which is 10-15% wt. by weight of protein, as well as their insufficient activity, and its therapeutic and prophylactic properties persisted up to 10 days.

The complex obtained characteristics of protein-vitamin product, as we believe, due to the principle of mechanical impact on the cooled after the heat treatment of the native Bob soybean-crushing or grinding. Mechanical crushing or grinding of the bean soy leads to the destruction of the outer shell, resulting, first, the local increase in temperature at the boundary visicol soybean [A. white and other Fundamentals of biochemistry.-M.: Mir, 1981, T. 1,-534 C.] [4], which causes partial denaturation of the protein molecules and leads to a decrease in the content of "live" (normal) protein product; secondly, there is the violation of the hydration layer associated water molecules into functional groups biomacromolecule included in visicol, and the influence of oxygen in the spirit for 10 days establishes the equilibrium between the product and the external environment, complete recombinant processes and the main part constituting the product returns to its original stable state Mature Bob. Along with this, these factors lead to the decrease of the relative content of available active essential amino acids (lysine, leucine, isoleucine, and others). As is known [4, Chapter 3,-726 C.], the lack of essential amino acids in humans and mammals leads to the development of severe diseases of the cardiovascular system, decreased mental abilities of the individual and other serious consequences. When this activity is available essential amino acids, determined by the method of chromasomes spectrometry is insufficient, although their basic content is approaching the optimum.

Thus, the main disadvantages of the known protein-vitamin product, obtained in a known manner [3], are the low content of live protein, the lack of content available essential amino acids, characterized by a lack of activity, as well as the relatively small term preservation of the product for its therapeutic and preventive properties, resulting in a decrease in consumer demand and characterizes its small competitiveness in the food market.

The prior art food fast food (fast razvarilas is the existing products).

So, a well-known product fast food, produced under the trademark "Bystrov" [manufacturer LLC Bystrov, Russia, 1996233, St. Petersburg, Prospekt Kosmonavtov, D. 42] [6], which represents a snapshot buckwheat-based buckwheat flakes with beef in tomato sauce and prescription supplements. Before use, the product is poured boiling water (at mass ratio of 1:4 respectively), then thoroughly mix and allow to stand for 5 minutes

Known product has good nutritional and taste qualities, however, a significant drawback is that it has no treatment and prevention, health properties and cannot be classified as "healthy food" [U. McMurray. Metabolism in humans.-M.: Mir, 1980,-368 C.] [5]. Also known quickly razvarivayuschiesya products based on cereals, which given the name Breakfast cereals [Storage and processing of grain. Production quickly razvivayushihsya products from wheat abroad.-Vol. 7.-Moscow: cniitei, 1985,- 14 C.] [7]. For example, grain Breakfast of wheat is a cereal with a thickness of 0.64 mm To obtain grain Breakfast wheat grain with a moisture content of 10-20% processed within 15-20 sec or more in a vertical toaster with a rotating working sections at a temperature of 327°With, then see what cool but cold water and get the cereal one of the known methods.

The resulting flakes of wheat contain only 65-73% of the thiamine content in the original grain that characterizes its lack of nutritional value, and most importantly - the flakes do not possess curative properties. It should be noted that we have not identified protein-vitamin-product of soy, obtained in the form of edible plates full-fat soybeans. In the group of inventions tasked to develop a protein-vitamin-product of soy, made in the form of full-fat plates Bob and having a new set of qualitative and quantitative characteristics of the main components of the soy bean, which increases their retention of health care properties while achieving high nutritional and taste properties, and to develop a method of obtaining a product with the specified properties through the use of a new principle of mechanical impact on full-fat beans native soybean previously subjected to short-sparing effect a metered point of the wave of the energy supply.

Object of the invention is providing a wide range of food products on the basis of the proposed protein-vitamin product, ready for immediate use or quick cooking food with high biological and energy pokazatel the mi, with a great term preservation of high therapeutic and preventive properties that would contribute to their consumer appeal and increase of their competitiveness in the food market.

To solve this problem is proposed protein-vitamin-product of soy-based biochemical complex of the General formula R1-Me-R2where

R1radical polyunsaturated fatty acids of General formula

CnH2n-4O2.

where n=16-20,

Me - Sa Mg

R2radical polysaccharide residue of the fragments (D-Glc.D-Fru)mwhere m=103-104that includes protein and water, which according to the invention, the protein product contains not less than 17.0 per cent wt. available essential amino acids from protein mass and components taken in the following ratio, wt.%:

Protein41,5-51,5
Biochemical complex42,5-49,5
Waterrest

The product is made in the form of plates.

The problem is solved and the method of obtaining protein-vitamin product on the basis of biochemical complex that includes heat treatment of bean native soybean point wave power supply with energy exposure 200-1200 kJ/m2and mechanical effects on Bob, what oterom according to the invention the mechanical effect is carried out at a temperature of not less than 40° After heat treatment of soybean deformation in compression and shear to the relative deformation of 0.1 to 2.5.

High quality indicators of protein-vitamin-product of soy provides a solution to the task of developing a food product for fast cooking on the basis of protein-vitamin-product of soy, which according to the invention additionally contains a liquid and the components taken in the following ratio, wt.%:

Protein-vitamin product10-99
Liquid1-90

as well as food-based protein-vitamin-product of soy, which according to the invention further comprises a solid food component and the liquid, and the components taken in the following ratio, wt.%:

Protein-vitamin product1,0-70,0
Solid food component15,0 to 90.0
Liquidrest

When this food fast food, and food as liquid contains brines conservation, or meat broth or fish broth, or milk products, or fruit juices, fruit, vegetable, or drinks berry, fruit or jelly or kvass, or tea-tea, or black coffee, or sauces, or mixtures thereof; a food product as a solid food component includes a component selected from the group consisting of root vegetables, or fish and meat products, or dairy, or grains and legumes, or chloroperlidae vegetables, or fruits and berries, or sea-products, or components used in the confectionery industry, or mushrooms, or potatoes; or mixtures thereof. Also the problem is solved dry protein-vitamin product obtained in the form of plates.

We have shown that the obtained qualitatively new protein-vitamin-product of soy, which is a flattened bean-shaped plate, with the saved external semi-permeable membrane (a membrane)that contains an increased amount of "live" protein, and is also available essential amino acids (not less than 17.0 per cent wt. by weight protein), which are characterized by increased activity (25-30%). Achieved values were obtained protein-vitamin product provided the only method of its production, developed by the applicant, the special feature of which is the new principle of mechanical effects, which consists in the deformation of the soy bean in compression and shear, preserving the integrity of the shell of the bean. As shown by our study, the deformation in the heated state of the bean is OI, processed point wave power supply, when the advance of the compression process over the process of shift, provides internal destruction of Bob and increase the permeability of the shell of the bean, but while maintaining the stability of the internal structure of the bean. As established by the applicant, if such a mechanical impact no denaturation of the protein, increases the relative content of essential amino acids, with a simultaneous increase in their activity, which is achieved, as suggested by the applicant, by maintaining hydration shell of molecules of the major components of soy bean in the process.

Since the deformed Bob secured a semi-permeable membrane, when it is placed in the volume of liquid received food deterministic, i.e. food that retains its nutritional taste and therapeutic properties without leveling when applying organoleptic components of a liquid medium. As a consequence, the obtained protein-vitamin product characterized as healthy food with elements of a separate power supply, sustainable life saving treatment-and-prophylactic properties which increases to 25-30 days.

It should be noted that there are technical solutions, according to the applicant, does not allow to obtain the product of soybean with the above qualities.

The invention is implemented after the relevant way.

Technology of protein-vitaminno product of soybean (BVP soy) is heat-treated bean native soybean IR-radiation with subsequent mechanical impact by deformation obrabotannoi Bob in a hot state.

As a source of raw materials use beans native soybean humidity 10-24%. Heat treatment of soybeans exercise, in aggregate, consisting of a hopper for raw materials, metering devices, technological blocks light emission and electrical Cabinet with control systems. Using blocks light radiation is provided by a point of the wave impact on soybeans in the infrared range of radiation.

Soya beans after cleaning from metal and inorganic impurities and calibration of the size of the load in the hopper and through the metering device evenly in a single layer, place on the conveyor belt.

A moving conveyor belt moves the beans in the area of heat treatment (process zone). The length of the process zone along the conveyor belt is 1200 mm and consists of the sum of areas of three processing blocks light radiation, each 400 m Each unit light emission offline.

Technological blocks served voltage in the range from 140 to 220 In that allows you to create the density of the feed of the luminous flux in the range of 7.5 to 25 kV is/m 2. The belt speed of the conveyor is adjustable in the range of 5-60 mm/s, which allows to realize the processing time is from 5 to 200, it provides energy exposure in the range of 200-1200 kJ/m2during the heat treatment of soybeans, which leads to the implementation of the process of revival soy beans when passing through the processing zone length 1200 mm

Last cooked soy beans with belt conveyor directly in flatting the unit or into the intermediate hopper, from which are directed to flatting the unit at a temperature of 40-90°C.

As flatting unit in the flowsheet using the modernized unit for cooking cereal brands P3-3-M, manufacturer - JSC Aftersales".

The unit contains a roller coating machine with two rollers of different diameters, which are rotated with the possibility of individual adjustment of the rotation speed. The rollers are able to move relative to each other with the formation of the adjustable gap.

The soy bean in a hot state, falling between the rollers, is subjected to mechanical deformation in compression, and then to shift, resulting in a gain flattened Bob in the form of a plate.

It was established experimentally that by adjustment of the gap between the rollers and the variation of the rotation speed of the rolls is implemented to ensure an effective process of plastic deformation of soybeans, which is characterized by the relative deformation of 0.1 to 2.5. Modernization of the unit allows you to provide a steady grip rollers heated soybeans. The gap between the rollers determines the rate of deformation in compression and the contact pressure of beans to the rolls. The deformation process soybeans and receiving of these plates is possible only in the case when the soy bean in the beginning will be pressed against the rolls and by adhesion forces, one part will move with the speed of one roller and the other part with the speed of the other roll. When this happens deformation Bob on shift. Therefore, the desired result from mechanical impact is possible only when the rate of deformation on sattie higher than the speed of deformation in shear.

Implementation of the proposed method provides for obtaining protein-vitamin product (BVP soy), consisting of a biochemical complex of the General formula R1-Me-R2where R1radical polyunsaturated fatty acids of General formula

CnH2n-4About2,

where n=16-20, Me - CA, Mg,

R2radical polysaccharide residue of the fragments (D-Glc.D-Fru)mwhere m=103-104- 42,5-49.5% wt.; protein containing not less than 17 wt.%. available essential amino acids from protein mass, - 41,5-51,5% wt., and water - the rest.

Should podce Knuth, the protein in the resulting BVP soy is characterized by a high relative content of essential amino acids, which is not less than 17 wt.%. from the mass of protein (max 40%), while, as in the known BVP soybean [3] this figure is at the level of 10-15%. Moreover, the activity of these amino acids in the amino acid soon reaches 125-130%.

Furthermore, the resulting BVP soy contains increased the relative amount of protein with the increased number of "live" protein.

While the claimed protein-vitamin product retains the properties inherent in well-known product [3],

high nutritional and biological value expressed by the value of the real exchange energy at the level of 18.1-19.2 MJ/kg;

high digestibility - 87,1-91,0%;

significant adsorption capacity towards heavy metal ions in the range of 89-100%, which reduces the concentration of the latter to biotic limits;

reduced by 50-70% of the energy consumption on the digestibility and intake of the product;

increased Wellness and therapeutic properties.

Declare BVP soy characterized by an increase in term sustainable conservation of high Wellness and therapeutic properties, which is 25-30 days.

As a result of implementation of the proposed method obtained the protein-Vit is mine product, representing a flattened bean soy in the form of a plate whose composition and main characteristics are presented in table 1. The invention provides for food based on protein-vitamin-product of soy, which is obtained by mixing BVP soybean liquid components or with liquid and solid components included in the composition of the inventive food.

Examples get the specific composition of the food of fast preparation and food below and in tables 2, 3 and 4.

Methods definitions

For definitions of indicators derived protein-vitamin-product of soy used the following methods:

conductometric titration of a water-soluble fractions of biomacromolecule extracted from BVP soybean;

x-ray analysis on a standard install of DRONE MIND1;

acoustic spectroscopy using standard installation type USES-7.

Amino acid composition was determined by amino acid automatic analyzer of the type at-339 manufacturing firms "Mikrotechna" (Czech Republic). Used sylvopastoral ion-exchange resin type "Ostion LG ANB " Li-citrate buffer single-column mode. Calculations of the quantitative and qualitative composition of amino acids was carried out on PIM. Eluate amino acids from the column was carried out alternately Li-citrate is diversified buffers the pH of 2.75, pH 2,95, pH 3.8, pH 5.0. Amino acids are detected by means of a solution of Engadina on flow-through photometer at a wavelength of 560 nm. The detection results were recorded by a recorder on paper in the form of peaks of absorption of light ninhydrinpositive substances in the eluate, which quantitatively directly proportional to the concentration of the substance in the solution. The ratio of ninhydrin reagent and eluates 1:2, the temperature column temperature T1- 38,5°S, T2- 65°C. the sample was diluted in Li-citrate buffer pH 2,2±0.02 and were applied to ion exchange column dispenser. A qualitative evaluation of the chromatograms of the sample was calculated relative to a standard mixture of amino acids. The number of micromol each amino acid (X1in the study solution was calculated by the formula

X1=S1/S0,

where S1the peak area of the amino acid in the test solution;

S0the peak area of the same amino acids in the solution of a standard mixture of amino acids, which corresponds to one micromoles.

The number of each amino acid in milligrams per 100 mg of raw materials are obtained when multiplying the number of micromol amino acids at the corresponding molar mass. Amino acid quick, characterizing the activity of essential amino acids was determined in percentage of the ratio of the initial activity. The play results in an automatic amino acid analyzer type T-339 is ± 3%.

Examples according to the invention

Example 1. Obtaining protein-vitamin-product of soy "Awakened seed"

As feedstock take beans native soybeans with moisture content of 12±2%. The heat treatment is carried out in a stationary mode on the unit, as described earlier. Cleaned and calibrated soy beans are placed in a single layer on a conveyor belt.

Line conveyor moves at a speed of 20 mm per second and delivers the beans in the area of heat treatment length 1200 mm, where the bean is exposed to light streams density of 5 kW/m260 seconds when the value of the energy exposure of 900 kJ/m2. This is achieved by the supply voltage, equal to 190 In each process unit. The completion of the processing of soybeans Awakening seed" is the same as the moments of their exit from the zone of thermal processing.

Processed soy beans with the conveyor belt going into a hopper, from which with a temperature of 60±3°come on flatting unit described previously.

Between the rollers of the unit set the gap of 1.5±0.1 mm and set the linear velocity of points on the surface of the rolls: with a smaller diameter - 525±10 m/min; with a large diameter 865±10 m/min

Soya beans passing through the rolls, the deformable who are, acquiring the form of plates. The value of relative deformation in this case is 2.0. Get flattened bean soy in the form of a plate.

When loading 10 kg of beans native soybean after their heat treatment and mechanical deformation obtained 6,55 kg conforming product, i.e. the output BVP soy is 65%.

The obtained protein-vitamin-product of soy presented in the following quantitative composition, wt.%:

biochemical complex49,5
protein41,5
water9,0

This protein contains the relative number of available independent of the amino acid 33.0% wt. from the mass of the protein, the activity of which is the amino acid most prob is 125%. The product retains its therapeutic and prophylactic properties for at least 30 days.

Quantitative and qualitative indicators obtained BVP soy described in table. 1, example 4.

Similarly to the described technology and exemplary embodiment of the invention (1) were obtained structures of protein-vitamin-product of soy-containing ingredients in the claimed range.

The applicant found that high quality indicators of protein-vitamin-product of soy are provided by the claimed number of biochemical complex - 42,5-49,5% wt., the composition is of macromolecule which are reconstituted fragments of the structural formula, presented in table 1, and the amount of protein of 41.5 51.5 percent wt., containing 17-40% of the available essential amino acids [BOTTOM] activity level 125-130% (table. 1, examples 1-12). The claimed relative abundance of available amino acids in the protein BVP soybeans and their activity is provided by a combination of optimum processing conditions of the bean soy IR-radiation, the claimed temperature of the bean is subjected to mechanical deformation, and declare the terms of the deformation of the bean in which the degree of availability of essential amino acids is significantly increased. In the temperature range from 40 to 90°With the soy bean has good ductility and experimentally selected optimal process conditions mechanical impact can be easily deformed in compression and shear to the relative deformation of 0.1 to 2.5, with getting rolled soybean (plates). The obtained plate relative content of DNA into protein level 17-40 wt. from the mass of the protein and the activity of the amino acid and tempered in the range of 125-130%. The upper limit of the content of the BOTTOM is limited theoretically possible their content in the feedstock.

In case of admission to the deformation of the bean soybean having a temperature below 40°which causes a decrease in ductility and an increase in stiffness, Bob almost defies p is ocess deformation, the relative deformation is beyond the detection limit. As a consequence, when hit product in a liquid environment, it practically does not swell, making it difficult digestibility and absorption; in addition, the product is characterized by low availability of essential amino acids (10%), i.e., obtained BVP soybean does not possess Wellness and curative properties and the quality is inferior quality BVP soybean obtained by a known method [4].

During the mechanical deformation of soy bean with temperatures above 90°With relative deformation significantly exceed the declared value of 2.5, i.e. there is a mechanical destruction of the soy bean, which is comparable with the grinding of the bean in the known method [4]. As a result, the number of received BVP soy is at the level of quality BVP soybean [4]. For example, the number of available amino acids in the process of denaturation is only 15%, the activity of which does not exceed 100%. Time saving product treatment-and-prophylactic properties is only 10 days. In addition, when mechanical deformation soy bean with temperatures above 90°is the oiling rollers balavage machine that lowers the seizure of beans and the deformation process becomes unstable.

To confirm prakticheskoi values stated protein-vitamin product soybean were obtained the compounds food fast food and food product based on the BVP soy the claimed components which are reflected in tables 2, 3 and 4.

Example 2. Getting food fast food

The basis of this product is claimed protein-vitamin-product of soy in the form of plates or flattened Bob.

Plate soybean obtained in example 3 of table 1, in the amount of 40 g mixed with 120 g of broth from the perch, the mixture was incubated for 5 minutes to Receive the food product in the following ratio of components, wt.% (PL. 2, example 11):

Protein-vitamin product25,0
Liquid (broth perch)75,0

Prescription supplements, such as salt, spices, enter the taste. High nutritional, organoleptic properties, as well as the digestibility and intake of soybean plates allows to obtain a food product containing a large variety of used fluids, in combination with which protein-vitamin product has a wide range of new taste and organoleptic characteristics, providing high therapeutic and prophylactic properties. The specific formulations of the food of fast preparation is presented in table 2. Experimental investigation of the applicant indicates that the list of used liquids is not limited to a specific note is Rami table. 2. Can be used and other liquids such as juice, quince, or geraakt, or milk pudding, to produce high-quality food.

It should be noted that the components contained in the food product fast food, only in the claimed range provide a product of high organoleptic characteristics and qualities.

Example 3. Getting food

The basis of this product is also protein-vitamin-product of soy in the form of a plate. Flattened bean soybean (obtained according to example 7 of table 1) in an amount of 50 g and beef liver cooked, chopped 50 g mixed with 66.5 g sauce vegetable. The mixture is stirred, add salt, spices to taste and incubated for 10 minutes

The composition of the food product is characterized by the following ratio, wt.% (example 5, table 3):

Protein-vitamin product30
Sauce vegetable40
Beef liver30

Analogously to example 3 were prepared with the composition of the food product containing the claimed range of the combination of various liquid and solid food components (table 3).

The introduction of the product Pete the deposits in addition to soybean plates and liquid solid component of plant or animal origin as already known, and emerging on the market, allows to diversify the range of products according to the invention, i.e. to obtain "healthy" food with an almost perfect combination of taste, therapeutic and revitalizing properties.

Example 4. The invention allows the use of protein-vitamin-product of soy (flattened soybeans) for the preparation of a wide range of food products using a mixture of different liquids simultaneously with a mixture of solid food components, characterized by a more qualitative diversity.

The applicant has developed recipes for dishes using soy flattened, which include

1. Cold meals and snacks (salads, fresh vegetables, salads, cooked vegetables and mushrooms; salad with fish and seafood, salads with meat and poultry; salads, cheese; salads, fruit, pastries, pasta with vegetables, cheese, nuts, fruits etc).

2. Soups (broths meat; Ukrainian borsch; soups chicken, vegetable, potato, dairy, vegetables, fruits).

3. main dishes

potato dishes, vegetables and mushrooms in the form of cutlets; pancakes; OLADE; stew; casseroles; souffle; forshmak; stuffed vegetables;

dishes from cereals in the form of meatballs, meatball, meatballs; omelet; casseroles; croquettes; souffle; sausages;

dish of cottage cheese and eggs in the form of cakes, dumplings flax is o; casseroles, rolls, scrambled eggs with vegetables, cheese;

fish dishes in the form of cutlets, meatballs; chicken; fish sticks; meatballs; rolls; casseroles; fish stuffed;

a dish of meat and poultry in the form of cutlets, meatballs, schnitzel, meatballs, meatballs, casseroles, rolls; meatball; sitenkov masorini; stir-frying pork, ham stuffed chicken; chicken stuffed; meatballs and casseroles liver;

4. Cereal with soy milk.

5. Flour products (bread stuffed with; pies with cheese, poultry, shelves, doughnut, donuts soy).

6. The fillings (cheese; cheese; vegetables and rice; egg with onion; potato; cabbage; mushroom).

7. Sweet foods (pudding, apricot, orange; balls fruit; Apple pie; Apple, stuffed with soy flattened) (see specific compounds listed in the description).

We present a specific example of obtaining one of these courses (table 4, example 4), namely chicken soup with fresh mushrooms.

Take 250 g of chicken meat; 200 g of soybean flattened; 100 g of soya sauce; 50 g onion; 50 grams of vegetable oil, 3 grams of sesame seeds, salt, pepper; 750 g chicken broth. Rolled soy and chicken meat boiled meat cut into small pieces.

The broth is seasoned with part soy sauce and salt. Lightly roasted mushrooms filled the remaining soy sauce, onion (half portion) and the argument is t until tender. In mushrooms put the chicken and rolled soybeans, sprinkled with sesame seeds, mix, put in a plate and pour the boiling broth. Seasoned mashed onion, sesame seeds, pepper.

Received food containing these components in the following ratio, wt.%:

1. chicken bouillon51,5
2. chicken17,2
3. rolled soy13,8
4. soy sauce6,9
5. mushrooms3,5
6. onions3,5
7. vegetable oil3,4
8. sesame0,2

Thus, the claimed qualitative and quantitative composition of protein-vitamin-product of soy, provided the proposed method of obtaining solves the problem of expanding the range of food products on the basis of the BVP soy characterized as "healthy" food, with a wide range of new taste and organoleptic characteristics, as well as highly therapeutic and restorative properties.

A significant achievement of the proposed protein-vitamin-product of soy is that term preservation of product treatment-and-prophylactic properties increased to 25-30 days./p>

Based on the invention by the applicant developed process maps (recipe dishes, prepared with the use of rolled soybeans, the specific formulations are given below.

1. Cold dishes and snacks with soy flattened

Technology of preparation of ready soybean rolled:

Soy flattened pour boiling water and leave to swell for 5 minutes. Cool and use for cooking.

1,1 Salaty of fresh vegetables with soy flattened.

1.1.1. Salad "Spring". 100 g of salad green, 50 g cucumber, 50 g of tomatoes, 20 g green onion, 20 g greens (dill, parsley, celery), 100 g ready soybean flattened, 100 g of mayonnaise, salt, spices.

Vegetables, rinse, Pat dry and chop, chop herbs and onions, add soy flattened. All combine and season with mayonnaise, put on lettuce and garnish with parsley.

1.1.2. The cucumber salad. 200 g fresh cucumber, 100 g ready soybean flattened, 20 g green, 20 g of green onions, 100 g of mayonnaise, salt and spices to taste.

Cucumbers, greens, onions, rinse, Pat dry, and chop. Combine all prepared with soy flattened, mayonnaise and spices to taste. Put the slide in a salad bowl, garnish with a sprig of greenery, flowers of the cucumber. In the salad, you can add an egg.

1. 1.3. Radish salad. 150 g of radish, 1 egg 80 g ready soybean flattened, 15 g green, 25 g of green onions, 100 g of mayonnaise, salt and spices p is the taste.

Radish clean, wash, dry, cut into thin slices, parsley, green onion and egg chop. All combine and season with mayonnaise and spices. Salad put the slide in a salad bowl, garnish with grated egg yolk and herbs.

1.1.4. Salad of fresh tomatoes. 200 g tomatoes 100 g sweet pepper, 20 g onion or green, 100 g ready soybean flattened, 15 g green, 100 g of mayonnaise, salt and spices to taste.

Wash tomatoes, cut stem, cut into slices. Onions cut into rings (rings disassemble). Add soy rolled, sliced bell pepper, chopped greens, all combine and season with mayonnaise.

1.1.5. Lettuce vitamin. 25 g of cabbage, 25 g carrots, 25 g of salad green, 25 g of fresh cucumbers, 25 g of tomatoes, 25 g sweet pepper, 25 g of fresh Apple, 25 g celery 100 g ready soybean flattened, 100 g of mayonnaise, salt, sugar, citric acid, spices.

The vegetables are washed, dried and chopped. To salt and put in salad bowl in layers, alternating in color. Separately in a gravy boat to submit mayonnaise.

1.1.6. Salad of cauliflower (variant 1). 50 g of cauliflower, 50 g cucumber, 50 g of tomatoes, 50 g of apples, 50 g banana, 50g grapes, 50 g orange, 150 g ready soybean flattened, 100 g sour cream, salt, 10-20 grams of icing sugar. Fruit can replace on the season.

Cauliflower divide into florets, boil, OST is arranged, chop. Vegetables and fruits cut into thin slices, grapes or plums, before cutting to remove the seeds. Vegetables in groups, salt, fruit, sprinkle with sugar. Put on a platter slides, alternating in color. In the centre of the dish spread the sour cream mixed with sugar powder (sour cream can knock down).

1.1.7. Salad of cauliflower (option 2). 200 g cauliflower, 40 g lemon, 100 g carrots, 70 g of fresh cucumbers, 150 g ready soybean flattened, 80 grams of vegetable oil, salt, parsley.

Cauliflower washed, blanched, cut, combine with sliced carrots, cucumbers, soybeans, rolled, add salt and stir. The mixture was put in a salad bowl, season with vegetable oil and lemon juice. On top decorate with finely chopped parsley.

1.1.8. Salad "Dniester". 200 grams of cabbage, 100 g ready soybean flattened, 70 g smoked sausage, 50 g apples, 25 g parsley, 100 g of mayonnaise, salt, spices. Cabbage cut into strips, to RUB with salt, sugar and citric acid. Sausage cut into strips, apples, peel and chop. All together, add soy flattened, finely chopped herbs, mayonnaise and spices to taste. Put the slide on a piece of cabbage and garnish with sausage and a sprig of greenery.

1.1.9. Salad of red cabbage. 500 g red cabbage, 1 Apple, 100 grams of sweet peppers, 30 g celery, 200 g ready soybean rolled, 150 g of yoghurt, sugar, the ol, the spices.

Finely chop the cabbage, to RUB with salt, sugar, spices. Apples and pepper peel, cut into strips, green chop. All combine and season with yogurt. Chill the salad for 1 hour before serving.

1.1.10. Salad with soy flattened with zucchini. 400 g zucchini, 500 g sweet pepper, 150 g onions, 250 g ready soybean flattened, the juice of one lemon, sugar, salt, pepper.

Zucchini peel, cut into cubes, add salt and leave for 30 minutes. Drain the juice, mix with finely chopped onions, soy flattened, sweet peppers, season with lemon juice, salt, sugar, spices to taste.

1.1.11. Salad with wild garlic (variant 1), 100 g pickled garlic, 3 boiled eggs, 100 g ready soybean flattened, 100 g of mayonnaise.

Wild garlic and eggs finely chopped, add the soy flattened, stir and season with mayonnaise. Before serving, refrigerate at least 1 hour.

1.1.12. Salad with Czeremcha (option 2). 100 g of garlic, 20 g parsley, 200 g cucumber, 4 boiled eggs, 200 g potatoes, 200 g ready soybean flattened, 200 g of boiled sausages, 15 grams of green onions, 150 g mayonnaise, salt.

All of the components of chop, add soy flattened, mix well, add salt and mayonnaise. Put in a salad bowl and sprinkle with parsley.

1.1.13. Salad with soy flattened with apples. 400 g apples. 150 g onion, 100 g pickles, 200 g ready soybean flattened, 200 g of mayonnaise, salt, specification of the AI.

Peeled apples, cucumbers and finely chop the onion, add the soy flattened, salt, pepper and mayonnaise mixed with horseradish.

1.1.14. Salad with fresh vegetables and rice. 500 g tomatoes, 300 g of cucumbers, 200 g of boiled rice, 150 g onion, 30 g of horseradish, 200 g ready soybean rolled, 150 g sour cream, salt, spices.

Vegetables chopped, salt and pepper, add soy flattened. Horseradish mix with sour cream, season salad.

1.1.15. Salad with soy-rolled pasta. 200 g pasta (noodles, shells), 100 g of roasted almonds 150 g ready soybean flattened, 200 g sweet pepper, 50 g celery, 50 g green onions, 200 g of mayonnaise or 150 g mayonnaise and 50 g of ketchup, salt, pepper.

The noodles boil in salted water. Pepper, green onion, celery, almonds chopped. All together, season with mayonnaise mixed with ketchup, salt and pepper to taste.

1.1. 16. The pumpkin salad (option 1). 200 g pumpkin, 100 g ready soybean flattened, 50 g walnuts, 100 g sour cream, sugar, vanilla or cinnamon.

Pumpkin grate or cook and clean, add sugar, vanilla or cinnamon, soy flattened, fill with sour cream.

1.1.17. The pumpkin salad (option 2). 300 g pumpkin, 200 g apples, 200 g ready soybean flattened, 50-70 g of sour cream, salt, sugar.

Peeled pumpkin and apples grate. Add soy flattened, salt, sugar, mix with sour cream.

1.1.18. The salad is C spinach (option 1.) 250 g spinach, 100 g salad of onions, 100 g celery (root), 150 g ready soybean rolled, 150 g mayonnaise, salt, pepper. Spinach, onion, celery finely chopped, add the soy flattened, mayonnaise, salt and pepper to taste. The salad can be dressed with oil and vinegar.

1.1.19. Spinach salad (option 2). 100 g of spinach, 10 grams of green onions, 100 g cucumber, 100 g ready soybean flattened, 50 g sour cream, 1 egg, salt.

Washed and obsushenny spinach, cucumber slice, mix with chopped green onions, add soy flattened, fill with sour cream, put in a salad bowl and garnish with slices of onions, cucumbers, finely chopped hard-boiled egg.

1.1.20. The rookies of spinach in Spanish. 200 g fresh spinach, 350-400 g of tomatoes, 100 g onion, 2-3 cloves of garlic, 200 g ready soybean rolled, 150 g of vegetable oil, 150 grams of vinegar, 40 g chopped parsley, salt, sugar, bitter ground black pepper.

Peel and finely chop the onion and garlic. Wash the tomatoes, cut into thick slices, add soy flattened. To prepare the seasoning with onion, garlic, vegetable oil, sugar, salt, pepper and vinegar, pour it over the tomatoes and soy. To sort, wash, dry and chop the spinach, add to the salad just before serving. Top salad garnish with chopped parsley.

1.1.21. Salad with soy rolled with honey. 300 g of I is a POC, 300 g of radish, 200 g ready soybean flattened, 100 g of honey, citric acid to taste. Apples and radishes, peel and grate on a coarse grater, add soy flattened, honey, citric acid, mix well. Leave on for 2-3 hours to infuse.

1.1.22. The carrot salad with dried apricots. 200 g carrots, 100 g dried apricots, 200 g ready soybean rolled, 125 g sour cream, cinnamon, sugar, parsley.

Steamed dried apricots finely chopped. Carrots to grate it, add soy flattened, fill with sour cream, add the herbs, sugar, cinnamon to taste.

1.1.23. Salad fruit and vegetables with nuts, 100g ready soybean flattened, 200 g of beet, 200 g carrots, 200 g apples, 100 g walnuts, 150 g sour cream, salt, sugar. Raw carrots, beets and apples, peel and grate on a coarse grater. Mix well, add soy flattened, sugar, salt, chopped nuts, fill with sour cream.

1.1.24. Salad with leeks and ham. 300 g leeks, 200 g ready soybean rolled, 150 g of cheese, 200 grams of ham, 5 g sweet mustard, 30 g of horseradish, 50 g of vinegar, 15 grams of parsley. 50 grams of vegetable oil, salt, sugar, pepper.

The stalk of leeks cut into pieces. Cheese and ham cut into small cubes, add soy flattened. For the sauce, mix the mustard, horseradish, vinegar and chopped parsley, salt and pepper, add the sugar and drizzle with vegetable oil. Before serving, pour the salad dressing, good paramesh the ü and put on a plate, decorate with parsley.

1.1.25. Salad nettle with egg. 200 g of nettle leaves, 150 g ready soybean flattened, 50 g of parsley, 1 egg, 50 g sour cream, vinegar, salt.

The young leaves of the nettles, rinse, sort, pour over boiling water and drain in a colander. Then they are chopped, add finely chopped parsley, soy rolled, tuck all of the vinegar and sour cream, stir. The mixture is put in a bowl, garnish with slices of hard-boiled eggs.

1.1.26. Salad nettles with walnut. 200 g of nettle leaves, 200 g ready soybean flattened, 50 g kernels of walnuts, 100 g sour cream, 5 g of vinegar, 20 g parsley, 30 grams of green onions, salt.

Young nettle leaves to prepare as recipe Salad nettle with egg, chop, add soy flattened. Grind the walnuts, add sour cream, salt, vinegar and season the salad. Put in a salad bowl, sprinkle with finely chopped parsley and green onions.

1. 1.27. Salad nettle, sorrel, plantain, dandelion, and green onions. 300 g of nettle leaves, 200 g of sorrel, 200 g of plantain, 100 g onion, 50 g of leaves of dandelion, 200 g ready soybean flattened, 2 eggs, 200 g of mayonnaise, salt.

Young nettle leaves, dandelion, plantain and sorrel, wash, sort and dry. Dandelion leaves pre withstand 30 minutes in cold water, changing the water. Nettle leaves pour over boiling water and about the take. All the leaves are crushed, mixed with soy flattened, hard boiled chopped eggs, mayonnaise, salt. Finish the salad put in a salad bowl, garnish with sliced eggs, slices of onions.

1. 1.28. Salad nettle, plantain and onions with horseradish. 120 g of plantain leaves, 50 g of nettle leaves, 80 g onion, 100 g ready soybean flattened, 50 g of horseradish, 50 g sour cream, 1 egg, salt, vinegar.

Young nettle leaves and plantain wash, sort, pour over boiling water, drain in a sieve or colander to cool and chop. Add chopped onions, soy flattened, grated horseradish, vinegar, sour cream, salt. Mix well, put in a salad bowl and garnish with slices of hard-boiled eggs.

1.1.29. Salad of parsley root, carrots. 100 g parsley root, 100 g carrots, 100 g ready soybean flattened, 100 g of mayonnaise, a slice of lemon, 15 g parsley or dill, salt.

Prepared parsley root cut into cubes or grate on a coarse grater, mix with grated carrots, soybeans flattened. Add mayonnaise, lemon juice, salt. Before serving, sprinkle with herbs.

1.1.30. Salad with parsley, onions and mushrooms. 50 g of parsley, 50 g green onions, 100 grams mushrooms, 100 g ready soybean flattened, 30 grams of vegetable oil, salt, pepper.

Finely chop the parsley and green onions, mix with cold fried sliced mushrooms, soy plumen the th, fill with vegetable oil and add salt and pepper.

1.1.31. Salad with parsnip and apples. 100 g Pasternak, 100 g of apples, 100 g ready soybean flattened, 70 g of mayonnaise, 15 g of dill, salt, citric acid.

Peeled roots of parsnips and apples cut into cubes or grate on a coarse grater, mix with soy rolled, sprinkle with lemon acid, mayonnaise, salt, sprinkle with chopped dill.

1.1.32. Salad with celery, apples and carrots with fruit filling. 1 head lettuce, 100 g carrots, 150 g of apples, 100 g walnuts or 80 g hazelnuts, 100g celery, 200 g ready soybean flattened, 50 g of honey, 75 g of pineapple juice, juice of 1 lemon.

The lettuce leaves, wash, dry, coarsely chop and place in a salad bowl. Peel the carrots, celery root and cut into strips. Cut the apples into four parts, remove the core with seeds, cut into slices. On the lettuce to put carrots, celery, apples, soy flattened and stir. Honey, pineapple and lemon juice, whipped in a blender until smooth. Finished dressing to pour over the salad and sprinkle with chopped nuts. On the table to apply well chilled.

1.1.33. Salad greens celery with peanut sauce. 200 g green celery, 150 g ready soybean flattened. For the sauce: 50 g shelled walnuts, 5-6 cloves of garlic, 50 grams of vegetable oil, 50 g of vinegar, salt.

See the Yan celery washed, Pat dry and chop, place in a salad bowl. Add soy flattened and mix with sauce. Preparation of sauce: shelled walnuts to patoloji with garlic to get buttery smooth, mix with vinegar and oil, salt and mix well.

1.1.34. Salad of raw celery and apples. 100 g celery 100 g of apples, 100 g ready soybean flattened, 15 grams of green onions, 15 g of fennel, 20 g of sugar, a slice of lemon.

Peeled roots of celery and apples chop or grate on a coarse grater, mix with soy rolled, chopped green onions and dill. Mix well and pour over the syrup of the sugar and sprinkle with lemon juice.

1.1.35. Salad "Carpathian". 150 g cabbage, 150 g of apples, 200 g ready soybean flattened, 50 g kernels of nuts, 50 g cheese, 100 g of mayonnaise, sugar, salt, herbs, cinnamon, citric acid.

Cabbage and peeled and seeds apples chop, add soy flattened, mix, add the cinnamon, diluted in water, citric acid, sugar and mayonnaise. The resulting mass is put a slide in a salad bowl, sprinkle with grated on a fine grater cheese and chopped nuts, garnish with parsley and slices of apples.

1.1.36. Salad from fresh cabbage with apples and celery. 500 g cabbage, 200 g ready soybean flattened. 150 g of apples, 40 g celery, 50 g at the Sousse, 25 g of sugar, 100 grams of vegetable oil, salt.

Cabbage shred, add salt and grind until juice. Peeled and core the apples, celery cut into slices or thin strips. Add soy flattened, mix well, put in a salad bowl, season with vinegar, oil and sugar.

1.1.37. Salad from fresh cabbage with pumpkin and tomatoes. 200 g cabbage, 200 g pumpkin, 100 g tomatoes, 25 g onion, 100 g of potatoes, 200 g ready soybean flattened, 100 g vegetable oil 25 g greens, salt, caraway seeds.

Pumpkin peel and cut into thin slices, sprinkle with vegetable oil and bake in the oven for 10-15 minutes. Cabbage cut into strips and simmered for 5-10 minutes in its own juice with salt and cumin. In a salad bowl put the slices of baked pumpkin, stewed cabbage, soy rolled, sliced tomatoes and potatoes, chopped onions. Salad season with vegetable oil and sprinkle with chopped parsley.

1.1.38. Salad "Kiev". 100 g white cabbage, 150 g of apples, 50 g of Dutch cheese, 50 g chopped nuts, 100 g carrots, 150 g ready soybean flattened, 15 g parsley, 100 g of mayonnaise, salt, sugar, citric acid, cinnamon.

Cabbage shred the cabbage, sprinkle with salt and grind. Carrots grate. Fresh apples are cleaned, cut the 4 pieces, remove core, cut into strips and mix with the prepared cabbage. Nuts to dry, peel and chop. Dutch cheese to grate cheese. In cabbage with apples add soy flattened, put the mayonnaise, cinnamon, season to taste with salt, sugar, diluted citric acid, stir, and place the slide in a salad bowl. Sprinkle salad with chopped parsley, nuts, grated cheese and garnish with parsley.

1.1.39. Salad from fresh cabbage with carrots, Apple juice and horseradish. 100 g white cabbage, 100 g carrots, 100 g ready soybean flattened, 50 g of Apple juice, 15 g of finely chopped dill, 20 g of horseradish, 100 grams of vegetable oil, salt, pepper.

Cabbage shred the cabbage, Carrots and horseradish to grate, combine the cabbage, salt, and grind. Add soy flattened, dill and pepper. Fill Apple juice, pour vegetable oil.

1.1.40. Salad in Hungarian. 150 g fresh cabbage, 150 g potatoes, 100 g fat, 150 g ready soybean flattened, 40 g of grated horseradish, 30 g lemon, 50-100 grams of vegetable oil, herbs, salt.

Cabbage is to chop, grind salt, add diced boiled potatoes and bacon, soy flattened, horseradish, lemon juice, vegetable oil, salt and mix well, garnish with parsley.

1.1.41. Salad of cucumbers is in Korean. 100 g of fresh cabbage, 100 g onion, 100 g ready soybean flattened, 2 cloves garlic, vinegar, pepper, salt.

Cabbage shred the cabbage, sprinkle with salt and grind. Onions and garlic are finely chopped and mixed with black pepper. Then add soy flattened, mix well with cabbage, put in a clay pot, be weighted and leave for 2-3 days. If you serve the dish on the day of cooking, add a little vinegar.

1.1.42. Salad of carrots, dried apricots and lemon. 200 g carrots, 100 g dried apricots, 200 g ready soybean flattened, 100 g lemon, 20 g green, 100 g sour cream, salt, sugar.

Carrots to grate on a coarse grater, dried apricots chopped, lemon, remove the seeds and cut it into small pieces with zest, add soy flattened, mix well, add salt, sugar, seasoning sour cream, sprinkle with herbs.

1.1.43. Carrot salad with garlic. 300 g carrots, 4 cloves garlic, 300 g ready soybean flattened, 100 g walnuts, 100 g of mayonnaise, salt, sugar.

Grated on a coarse grater carrot mix with crushed garlic, soy flattened, crushed walnuts, season with salt, sugar and mayonnaise.

1.1.44. Carrot salad (option 1). 500 g carrots, 200 g of sweet and sour apples, 300 g ready soybean flattened, 50 g raisins, 50 g finely chopped walnuts, 100 g of mayonnaise, salt.

Carrot, Apple RUB on a grater, EXT is to soy flattened, steamed raisins, chopped nuts, mayonnaise, salt.

1.1.45. Carrot salad (option 2). 300 g carrots, 300 g apples. 200g ready soybean flattened, 50 g raisins, 100 g sour cream, sugar, citric acid, salt.

Raisins to sort, wash and soak in boiling water for 25-30 minutes. Prepared carrots and apples cut into thin strips, combine the soy flattened, raisins, sour cream, sugar, salt, diluted citric acid and mix well. Ready salad garnish with apples and carrots.

1.1.46. Salad with soy flattened with a green salad. 150 g ready soybean flattened, 1 clove of garlic, 100 g onion, 100 grams of green salad, 30 grams of vinegar, 50 g of vegetable oil, sugar, salt.

Ready soybean flattened to connect with finely chopped onions, green salad and season the dressing of oil, vinegar and mashed with garlic salt.

1.1.47. Salad peppers with cabbage. 200 grams of cabbage, 200 g tomatoes, 200 g sweet pepper, 300 g ready soybean flattened, 3 hard boiled eggs, 50 grams of vegetable oil, 20 g of vinegar, 25 g of mustard, salt, sugar.

Processed cabbage, tomatoes cut into slices. Pepper bake, remove the seeds and cut into strips. Egg protein is also cut into strips, add soy flattened, mix with chopped vegetables and pour the vinaigrette. Put the salad hill, and sprinkle with m is LCO chopped egg yolks and herbs.

1.1.48. Salad with peppers and apples. 200 g sweet pepper, 200 g apples., 200g ready soybean flattened, 50-70 g of sour cream, salt.

Processed apples, peppers cut into strips, along with the skins. Add soy rolled products to combine, season with salt, fill with sour cream.

1.1.49. Salad "Health". 150 g carrots, 150 g cucumber, 200 g apples, 200 g ready soybean flattened, 100 grams of green salad, 100 g sour cream, juice of 1/2 lemon, salt, sugar.

Fresh cucumbers, raw carrots and apples cut into thin strips, lettuce 3-4 pieces each. Add soy flattened, stir, fill with sour cream, add lemon juice, salt, sugar.

1.1.50. Tomato salad with apples. 600 g tomatoes, 200 g apples, 300 g ready soybean flattened, 85 g onion, 2 eggs, 20 g green onions, 80 g vegetable oil 20 g lemon juice, salt, pepper.

The prepared tomatoes and apples cut into slices, add soy rolled, chopped boiled eggs, onions, season with vegetable oil, lemon juice, salt, pepper and garnish with green onions.

1.1.51. Salad of radish and carrots. 500 g of radish or kohlrabi, 200 g carrots, 200 g ready soybean flattened, 100 g onion, 60-80 grams of vegetable oil, sugar, salt.

Radishes and carrots peeled and cut into strips. Add soy flattened, finely chopped onion, season with butter, salt, sugar.

1.1.52. Salad "Shopska". 400 g tomatoes, 200 is fresh or pickled cucumbers, 200 g sweet pepper, 10 g of bitter pepper, 100 g onion, 300 g ready soybean flattened, 200 g cheese, 100 g of vegetable oil, 15 g dill, vinegar, salt.

Prepared cucumbers and tomatoes cut into thin slices, onions, sweet and hot peppers, cheese - slices. Add soy flattened, put in a salad bowl, pour vinegar, vegetable oil, salt, stir, sprinkle with finely chopped dill.

1.1.53. Salad "Dream". 200 grams of cabbage, 200 g cucumber, 200 g carrots, 100 g celery 100 g Apple, 300 g ready soybean flattened, 50 g lemon juice, and 20 grams of green onions, 2 cloves garlic, 60 g of mayonnaise, 60 g of sour cream, salt, sugar, pepper.

Cucumbers, carrots, apples, cabbage, peeled celery cut into strips, green onions, garlic and finely chop. All the vegetables to combine, pour over the lemon juice. Add soy flattened, to taste salt, sugar, pepper, sour cream and mayonnaise and stir again. Then put the slide in a salad bowl and garnish with slices of apples, cucumbers.

1.1.54. Salad from fresh vegetables with honey. 300 g young carrots, 300 g apples, 30 g of green celery, 30 g parsley, 300 g ready soybean flattened, 50 g of coarsely crushed walnut or hazelnut, 20 g of grated lemon peel, 60 grams of vegetable oil, 30 g lemon juice, 120 g of honey, salt.

Peeled carrots and apples to grate, add soy flattened, p the salt and sprinkle with finely chopped parsley celery and parsley, then add crushed nuts, lemon zest. Fill with a mixture of honey, lemon juice, vegetable oil.

1.1.55. Salad with soy flattened (variant 1). 250 g ready soybean flattened, 200 g carrots, 75 g of the bunch onions, 50 g oil, 20 g of vinegar, 20 g of dill and parsley, salt, lemon peel.

Soy flattened mix grated on a fine grater carrots, chopped onions, dill and parsley. Fill grated lemon zest, vinegar, vegetable oil and salt. Stir and immediately serve.

1.1.56. Salad with soy flattened (option 2). 200g ready soybean flattened, 200 g tomatoes, 50 g onion, 1 clove of garlic, 50 g sour cream, salt.

Soy flattened to connect with finely chopped onions, garlic, sliced tomatoes, salt. Fill with sour cream.

1.1.57. Salad of pickled cabbage with green onions. 400 g sauerkraut, 100 g of apples, 200 g ready soybean flattened, 20 grams of chopped green onion, 30 g of cranberries, 80 grams of vegetable oil, salt, sugar.

To sauerkraut add soy flattened, cranberries, sliced fresh Apple, shredded green onion, vegetable oil, sugar, salt and mix well.

1.1.58. Salad of kohlrabi (variant 1). 300 g cauliflower, 200 g apples, 200 g ready soybean flattened, 100 g of mayonnaise, 10 grams garlic, 10 grams coriander, 15 g of greens, vinegar, pepper, salt.

Prepared kohlrabi, the blocks are cut into strips, add soy flattened, cilantro, garlic, vinegar, salt, pepper. Mayonnaise and sprinkle with parsley.

1.1.59. Salad of kohlrabi (option 2). 400 g cauliflower, 150 g carrots, 200 g apples, 300 g ready soybean flattened, 200 g sour cream or 100 grams of vegetable oil, 15 g of vinegar, 15 grams of mustard, salt, pepper.

Kohlrabi, carrots and apples peel, grate, add the soy rolled, sprinkle with vinegar, season with salt and pepper. Optionally, fill with sour cream or vegetable oil with mustard.

1.1.60. Beet salad with goat cheese. 400 g of beet, 200 grams of cheese, 200 g ready soybean flattened, 4 cloves of garlic, 15 g green, 80 grams of vegetable oil.

Peeled beets grate on a coarse grater with cheese, add soy flattened. In a salad bowl put the beets with feta cheese and soy, sprinkle with chopped garlic and herbs and season with vegetable oil.

1.1.61. Salad "Golden autumn". 300 g courgettes 200g juicy pears, 200 g sour apples, 300 g ready soybean flattened, 50 g raisins, 50 g lemon juice, 50 grams of vegetable oil, sugar, salt.

Zucchini, pears and apples, peeled, cut into cubes, add soy flattened prepared raisins, stir and refrigerate. Dress the salad with lemon juice, mixed with vegetable oil and sugar, add salt.

1.1.62. The autumn salad. 500 g sweet-sour apples, 200 g carrots, 200 g fresh cabbage, 50 g onion rap is Togo, 300 g ready soybean flattened, 100 g sour cream, 50 g of mayonnaise. 5 g of horseradish, salt, sugar.

Cabbage, carrots, apples, grate them on a coarse grater, finely chop the onion, add the soy flattened, salt, sugar, mix well. Mayonnaise, mixed with sour cream and horseradish.

1.1.63. Vegetable salad with egg. 300 g young carrots, 200 g zucchini 200 g ready soybean flattened, 4 eggs, 1 clove of garlic, 3 g of mustard, 20 g of vinegar, 15 grams of chopped herbs, 50 grams of vegetable oil, salt, pepper.

Cook hard boiled eggs and chop. Prepared carrots, zucchini slice and give it to boiling water. Drain in a colander and cool. Vegetables, eggs, soy flattened to connect.

For the filling peel the garlic, grind, mix with mustard, vinegar, chopped parsley, salt and pepper. Whisking, add the vegetable oil and season the salad.

1.1.64. Salad "the Gifts of summer". 200 g of iceberg lettuce, 200 grams of lettuce, 150 g of cheese Suluguni, 100 g fresh mushrooms, 150 g cucumber, 100 g avocados or apples, 500 g tomatoes, 200 g of radish, 400 g ready soybean flattened, 50 g of watercress, 4 eggs, 100 g olives, 50 g green celery, lemon juice. For sour sauce: 300 g sour cream, juice of 1 lemon, 30 g of honey, 10 grams of mustard, pepper, salt.

Prepared salads, celery greens, avocado, tomatoes, mushrooms, radish, cucumber, chicken chop. Cook hard boiled eggs, olives, remove the seeds, and chop. D is removed soy flattened and mix well. For the sauce, all components of the mix, whip and season salad with prepared sauce. Decorate with black olives, sprinkle with grated egg yolk.

Ity of boiled vegetables and mushrooms with soy flattened

1.2.1. Salad of boiled beets with soy flattened (variant 1). 500 g of boiled beets, 150 g ready soybean flattened, 50 g green, 2 g of garlic, 100 g of mayonnaise, salt.

Beets boiled in their skins, peel, grate. To connect with soy rolled, chopped herbs and garlic. Season to taste with salt and mayonnaise. You can put in a salad, steamed and chopped prunes.

1.2.2. Salad of boiled beets with soy flattened (option 2). 250 g of soybean flattened, 200 g apples, 100 g of beet, 40 g vegetable oil 20 g of vinegar, salt, pepper.

Peeled fresh Apple, boiled beets cut into cubes, add soy flattened, mix well, season with salt, pepper, oil and vinegar.

1.2.3. Salad of boiled beets and cheese (variant 1). 400 g of boiled beet, 100 g of cheese, 150 g ready soybean flattened, 100 g prunes, 50 g green, 100 g of mayonnaise, salt, spices.

Beets boiled in their skins, peel, grate. To connect with soy flattened, grated hard cheese (or melted the cheese), steamed and chopped prunes, chopped greens. Season to taste with salt and mayonnaise.

1.2.4. Salad of boiled beets and cheese (option 2). 100 g of beet, 100 g cheese,100 g ready soybean flattened, 1 egg, 1 clove of garlic, 10 grams of green onions, 50 g of mayonnaise, pepper, salt.

Cheese and boiled beets grate on a coarse grater, add soy rolled, chopped egg, salt, pepper. Salad mayonnaise and garlic.

1.2.5. The beet caviar. 400 g of beet, 75 g of cucumbers salt, 200 g ready soybean flattened, 3 cloves of garlic, 100 g onion, 100 grams of vegetable oil, vinegar, salt, pepper.

Cucumbers, garlic and pre-cooked beets clean, onions lightly fry in vegetable oil. The prepared vegetables with soy flattened mince or whipped in a blender, season with vinegar, salt, pepper, vegetable oil and mix well.

1.2.6. Beet salad with prunes. 200 g cooked beetroot, 150 g ready soybean flattened, 100 g prunes, 2 cloves of garlic, 50 g walnuts, 50 grams of vegetable oil, salt.

Beets grate on a coarse grater. Prepared prunes cut into pieces and combine it with grated beets, soybeans, rolled, chopped walnuts and chopped garlic. Add salt, vegetable oil.

1.2.7. The Lenten salad. 200 g of beet, 100 g carrots, 100 g of apples, 200 g ready soybean flattened, 100 g walnuts, 15 g dill, 50 grams of vegetable oil, salt.

Cooked beetroot, carrot, Apple cut into cubes, chop the nuts and dill, add the ü soy flattened, stir, season with salt and vegetable oil.

1.2.8. Beet salad with apples. 200 g of beet, 200 g Antonov apples, 100 g prunes, 50 g walnut kernels, 200 g ready soybean flattened, 2 cloves of garlic, 50 g sour cream, 50 g of mayonnaise, salt.

Beets boil, cool, peel, grate on a coarse grater. Apples grate, crush the garlic. Prune to clean from the bones, cut into pieces. All together, add soy flattened, crushed nuts, salt. Fill with sour cream and mayonnaise.

1.2.9. The potato salad (option 1). 400 g of boiled potatoes, 200 g ready soybean flattened, 100 g celery 100 g green salad, 150 g mayonnaise, salt.

Boil potatoes in their skins, cool, peel and cut into small cubes. Add the chopped salad and celery. Fill with sour cream, salt, spices to taste.

1.2.10. The potato salad (option 2). 500 g of boiled potatoes, 300 g salt mushrooms, 150 g onions, 200 g ready soybean flattened, 70 grams of vegetable oil, salt.

Potatoes, mushrooms, onions chopped, add soy flattened, mix well, season to taste with salt and vegetable oil.

1.2.11. The potato salad (option 3). 500 g potatoes, 200 g ready soybean flattened, 200 g tomatoes 100 g olives, 100 g of smoked meat 3 cloves garlic, 20 grams of green onions, 150 g of cream or sour cream, 1/8L hot broth, 3 g of mustard, 30 g at the Sousse, 5 g of sugar, salt, pepper, Bay leaf.

Potatoes boiled with Bay leaf in their skins, cool. Prepared potatoes, tomatoes, smoked meat cut into cubes. From olives to remove the seeds and chop. Add soy flattened, all combine. Chopped garlic, green onions, mustard, salt, pepper, vinegar and sugar to combine with sour cream and season the salad.

1.2.12. Salad vegetable. 200 g potatoes, 200 g carrots, 200 g of beet, 300 g of pickles, 100 g onion, 200 g ready soybean rolled, 150 g mayonnaise, salt, spices.

The vegetables boil, cool, peel, cut into small cubes, cucumber peel and chop the onions finely chop. All combine and season with mayonnaise, salt, spices to taste. Salad can not mix and put the slides on a large platter, alternating vegetables coloring. Separately in a gravy boat or in the center serves to apply the mayonnaise. Also in the mix, you can add 200 g salted sliced mushrooms and season with vegetable oil.

1.2.13. Salad of cauliflower and vegetables. 500 g cauliflower, 200 g carrots, 200 g ready soybean flattened, 50 g green, 150 g mayonnaise, salt, spices.

Cauliflower disassemble but small florets, boil, cool and chop the carrots, boil them in their skins, cool, peel and cut into cubes. All together, add the chopped parsley, salt, spices to taste and dress with mayonnaise.

1..14. Salad with celery, potatoes and apples. 100 g celery root, 60 g of potato, 50 g apples, 100 g ready soybean flattened, 50 g sour cream, 15 g of fennel, lemon.

Boiled celery root, potatoes and peeled apples cut, add soy flattened. Mix everything, add sour cream, add a few drops of lemon juice. Before serving, sprinkle with dill.

1.2.15. Salad of boiled celery and apples. 100 g celery, 50 g apples. 100 g ready soybean flattened, 50 g of mayonnaise, 15 g of greens, salt, vinegar, sugar.

Boiled celery and peeled apples cut into small pieces, add soy flattened, mix with mayonnaise, herbs, salt, vinegar and sugar.

1.2.16. Salad with celery and mushrooms. 60g celery, 50 g potatoes, 60 g of mushrooms, 100 g ready soybean flattened, 50 g of mayonnaise, 1 egg, salt, pepper.

Boiled celery root, potatoes, mushrooms cooked or cut into slices, or cut into strips, add soy flattened. All mix, mayonnaise, salt, pepper. Serve, sprinkled with dill and finely chopped eggs, hard-boiled.

1.2.17. Salad with celery and cancers. 100 g celery, 40 g of potatoes, 50 g of fresh cucumbers, 40 g of green peas, 100 g ready soybean flattened, 100 g pulp of boiled crawfish, 80 g of mayonnaise, 15 g of dill, salt, sugar.

Boiled celery root and potatoes, cucumbers finely chopped, mixed shall be crushed pulp of boiled crawfish, add green peas, soybeans flattened. Mayonnaise, salt, sugar. Sprinkle with dill.

1.2.18. Salad "Fantasy". 300 g of beet, 200 g Apple, 300 g ready soybean flattened, 100 g prunes, pitted (raisins or dried apricots), 100 g of nuts, 20 grams of chopped parsley and dill, 200 g of mayonnaise.

Boiled beets and fresh apples grate, add crushed nuts, soy rolled, steamed prunes, raisins or dried apricots. Mayonnaise, herbs, and place the slide in a salad bowl. Slide drizzle with mayonnaise and garnish with greens, prunes and nuts. Beets can be used raw.

1.2.19. Salad with mushrooms. 400 g mushrooms, 3 boiled eggs, 2 pickles, 150 g mayonnaise, 200 g ready soybean flattened, 1 tablespoon horseradish, pepper, dill.

Boiled mushrooms, eggs and cucumber slice, all combine. Mayonnaise mixed with horseradish, pepper and fill them with salad.

1.2.20. Salad with mushrooms and cheese. 150 g mushrooms, 50 g cheese, 2 tomatoes, 1 pickled cucumber, 100 g ready soybean flattened, 100-120 g of mayonnaise, salt, spices.

Boiled or fried mushrooms, cucumber, tomatoes, cheese slice, add soy flattened, mix, mayonnaise, salt, spices to taste.

1.2.21. Salad with marinated mushrooms. 350 g pickled or salted mushrooms, 150g ready soybean flattened, 100 g onion, 50 g nuts, 1 clove of garlic, 20 g (1 article is gross tablespoon) lemon juice 50 grams of vegetable oil, salt and pepper to taste.

Mushrooms, chop onion, add chopped nuts, garlic, soy flattened. Add oil and lemon juice, salt, spices to taste.

1.2.22. Salad with soy rolled with mushrooms (variant 1). 250 g ready soybean flattened, 100 g of boiled mushrooms, 2 eggs, 50 g green onions, 50 g of fresh cucumber 15 g of dill and parsley, 100 g of mayonnaise, salt, spices to taste.

Boil until cooked mushrooms, allow to cool, cut into cubes. Wash cucumbers, dried and cut into cubes. Egg, green onion and parsley finely chop, add soy flattened. All connect. Mayonnaise, salt and spices to taste.

1.2.23. Salad with soy rolled with mushrooms (option 2). 250 g ready soybean flattened, 100 g of boiled mushrooms, 10.0 g of onion, 15 g of dill and parsley, 100 g of mayonnaise, salt, spices to taste.

Boil until cooked mushrooms, allow to cool, cut into cubes. Onions finely and fry in vegetable oil until Golden brown. Cool and combine with the rest. Mayonnaise, salt and spices to taste.

1.2.24. Salad with soy rolled with mushrooms (option 3). 300 g tomatoes, 300 g of boiled mushrooms, 200 g potatoes, 200 g ready soybean flattened, 100 g onion, 80 grams of vegetable oil, salt.

Boil potatoes in their skins, peel. Dice the tomatoes, mushrooms, potatoes, onions, add soy ivy is th. All components of the mix, add salt, season with vegetable oil and garnish with onion rings.

1.2.25. Mushroom spawn. 450 g salt mushrooms, 100 g onion, 200 g ready soybean flattened, 80 grams of vegetable oil, parsley, pepper, salt.

Pickled mushrooms with soy flattened and fried onions through a meat grinder or whipped in a blender, add the vegetable oil, salt, pepper, mix thoroughly. Prepared eggs to put in a salad bowl, sprinkle with finely chopped dill.

1.3. Salads with fish, seafood and soy flattened.

1.3.1. Herring salad and vegetables ("herring under a fur coat"). 200 g potatoes, 200 g carrots, 200 g of beet, 100 g onion, 100 g of apples, 200 g herring, 300 g ready soybean flattened, 250 g mayonnaise.

Boil the vegetables in their skins, peel and cut into cubes. Herring disassembled into fillets and cut into cubes. Peel the apples and onions, chop. Put on a dish with layers of vegetables and herring (each layer of grease with mayonnaise). Top grease with mayonnaise and put the salad in the fridge for a few hours. Vegetables can not be cut, and grate on a coarse grater.

1.3.2. Salad "Mimosa". 200 g potatoes, 200 g of beet, 200 g carrots, 300 g of pickles, 100 grams of green onions, 200 g ready soybean flattened, 5 eggs, 1 can of canned fish in oil or its own juice, 200 g of mayonnaise, salt, pepper.

Boil the vegetables in their skins, peel, cut into cubes. is ICA weld and cut. Put on a dish slides (alternating color) vegetables, soy flattened and eggs. In the centre of the dish to put canned food, decorate the salad with grated egg yolk. Separately in a gravy boat to submit mayonnaise.

1.3.3. Fish salad (option 1). 400 g boiled fish fillet, 400 buildings apples 150 g pickled cucumbers 150 g tomatoes, 1 onion, 100 g ready soybean rolled, 150 g mayonnaise, salt and spices to taste.

All products are cut into small pieces, mix well, add salt and spices to taste, season with mayonnaise.

1.3.4. Fish salad (option 2). 200 g boiled fish fillet, 150 g potatoes, 150 g pickled cucumbers, 200 g ready soybean flattened, 20 g of horseradish, 100 g of mayonnaise, 20 g onion 10 g sugar, vinegar, salt.

Boil potatoes in skins. Dice the potatoes, fish, cucumbers. Add soy flattened. Horseradish mix with sugar, salt, if necessary, add the vinegar, combine the mayonnaise, season salad, sprinkle with chopped green onion.

1.3.5. Fish salad (option 3). 400 g boiled potatoes, 200 g of boiled or fried fish, 200 g tomatoes, 200 g ready soybean flattened, 50 g green onions, 75 g of mayonnaise, 75 g of sour cream, dill, salt, pepper.

Prepared potatoes and tomatoes into cubes. Fish boil in a little water with spices or fry in vegetable oil, chopped green onion finely chopped, add the soy flattened All components of the mix, mayonnaise, mixed with sour cream, sprinkle with dill.

1.3.6. Fish salad (option 4). 400 g fish, 200 g potatoes, 200 g ready soybean flattened, 100 g fresh cucumbers 100 g of apples, 100 g tomatoes, 100 grams of green salad, 2 eggs, hard boiled, 150 g mayonnaise, salt, pepper.

The fish and boil potatoes, cool. Diced fish, potatoes, cucumbers, tomatoes, apples and large pieces of lettuce. Add soy flattened, season with salt, pepper and mayonnaise. Carefully, trying not to crush the food, stir. Put in a salad-dish and decorate with slices of cucumbers, tomatoes, and sliced eggs.

1.3.7. Salad with cod liver (option 1). 200 g of cod liver oil, 5 eggs, hard boiled, 200 g ready soybean rolled, 150 grams of green onions, salt, pepper, parsley.

Cod liver cut into small pieces or mash with a fork, eggs and green onions finely chop, add soy flattened, all combine, season with salt, pepper and fat left in the pot, stir, put in a salad bowl and garnish with greens. If the salad is dry, add olive oil.

1.3.8. Salad with cod liver (option 2). 200 g of cod liver oil, 100 g ready soybean flattened. 2 eggs, hard boiled, 25 g onion, 100 g of potato, 75 g onion, 3 slices of lemon, salt.

Cod liver oil mash with a fork, boiled peeled potatoes and eggs thread is ü cubes, add soy flattened, chop onions and green onions. Mix well and season with salt to taste. Salad to lay heaped on a platter, garnish with lemon slices, sprinkle with finely chopped protein eggs and green onions.

1.3.9. Salad with cod liver (option 3). 150 g of cod liver oil, 250 g ready soybean rolled, 150 g cucumber fresh or canned, 3 eggs, 100 g of mayonnaise, salt, spices.

Cucumbers and eggs cut into small cubes, combine with mashed cod liver and soy flattened. Add salt, spices to taste, season with mayonnaise.

1.3.10. Salmon salad with rice. 200 g canned salmon, 100 g of boiled rice, 100 g ready soybean flattened, 30 g onion, 2 eggs, 100 g of mayonnaise, parsley, salt.

Fish mash with a fork, adding the juice from the jar, add the chopped onion, hard-boiled and chopped eggs, rice, soybean flattened. Finely chop the herbs. Mix everything, add salt and mayonnaise.

1.3.11. Salad with tomatoes and canned salmon. 200 g of salad, 500 g tomatoes, 200 g of canned salmon in oil, 200 g ready soybean flattened, 100 g olives, 50 g of vinegar, 100 grams of vegetable oil, 20 grams of chopped greens, salt, ground allspice.

From salad to separate the leaves, wash them, Pat dry, and coarsely chop. Wash tomatoes, remove the base of tomatoes, cut into thin slices. Pieces of salmon to put in a colander, d the th to drain into the bowl with the oil, chop, add to the salad with the chopped olives and soya flattened. For salad dressing: mix in a bowl the vinegar, drained from canned butter, salt and pepper, pour a thin stream of vegetable oil, stir. All of the components to fill, stir gently and put in a salad bowl. Finely chop the parsley and sprinkle it salad.

1.3.12. Salad with hot-smoked fish with vegetables. 400 g of hot-smoked fish (cod, or sea bass or bream), 200 g potatoes, 200 g cauliflower, 200 g ready soybean flattened, 2 eggs, 200 grams of fresh cucumber, 200 g tomatoes, 200 g of mayonnaise, salt.

Potatoes, cauliflower, eggs boil separately Prepared cauliflower divided into florets. Prepared potatoes, fresh cucumbers, tomatoes chopped. Add soy flattened. Mix well and season with mayonnaise and salt. Peel the skin and bones of fish hot smoked. Cut into cubes. Put the fish in the middle of the salad bowl. Drizzle the top with mayonnaise. Around to have a vegetable salad.

1.3.13. Seafood salad (option 1). 200 grams of crab or shrimp, 200 g carrots, 200 g potatoes, 200 g cucumber, 200 g tomatoes, 200 g ready soybean flattened, 50 g of parsley, 200 g of mayonnaise, salt, spices.

Potatoes and carrots boiled in their skins, peel. Cucumbers and tomatoes are washed, dried. All products are cut into small cubes, the Elen chop, add soy flattened. All combine, mayonnaise, salt and spices to taste.

In a salad bowl put the slide salad and put the pieces of crab (red side up) or shrimp, sprinkle with chopped parsley.

1.3.14. Seafood salad (option 2). 500 g ready soybean flattened, 250 g large frozen raw shrimp, 200 g crab sticks, 50 g kernels of cedar nuts, 60 g green Basil, 200 grams of vegetable oil, 60 g of vinegar, 10 g of salt.

Shrimp to thaw, peel and fry in part vegetable oil to form a crust. Crab shelves cut but pieces. To connect with soy flattened, salt. Nucleoli pine nuts mixed with Basil leaves, vinegar and oil, RUB through a sieve, and this mixture to fill the salad.

1.3.15. Salad of crayfish. 20 cancers, 150 g ready soybean rolled, 150 g fresh cucumbers, 150 g potatoes, 50 g celery 100 g of apples, 150 g mayonnaise, salt, sugar.

Crawfish boil. Potatoes boiled in their skins, peel, cool and cut into thin slices. Celery root and Apple, peeled from the skin and seeds, grate on a grater with large holes. Cucumbers cut into slices. Pulp claw and released from shell crawfish cut into pieces. Add soy flattened and all the prepared vegetables, mayonnaise, salt, sugar. Put in a salad bowl and decorate it with the ing cancer necks and green leaves of lettuce.

1.3.16. Squid salad (option 1). 700 g squid, 400 g ready soybean flattened, 100 g onion, 200 g apples, 3 eggs, 200 g of mayonnaise, salt, pepper.

Squid pour over boiling water, peel, immerse in boiling water and cook for 3 minutes. Peeled apples, hard-boiled eggs, squid, onions cut into cubes, combine the soy rolled, add the mayonnaise, season with salt, pepper.

1.3.17. Squid salad (option 2). 200 g boiled potatoes, 500 g fillet of squid, 2 eggs, hard boiled, 200 g of boiled carrots, 200 g of ready rolled soya 100 g fresh or pickled cucumber, 100 g of apples, 150 g mayonnaise or sour cream, 20 grams of green onions, dill, salt, pepper.

Fillet of squid to open, allow to cool, cut into small cubes. Boiled egg chop. Potatoes, carrots, cucumber or Apple cut into small cubes. Add soy flattened, all mixed with mayonnaise or sour cream, salt and pepper, garnish with finely chopped parsley.

1.3.18. Squid salad (option 3). 200 g squid, 400 g potatoes, 100 g onion, 100 g carrots, 200 g cucumber, 200 g ready soybean flattened, 3 eggs, 30 g green, 200 g of mayonnaise, salt, spices.

Prepared squid cut into cubes. Boil potatoes in their skins, peel and chop. Onions and carrots into cubes and passionate until cooked in vegetable oil, allow to cool and mix well. Add PTS is placed and sliced cucumbers, soy flattened, egg, chopped parsley, mayonnaise, salt, spices to taste.

1.3.19. Salad with crab sticks. 200 g crab sticks, 200 g ready soybean flattened, 2 eggs, hard boiled, 75 g onion, 50 g mushrooms, 50 grams of rice, 50 grams of plums, 50 g apples, 125 g of mayonnaise, 30 g lemon juice, lettuce, salt, sugar.

Crab sticks chop. Finely chop the onion and slice the mushrooms and gherkins. The fruit to remove the seeds and chop. Add soy flattened, season salad with mayonnaise, sugar, lemon juice and salt. Put the slide in a salad bowl, put the chopped sticks. Decorate the dish with green leaves of lettuce and slices of egg.

1.3.20. Salad with tuna (variant 1). 200 g canned tuna, 200 g tomatoes 100 g olives (pitted), 100 g cucumbers, 200 g ready soybean flattened, 2 eggs, hard boiled, 20 grams of chopped parsley and Basil, 70 grams of vegetable oil, 30 grams of vinegar, salt.

Tuna, tomatoes, cucumbers, olives, eggs, cut into pieces, add soy flattened. Parsley and Basil finely chop all together, add salt and season the salad with oil and vinegar.

1.3.21. Salad with tuna (option 2). 200 g canned tuna, 250 g ready soybean rolled, 150 g sweet pepper. Filling: 40g honey, 15 g of vinegar, 5 grams of curry, salt.

Mix the soy flattened with a fork mashed the rd tuna and chopped pepper, season.

1.3.22. The seaweed salad. 200 g canned sea cabbage, 200 g salted or pickled mushrooms, 200 g ready soybean flattened, 50 g sour cream, 50 grams of vegetable oil, 2 eggs, 30 grams of green onions, salt, pepper.

Mushrooms, rinse with cold water, cook hard boiled eggs, cut into strips. Add soy flattened, canned sea cabbage, seasoned with vegetable oil, sliced green onions. Mix all ingredients, season with salt and pepper, fill with sour cream.

1.3.23. Salad "Neptune". 100 g of potatoes, 100 g canned sea cabbage, 50 g onion, 150 grams of meat, 100 g cheese, 100 g ready soybean flattened, 1 egg, 50 g of mayonnaise, 50 g sour cream 5 g garlic, salt.

Boiled potatoes, meat and eggs, onions, cheese slice. Add the canned sea cabbage, soy flattened, crushed garlic, a little salt, fill with a mixture of sour cream with mayonnaise.

1.3.24. Fish salad (canned). 250 g fish (like salmon), 50 g celery 100 g onion, 1 clove of garlic, 100 grams of rice, 100 g ready soybean rolled, 150 g mayonnaise, salt, spices.

Onions, garlic, green chop, combine with mashed fish, rice and soy flattened, mayonnaise. Salt and spices to taste.

1.3.25. The crab balls. 250 grams of crab or crayfish, 200 g of soft cheese, 200 g ready soybean flattened, 30 g onion, 1 garlic clove, 40 g parsley, 100 g walnuts, Sol is, spices, lemon juice.

Soft cheese mash or grate but grater, finely chopped crab or crayfish, onions or garlic, parsley. Soy flattened mince. All together, knead, shape the balls. Finely chop the walnuts and greens, to test them in the balls and put them in the refrigerator for 1 hour.

1.3.26. Salad with shrimp and apples. 150 g of shrimp meat, 400 g apples 150 g nuts, 200g ready soybean rolled, 150 g mayonnaise, 20 g of horseradish, salt, pepper.

Peeled apples and shrimp meat cut into small cubes, chop nuts, add soy flattened. All combine, mayonnaise, mixed with horseradish, salt and pepper to taste. Cool salad 1.5-2 hours.

1.3.27. Salad with soy flattened and herring. 1 herring, 200 g ready soybean flattened, 200 g of soy milk, 2 eggs, 120 g of sour cream, 30 g of mustard.

Herring soaked for 1 hour in soy milk, remove the bones, cut into small cubes, combine the soy flattened. Eggs boil, grind with sour cream and mustard, mix well.

1.4. Salads with meat, poultry and soy flattened.

1.4.1. Meat salad (option 1). 200 g of meat, 200 g potatoes, 200 g cucumber, 100 g carrots, 200 g ready soybean flattened, 1 Apple, 3 eggs, 150 g mayonnaise, salt, spices.

The meat is boiled and cut into cubes. Boiled vegetables to cool, peel and chop the eggs, chop, add soy flattened. Mayonnaise, salt and spices to taste.

1.4.2. Meat salad (option 2). 200 g of meat, 200 g potatoes, 100 g ready soybean rolled, 150 g carrots, 150 g pickled cucumbers, 2 eggs, hard boiled, 100 g of mayonnaise, dill, pepper, salt.

Meat, potatoes and carrots to boil, allow to cool, cut into cubes, just chop the cucumber, add soy flattened, mix with chopped egg, salt, pepper, mayonnaise, sprinkle with finely chopped dill.

1.4.3. Salad with language (variant 1). 500 g veal tongue or beef, 200 g carrots, 300 g potatoes 200 g ready soybean flattened, 100 g celery root 200 g pickled cucumbers, 200 g of mayonnaise, salt, pepper.

Language rinse and boil in salted water with vegetables. Remove from broth, carefully peel and chop. Separately cook the carrots, potatoes, celery and chop them into cubes. Add sliced as cucumber, soy flattened, salt, pepper. Mix the vegetables with the language, mayonnaise and put in a salad bowl. Sprinkle with finely chopped parsley.

1.4.4. Salad with language (option 2). 200 g beef tongue, 100 g of cabbage, 100 g fresh cucumber, 100 g ready soybean flattened, 1 egg, 50 g of mayonnaise 20 g green, pepper, salt, Bay leaf.

Language, boil in salted water with spices and peel the skin. Language, boiled egg and cucumber cut into cubes. Fresh cabbage ka is the mouth chop sticks and grind to the education of juice. Add soy flattened. Mix well, add salt, pepper, mayonnaise, garnish with parsley.

1.4.5. The poultry salad (option 1). 150 g chicken, 200 g potatoes, 150 g cucumber, 100 g carrots, 200 g ready soybean flattened, 3 eggs, 1 Apple, 150 grams of mayonnaise, salt, spices.

Bird boil, remove the flesh and cut into small cubes. Boiled vegetables to cool, peel and chop the eggs, chop, add soy flattened. Mayonnaise, salt and spices to taste. You can add to taste 50 g shrimp.

1.4.6. The poultry salad (option 2). 200 grams of the pulp of boiled poultry (chickens, turkeys) or wild game (pheasant, grouse), 150 g potatoes, 150 g cucumber, 150 g ready soybean flattened, 2 eggs, 100 g of mayonnaise, dill, salt, pepper.

The pulp of boiled poultry or fowl, boiled potatoes, cucumbers, cut into thin slices. All mixed with soy flattened, mayonnaise, add salt, pepper, garnish with eggs, cucumbers, remaining pulp birds and sprinkle with dill.

1.4.7. Salad with ham and pumpkin. 250 g ham, 150 g marinated pumpkin, 100 g canned pears 100 g red pepper, 200 g ready soybean flattened. For the filling: 50 g sour cream, 15 grams of vinegar, 5 grams of mustard, 50 g finely chopped greens, salt, sugar, pepper.

Ham, fruits and vegetables cut into cubes, add soy flattened, salt, sugar, pepper, stir, season and garnish with parsley.

1..8. Salad spicy. 200g chicken, 50g onion, 150g ready soybean rolled, 150 g of apples, 100 g olives, 80 g of mayonnaise, citric acid, parsley, and salt.

Boiled pulp, poultry without skin, pickled apples, onions, olives chopped, add soy flattened, salt, citric acid, diluted with water, mix well and season with mayonnaise. Salad foul by hill, garnish with olives and parsley.

1.4.9. Meat salad with mushrooms. 300 g beef, 250 grams mushrooms, 200 g ready soybean flattened, 200 g cucumber, 200 g potatoes, 100 g onion, 4 eggs, 200 g of mayonnaise, pepper, salt.

Prepared mushrooms, boiled meat and potatoes, cucumber slice, add soy flattened, finely chopped onion and egg, salt, pepper, mayonnaise.

1.4.10. Salad with soy flattened and cooked poultry. 250 g ready soybean flattened, 450 g of poultry fried or boiled, 200 g fresh cucumbers, 200 grams of green salad, 50 g celery, 200 g of mayonnaise, salt, spices.

Bird, open, remove the flesh and cut into small cubes. Peel cucumbers, slice the lettuce and celery, add soy flattened. Mayonnaise, salt and spices to taste. In the salad, you can add boiled eggs chopped. Put the lettuce in a salad bowl slide on lettuce, garnish with slices of poultry, herbs.

1.4.11. Piquant Salad. 100 g of cheese, 250 g of meat or poultry, 50 g celery 100 g onion, 1 the piping set garlic, 200 g tomatoes, 200 g ready soybean flattened, 200 g of mayonnaise, salt, spices.

Poultry or meat to boil, remove the flesh and cut into small pieces. Dice the tomatoes, chop the celery, onion, garlic, add soy flattened. Mayonnaise, salt and spices to taste. On a plate put lettuce, thick cut tomato slices and spoon on top of the tomato with lettuce, garnish and serve.

1.4.12. Salad with meat. 200 g beef or veal, 200 g potatoes, 100 g carrots, 100 g of beet, 100 g pickles, 150 g ready soybean rolled, 150 g mayonnaise, salt, spices.

Boil the vegetables in their skins, cool, peel and cut into cubes. Chop the boiled meat, cucumber. Add soy flattened, mayonnaise, salt and spices to taste. Can not tucking, products put on the dish slides, alternating in color. Separately apply the sauce mayonnaise.

1.4.13. Russian Salad. 1 kg ripe medium tomatoes, 150 g of boiled chicken, 100 g fresh cucumbers, 150 g ready soybean flattened, 50 g pickled cucumbers, 50 g capers, 30 g green, 200 g of mayonnaise, salt, spices.

Cut the top of the tomatoes with a spoon remove the pulp. Chicken, cucumbers, capers, tomato pulp, finely chop the herbs, add soy flattened, salt, spices to taste and combine. The mixture to fill a part of mayonnaise and zafarshirovat tomatoes.

Put tomatoes kalista salad, pour the remaining mayonnaise, garnish with sprigs of parsley.

1.5. Salads, cheese with soy bean rolled.

1.5.1. Salad with melted cheese. 250 g cream cheese, 2 eggs, 50 g onion, 100 g canned sweet pepper, 200 g ready soybean rolled, 150 g mayonnaise, salt, spices.

Cheese, egg cut into small cubes, onion chop, add the chopped pepper, soy flattened. All combine, mayonnaise, salt, spices to taste.

1.5.2. Salad with cheese and vegetables. 150 g of cheese, 150 g carrots, 50 g celery, 150 g ready soybean flattened, 1-2 cloves of garlic, 150 g mayonnaise, salt, spices.

Processed carrots cut into strips, cheese thin slices, wash and chop the celery and garlic. All together, add salt, spices to taste and dress with mayonnaise.

1.5.3. Salad with soy rolled with cheese and celery. 150 g ready soybean rolled, 150 g celery 100 g cheese, 100 g sour cream, salt, spices to taste.

Celery finely chop the cheese into cubes, add soy flattened. All products mix well, add sour cream, salt and spices to taste.

1.5.4. Salad with cheese and sausage. 100 g cheese, 100 g of sausage or ham, 100 g of apples, 50 g green onions, 50 g of canned cucumbers, 200 g ready soybean flattened, 30 g green, 150 g mayonnaise.

Cheese, sausage, processed apples, cucumbers, cut into thin slices,onion finely chopped, add soy flattened. All combine and season with mayonnaise.

1.5.5. Salad with cheese, fresh vegetables and ham. 200 g of cheese, 200 g tomatoes, 200 grams of green salad, 200 g cucumber, 100 g onion or green, 300 g ready soybean rolled, 150 g ham. 100 g vegetable oil 20 g of vinegar, mustard, salt, parsley.

Lettuce cut into thin strips, and other products cubes. Add soy flattened, stir well and season the cooked sauce from vegetable oil, mustard, vinegar, add salt. Sprinkle with finely chopped parsley.

1.5.6. Salad cheese with tomatoes and peppers. 200 g of cheese, 200 g tomatoes, 200 g of sweet red and green pepper, 200 grams of fresh cucumber 300 grams ready soybean flattened, 100 g green celery or parsley, 2 cloves of garlic, 150 g sour cream.

Cheese, tomato, pepper, cucumber slice, garlic, green chop, add soy flattened, stir, fill with sour cream.

1.5.7. Salad with cheese and apples. 200 g of cheese, 200 g of apples, 200 g ready soybean flattened, 20 g mustard, 80 g of mayonnaise, sugar, salt.

Dice or grate the cheese and apples, add soy flattened. Mix the mayonnaise with the mustard, add sugar to taste and salt, season the salad with this mixture.

1.6. The fruit salad with soy flattened

1.6.1. Fruit salad "Exotics". 50 g of watermelon, 50 grams of melon, 50 g of grapes, 5 g plums, 50 g banana, 50 g apples, 50 g of oranges, 200 g ready soybean rolled, 150 g sour cream, 30 g sugar, 1 g of citric acid, 0.5 g of cinnamon.

The flesh of the melon, watermelon, Apple, banana cut into cubes, plum slices, grapes remove the seeds. Put on a dish slides all the fruit separately, in the center put the soy flattened. Pour over salad sour cream, seasoned citric acid and sugar, sprinkle with cinnamon. In this salad, you can use any seasonal fruit that can be refilled any dairy products, cream, ice cream. You can also add fruit syrup, nuts, raisins.

1.6.2. Fruit salad "Vitamin". 100 g of apples, 100 g carrots, 50 g of prunes, 50 g raisins, 50 g pitted dates, 50 g walnuts, 50 grams of lemon, 200 g ready soybean rolled, 150 g sour cream, 20 g of powdered sugar.

Peel the carrots and apples, cut into cubes, prunes, raisins and dates (pre-soaked). Lemon parboiled and cut in the skin, grind nuts. All together, put the slide in a salad bowl and dress with sour cream and powdered sugar.

1.6.3. Salad with apples. 400 g apples, 100 g onion, 100 g salted cucumber, 50 g of horseradish, 200 g ready soybean rolled, 150 g mayonnaise, salt, spices.

Peeled apples, cucumbers and finely chop the onion, add the soy flattened, salt and spices to taste, mayonnaise, mixed with horseradish.

1.6.4. Carrot fruit Sal is so 100 g of apples, 100 g orange, 100 g of banana, 200 g carrots, 250 g ready soybean flattened, 100 g raisins, 50 g walnuts, 100 g sour cream, sugar.

Carrot, Apple, orange and banana cut into pieces, mix with soy flattened prepared raisins and chopped nuts. Add sugar and let stand for half an hour. Season salad with sour cream.

1.6.5. Salad with pineapple and peanuts. 400 g fresh or canned pineapple, 200 grams of fresh cabbage. 100 g carrots, 100 g roasted unsalted peanuts, 200 g ready soybean flattened, 200 g sour cream.

Pineapple slice, shred the cabbage, carrots grate on a coarse grater, add the peanuts, soybeans flattened, fill with sour cream.

1.6.6. Salad fruit and vegetable. 400 g apples, 800 g of bananas, 200 g cucumber, 250 g ready soybean flattened, 200 g sour cream, salt, sugar.

All products are finely cut, join, add sour cream, salt, sugar to taste.

Depending on season vegetables and fruits can be changed.

1.6.7. Salad with apples and celery. 300 g apples, 20 g (1 tablespoon) lemon juice, 200 g celery 100 g of nuts, 200g ready soybean rolled, 150 g sour cream. Apples and celery cleaned, cut into small cubes, chop nuts, all together, fill with sour cream. You can add salt and sugar to taste.

1.6.8. Salad with soy flattened, fruit and cheese. 150 g pickled fruit, 50 g sharp cheese, 100 g ready soybean PL is shenoi, 100 g of mayonnaise.

All products are cut into cubes, mix well, season with mayonnaise. Before serving, refrigerate within 2 hours.

1.7. Pates and pastes with soy flattened

1.7.1. The soybean paste with vegetables. 150 g ready soybean flattened, 50 g onion, 50 g carrots, 15 g green, 30 g of vegetable oil, salt and pepper to taste.

Onion, carrot spassirovat, green chop, soy flattened mince. All together, season with salt and pepper. You can add to the minced nuts, olives, mushrooms finely chopped, green onions. Can be stuffed eggs, tomatoes, peppers. Can be used as a stuffing for pastry and vegetables.

1.7.2. Pate liver (option 1). 500 g liver, 100 g butter, 150 g of bacon fat, 200 g onions, 200 g carrots, 300 g ready soybean flattened, salt, pepper.

Onion, carrot fry with bacon, cut into small pieces. To enter small-treated liver slices and fry until cooked. Cool, miss soybeans, rolled 2 times through a meat grinder. Add butter (soft). Salt and pepper, whisk until smooth. Butter and lard can be replaced with margarine or vegetable oil "Oleina".

1.7.3. Pate liver (option 2). 500 g liver, 250 g of fat, 250 g ready soybean rolled, 150 g carrots, 150 g onion, 50 g parsley root, 30 g celery, salt, pepper, nutmeg EO is X.

Prepared liver cut into small pieces. Bacon cut into cubes and lightly brown, brown the chopped onion, carrot, parsley root and celery. Then add the liver and fry until cooked. Cool, all beat with soy flattened. Season with pepper, salt, nutmeg and beat until smooth.

1.7.4. Hedgehogs liver. Bookmark products you need to look in recipe No. 1.7.2. "Liver pate", 300 g of cheese.

Grate the cheese on a cheese grater. Ready pastyou weight molded in the form of small balls, to break them in grated cheese, cool.

1.7.5. Pate precast. 500 g veal, 400 g of veal or pork liver, 250 g of fatty pork, 100 g fat, 100 g onion, 100 g carrots, 50 g dried mushrooms, 350g ready soybean flattened, pepper, salt.

Veal, pork and soaked mushrooms wash, pour boiling water, add salt, spices and cook for 1-1 .5 hours. Bacon cut into cubes, lightly brown, brown the onions, carrots. To enter small-treated liver slices and fry until cooked. Cool, whisk all of soybeans, rolled. Season with salt and pepper and whisk until smooth, fluffy mass.

1.7.6. Pate Turkey. 750 grams of Turkey breast, 300 g of fatty pork, 150 grams of fat, 200 grams mushrooms, 200 g onion, 200 g carrots, 400 g ready soybean flattened, salt, pepper.

Bacon the Indus is key, pork, pour boiling water, add salt, spices and cook until tender. Bacon cut into cubes, lightly brown, brown the carrots, mushrooms, onions. Cool, whisk all of soybeans, rolled. Add salt, pepper and whisk until smooth, fluffy mass.

1.7.7. Pate herring. 200 g fillet of herring, 200 g ready soybean flattened, 8 eggs, 150 g of horseradish (root), 200 g of cheese, 50 g green onions, 200 g of mayonnaise, lemon juice, salt, pepper.

Cheese and peeled horseradish root grate. Mix with whipped in a blender with soy flattened, finely chopped hard-boiled eggs, green onions and sliced herring fillet. Add mayonnaise, salt, pepper, a little lemon juice. Arrange on platter and garnish with yolks, leaves of green lettuce, slices of cheese.

1.7.8. Pate chicken liver. 500 g chicken liver, 200 grams of fat loin 300 g ready soybean flattened, 3 eggs, 50 g butter, 150 g cream, 100 g onion, 100 g carrots, 1-2 cloves of garlic, parsley, salt, pepper.

The liver birds, used for making paste, should be fresh. In a blender put soy flattened, spasserovannye in butter onions, carrots, liver, finely chopped garlic, parsley. All whip in a mixer, add the cream, loin, salt, pepper and again shake thoroughly. Take ovenproof dish, spread with butter and fill PA the Committee. Bake in the oven.

1.7.9. Pate canned fish. 1 tin of salmon, 100 g of cooked rice, 30 g parsley, 100 g ready soybean flattened, 100 g of mayonnaise, 30 g onion.

The rice cook until tender. Soy flattened mince. Onions and parsley very finely chop. Fish RUB with a fork. All together, add mayonnaise. If the paste is used for stuffing tomatoes, you can add the tomato pulp. If for stuffing eggs - the yolk.

1.7.10. Liver pate cod. 1 jar of cod liver oil, 200 g ready soybean flattened, 30 g of green

Cod liver oil RUB, soy flattened mince. All products are mixed with greens. Whisk until smooth.

1.7.11. Pate fish. 250 g fillet of hake (Pollock, cod), 150 g ready soybean flattened, 100 g butter, 50 g carrots, 50 g onion, 10 g of tomato paste, salt.

Fish fillets without skin and bones simmered until tender, cool. Vegetables cut and spassirovat until tender with part of the butter, add the tomato paste. Soy flattened whipped in a blender, add the fish, vegetables, melted butter, salt and beat well until smooth.

1.7.12. Pasta cheese. 50 g of cheese, 50 g butter, 20 g green, 70 g ready soybean flattened, red pepper powder. Cheese and butter to RUB on a large grater. Soy flattened to pass through masorub is at. Herbs are very finely chopped. All combine and add salt and red pepper.

1.7.13. Pasta yolk. 4 egg yolks, 20 g butter, 15 g of whipped cream, 50 g ready soybean flattened, salt.

Soy flattened mince. Mix yolks with butter, add the whipped cream, add salt to taste.

1.7.14. Cheese appetizer. 200 g cheese, 100 g ready soybean flattened, 20 g parsley and dill, 1-2 cloves of garlic, salt to taste.

Soy flattened mince. The herbs and garlic are finely chop. All products combine with cheese. All stir well until smooth, add salt.

You can add a couple of tablespoons of mayonnaise or crushed nuts. This appetizer can be used as a stuffing for prunes. Fleshy and sweet prunes vymeshivaem (20-30 min), remove the seeds and fill with stuffing. Top pour mayonnaise.

1.7.15. The paste of green onions with cheese. 400 grams of green onions, 300 g of cottage cheese, 150 g cream 250 g ready soybean flattened, salt to taste.

Prepared green onions chop, soy rolled through a meat grinder, combine the cheese, season to taste with salt and fill with sour cream. Sour cream can be replaced with yogurt or yogurt.

1.7.16. Pasta with smoked fish. 200 g fillet of smoked fish, 200 g ready soybean flattened, 100 g of roasted salted cashew nuts, 50 g lemon juice, 100 is vegetable oil.

All products beat in a mixer until smooth.

1.7.17. Pasta with carrots. 200g ready soybean flattened, 200 g carrots, 40 g sugar, 100 g sour cream

Carrots and soy flattened mince, add the sour cream with sugar and mix everything until smooth.

1.7.18. Pasta with added fruit. 200g ready soybean rolled, 150 g fresh or canned fruit, 40 g sugar, vanilla or cinnamon.

Fruit without peel and seeds rolled with soy, sugar and cinnamon whipped in a blender until smooth.

1.7.19. Pasta with walnuts. 300 g ready soybean rolled, 150 g walnuts, 50 g sugar, 50 g sour cream, vanilla or cinnamon. All products are whipped in a blender until smooth.

1.7.20. Pasta with walnuts and garlic. 300 g ready soybean flattened, 100 g walnuts, 100 g sour cream, 1 clove garlic, pepper, salt.

All products beat in a mixer until smooth.

1.7.21. Pasta with nuts and olives. 250 g ready soybean flattened, 100 g of nuts, 100 g olives, 50 grams of vegetable oil, 40 g lemon juice, salt, pepper.

All products beat in a mixer until smooth.

1.7.22. Pasta with peppers and onions. 250 g ready soybean flattened, 50 g butter, 50 g onion, 50 g of soy milk, salt, red pepper, cumin.

All products beat in a mixer until smooth.

1.7.23. Pastas adding fish. 200g ready soybean flattened, 200 g of boiled fish fillet 200 g mayonnaise soy, 50 g of greens, salt, mustard.

All products beat in a mixer until smooth.

1.7.24. Pasta with sweet peppers. 1 kg sweet pepper, 200 g ready soybean flattened, 50 grams of vegetable oil, 100 g onions, 2 cloves of garlic, salt, pepper.

Bake in the oven pepper, remove seeds and peel. All products beat in a mixer until a homogeneous mass.

1.8. Butter for sandwiches

1.8.1. Oil green. 300 g butter, 200 g ready soybean flattened, 50 g of parsley or dill, juice of one lemon.

Soy flattened whipped in a blender, add the herbs, butter room temperature, lemon juice, salt to taste and whisk in the lush mass.

1.8.2. Oil onion. 300 g butter, 200 g ready soybean flattened, 100 g onion, 3-4 cloves of garlic, 10 grams of parsley, 50 g of liquor (mint), salt, pepper.

Onion chop, pour over boiling water, drain in a sieve. Garlic and parsley finely chop. All combine and pour liquor for half an hour. Soy flattened whipped in a blender, add the butter at room temperature, the above mixture, salt, pepper whisk in the lush mass.

1.8.3. Oil spring. 300 g butter, 200 g ready soybean flattened, 50 g spinach, 50g green beans, 50 g green peas, 50 g of young carrots, salt, pepper.

Vegetables are cleaned, Elko cut, pour over boiling water, 5 minutes to boil, cool. Soy flattened and all the vegetables, whipped in a blender, add oil, salt, pepper and whisk in the lush mass.

1.8.4. The spicy oil. 200 g butter, 100 g ready soybean flattened, 50 g onion, 100 g of dry white wine, 100 grams of boiled marrow, lemon juice, 50 g cream, 20 g of greens, salt, pepper, sugar.

Peel the onions, chop, pour the wine and boil down. Soy flattened whipped in a blender, add oil, onion, boiled brain (from beef bones), green, cream, lemon juice, salt, pepper, sugar to taste and whisk in the lush mass.

1.8.5. Butter mushroom. 300 g butter, 200 g ready soybean flattened, 70 g dried porcini mushrooms, salt, pepper.

Mushrooms soak for 3-4 hours, boil in salted water until tender. Soy flattened and mushrooms, whipped in a blender, add butter, salt, pepper and whisk in the lush mass.

1.8.6. The garlic oil. 300 g butter, 200 g ready soybean flattened, 50 grams of garlic, salt, pepper.

Garlic, peel, pour over boiling water. Soy flattened and garlic whipped in a blender, add oil, salt, pepper and blend until smooth.

1.8.7. Oil nut. 300 g butter, 200 g ready soybean flattened, 150-200 grams of nuts (walnuts, peanuts, almonds), 50 g of milk.

Soy flattened, nuts and milk shake in a blender, add the butter and whisk in the lush mass.

1.8.8. The butter chicken is the Yas. 300 g butter, 200 g ready soybean flattened, 200 g chicken (white meat), 100 g of cheese, 5 grams of nutmeg, salt, pepper.

Chicken boil, or fry, or cook until tender, cool. Soy flattened, cheese and chicken, whipped in a blender, add the butter, nutmeg, salt, pepper and whisk in the lush mass.

1.8.9. The oil with Apple horseradish. 150 g butter, 70 g ready soybean flattened, 100 g of apples, 100 g of horseradish, sugar, salt.

Soy flattened, apples and horseradish whipped in a blender, add the oil, sugar, salt and beat well.

1.8.10. Oil ham. 150 g butter, 70 g ready soybean flattened, 50g lean ham, mustard, sour cream, salt, pepper.

Soy flattened, ham, whipped in a blender, add oil, mustard, sour cream, salt, pepper and beat well.

1.8.11. Oil tomato. 150 g butter, 70 g ready soybean flattened, 50 g of a thick tomato puree 50 g of dry cottage cheese, salt, Cayenne pepper.

Soy flattened, cheese, a little pulp red pepper whipped in a blender, add the oil, tomato puree, salt and beat well.

1.8.12. Butter cheese. 150 g butter, 70 g ready soybean flattened, 100 g of cheese (melted), salt.

Soy flattened, cheese, whipped in a blender, add oil, salt and beat well.

1.8.13. Butter egg. 150 g butter, 70 g ready soybean flattened, 2 eggs, 50 g of selenag the onion or dill, salt, red pepper or mustard, horseradish. Soy rolled, boiled egg and greens, whipped in a blender, add oil, salt, spices to taste and beat well.

1.8.14. Oil of mustard. 150 g butter, 70 g ready soybean flattened, 15 g of mustard dining room.

Soy flattened whipped in a blender, add oil, mustard and beat well.

1.8.15. Oil sausage. 150 g butter, 70 g ready soybean flattened, 100 g sausage soft (liver, doctoral or sausages), 50 g of Apple, 20 g onion, salt, pepper.

Soy flattened, sausage, peeled Apple and onion mix in a mixer, add butter, salt, pepper and beat well.

1.8.16. Oil sprote. 150 g butter, 70 g ready soybean flattened, 100 g of sprats or sardines, salt.

Soy flattened, sprats, whipped in a blender, add oil, salt to taste and beat well.

1.8.17. Oil smoked fish. 150 g Mosley butter, 70 g ready soybean flattened, 50-70 g of smoked fish, horseradish, 15 g of mayonnaise, salt.

Soy rolled, smoked fish, whipped in a blender, add the butter, mayonnaise, horseradish, salt and beat well.

1.8.18. Oil herring. 200 g butter, 250 g of herring. 200g ready soybean flattened.

Herring fillet and soy flattened mince 2 times. To connect with soft butter. Whisk until smooth.

1.8.19. The anchovy oil. 150 g of anchovies, 250 g butter, 100 g ready soybean flattened, 5 eggs (yolks, 5 g of capers, 50 g of gherkins, 0.2 g of red hot pepper, 80 g of vinegar.

Finely chopped capers, gherkins, anchovies, hard-boiled yolks of eggs, soy flattened beat well in a mixer. In a saucepan put the softened butter, add whipped in a blender anchovy mixture. Then in oil to add vinegar, red hot pepper, salt and again beat well.

1.9. Sandwich mass

1.9.1. Mass spicy. 200 g fillet of herring, 200 g of black olives, 200 g ready soybean flattened, 150-200 g of butter.

Spicy fillet of herring, olives, soybeans flattened, beat butter in a mixer. The resulting mass is put on 15-20 minutes in the refrigerator.

1.9.2. The mass of sardines with olives. 200 g butter, 200 g ready soybean flattened, 200 g of sardines, 100 g lemon juice or dry white wine, 100 g black olives, salt.

Sardines, soy flattened, finely chopped olives whipped in a blender, add the softened butter, lemon juice or wine, salt and again beat well to get a lush mass.

1.9.3. Lots of garlic and walnuts. 1 clove of garlic, 100 g ready soybean rolled, 150 g walnuts, 150 g of vegetable oil, lemon juice.

Garlic, peel and grind in a uniform slurry. Nuts to crush, mix with garlic, soy rolled and beat well in a mixer. Combine the mixture with vegetable oil, whisk to make a thick mayonnaise. Season, see the camping lemon juice.

1.10. Cheese sandwich mass

1.10.1. Cheese with tomato. 150 g of cottage cheese, 70 g ready soybean flattened, 100 g fresh tomatoes or 25 g tomato puree, 20 g onion, 20 g sour cream, salt.

Soy flattened and onion whipped in a blender, add the cheese, tomatoes (peeled), sour cream, salt and beat well.

1.10.2. Cottage cheese with green onions. 150 g of cottage cheese, 70 g ready soybean flattened, 50 g green onions, 40 g of sour cream, salt.

Soy flattened whipped in a blender, add finely chopped green onions, cheese, sour cream, salt and beat well.

1.10.3. Cottage cheese with spinach or sorrel. 150 g of cottage cheese, 70 g ready soybean flattened, 100 g of spinach or sorrel, 20 g sour cream, 15 g of dill, salt.

Soy flattened whipped in a blender. Spinach or sorrel thoroughly washed, scalded with boiling water. All together, add cheese, sour cream, dill, salt and whisk in homogeneous fluffy mass.

1.10.4. Cottage cheese with boiled beets. 150 g of cottage cheese, 70 g ready soybean flattened, 100 g of beet, 40 g of sour cream, salt, caraway seeds.

Soy flattened whipped in a blender. Boiled beets, peel and chop. All together, add cheese, sour cream, salt, cumin and whisk in homogeneous fluffy mass.

1.10.5. Cottage cheese with carrots. 150 g of cottage cheese, 70 g ready soybean flattened, 100 g carrots, 25 g onion, 25g nuts, 40 g of sour cream, salt, sugar.

The rolled oats soy whipped in a blender, add grated carrot, cheese, salt or sugar. To salt the mixture, add the grated onion, to sweet - crushed nuts and blend into a homogeneous fluffy mass.

1.10.6. Curd pink. 150 g of cottage cheese, 70 g ready soybean flattened, 100 g carrots, 30 g butter, 5 g of wheat flour, salt, sugar.

Carrots clean, RUB on a grater. Heat the oil on the pan, spassirovat it carrots and flour until tender, cool. Soy flattened whipped in a blender, all combine, add the cheese, salt, sugar, and whisk in the lush mass.

1.10.7. Cottage cheese with radish. 150 g of cottage cheese, 70 g ready soybean flattened, 100 g of radish, 40 g of sour cream, 20 g of greens, salt.

Soy flattened whipped in a blender, add chopped radish, cheese, sour cream, parsley, and salt and whisk in the lush mass.

1.10.8. Cottage cheese with cucumber. 150 g of cottage cheese, 70 g ready soybean flattened, 100 g fresh cucumbers, 10 g dill, salt.

Cucumber peel, cut into small cubes. Dill finely chop. Cheese rolled with soy whipped in a blender, mix with other ingredients, season with salt.

1.10.9. Cottage cheese with sweet peppers. 150 g of cottage cheese or cheese, 70 g ready soybean flattened, 100 g sweet pepper, 40 g butter, salt, pepper.

Soy flattened whipped in a blender, pepper remove seeds and peel, butter soften. All together, season with salt and pepper and whisk until smooth. If the mass will be thick, add sour cream.

1.10.10. Cottage cheese with Apple and lemon. 150 g of cottage cheese, 70 g ready soybean flattened, 10 g of Apple, 50 g lemon, 20 g Mosley cream, 50 g sour cream, sugar.

Soy flattened whipped in a blender, add chopped apples, lemon juice, grated lemon zest, sour cream, butter, sugar and all beat well.

1.10.11. Curd cheese. 150 g of cottage cheese, 70 g ready soybean flattened, 100 g of cheese, 40 g of sour cream, salt, pepper.

Soy flattened whipped in a blender, add shredded cheese, cottage cheese, sour cream, salt, pepper and whisk in the lush mass. In this mass, you can add the garlic and parsley.

1.10.12. Cottage cheese with Apple and honey. 150 g of cottage cheese, 70 g ready soybean flattened, 100 g of apples, 50 g of honey.

Soy flattened whipped in a blender, Apple peel and seeds and chop. All together, add the cheese, honey and whisk in the lush mass.

1.10.13. Cottage cheese with egg. 150 g of cottage cheese, 70 g ready soybean flattened, 2 eggs, 20 g green onions or herbs (parsley, dill), 40 g of sour cream, salt.

Soy flattened whipped in a blender, add the cheese, chopped eggs, green onions or parsley, sour cream, salt and whisk until smooth.

1.10.14. Cottage cheese with boiled, fried or smoked fish. 150 g of cottage cheese, 70 g ready soybean flattened, 100 g fish, 40 g of sour cream, 20 g dill, 2-3 g of horseradish, salt.

Soy flattened whipped in a blender, add the cheese, chopped fish, sour cream, dill, horseradish, salt and whisk in the lush mass.

1.10.15. Cheese with ham (or sausage). 150 g of cottage cheese, 70 g ready soybean flattened, 100 g ham, 40 g estimate is s, 10 g of horseradish, 50 g Apple or pickles, salt.

Soy flattened whipped in a blender, add the cheese, chopped ham, grated horseradish and Apple (or pickles), sour cream, salt and whisk in the lush mass.

1.10.16. Cottage cheese with onions and anchovies (herring). 150 g of cottage cheese, 70 g ready soybean flattened, 80 g of sardines (herring), 50 g green or onion, 40 g of sour cream.

Soy flattened whipped in a blender. Purified sprat or herring chop all together, add the cheese, onion, sour cream and whisk in the lush mass.

1.11. Cheese

1.11.1. Mass of sharp cheese. 150 g of cheese, 70 g ready soybean flattened, 50 g butter, 25 g of prepared mustard, salt, pepper.

Soy flattened whipped in a blender, add the grated cheese, melted butter, mustard, salt, pepper, and whisk until smooth.

1.11.2. Cheese with tomato or paprika. 150 g cream cheese, 70 g ready soybean flattened, 50 g of tomato puree or 25 g of mashed pepper, 50 g apples (sour).

Soy flattened beat in a mixer, add cream cheese, tomato puree or mashed pepper, cleaned and chopped Apple and mix in a lush mass.

1.11.3. Cheese with plums and bananas. 150 g of cheese (or fused), 70 g ready soybean flattened, 50 g of canned or fresh plums, 50 g banana, 25 g of sour cream.

Soy flattened whipped in a blender, add the grated cheese, peeled banana, plum peeled and pitted, the methane and all beat well.

1.11.4. The weight of the cheese with the eggs. 150 g of cheese, 70 g ready soybean flattened, 50 g butter, 2 eggs, 20 g of prepared mustard.

Soy flattened whipped in a blender, add the grated cheese, softened butter, chopped eggs, mustard and whisk in the lush mass.

1.11.5. Lots of melted cheese and radish. 150 g cream cheese, 70 g ready soybean flattened, 100 g of radish, 50 g butter, salt, red pepper powder.

Soy flattened beat in a mixer, add cream cheese, sliced radishes, softened butter, salt, pepper, and whisk in the lush mass.

1.11.6. Cheese with Apple and horseradish. 150 g of a solid or melted cheese, 70 g ready soybean flattened, 100 g apples (sour), 5 g of horseradish, 30 g of sour cream.

Soy flattened whipped in a blender, add the grated cheese, peeled and diced apples, horseradish, sour cream and beat until smooth.

1.11.7. A lot of acute of cheese. 150 g cheese, 70 g ready soybean flattened, 50 g onion, 50 g pickles, 20 g sour cream.

Soy flattened whipped in a blender, add the cheese, peeled and chopped onion, cucumber, sour cream and whisk in the lush mass.

1.12. Egg masses

1.12.1. The mass of the egg with mayonnaise. 4 eggs, 70 g ready soybean flattened, 50 g of mayonnaise, salt.

Soy flattened whipped in a blender, add hard-boiled eggs, mayonnaise, salt and whisk until smooth.

1.12.2. The mass of the egg with ham. 4 eggs, 70 g ready soybean p is umenai, 100 g ham, 50 g of mayonnaise or butter, salt.

Soy flattened whipped in a blender, add hard-boiled eggs, chopped ham (sausage, smoked meat, mayonnaise or butter, salt and whisk until smooth.

1.12.3. A Lot Of "Cuts". 4 eggs, 70 g ready soybean flattened, 100 g cooked sausage, 100 g of cheese, 50 g butter, salt, red pepper powder.

Soy flattened whipped in a blender, add svarennyi hard-boiled eggs, sliced sausage and cheese, softened butter, salt, pepper, and whisk until smooth.

1.12.4. The mass of the egg with canned fish. 3 eggs 70 g ready soybean flattened, 1 can of canned fish in tomato sauce, 50 g butter, 20 g of dill, salt.

Soy flattened whipped in a blender, add hard-boiled eggs, canned fish, melted butter, dill, salt and whisk until smooth.

Existing environment 1.12.5. The mass of the egg with herring. 4 eggs, 70 g ready soybean flattened, 1 herring, 100 g of potato, 50 g sour cream, salt.

Soy flattened whipped in a blender, add the boiled eggs and potatoes, herring, sour cream, salt and whisk until smooth.

1.13. Cold snacks from fish and seafood

1.13.1. Herring in tomato. 1 kg of tomatoes, 2 eggs, 100 g ready soybean flattened, 50 g onion, 100 g Apple, 1 herring, 20 g of greens, salt, pepper. 10 grams of vinegar, 10 g mustard, 30 grams of vegetable oil.

Cut off the top h is the terrain tomatoes, remove with a spoon the pulp. Soy flattened, herring fillets without skin and bones, boiled eggs, peeled and chopped onion and Apple, tomato pulp, 'greens, season with vinegar, mustard, vegetable oil, add salt, pepper, and whisk until smooth. Ready mass to fill the tomatoes, sprinkle with finely chopped dill or decorate with a sprig of parsley. Chill in the refrigerator.

1.13.2. Herring chopped. 300 g herring, 100 g of bread wheat, 90 g of soy milk, 100 g of apples, 200 g butter, 150 g ready soybean flattened, 100 g onion, lemon juice to taste.

Pulp, herring, apples without skin and seeds, onion, soaked white bread, soy flattened mince. In the resulting mass add soft butter, all beat well, add lemon juice to taste.

1.13.3. Herring with chopped olives. 200 g herring, 200 g of black olives, 50 g onion, 150 g butter, 200 g ready soybean flattened.

The flesh of herring, olives or pitted olives, onions, soy flattened mince. Add soft butter. All beat well.

1.13.4. Stuffed pike. 1 kg fish (1 piece), for the stuffing: 300 g ready soybean flattened, 200 g onion, 50 g butter, 1 egg, 10 grams garlic, salt, spices.

Pike medium size clear from the scales. Around the head to incise the skin and the tip of the knife of the Department is to build it from the pulp. Then, holding the fish with his left hand behind his head right to grab the skin and remove it "stocking" in the direction from head to tail, cutting flesh with a knife in the fins. At the tail meat and part of the vertebral cut. Get two parts: a twisted skin from the tail and the trunk. The carcass gut, wash, to separate the flesh from the bones, mince together with soy flattened and butter, add egg, onion, garlic, salt, spices. Then the skin to fill the stuffing, put the processed head, tie the twine, rubbed with salt, spices and simmered until tender. Before serving, allow to cool.

1.13.5. Cold appetizer of cod, saithe, haddock with vegetables and soy flattened. 700 g of fish, 200 g ready soybean flattened, 200 g carrots, 100 g celery 100 g parsley root, 200 g onion, 100 grams of vegetable oil, 50 g of tomato puree, salt, sugar, red pepper, vinegar.

Peel and chop the carrot, celery and parsley, onions. Put in a saucepan with a well-heated oil and fry, stirring occasionally until Golden brown, then add the soy rolled, pour a few tablespoons of hot water and simmer until tender. At the end of season tomato puree, salt, sugar, red pepper, vinegar, cool. Fish, prepared in the form of portioned pieces with the skin, but without the bones, salt and pepper, the collapse of the beat in flour and fry in vegetable oil on both sides, cool. Put the dish on top of steamed vegetables.

1.14. Cold snacks from meat and poultry

1.14.1. Roll "Festive". 600 g beef, 50 g fat, 200 g chicken, 150g ready soybean flattened, 75 g onion, 75 g carrots, 1 egg, salt, pepper.

The meat is cut into layers with a thickness of 1.5 cm, repel, salt and pepper. Lay on the middle of the prepared meat stuffing. To prepare the meat, slice the bacon, it spassirovat onions and carrots, add the crushed pulp, poultry, soybeans, rolled, chopped garlic, egg, mix well, season with salt and pepper. Then the minced meat wrapped in meat in the form of a roll, tie with twine and fry on both sides, place on baking sheet and bake in the oven until cooked.

1.14.2. Roll the meat with the egg. 500 g ground beef, 3 eggs, 200 g ready soybean flattened, 100 g onion, 20 g of greens, salt, black pepper, bread crumbs.

Soy flattened and onions, whipped in a blender, green chop. Minced meat thoroughly rolled with soy, onions, parsley, 1 egg. Add salt, black pepper. You can add 2 cloves mashed with garlic salt, ground red pepper. On moistened with water cutting Board stuffing molded in the form of a rectangle in the middle to put 2 hard-boiled eggs, roll, roll in breadcrumbs, place on greased otherwise is, in several places, make a puncture and bake until tender, basting occasionally formed during baking juice. The cooled roll cut but pieces.

1.14.3. The sticks of chicken. 1 kg chicken, 200 grams of lean pork, 100 g fat, 200 grams language, 200g ready soybean flattened, 2 eggs, 100 g of milk, pepper, nutmeg, salt.

I prepared the chicken, cut the flesh from the back to the bones and carefully remove it along with the skin from the entire carcass, being careful not to damage the skin. The flesh of the carcass to separate from the skin and to beat off in thin layers. On the skin to lay in baton batted pulp and stuffing. Baton tightly wrapped in leather and tied up in 2-3 places twine. The stuffing is prepared as follows: salted pork fat, flesh lean pork, cut the flesh of the chicken and soy flattened mince, all well mixed, add eggs, milk, salt, pepper and nutmeg, minced meat, add chopped cubes of boiled tongue. The finished loaves and put in pot, cover with cold broth, made from the bones of chicken, add the onion, spices, bring to a boil and cook, closing the lid, almost without boiling for about 1.5 to 2 hours. After this stuffed chicken loaf to cool to 30-40°in the same broth, remove and put under a light press in the fridge until completely cooled, the cooled stuffed baton to deploy, remove the twine and thread the ü slices.

1.14.4. Cold pilaf chicken. 400 g of a carcass of a chicken, 200 g sliced and dipped in lemon juice, mushrooms, 50 g green celery, 100 grams of vegetable oil, 500 g tomatoes, 200 g ready soybean flattened, 100 g onions, 200 g of boiled rice, 500 g of broth or water, salt, pepper.

Finely chop and fry the onion, add the prepared mushrooms, salt and pepper, put them for a few minutes, put the rice and stir, simmer until the rice is translucent, then add it boiling broth, add soy flattened, celery and continue cooking on low heat until tender. Cool and mix with sliced chicken and pre-cleaned and sliced tomatoes. Cover the pot with a lid and refrigerate. On the table to apply cold.

2. The first dishes with soy flattened

2.1. The broth of the meat with soy flattened. 150 g soy flattened, 100 g fat, 100 g onion, 1 liter beef broth, salt, spices.

Soy flattened pour the broth, bring to a boil. Bacon and finely chop the onion and fry until Golden brown, put in the broth. Add salt, spices to taste, boil.

2.2. Ukrainian borsch. 100 g of potatoes, 100 g of soya flattened, 50 g of beet, 100 g of fresh cabbage, 20 g carrot, 20 g onion, 1-2 cloves of garlic, 10 g parsley root, 15 g of tomato puree, 20 grams of vegetable or butter, 10 g fat, 15 g with the ugly pepper, 10 g of greens, sugar, salt, Bay leaf, spices.

In boiling water, put cut into cubes potatoes, soybeans flattened, bring to a boil. Then add fresh cabbage and cook the soup until tender. 5 minutes before end of cooking to introduce fried vegetables cooked with tomato puree beets, salt, sugar, pepper, Bay leaf, herbs, spices, season with bacon, mashed with garlic, and bring to boil.

2.3. Soup green. 100 g of sorrel or 50 g of sorrel and 50 g of spinach, 100 g of potato, 50 g of soy flattened, 20 g onion, 15 g carrots, 1 egg, 20 g of vegetable or butter, 20 g of greens, salt, spices.

In boiling water or broth, add potatoes, soybeans rolled oats, bring to a boil. Add the sorrel or spinach, roasted onions and carrots, season the soup sliced boiled egg, herbs, salt, spices.

2.4. The cabbage sauerkraut. 100 g of potatoes, 100 g of sauerkraut, 50 g of soy flattened, 20 g carrot, 20 g onion, 10 g of tomato puree, 15 g parsley (root), 20 grams of vegetable or butter 1-2 cloves garlic, salt, spices, sugar.

In boiling water to enter potatoes, soybeans rolled bring to a boil. Then add the cabbage, stewed with tomato puree and cook until tender. 5 minutes until cooked in the soup to enter seasoning, garlic, salt, sugar and spices, bring to boil.

2.5. The pickle. 150 g potato, 0 g salted cucumbers, 50 g of soy flattened, 20 g carrot, 20 g onion, 10 g parsley (root), 20 grams of vegetable or butter, salt, spices.

In boiling water to enter potatoes, soybeans rolled bring to a boil. Then add the stewed cucumbers and cook until tender. 5 minutes until cooked in pickle to enter seasoning, salt and spices, bring to boil.

2.6. Chicken soup with fresh mushrooms. 250 g chicken meat, 50 grams of mushrooms, 200 g of soybean flattened, 100 grams of soy sauce, 50 g onion, 50 g of vegetable oil, 3 g sesame seeds, salt, pepper.

Cook the chicken and soy flattened. Chicken cut into small pieces. The broth, season with soy sauce and salt. Lightly fry the mushrooms, season them with soy sauce, onion (half portion), bring to readiness. In mushrooms put the chicken, sprinkle with sesame seeds, stir, put in a plate and soliti boiling broth. Fill with crushed onions, sesame seeds, pepper.

2.7. Vegetable soup. 100 g of potatoes, 50 g of cauliflower, or Brussels sprouts, or cabbage, 25 g carrots, 25 g onion, 50 g of soy flattened, 50 g fresh tomatoes, 20 g green, 20 grams of vegetable or butter, salt, spices.

Finely chopped carrots, onions passionate in butter. In the boiling broth or water to enter the slices of potatoes, soybeans flattened, shredded cabbage and cook until tender. 5 minutes until cooked in the soup to enter a pass is iroko, salt, spices and herbs.

2.8. Vegetable soup with soy flattened. 150 g soy flattened, 100 g carrots, 100 g onion, 100 g leeks, 200 g potatoes, parsley root, 2 liters of water or broth, 50 grams of vegetable or butter, salt, spices.

Vegetables, chop and cook with soy flattened on the water or broth. Onions and carrots and fry in butter until Golden brown. 5 minutes before ready to enter into the soup seasoning, bring to boil, add salt, spices to taste.

2.9. The viscous soup soy flattened. 100 g of soybean flattened, 1 l of water. 100 g onion, 2 cloves of garlic, 30 g of vegetable oil, 30 g of wheat flour, salt, spices.

Boil soy rolled, flour fry in vegetable oil until Golden brown. To enter into the soup along with the chopped onion and garlic, add salt, spices to taste, bring to boil.

2.10. Soup with tomatoes. 150 g soy flattened, 400 g tomatoes, 50 g of carrots. 50 g onion, 50 g of vegetable oil, 1 l of water, 2 cloves of garlic, ginger, nutmeg, Bay leaf, salt, pepper.

Onions, carrots and fry in oil until Golden brown, add the chopped tomatoes. Boil soy flattened with add all spices, all combine, bring to boil.

2.11. Potato soup. 250 g potatoes, 100 g of soya flattened, 40 g carrot, 40 g onion, 15 g green, 30 grams of vegetable or butter, salt, spices.

In kipawa the water to enter potatoes, soy flattened bring to a boil. 5 minutes until cooked in the soup to enter passaged onions and carrots, salt, spices and herbs, bring to boil.

2.12. Soup-puree of zucchini with soy milk. 500 g of soy milk, 500 g of water, 500 g zucchini, 50 g of soy flattened, 100 g onion, 50 g flour, 2 eggs, 50 g butter, salt.

Zucchini and onion peel, coarsely chop and together with soy flattened bring to boil in water. 5 minutes to extinguish but low heat, allow to cool and blend into a puree with a mixer. Melt butter, mix with the flour slowly, stirring pour the milk, add the potatoes, bring to boil, add salt. Season the soup cool finely chopped eggs, dill.

2.13. Milk soup. 500 g of soy milk (or cow's), 300 g of water, 200 g of soybean flattened, 20 g sugar, 6 g salt 15 g butter or margarine.

Boil the milk with soy flattened entered salt, sugar, filled with oil.

2.14. Milk soup with vegetables. 300 g of milk, 200 g of water, 80 g of cauliflower, 70 g of potatoes, 50 g of soy flattened, 25 g carrots, 10 g of butter, salt.

Potatoes cut into cubes, koceski cauliflower, scalded with boiling water. In boiling milk, diluted with water, to enter potatoes, cabbage, soy flattened, slightly roasted carrots and cook until tender. Fill with butter.

2.15. Milk soup with nettle. 500 g of soy milk, 300 g of water, 200 g of a young beautiful the willow, 200 g potatoes, 25 g onion, 25 g carrots, 50 g of soy flattened, 1-2 cloves of garlic, 15 g of greens, salt, pepper.

In a mixture of milk and water to put sliced potatoes, onions, carrots, soy flattened, bring to a boil. Add the chopped nettles, garlic, herbs, salt, pepper, cook until tender.

2.16. Milk soup with dill and eggs. 500 g of soy milk, 250 g water, 100 g of soya flattened, 50 g dill, 3 eggs, 50 g flour 20 g butter, salt, spices.

Soy flattened bring to boil in water, RUB the eggs with the flour, gradually adding soy milk, All combine, add chopped dill, stirring, bring to boil. Add oil, salt, spices.

2.17. Milk soup with apples. 1.5 liters of soy milk, 300 g of water, 700 g of apples, 100 g of soya flattened, 100 g of sugar, salt, vanilla or cinnamon.

Apples are cleaned, cut, cover with sugar and leave for 30 minutes.

Soy flattened to boil in water. Milk to boil with the sugar, salt, vanilla, or cinnamon, all combine and bring to boil.

3. Main dishes with soy flattened.

3.1. Potato dishes, vegetables and mushrooms with soy flattened.

3.1.1. Mashed potato. 200 g potatoes, 100 g ready soybean flattened, 40 g milk (soy), 5 g butter or margarine, salt.

Peeled and boiled potatoes, prepared soy flattened, milk, butter, salt, whipped in a blender until smooth,

All potato. See "shepherd's Pie".

Potato mixture to be molded in the form of bread, 2 pieces per portion, breaded in flour or breadcrumbs, giving an oval shape, and fry on both sides until cooked.

3.1.3. Potato zrazy. See "shepherd's Pie".

Potato mixture to be molded in the form of bread, 2 pieces per serving. The bread roll on the middle of cake to put any stuffing and connect the edges, so that the stuffing was inside. Then zrazy breaded in flour or breadcrumbs, giving an oval shape, and fry on both sides.

3.1.4. Burgers cabbage. 200 g cabbage, 100 g ready soybean flattened, 7 g manna groats, 5-10 g of butter or vegetable, salt, spices.

Cabbage chop, simmered in a little water with the oil until soft, then a thin stream to enter the rump cream and bring to a boil. The resulting mass is cooled to 40°, add the prepared and whipped in a blender or twisted through a meat grinder ready soybeans flattened, salt, spices, stir until smooth, molded patties, zapanirovat in flour or bread crumbs and fry on both sides. In the stuffing, you can add a raw egg.

3.1.5. Burgers carrot. 200 g carrots, 100 g ready soybean flattened, 7 g manna groats, 5-10 g of butter or vegetable, salt.

Carrots cut into thin strips (or grate on those who ke), simmered in a little water with the oil until soft, then a thin stream to enter groats semolina and cook until ready. The resulting mass is cooled to 40°, add the prepared and whipped in a blender or twisted through a meat grinder ready soybeans flattened, salt, stir until smooth, molded patties, breaded in flour or bread crumbs and fry on both sides.

3.1.6. Patties of cauliflower. 400 g cauliflower. 200g ready soybean flattened, 50 g of soy milk, 50 g onion, 20 g flour, 10 g butter, pepper, salt.

Cabbage boil in a little water with milk and salt, cool, divide into florets, add ready soybeans flattened and mince, add fried onions, pepper, salt, kneaded and molded patties. Cutlets breaded in breadcrumbs or flour, fry and serve hot.

3.1.7. Pancakes stuffed with soy flattened. 300 g potatoes 100 g ready soybean flattened, 1 egg, 20 g flour, 50 g of vegetable oil, 100 g onion, 100 g sour cream, 20 g of horseradish, salt, pepper.

Potatoes 1 onion peel, grate, add the flour, egg, 30 g of sour cream, salt, stir. Ready soybean rolled mince, mix with finely chopped onions, salt and pepper. Potato mixture out onto a pan in videolady, for each of them to put the meat on top to close the potato mass and fry on both sides until Golden brown. Apply hot with sour cream mixed with horseradish.

3.1.8. Pancakes with cottage cheese. 300 g potatoes 100 g ready soybean flattened, 1 egg, 20 g flour, 150 g of cottage cheese, 50 g onion, 50 g of vegetable oil, 100 g sour cream, salt, pepper.

Potatoes, ready soybeans flattened, onions grind in a meat grinder, add salt, pepper, add the egg, flour, knead everything until smooth. Potato mixture out onto a pan in the form of pancakes, each of them put salted curd and top with the close of the potato mass and fry on both sides until Golden brown. Apply hot with sour cream.

3.1.9. Pancakes with cheese. 300 g potatoes 100 g ready soybean flattened, 200 g cheese, 50 g onion, 30 g parsley, 25 g of flour, 50 grams of vegetable oil, salt, pepper.

Potatoes, ready soybeans flattened, onion, cheese, grind in a meat grinder, add salt, pepper, add the flour, mix everything until smooth. Massa put the pan in the form of fritters, fry on both sides until Golden brown. Apply hot when serving, drizzle with sour cream or melted butter.

3.1.10. Zucchini fritters with soy flattened. 800 g courgettes 200g ready soybean flattened, 50 g onion, 1 egg, 40 g flour, 50 g of vegetable oil, salt, pepper.

Zucchini peel, cut with a ready soybeans flattened, onion grinder, add the egg, flour, salt, pepper, stir. Fry the pancakes on both sides until Golden brown.

3.1.11. Pancakes with fresh mushrooms. 500 g fresh mushrooms (champignons, Besancon), 200 g ready soybean flattened, 80 g onion, 1 egg, 40 g of flour. 50 grams of vegetable oil, salt, pepper.

Wash the mushrooms with the onion and ready soybeans rolled mince. Add the egg, flour, salt, pepper, stir. Fry the pancakes on both sides until Golden brown.

3.1.12. Vegetable stew. 700 g of broccoli, 200 grams mushrooms, 300 g potatoes, 100 g of a bunch of onions, 100 g carrots, 300 g ready soybean flattened, 1-2 cloves garlic, 80 grams of vegetable oil, herbs, salt, spices.

Cabbage divide into florets, peel the potatoes and cut into slices. Fry the diced onions, carrots, mushrooms, add the cabbage and potatoes and fry until soft. Add ready soybeans flattened, garlic, herbs, salt, spices, bring to perfection on a slow fire. The vegetables in the stew can be replaced depending on the season.

3.1.13. Pancakes with potatoes. 100 g of potatoes, 100 g ready soybean flattened, 50 grams of vegetable oil, 50 g onion, 10 g flour, 40 g hard cheese, salt, pepper.

Potatoes boiled in their skins, peel and mince or whipped in a blender with the soy ivy is Noah and onions, add cheese, salt, pepper, all well mixed, molded cakes and fry on both sides until cooked. Served with sour cream and horseradish. Potatoes can replace boiled beets or carrots.

3.1.14. Pancakes with apples. 400 g apples, 200 g ready soybean flattened, 50 g semolina, 30 g sugar, 2 eggs, 80 g butter or vegetable oil, 150 g sour cream, salt, sugar.

Peeled apples mince, add filtered through a meat grinder or whipped with a mixer soy flattened, eggs, semolina, sugar, salt. Stir, let stand 30 minutes. Molded bread, fry in butter, served with sour cream.

3.1.15. The potato balls. 1 kg of potatoes, 200 g ready soybean flattened, 100 grams of vegetable oil. 50 g flour, 200 g sour cream, 20 g of horseradish, 100 g onions, salt, pepper.

Fry the finely chopped onion. Boil potatoes and mince or whipped in a blender with the soy flattened, onion, salt and pepper, roll the resulting mass balls, fry them to a crisp. Served with sour cream mixed with horseradish.

3.1.16. The vegetable mixture in the milk sauce. 50 g potatoes, 40 g carrot, 30 g of turnip, 50 g of cauliflower, 25 g onion, 50 g ready soybean flattened, 25 g green, 100 g of soya milk, 20 g flour, salt, sugar.

Boiled vegetables chopped, add ready soybeans flattened, greens. Flour to connect with milk, to introduce the ol, sugar, stir, bring to a boil and the sauce to pour over the vegetables, stir and cook until ready. Serve with rye toast.

3.1.17. Potatoes stewed with herring and apples. 400 g potatoes, 400 g apples, 200 g herring, 200 g ready soybean flattened, 50 g onion, 50 g flour, 100 g of vegetable oil, 0.2 l of soy milk, salt, pepper.

Boil potatoes in their skins, cut into slices, combine with prepared soy flattened, add sauce and stir. To prepare the sauce flour to passionate, dilute the milk, add the fillets of herring, apples, sliced, salt, pepper and finely chopped onion. The potatoes simmer in the oven for 10-15 minutes.

3.1.18. Vegetables stewed. 150 g tomatoes, 50 g sweet pepper, 100 g ready soybean flattened, 50 g of eggplant, 50 g zucchini, 50 grams of mushrooms, 50 g carrots, 100 g cauliflower, 100 g onion, 100 grams of vegetable oil 1-2 cloves of garlic, 30 g of greens, salt, pepper.

All vegetables, except tomatoes, cut into cubes, boil the cauliflower and divide into florets and fry separately in butter. Put in a saucepan, add the soy flattened, salt and pepper, stir, put the sliced tomatoes and simmer for 10-15 minutes. 5 minutes until cooked add the chopped garlic and parsley.

3.1.19. Shepherd's pie. 200 g potatoes, 100 g ready soybean flattened, 1 egg, 20 g flour, 30 g of greenery, the ol, the spices.

Peeled potatoes to boil, add ready soybeans flattened, greens, whipped in a blender or pass through a meat grinder, add the egg, flour. The mass is well mixed, put in a preheated said oil a baking sheet or pan, level the surface, sprinkle with oil or grease egg or sour cream, bake until cooked in the oven. The casserole can be made with any meat (meat, cabbage, fish, eggs, cheese, mushrooms, herbs). For this part of the potato mass to put on the prepared baking sheet or pan, flatten, put the mince, mince the remaining potato mixture.

3.1.20. Roll potato.

Prepared potato mixture (see recipe for "Baked potato") to roll out a layer thickness of 1.5-2 cm In the middle to put any stuffing, to connect the edge to one edge covered the other, forming a continuous seam. Molded roll out onto a baking sheet seam side down, surface leveling, drizzle with oil or grease egg, poke a knife in 2-3 places and bake.

3.1.20. Roll potato.

Prepared potato mixture (see recipe for "Baked potato") to roll out a layer thickness of 1.5-2 cm In the middle to put any stuffing, to connect the edge to one edge covered the other, forming a continuous seam. Molded roll out onto a baking sheet seam side down, surface leveling, sprinkle mA is scrap or coat with the egg, pierce with a knife in 2-3 places and bake.

3.1.21. Casserole cabbage. See the recipe of "Chicken cabbage".

Mass put on a preheated greased baking sheet or pan, level the surface, sprinkle with oil, brush with egg or sour cream, bake until cooked in the oven. The casserole can be made with any meat (meat, potatoes, rice, fish, egg, cheese, mushrooms, herbs). For this part of the cabbage weight to put on the prepared baking sheet or pan, flatten, put the stuffing, stuffing the remainder of the mass.

Align, drizzle with oil and bake in the oven.

3.1.22. Casserole carrot. See recipe for "carrot Patties".

Mass put on a preheated, greased baking sheet or pan, level the surface, sprinkle with oil or grease egg or sour cream, bake until cooked in the oven. The casserole can be made with any meat (apples, cheese, raisins, dried apricots, rice). For this part of the carrot pulp out onto the prepared baking sheet or pan is smooth, put the stuffing, stuffing the remainder of the mass. Align, sbryznut oil and bake in the oven.

3.1.23. Tomatoes stuffed (variant 1). 1 kg tomatoes, 200 g ready soybean flattened, 50 grams of rice, 50 g onion, 30 g of greens, salt, pepper.

Wash tomatoes, cut off the top part of the stem, carefully choose the pulp, posoli the ü, pepper, Filtered through a meat grinder, soybean, finely chopped fried onions, boiled rice, greens mix, salt and pepper. Got stuffing to fill the tomatoes, place in a greased pan, sprinkle with grated cheese and bake in the oven. Ready tomatoes sprinkle with parsley or dill and serve hot.

3.1.24. Tomatoes stuffed (option 2). 800 g of solid tomatoes, 80 g margarine 300 g ready soybean flattened, 200 g ham, 50 g cheese, 30 g bread crumbs, salt, ground red pepper, parsley.

Wash tomatoes, peel and cut into thick slices. At the bottom of a deep form, greased and sprinkled with breadcrumbs, put the sliced tomatoes, the top soybean rolled and on top of that arrange diced ham, margarine, chopped parsley, sprinkle with pepper. Continue until, until you have used all ingredients, sprinkle with breadcrumbs with grated cheese and Bake in the oven until Golden brown.

3.1.25. Potatoes stuffed. 1 kg of potatoes, 200 g ready soybean flattened, 2 eggs, 100 g of cheese, 80 g onion, 200 g sour cream, 50 g of ketchup, salt, pepper.

Peel the potatoes, cut the core. Finely chopped onions fry, mix with chopped boiled eggs and put through a meat grinder soy flattened salt and pepper. On the prepared potatoes, fill with stuffing, lay on a greased pan, pour sour cream mixed with ketchup, sprinkle with cheese, bake in the oven.

3.1.26. Beets stuffed. 600 g of beet, 100 g ready soybean flattened, 1 egg, 50 g onion, 50 g of vegetable oil, 50 g cheese, 100 g of mayonnaise, 2 cloves of garlic, 20 g of horseradish, salt, pepper.

Beets boil, peel, cut, core. Onions spassirovat to connect with put through a meat grinder soybeans, rolled, add chopped boiled egg, garlic, salt, pepper. Stuff the stuffing beets, put it in the prepared pan, pour mayonnaise with horseradish sauce, sprinkle with cheese and bake in the oven.

3.1.27. The vegetable soup in the pan. 150 g cabbage, 100 g ready soybean flattened, 50 g salted cucumber, 50 g of pickled mushrooms, 20 g parsley root, 20 g celery root, 15 g green, 20 g of cheese, 20 g of breadcrumbs, 20 g of black olives, 100 grams of vegetable oil, sugar, pepper.

Chopped onion, carrot, celery and parsley fry. Add the cabbage, ready soybeans rolled, sliced mushrooms and cucumbers, stir, stir, spread out on portions of the pan, sprinkle cheese mixed with breadcrumbs and bake. Before serving, garnish with olives and parsley.

3.1.28. Souffle squash. 1 kg courgettes 200g ready soybean flattened, 4 eggs, 200 g of soy milk, 50 g butter, 50 g flour, salt, pepper.

CABAC and peel, cut into large slices and simmer in a little water. Prepare the Bechamel: passionate flour with Mosley to pink color, pour the milk and a little broth from under the zucchini and cook, stirring, until thick. Remove from heat, allow to cool, add the egg yolks, then whipped into a creamy egg whites, salt, black pepper, zucchini and filtered through a meat grinder soy flattened. Put the prepared weight on a greased baking sheet and bake for 10 minutes in hot and the same number in a moderate oven. Apply immediately on the table.

3.1.29. Mushrooms baked. 300 g mushrooms, 100 g ready soybean flattened, 100 g onions, 2 eggs, 100 g of cheese, 1-2 cloves of garlic, salt, pepper.

Wash the mushrooms, cut into small pieces and fry with the onions and mix with soy rolled, beaten eggs, salt, pepper, chopped garlic, sprinkle with grated cheese and bake. You can also bake boiled fish fillet or ham.

3.1.30. Pumpkin stuffed. 1 pumpkin, 200 g ready soybean flattened, 50 g onion, 50 g carrots, 100 g of mushrooms, 2 cloves of garlic, 50 g sunflower seeds, 3 eggs, 50 grams of flour, 50 grams of soy sauce 200 g hard sharp cheese, salt, spices.

Cut the pumpkin to get slices, similar in shape to the pumps. Bow, inner pulp of the pumpkin and carrots to passivate with finely chopped mushrooms, garlic and sunflower seeds is a, in the end, add the spices. Beat eggs, mix with flour, sauce. Add grated cheese, filtered through a meat grinder or whipped in a blender soy flattened. All combine and fill the boat with this mixture. Sprinkle with remaining cheese. Bake 20 minutes in a hot oven.

3.1.31. Forshmak vegetables baked. 100 g of cabbage, 100 g ready soybean flattened, 100 g of potato, 100 g fillet salted or smoked herring, 50 g onion bunches, 100 g of bread, 50 g of soy milk 20 g butter, 30 g of breadcrumbs, 40 g hard cheese, salt, pepper.

Cabbage and boil potatoes, loaf soaked in soy milk. All mince or whipped in a blender together with herring, onions and soy flattened, salt and pepper and mix well. Put on a greased and sprinkled with breadcrumbs baking sheet, sprinkle with cheese and bake.

3.1.32. Balls of potato, baked in egg. 1 kg of potatoes, 200 g ready soybean flattened, 100 grams of vegetable oil, 50 g flour, 100 g onions, 5 eggs, 100 g of soya milk, 30 g of greens, salt, pepper.

Fried potato balls to lay in a deep pan. Beat eggs with milk, salt and pepper, pour them into balls, and bake. Before serving, sprinkle with finely chopped parsley.

3.1.33. The potato cheesecake. 800 g potatoes, 50 g flour, 2 eggs, 100 grams of vegetable oil, salt. For the stuffing: 150g ready soybean flattened, 1 egg, 0 g carrots, 50 g onion, salt, pepper.

Boil potatoes, mince or whip in a mixer, add the flour, eggs, salt and knead the dough. Roll out the layer, cut into slices, place on a greased baking sheet. In the middle of each circle to make a hole and put the meat: 1 egg boiled and finely chop the onion and carrot to passionate, mix well with put through a meat grinder or whipped in a blender with soy flattened, salt and pepper. The cheesecake coat with the egg or drizzle with oil and bake in the oven.

3.1.34. Eggplant stuffed in a sauce with cream. 800 g eggplants, 100 grams of vegetable oil, 200 g milk sauce, 100 g of cheese, 200 g ready soybean flattened, 1 egg, 200 g cream, 20 g of crushed bread crumbs, nutmeg, pepper, salt.

Eggplant cut in half. From the middle cut of the flesh. Halves salt and put in 30 minutes that stood out the liquid, then breaded in flour and fry. Taken out of the eggplant pulp, chop, add soy flattened, mix with milk sauce, raw egg, grated cheese, pepper and nutmeg. Stuffed eggplant to put on a metal dish, sprinkle with grated cheese with the breadcrumbs and bake in the oven for 7-8 minutes. To apply, Bay hot thick salty cream.

3.1.35. Eggplant stuffed with vegetables. 800 g Buckley the ANOVA, 250 g ready soybean flattened, 100 g of cabbage, 100 g carrots, 100 g tomatoes, 50 g parsley root, 50 g of root, celery, 200 grams of tomato sauce, 4 cloves of garlic, 100 g onion, 30 g of greens, pepper, salt.

Prepared the eggplant with the skin cut in half, remove the core of the pulp, RUB the inside with salt. After 30 minutes, rinse with cold water and fill with vegetable stuffing. For cooking minced peeled roots, carrots, onion cut into strips and spassirovat in oil, put the finely chopped cabbage, tomatoes, soy flattened, stir and simmer until soft. Season to taste with salt and pepper. Laid on a baking sheet or other shallow bowl stuffed eggplant pour tomato sauce with garlic and simmered in the oven until tender. Before serving the finished dish sprinkle with chopped parsley.

3.1.36. Soy rolled with ham. 400 g ready soybean flattened, 100 g finely chopped and fried ham, 2 cloves of garlic, salt, spices.

To soy flattened add finely chopped and fried ham, chopped garlic, salt, spices and heat all together.

3.1.37. Soy rolled in mustard sauce. 400 g ready soybean flattened, 100 g onion, 60 g of fat pork or vegetable oil, 400 g red sauce, 40 g of prepared mustard, 20 g of vinegar, 15 grams of parsley, pepper, salt.

Finely chopped onion to spassirovat in pork lard or vegetable oil add red meat sauce and soy flattened. This sauce simmer soy rolled a few minutes, after which tuck dining mustard, salt, pepper, vinegar. Boil the mustard sauce is not recommended, as the latter will curdle and the sauce will be heterogeneous. When serving sprinkle with parsley.

3.1.38. Soy flattened with cauliflower in Bechamel sauce. 300 g ready soybean flattened, 800 g of cauliflower, 40 g margarine, 40 g of wheat flour, 300 g of milk, 400 g of vegetable broth, 1-2 egg yolks, lemon juice, a pinch of grated nutmeg, 20 g of greens, salt.

Boil the cauliflower in salted water until tender, divide into florets, combine the soy flattened. Of margarine, flour, milk and vegetable broth to make a thick milk sauce. Fill it with egg yolks, lemon juice, salt and nutmeg. Pour the soy sauce rolled with cauliflower, sprinkle with finely chopped parsley.

3.1.39. Stuffed peppers. 400 g sweet pepper, 150 grams of minced meat, 150 g ready soybean flattened, 1 egg, 50 g onion, fat, 250 g of the sauce creamy tomato, pepper, salt, parsley.

Pepper release from the stalk and seeds, scalded with boiling water. Minced meat, soy flattened, egg, diced onion mix, salt and pepper. Filled with minced pepper to put in the skillet, then pour in the sauce and bake in d is hawke until tender. Instead of minced meat can take pot; stewed mushrooms with the addition of parsley and of the components listed above. Pepper before serving, sprinkle with herbs.

3.1.40. Cauliflower, roasted soybeans, rolled and cheese. 800 g of cauliflower, 100 g onion, 250g ready soybean flattened, 25 g of wheat flour, 300 g milk 150 g of cheese, 50 g butter, Bay leaf, pepper, salt.

Cabbage cook in salted boiling water until soft, cool and divide into small florets. In a pan melt the butter, lightly fry the chopped onion and flour, pepper, salt. Stirring constantly, pour in the milk. Put the Bay leaf, just boil the mixture and remove the sheet. Mix to combine with cabbage, soy flattened and grated cheese, all stir gently. Massa put in a high pan, smooth, sprinkle with the remaining grated cheese and bake in a very hot oven for 15 minutes. Before serving, sprinkle with herbs.

3.2. Dishes from cereals with soy flattened.

3.2.1 Patties, meatballs with rice. 200g ready soybean flattened, 50 g onion, 50 g carrots, 30 grams of rice, 25 grams of vegetable oil, 1 egg, salt, pepper.

Boil the rice until almost soft, cool, without rinsing. Part of the onion, the carrot passionate in vegetable oil. In filtered through a meat grinder soy flattened add rice, fried vegetables, t is rty raw onions, egg, salt, pepper. All mixed. Breaded in flour or bread crumbs and fry on both sides until Golden brown. Onions and carrots can not be passionate, and cook along with the rice. Meatballs can be prepared without eggs. Rice can be substituted for any of cereal.

3.2.2. Meatballs. 360 g ready soybean flattened, 40 grams of rice, 80 g onion, 70 g carrots, 80 g flour, 40 g vegetable oil, salt, pepper.

Boil the rice, onion, carrot spassirovat. All together, add filtered through a meat grinder or whipped with a mixer soy flattened, some flour, salt, pepper. All mix, breaded in flour and fry until Golden brown. On a greased sheet put the meatballs and bring them to readiness in the oven. Submit meatballs with sauce.

3.2.3. Patties with mushrooms. 400 g ready soybean flattened, 100 g onion, 1 egg, 100 grams of vegetable oil, 100 g of mushrooms, 50 g flour, salt, pepper.

The mushrooms and finely chop the onion, fry, boil an egg and finely chop. In filtered through a meat grinder or whipped soy flattened add mushrooms, onion, egg, flour, salt and pepper, roll into balls, breaded in flour and fry in vegetable oil. To apply, watering mushroom sauce or sour cream with tomato.

3.2.4. Zrazy with mushrooms and garlic. 600 g ready soybean flattened, 200 g of the crumb of white bread, 1 egg, 300 g mushrooms, 150 g onion, a clove of garlic, 100 g of soya milk, 50 g rastitelnogo the oil, 50 g of flour, salt, pepper.

In filtered through a meat grinder soy flattened, onions, bread, soaked in soy milk, add the egg, salt and pepper. The mushrooms and finely chop the onion and fry, add salt and pepper. From ground meat molded slices 1 cm thick, put them to the stuffing. The edges of the circles together. Zrazy breaded in breadcrumbs or flour and fry in vegetable oil. Serve with horseradish sauce.

3.2.5. Sausage diet. 200g ready soybean flattened, 260 g of buckwheat, 200 g onion, 100 grams of vegetable oil, salt, pepper, pork kisomoro.

Cook crumbly buckwheat. Fry in vegetable oil onion. Combine buckwheat, roasted onions, filtered through a meat grinder soy flattened, salt and pepper and knead well. Thoroughly cleansed and rinsed pork kisomoro to fill the stuffing. Prepared sausages to roast in the oven until Golden brown.

3.2.6. Patties of buckwheat. 200 g of buckwheat, 250 g ready soybean flattened, 50 g onion, 2 eggs, 30 grams of green onion, 30 g of butter. 60 g of crushed crackers, 60 grams of vegetable oil or margarine, salt, pepper.

The rump to sort, wash, pour in boiling salted water, add the chopped and fried until Golden brown onion, butter, prevent and bring to readiness. Ohla the IC and connect with put through a meat grinder or whipped in a blender with soy flattened, finely chopped green onions, eggs, salt and pepper and stir. Molded patties, breaded in crushed bread crumbs or flour, fry in hot vegetable oil. Serve with sauce or vegetable salad.

3.2.7. Burgers soy rolled in lettuce. 300 g ready soybean rolled, 150 grams of bread, 100 grams of green salad, 25 g of flour, 2 cloves of garlic, 50 grams of vegetable oil, 100 g of soya milk, 100 g ketchup, 100 g sour cream, salt, pepper.

Soy flattened mince or whip in a mixer with the soaked bread in milk and garlic, salt, pepper and stir, molded patties, breaded in flour or breadcrumbs and fry until cooked on both sides. The finished patties wrapped in lettuce leaves, put in a saucepan, pour ketchup mixed with sour cream, and bring to boil.

3.2.8. Burgers soy flattened, stewed with vegetables. 500 g ready soybean flattened, 500 g potatoes, 100 g sweet pepper, 300 g tomatoes, 50 g of vegetable oil, 100 g onions, 2 eggs, 100 g pulp bread, 1 clove of garlic, salt, pepper, cumin.

Method of preparation see recipe No. 3.2.7. "Burgers from soy rolled in lettuce". Vegetables chopped, fry separately until tender. In a skillet, greased with oil, put, alternating layers of potatoes, meatballs, onions, tomatoes, pepper, salt and pepper, add the cumin, garlic, and simmer for 5 minutes bogotanos.

3.2.9. Souffle soy flattened. 100 g ready soybean flattened, 30 g flour, 1 egg, 100 g of soya milk, 20 g butter, 30 g of sugar, salt.

Melt butter, add flour and soy milk. Stirring occasionally, bring to a boil. Filtered through a meat grinder or whipped in a blender soy flattened add to the hot mixture, stir and cool. Add whipped with sugar egg, put into the form and bake in the oven.

3.2.10. Souffle with semolina. 150 g ready soybean flattened, 100 g of soya milk, 20 g semolina 1 egg, 30 g butter, salt.

Soy flattened mince or whipped in a blender, mix with milk and semolina, salt. After 30 minutes add the egg yolks and whipped into white foam. The mixture was spread in a greased tins. Bake in the oven in a water bath.

3.2.11. Croquettes. 200g ready soybean flattened, 1 egg, 50 grams of flour. 60 g of cheese, 50 g celery, salt, pepper.

Mince or whipped in a blender soy flattened, cheese and celery. Add flour, salt, pepper, 1/2 eggs. To make the croquettes desired shape. Coat them with egg mixed with 1/2 teaspoon water and flour. Bake in a pan until Golden brown.

3.2.12. Casserole soy. See the recipe for "Chicken with rice".

On a greased sheet put stuffing. Grease it with egg or sour cream and bake in the oven until gotovo is I. Slice and serve with sauce, sour cream or butter.

3.2.13. Sausages soy. 300 g ready soybean flattened, 100 g pulp baton, 50 g of soy milk, 1 egg, 50 g onion, 1 clove garlic, 80 g of flour, 60 grams of vegetable oil, 50 g sour cream, 50 g of ketchup, salt, pepper.

Mince or whipped in a blender soy flattened, bread, soaked in milk with egg, onion, garlic, salt and pepper, mix well, add flour, roll in the form of sausages, zapanirovav in breadcrumbs and fry on all sides in vegetable oil. Sausages to put in a roasting pan, soliti a mixture of sour cream and ketchup and bake in the oven.

3.3. Dish of cottage cheese and eggs ready soybeans flattened

3.3.1. The cottage cheese cheesecakes. 500 g of cottage cheese, 200 g ready soybean flattened, 100 g flour, 50 g sugar, 1 egg, 2 g vanilla sugar, 50 g of vegetable oil, salt.

Curd grind with sugar, salt, vanilla sugar, egg, add filtered through a meat grinder or whipped in a blender soy flattened, part of the flour and mix until smooth. Molded cheesecakes, breaded in flour and fry on both sides until Golden brown. When serving, pour sour cream or butter.

3.3.2. Dumplings lazy, 500 g of cottage cheese, 200 g ready soybean flattened, 100 g flour, 50 g sugar, 1 egg, 2 g of vanilla sugar, 50 g butter, salt.

Cooking the curd mass review the ü in recipe No. 3.3.1. "Cakes of cheese".

The resulting mass roll out in the form of a rocking chair, cut into wedges, breaded in flour and cook in boiling salted water until tender. Served with sour cream or butter.

3.3.3. Balls of cottage cheese with raisins. 500 g of cottage cheese, 200 g ready soybean flattened, 100 g flour, 50 g sugar, 1 egg, 100 g raisins, 2 g vanilla sugar, 50 grams of vegetable oil, salt.

Cooking the curd mass to look in recipe No. 3.3.1. "Cakes of cheese". Roll out the mixture into the form of a rocking chair, cut into wedges. In the center of each block to put raisins (steamed and dried), sumipntg edge, to shape the ball, breaded in flour and fry in deep fat until Golden brown. When submitting balls can sprinkle with powdered sugar. Separately, you can submit sour cream. Raisins can be replaced with fresh berries, dried apricots.

3.3.4. Curd pie. 500 g of cottage cheese, 50 g semolina, 150 g ready soybean flattened, 1 egg, 50 g sugar, 2 g sugar, vanilla, salt.

Soy flattened mince or whipped in a blender. Mix everything until smooth and put on the sheet, greased. Grease a casserole egg or sour cream and bake in the oven until Golden brown. Served with sour cream or butter.

3.3.5. Curd pie and carrot. 300 g of cottage cheese, 200 g carrots, 50 g semolina, 150 g ready soybean PL is shenoi, 1 egg, 50 g sugar, 2 g sugar, vanilla, salt.

Carrots boiled or simmered, whipped in a blender or mince with soy flattened and combine with cottage cheese, sugar, salt, vanilla sugar, semolina and egg. Put on a sheet or pan. Top coat with the egg or sour cream and bake in the oven until Golden brown. Served with sour cream or butter.

3.3.6. Krupenie cheese. 500 g of cottage cheese, 200 g of boiled rice, or buckwheat, or wheat, or oats, or barley, 150 g ready soybean flattened, 1 egg, 50 g sugar, 50 g of vegetable oil, 50 g of bread crumbs or flour for breading, salt.

Grits cook until tender (the rice is washed), cool. To connect with cottage cheese, egg, put through a meat grinder or whipped in a blender with soy flattened, sugar or powdered sugar, add salt to taste and molded in the form of cutlets or meatballs, or sausage.

Breaded in breadcrumbs or flour and fry on both sides until Golden brown.

3.3.7. Cottage cheese with sour cream. 100 g of cottage cheese, 50g ready soybean flattened, 20 g sour cream, 15 g sugar, 5 g of vanilla sugar, 50 g of fruit or berries, 15 g of walnuts or almonds, salt.

Soy flattened whipped in a blender, add the cheese, sour cream, sugar, salt, vanilla sugar and beat until smooth, fluffy mass. Ready weight to put the pile in a bowl, smooth surface is rnost knife and decorate with slices of fresh or canned fruit (oranges, apricots, peaches or fresh raspberries, strawberries, shelled nuts, almonds.

3.3.8. Cottage cheese with milk or cream. 150 g of cottage cheese, 50g ready soybean flattened, 250 g of milk or cream, 25 g sugar, 1 g of cinnamon.

Soy flattened whipped in a blender, add the cream cheese, sugar, cinnamon and whip. Cottage cheese put in a deep dish and pour cold milk or cream. Milk or cream to the cream cheese can be submitted separately in the milkman.

3.3.9. Curd "bomb". 400 g of curds, 200 g ready soybean flattened, 1 yolk, 100-150 g of cream or condensed milk, 100 g sugar 10 g vanilla sugar, 75 g coconut flakes, almonds.

Soy whipped in a blender. Curd, soy flattened, egg yolk, cream, sugar and vanilla sugar mix. Add grated almonds and coconut, to shift into a lightly greased with vegetable oil form, tightly crush and put on the cold; when the mass has cooled, remove from the mold and serve with fruit.

3.3.10. Sweet cheese souffle. 500 g of cottage cheese, 200 g ready soybean flattened, 4 eggs, 100 g semolina, 100 g margarine 100 g sugar, 100 g of lemon, 10 g vanilla sugar, salt, roasted chopped almonds.

Margarine and soy flattened whipped in a blender, add sugar, egg, semolina, curd, lemon juice and lemon zest. Enter whipped protein. Put the paste into the form for souffle, well greased, W the oven. Sprinkle with chopped almonds. To souffle apply fruit juice. In cottage cheese, add raisins or fruit.

3.3.11. Baked cheese. 350 g of cheese, 150 g ready soybean rolled, 150 g apricot jam, 50 g lemon juice, 3-4 eggs, 75 g sugar, 100 g of starch or flour, 10 g vanilla sugar, salt.

Soy flattened whipped in a blender, add the cheese, marmalade and lemon juice, whisk the Yolks, sugar, cornstarch and vanilla sugar whip up a lather, to enter lightly salted whipped protein and all carefully mixed. Put in a greased form souffle and bake in the oven.

3.3.12. Cottage cheese pancakes. 400 g of cottage cheese, 2 eggs, 150 g ready soybean flattened, 1/8 l milk 100 g flour, 50 g of starch, 2 g of crushed cumin, fat for frying, salt.

Soy flattened whipped in a blender, add the cheese. Cottage cheese mixture and mix with eggs and milk, and RUB through a sieve. Sift the flour, mix with the cheese mixture, starch and season with cumin. Molded in the form of pancakes and fry in hot fat.

3.3.13. The cheese cake. 1.5 kg of cheese, 500 g ready soybean flattened, 250 g sugar, 8 eggs, 150 g butter, 100 g flour, 100 g raisins, 100 g of shelled nuts, peel of 1 lemon or orange, 5 g of vanilla sugar.

Soy flattened, nuts and zest mince. Mix yolks with sugar, vanilla sugar and butter, add TV the horn and raisins, beaten egg whites. Mix well, put in the prepared pan and bake in the oven.

3.3.14. The omelet. 2 eggs, 30 g of milk or water, 20 g ready soybean flattened, 5 g butter or margarine, salt.

To the eggs add milk or water (milk can be soy), filtered through a meat grinder or whipped in a blender soy flattened and salt. Stir the mixture, pour into the pan with melted butter and fry on both sides. Can be baked in the oven.

3.3.15. Scrambled eggs with onions. 2 eggs, 30 g of milk or water, 20 g ready soybean flattened, 20 g onion or green, 5 g butter or margarine, salt.

Finely chopped onions to spassirovat in butter, pour the omelette mixture (see recipe No. 3.3.14. "Scrambled eggs") and cook on the stove or bake in the oven. If using green onions, prepared omelette mixture, add the chopped green onions.

3.3.16. Scrambled eggs with tomatoes, peppers and herbs. Omelette mixture, see recipe No. 3.3.14. "Scrambled eggs", 50 g tomatoes, 30 g sweet pepper, 5 g of greenery.

Processed and obsushenny the tomatoes and peppers cut into rings or slices and fry on both sides, pour the omelette mixture with finely chopped greens and bake.

3.3.17. Omelet with apples. 2 eggs, 50 grams of milk or water, 50 g ready soybean flattened, 100 g of Apple, 30 g butter or margarine, 20 g of sugar, pinch of cinnamon, salt.

Big Apple grate or finely N. the cutting, add soy flattened and pour the omelette mixture, pour into the pan with melted butter and fry on both sides or bake in the oven. For the omelette mix: eggs, add milk or water (milk can be soy), salt, sugar, cinnamon, blend whip. Serve, sprinkled with sugar.

3.3.18. Omelette with cherry. 2 eggs, 50 grams of milk or water, 100 g pitted cherries, 50 g ready soybean flattened, 30 g butter or margarine, 10 g vanilla sugar, 50 g sugar, 50 g of rum, a pinch of cinnamon, salt.

Cherry sprinkle with vanilla sugar and sugar, pour over the rum and let stand in a sealed container. Add soy flattened and pour the omelette mixture, pour into the pan with melted butter and fry on both sides or bake in the oven. For the omelette mix: eggs, add milk or water (milk can be soy), salt, sugar, cinnamon, blend whip. Serve, sprinkled with sugar and cinnamon.

3.3.19. Scrambled eggs with cheese. 2 eggs, 50 grams of milk or water, 50 g ready soybean flattened, 30 g cheese, 30 g butter or margarine, red pepper, salt.

Grate the cheese on a grater, add soy flattened, mix with omelette mixture, pour into the pan with melted butter and fry on both sides or bake in the oven. For the omelette mix: eggs, add milk or water (milk can be soy), salt, pepper, blend whip.

3.3.20. Scrambled eggs with fresh herbs. 2 eggs, 50 grams of milk or water, 50 g of ottoway soy flattened, 15 g green, 30 g butter or margarine, a pinch of nutmeg, salt.

Finely chop the herbs, add soy flattened, mix with omelette mixture, pour into the pan with melted butter and fry on both sides or bake in the oven. For the omelette mix: eggs, add milk or water (milk can be soy), salt, nutmeg, blend whip.

3.3.21. Scrambled eggs with mushrooms. 2 eggs, 50 grams of milk or water, 50 g ready soybean flattened, 30 g butter or margarine 100 g fresh cooked mushrooms, 50 g onion, 15 g of greens, salt.

Boiled mushrooms sauté in butter with onions, add soy flattened. The resulting mass is put on toasted on one side of the omelet, flip the omelet, roast to the point, rolled into a tube and sprinkle with finely chopped greens. For omelet: eggs, add milk or water (milk can be soy), salt, mix, whip.

3.3.22. Scrambled eggs with bacon. 2 eggs, 50 grams of milk or water, 50 g ready soybean flattened, 20 g fat, 50 g of tomatoes, 15 g green, 10 g butter or margarine, salt.

Bacon cut into very thin slices, fry, add the tomatoes, finely chopped parsley and soy flattened, mix with omelette mixture, pour into the pan with melted butter and fry on both sides or bake in the oven. For the omelette mix: eggs, add milk or water (milk can be soy), salt, mix, whip.

p> 3.3.23. Omelet gourmet. 2 eggs, 50 grams of milk or water, 50 g ready soybean flattened, 100 g of cooked mushrooms, 30 grams diced cooked chicken meat, 50 g onion, 30 g butter or margarine, salt.

Mushrooms sauté in margarine with chopped onion half rings and chicken meat, add soy flattened. Pour the omelette mixture, pour into the pan with melted butter and fry on both sides or bake in the oven. For the omelette mix: eggs, add milk or water (milk can be soy), salt, mix, whip.

3.3.24. Eggs, baked stuffed tomatoes. 400 g tomatoes, 4 egg yolks, 30 g cheese, 100 g ready soybean flattened, 20 g of sauce with red pepper, 15 g of fresh herbs, salt, pepper.

Cut the tomatoes hat, carefully remove the pulp, salt and pepper. Soy flattened whipped in a blender, add salt and pepper. The mixture zafarshirovat tomatoes, split in each tomato on egg, sprinkle with grated cheese and bake in the oven. When serving, pour the sauce with red pepper and sprinkle with finely chopped parsley.

3.3.25. Egg soufflé with soy flattened and poultry. 150 g of poultry meat, 100 g ready soybean flattened, 50 g floury boiled rice, 100 g Lecho, 3 eggs, spices, crushed red and black pepper, salt.

Poultry finely cut into cubes and mix with soy ivy is Noah, boiled rice and Lecho. Add salt, black pepper and red pepper. Mix the ingredients with egg yolks and spices. Gently mix the resulting mass 3 whipped protein. Put in the form souffle, lightly greased, and bake in the oven. To the table apply hot.

3.3.26. Egg soufflé with minced meat. 100 g minced beef, 100 g minced pork 200g ready soybean flattened, 50 g of mayonnaise, 2 medium cloves of garlic, 3 eggs, 100 g of milk, spices, nutmeg, salt, pepper.

Minced meat with salt and pepper, season with mayonnaise and grated garlic. Soy flattened add in minced meat, stir. Put in a form for soufflé flavoured with spices ingredients, pour the egg-milk mixture, which whipped eggs and milk, seasoned with nutmeg and salt and bake in the oven.

3.3.27. Egg souffle with the liver. 100 g ready soybean flattened, 50 g of liver, 50 g onion, 3 eggs, 100 g of milk, spices, nutmeg, pepper, salt.

Liver cut into small cubes, fry in small amount of fat, salt, pepper, add soy flattened and finely chopped and fried until Golden brown onions.. Put in a form for soufflé flavoured with spices ingredients, pour the egg-milk mixture, which whipped eggs and milk, seasoned with nutmeg and salt and bake in the oven.

3.3.8. Wanker. 2 eggs, 25 g of milk, 10 g of sour cream, 3 g flour, 30 g ready soybean flattened, 5 g butter or margarine, salt to taste.

Omelette mixture add the flour and sour cream, and bake in the oven. In omelettes and dracena you can add mushrooms, meat sausages, meats, vegetables. You can bake the omelet with potatoes, porridge.

3.4. Fish dishes with soy flattened

3.4.1. Burgers, meatballs, schnitzel, fish sticks. 100 g fish (hake, walleye Pollock, saffron cod), 20 g onion, 25g fat bacon, 1/2 egg, 100 g ready soybean flattened, 25 g of flour for breading, salt, pepper.

The flesh of the fish, onion, bacon fat, soy flattened mince. Then add the egg, salt, pepper. Thoroughly mix and knock. Infuse for 15-20 minutes. Fish weight molded patties, meatballs, schnitzel or sticks, breaded in bread crumbs or flour. Fry on both sides until Golden brown. Served with a side dish, drizzle with butter and soy sauce.

3.4.2. Patties, fish patties with cheese. 300 g fish fillets, 100 g of cottage cheese, 50 g onion, 200 g ready soybean flattened, 1 egg, 50 g flour, 50 g of greens, salt, pepper.

The flesh of fish, soy flattened, onion mince, then add the cheese, chopped parsley, egg, salt, pepper, flour. Mix all until smooth. From the prepared pulp molded cutlets or patties, breaded in bread crumbs or flour and about what arith until Golden brown on both sides.

3.4.3. Meatballs fish. 100 g fish (hake, walleye Pollock, saffron cod), 20 g onion, 25g fat bacon, 1/2 egg, 100 g ready soybean flattened, 25 g of flour (for coating).

Compounding watch in recipe No. 3.4.1. "Fish cutlets". Ready weight molded into balls, breaded in flour, fry, put in shallow pan, pour sauce (sour cream, soy or dairy) and simmer until tender. Submit meatballs with a side dish or as a separate dish, watering sauce.

3.4.4. Meatballs fish. 100 g fish (hake, walleye Pollock, saffron cod), 20 g onion, 25g fat bacon, 1/2 egg, 100 g ready soybean flattened, salt, pepper.

Compounding watch in recipe No. 3.4.1. "Fish cutlets". Ready weight molded in the form of small balls. Put in a bowl, add salted boiling water and boil. You can cook the meatballs for a couple. Submit meatballs as second with garnish and sauce. You can also submit meatballs to the soup. Cook the meatballs in the soup. 5 minutes until cooked in the soup to lay the meatballs and cook.

3.4.5. Casserole of fish. 100 g fish (hake, walleye Pollock, saffron cod), 20 g onion, 25g Sapa bacon, 1/2 egg, 100 g ready soybean flattened, salt, pepper.

Compounding watch in recipe No. 3.4.1. "Fish cutlets". On a greased sheet or pan put a fishing weight, smooth, drizzle with oil and bake in the oven until Golden to the glasses. Allow to cool to 40-50°and cut into portions. Before serving, warm up and submit as a separate dish with butter or white sauce. Can be served with vegetables or fresh vegetables.

3.4.6. Roll fish. 100 g fish (hake, walleye Pollock, saffron cod), 20 g onion, 25g fat bacon, 1/2 egg, 100 g ready soybean flattened, salt, pepper.

Compounding watch in recipe No. 3.4.1. "Fish cutlets". For water-dampened gauze or linen cloth, put the fish mass equal layer thickness of 1-1,5 cm to put on Top stuffing (potatoes, cabbage, mushrooms, cheese, eggs, herbs), then the edges of the napkins to connect to one edge of the fish mass covered the other. Roll to put on a greased sheet seam down. The surface of the roll to coat with the egg, pierce in several places and bake for 20 minutes in the oven.

3.4.7. Zrazy fish. 100 g fish (hake, walleye Pollock, saffron cod), 20 g onion, 25g fat bacon, 1/2 egg, 100 g ready soybean flattened, 25 g of flour, salt, pepper.

Compounding watch in recipe No. 3.4.1. "Fish cutlets". Fish weight molded cakes thickness of 1 cm In the middle to transfer the meat (cheese, potatoes, cabbage, mushrooms, egg, greens). Be formed into an oval shape, breaded in flour or bread crumbs and fry on both sides until Golden brown. You can for a few minutes zrazy put in the oven. Submit zrazy as a separate dish. Pour the oil is or sauce.

3.4.8. Roll fish. 300 g fish fillets, 150 g ready soybean flattened, 200 g of soy milk, 150 grams of bread, 100 g onion, 1 egg, 100 g of cheese, 50 g of prunes, 20 g green, 50 g of vegetable oil, 100 g ketchup, salt, pepper.

Fish fillet mince with part of the onion and soaked bread in milk, salt and pepper, add the egg and put the seam on the table on a damp towel. For the stuffing: ready soybeans rolled mince, add the grated cheese and steamed and chopped prunes, parsley, salt, pepper and stir. The meat is put on a layer of fish, wrap, lay the roll on a greased sheet, seam side down, brush with egg, pierce in several places and bake until tender. Ready roll refrigerate for 3-4 hours, then cut into thin layers and serve with ketchup.

3.4.10. Tion of the fish. 300 g fish fillets, 100 g ready soybean flattened, 100 grams of white bread 5 eggs, 200 g of soy milk, 100 g onions, 60 g of mushrooms, 20 grams of greens, 120 g of dried bread, 50 g butter, 50 g of vegetable oil, 100 g ketchup, salt, pepper.

Fish fillets skip together with onions, soybeans, rolled and soaked bread in milk through a meat grinder. Add the butter and knead well. Cooked fish stock is divided into portions, molded pellet. In the middle of each cake to put the stuffing and fold in half. D. shall I prepare the stuffing: finely chopped onion, the boiled eggs, mushrooms and half the breadcrumbs with salt and pepper and stir. Portions tion soak in egg, breaded in bread crumbs and fry in vegetable oil. Drizzle with ketchup. Serve with boiled potatoes and greens or as a separate dish.

3.5. Meat and poultry with soy flattened.

3.5.1. Burgers, meatballs, schnitzel meat. 300 g beef, veal or pork fat, 50 g onion, 150g ready soybean flattened, 80 g of bread, 1 egg (not to put), 100 g of milk or water, salt, pepper.

Washed and cut into pieces of meat cutlet, onion, soy rolled oats, soaked in milk, bread, mince 2 times. Add the egg and it is good to knock out a lot. Let stand 20 minutes. The resulting mass is divided into portions. To give the product shape, coat in breadcrumbs and fry on both sides until cooked. Served with a side dish, pouring the butter or sauce.

3.5.2. Meatballs meat. 300 g beef, veal or pork fat, 50 g onion, 150g ready soybean flattened, 80 g of bread, 1 egg (not to put), 100 g of milk or water, salt, pepper.

Cooking ground beef to look in recipe No. 3.5.1 "Chops". Ready ground meat molded into balls and boil them for a couple or in salted boiling water. If the meatballs are going to soup, you can cook them directly in the soup. 5 minutes before ready to lay the soup and cook until tender.

3.5.3. Meatballs. 300 g beef, veal or pork fat, 50 g onion, 150g ready soybean flattened, 80 g of bread, 1 egg (not to put), 100 g of milk or water, salt, pepper.

Cooking ground beef to look in recipe No. 3.5.1 "Chops". Ready ground meat molded into balls, breaded in flour, fry and put in a shallow bowl. Pour sauce (soybean, tomato, tomato and sour cream) and put in the oven, bake until done.

3.5.4. Casserole meat. 300 g beef, veal or pork fat, 50 g onion, 150g ready soybean flattened, 80 g of bread, 1 egg (not to put), 100 g of milk or water, salt, pepper.

Cooking ground beef to look in recipe No. 3.5.1 "Chops". On a greased sheet put minced meat, to level the surface, drizzle with oil and bake until done.

3.5.5. Roll meat. 300 g beef, veal or pork fat, 50 g onion, 150g ready soybean flattened, 80 g of bread, 1 egg (not to put), 100 g of milk or water, salt, pepper.

Cooking ground beef to look in recipe No. 3.5.1 "Chops". For water-dampened cloth to put meat mixture with a thickness of 1-1,5 cm from Top to lay evenly any beef (stewed vegetables, cheese, mushrooms, omelettes, cereals). The edges of the napkins to connect to one edge of the mass covered the other. Put the roll on the blur the config sheet seam side down. The surface of the roll to align and lubricate the egg or drizzle with oil. Pierce in several places. Roll bake in the oven until cooked.

3.5.6. Zrazy meat. 300 g beef, veal or pork fat, 50 g onion, 150g ready soybean flattened, 80 g of bread, 1 egg (not to put), 100 g of milk or water, salt, pepper.

Cooking ground beef to look in recipe No. 3.5.1 "Chops". Ground meat molded cakes thickness of 1 cm In the middle to put any stuffing. Be formed into an oval shape. Breaded in flour or bread crumbs and fry on both sides. Lay on a baking sheet and put in a couple of minutes in the oven.

3.5.7. Sicheniki masno fish. 150 g of meat (preferably pork), 150 g of fish, 100 g onion, 200 g ready soybean flattened, 1 egg, salt, pepper.

Prepared pork, the flesh of fish (fillet), some onion, soy flattened mince, add the egg, salt, pepper, and if the meat is thick, milk or water. Separately spassirovat onion, cool it and put in the stuffing. All well mixed. The resulting mass is molded sicheniki, giving them a flat-oval shape. Breaded in breadcrumbs or flour. Fry on both sides until cooked. When serving, drizzle with butter or sauce.

3.5.8. Roast pork and apples. 400 g pork 500 g ready soybean flattened, 200 g apples, 50 g onion, 30 g flour, Sol is, pepper.

Pork recapture and cut into cubes, chop onions, salt and pepper and fry. Add flour, chopped apples, soy flattened, water or broth, bring to boil and simmer until cooked.

3.5.9. Stew with meat or fish. 800 g fish or beef fillet, 1000 g ready soybean flattened, 100 g onion, 100 grams of vegetable oil, 40 g flour, 40 g of mustard, 700 g of fish or beef broth, salt, pepper.

Fillet slice, chop onions, salt and pepper and fry. Add flour, soy flattened, mustard, broth and simmer until cooked fillet.

3.5.10. Beef in Argentina. 100 g pork fat, 1 kg of beef or veal, 150 g onion, 1 garlic clove, 80 g green pepper 150 g tomatoes, 30 g carrot, 30 g celery, 0.25 g of white wine, 0.5 l of broth, 300 g of potatoes, 250 g of purified pumpkin 200 g apples, 200 g of grapes 200g peaches, 400 g ready soybean flattened, Bay leaf, pepper, salt, red chilli pepper, parsley.

Meat cut into cubes and fry in oil with onions, carrots, celery before formation of a brown crust.

Peeled the vegetables, chop and add to the meat. Pour in broth, wine, add spices and simmer for approximately 60 minutes. Then put the sliced potatoes, pumpkin, apples, and even after 15 minutes soybean flattened, peaches and grapes, even a little POTUS is th add the garlic, herbs and serve in the treated half of the pumpkin.

3.5.11. Meat with red chilli and soy flattened. 500 g beef, 500 grams of pork, 50 g pork fat, 500 g beef broth, 100 g onion, 500 g tomatoes, 80 g green peppers, 20 grams starch, 500 g ready soybean flattened, cumin, red chilli pepper, garlic clove, salt.

The meat is cut into pieces and fry in oil with onions before formation of a brown crust. Then add the soy rolled, pour in beef broth and simmer on low heat until almost cooked. Tomatoes cut into large pieces and together with the chopped pepper to enter into the meat. Through a sieve to pour diluted in cold water starch, mix well, add spices and cook until tender. Season with garlic.

3.5.12. The ham rolls. 300 g ham, 150 g ready soybean flattened, 4 eggs, 100 g flour, 80 g chopped walnuts, 2 cloves of garlic, 100 grams of vegetable oil, salt, spices.

Cut the ham into thin slices, and beat. Garlic is finely chopped and mixed with soy flattened, crushed nuts, salt, spices. This mixture is wrapped in slices of ham, dipped in batter made from eggs, stir in flour and fry until Golden brown.

3.5.13. Rolls ham, baked with mushrooms. For making rolls to use the products, as in the previous recipe. For baking: 200 g champignon is, 2 eggs, 50 g onion, 200 g cheese, 50 grams of vegetable oil, salt, pepper.

Fry the rolls, as in the previous recipe. Mushrooms fried with onions. In deep foul rolls, then the mushrooms and onions, pour beaten eggs, sprinkle with grated cheese and bake in the oven.

3.5.14. Chicken cutlets. 350 g of pulp chicken, 150g ready soybean flattened, 100 g of bread, 50 g onion, 50 g of milk, 1 egg, salt, pepper.

Poultry, soy flattened, onion, soaked in milk and egg baton pass through a meat grinder, add salt, pepper, knead and knock, put it on for 15-20 minutes. Ready kotlety mass is divided into portions, breaded in bread crumbs or flour and fry on both sides until Golden brown.

3.5.15. The chicken meatballs. The mince chicken see recipe No. 3.5.14. "Chicken cutlets".

Ready kotlety mass is molded into balls, breaded in flour, fry, put in a saucepan, pour the sauce (sour cream, creamy tomato and simmer until cooked.

3.5.16. Meatballs chicken. The mince chicken see recipe No. 3.5.14. "Chicken cutlets".

Ready kotlety weight molded in the form of small balls, place in a shallow dish, pour salted boiling water and boil. You can cook the meatballs for a couple or, if served with soup in the soup.

3.5.17. Chicken roll. When is otoplenie chicken meat to look in recipe No. 3.5.14. "Cutlets".

For water-dampened cloth, put the chicken mince with a thickness of 1-1,5 cm from Top to lay evenly any beef (stewed vegetables, cheese, mushrooms, omelettes, cereals). The edges of the napkins to connect to one edge of the meat covered the other. Put the rolls on a greased sheet seam side down. The surface of the roll to align and lubricate the egg or drizzle with oil. Pierce in several places. Roll bake in the oven until cooked.

3.5.18. The chicken cutlet stuffed. 350 g of pulp chicken, 150g ready soybean flattened, 100 g of bread, 50 g onion, 50 g of milk, 1 egg, 200 grams of cheese, 30 g of greens, salt, pepper.

Poultry, soy flattened, onion, soaked in milk and egg baton pass through a meat grinder, add salt, pepper, and knead to knock, leave for 15-20 minutes. Ready kotlety mass is divided into portions, molded in the form of pellets with a thickness of 1 see In the middle to put the grated cheese with finely chopped herbs, to joint the edges, to give the product an oval shape, breaded in bread crumbs or flour and fry on both sides until Golden brown. Patties can be prepared in lesane and fried.

3.5.19. Ham stuffed chicken. 500 g ham chicken (1 piece), 100 g ready soybean flattened, 50 g onion, 100 g of cheese, 50 g of prunes (raisins), 50 g walnuts, salt, spices.

Remove the skin from the ham without damaging it (stocking). Separate soft the ü from the bone. Poultry, soy flattened, onion mince, add diced cheese, soaked and chopped prunes, nuts, salt, pepper, knead and knock. This stuffing tightly to fill the skin, giving the shape of a ham, salt and pepper, spread with mayonnaise and place on the prepared sheet. Bake in the oven until tender. When serving, cut into portions without disturbing the shape of the leg.

3.5.20. Chicken cutlets steam. 500 g chicken, 300g ready soybean flattened, 1 egg, 50 g butter, salt, pepper.

The flesh of the chicken with soy flattened mince. In the resulting mass, add the egg, softened butter, salt, pepper, all mixed and embossing, to put it on for 15-20 minutes. From the resulting ground meat molded patties, cook on the water a couple of 20 minutes.

3.5.21. Chicken stuffed. 1 chicken, 300g ready soybean flattened, 50 g raisins, 50 g chopped nuts, 40 g carrots, 3 g Carey, 3 grams of ginger, 40 g of soy sauce, salt, pepper.

Ready soybean flattened add steamed raisins, nuts, ginger, curry powder, grated carrots, salt, pepper, mix well. The chicken with salt and pepper, stuff the stuffing, sew up, coat with soy sauce, wrap in foil and bake.

3.5.22. Chicken roll stuffed with prunes, eggs, cheese, nuts. 350 g of pulp chicken, 150g ready soybean flattened, 100 g of bread, 50 g onion R is pitogo, 50 g of milk, 3 eggs, 100 g of cheese, 50 g of prunes, 20 g green, 50 g of vegetable oil, salt, pepper.

Cooking chicken meat to look at the recipe of "Chicken". For water-dampened cloth, put the chicken mince with a thickness of 1-1,5 cm from the Top to spread an even layer of the stuffing. For the filling: combine grated cheese, steamed and chopped prunes, parsley, eggs, salt, pepper and stir. The edges of the napkins to connect to one edge of the meat covered the other. Put the rolls on a greased sheet seam side down. The surface of the roll to align and lubricate the egg or drizzle with oil. Pierce in several places. Roll bake in the oven until cooked.

3.5.23. Duck with soy flattened. 1 kg duck meat, 1.2 kg ready soybean flattened, 50 grams of soy sauce, 200 grams of green onions 50 grams of garlic, a few drops of ginger juice, 100 grams of vegetable oil, salt, pepper.

Fatty meat is cut into pieces with a thickness of 0.5 cm, length 4 cm, width 2 cm chop Onion into pieces with a length of 3 see Garlic patoloji. Pan greased with oil, lightly fry in it the meat and onions. Add soy flattened a little water, soy sauce, salt. When everything comes to a boil, add the juice of ginger and simmer until tender. When the meat is ready, add the crushed garlic, pepper.

3.5.24. Roast duck in French. 1 duck, 50 grams of vegetable oil, 200 g of oranges, 200 g apples, 200 g of dry wine, 20 g of the edge is small, 300 g ready soybean flattened, juice of 1 orange, 30 g parsley, salt, black pepper, Bay leaf.

Duck gut, salt, sprinkle with black pepper, brush with vegetable oil and stuff soybeans, rolled, sliced oranges and apples, Bay leaf and parsley. Duck fry at first for about 10 minutes on high heat, then within 60-90 minutes heat to reduce. First duck to water white wine, then watered regularly released juice. From the juice released butter with fried duck, a small amount of white wine and cornstarch to make the sauce, which only bring to a boil, but do not boil. To the sauce add the orange juice, thinly sliced peel part of orange. The sauce, bring to desired taste, adding a little salt, sugar or wine. Duck surrounded by slices of orange. The sauce is served separately or poured duck.

3.5.25. Chakhokhbili chicken with soy flattened. 1 chicken, 300 g onion, 300 g ready soybean flattened, 800 g tomatoes, 50 g of butter. 7 grams of red bitter pepper, 5 g coriander seeds, 5 grams of saffron, 5 g of hops suneli, 5 g of chopped dill and parsley, garlic, salt.

Chicken pieces in a saucepan and simmer with the lid closed. When the meat will allocate the juice, pour it into a separate bowl and poultry continue to simmer with chopped onion, add the butter and often POM is up, so as not to overheat. Semi chicken pour the juice released during the fire, add the soy rolled, steamed and mashed through a sieve the tomatoes. If necessary, a little water. At the end of the putting greens, red pepper, coriander seeds, saffron, hops suneli, garlic, dosolit.

3.5.26. Duck stewed with prunes and soy flattened. 1 duck, 100 g butter, 50 g carrots, 50 g onion, 50 g celery root 30 grams of vinegar, 50 g sugar, 300 g of prunes, 200 g ready soybean flattened, 50 g of wheat flour, salt, pepper.

The oil spassirovat chopped onions, carrots, celery root, add sliced duck, fry it with vegetables, add water, salt and pepper and simmer for 30 minutes. Fry in the oil with the flour, dilute the broth, add the vinegar and sugar to boil and then add the soaked prunes, soy flattened. Pour duck sauce with prunes and simmer for 15 minutes.

3.5.27. Sautéed chicken with soy flattened. 500 g of boiled chicken, 50 g butter, 250 g ready soybean flattened, 4 eggs, 100 g sour cream, 30 g parsley, salt, grated nutmeg, bread crumbs.

Chicken chop finely, add soy rolled, softened butter, egg yolks, sour cream, salt, grated nutmeg, chopped parsley. Protein shake in the stable foam and enter. Put in the form, greased Moseley, and sprinkle of paniro CNAME crackers. Bake in the oven. Serve with a vegetable salad.

3.5.28. Burgers liver. 300 g of liver, 50 g of fat bacon, 50 g onion, 300 g ready soybean flattened, 1 egg, salt, pepper.

Processed liver, fat bacon, onions, soy flattened mince, add the egg, salt, pepper, and knead well. On a hot, greased skillet spoon meatballs and fry on both sides.

3.5.29. The liver casserole. Preparation see recipe No. 3.5.28. "Chicken liver".

On a greased sheet evenly spread hepatic mass, drizzle with oil, place in oven and bake until tender. Serve with sauce or butter.

4. Cereal with soy milk.

4.1.1. Loaf of cereal with soy milk. 600 g any porridge, cooked in soy milk, 200 g ready soybean flattened, 4 eggs, 50 g butter, 50 g of crushed crackers, salt.

Porridge to cool and mix with soy flattened. Separate the egg yolks from whites. Mix the yolks with the cooled porridge, squirrels beat well and mix with porridge. Weight should be smooth, without lumps. Round shape or pan to grease Moseley, sprinkle with crushed crackers, put it in an even layer porridge and put in a well-heated oven. After 10-15 minutes, the loaf is ready. Served with sour cream, jam. Loaf you can bake with all kinds of toppings (mushrooms, potatoes is m, fish, vegetables, fruits).

5. Pastry

5.1.1. Baguette filled with. 500 g of bread, 200 g ready soybean flattened, 80 g hard-boiled eggs, 50 g onion, 1 clove of garlic, 100 g butter, salt, pepper.

Cut the loaf crust and carefully remove the pulp. Ready soybean flattened, eggs, onions, garlic, crumb loaf mince, salt and pepper, RUB with melted butter. Fill the loaf of meat, wrap in plastic and put into the fridge for 3-4 hours. Before serving, cut into slices.

5.1.2. The salt cake. For the dough: 8 eggs, 150 g sour cream 100 g flour. For the filling: 150 g ready soybean flattened, 200 g ham, 150 g smoked bacon, 150 grams of cheese, 125 g butter, 250 g mayonnaise, red pepper powder.

RUB the yolks with sour cream, add a spoon for spoon flour, whipped into a creamy foam proteins and cooked dough out onto a rectangular baking pan. Bake the cake in a moderately hot oven, cool and cut into three equal layers. Ham and bacon very finely chopped, add a little mayonnaise (only for very compact mass), grated cheese. One of the layers of cake to put on the right course, to put on it evenly cooked the filling and cover with another layer. Ready soybean rolled whipped in a blender with butter and red pepper. Apply this on the cu on the second layer and cover it with the third layer. The top and sides to coat the cake with mayonnaise and sprinkle with grated cheese.

5.1.3. Grandmother of pancakes with vegetables. 14-15 pancakes, 150 g ready soybean flattened, 100 g cauliflower, 100 g courgettes 100 g potatoes, 50 g carrots, 25 g butter, 0.2 l of soy milk, 2 eggs, 50 grams of cheese, 50 g sour cream, salt.

All the vegetables cook separately, peel and chop. To prepare the sauce flour to passionate in butter, pour in the soy milk and bring the sauce to a thick cream, add salt, let cool, add sour cream, grated cheese, beaten eggs. Pancakes, vegetables and soy flattened to stack layers, placing a portion of pancakes on the walls of the mold so that they could close the headstock top. Each row of vegetables, pour the sauce. Bake in the oven until the top the pancakes are lightly browned.

5.1.4. The pie with soy meat and cheese. For the dough: 300 g flour, 200 g butter, 3 eggs, salt, citric acid, 0.1 l of water. For the filling: 300 g ready soybean flattened, 200 g of cheese, 200 g of boiled fish, 300 g onions, salt, pepper.

10% of flour mixed with Moseley and molded into a rectangle. Salt and acid to dissolve in the water, take 3/4 of water, add eggs, then flour and knead the dough, gradually adding the remaining water. Ready to roll out the dough into a rectangle, in the midst of putting a layer of oil, wrap in the form of an envelope and roll out to a thickness of 1 see the Dough is folded in four, put the ü in the cold for 20 minutes, again, roll out, fold and chill 30 minutes, roll out, fold three times, cool 45 minutes, then knead again and fold three times. For cooking meat fried onions mixed with put through a meat grinder soy flattened, cheese grate, fish fry, salt and pepper. The dough knead again and divide into 4 strips so that each was more than the previous. The narrow band put on a baking sheet soaked in cold water, put on the cheese filling, cover with the next size band so that the stuffing was not visible. Lay the second strip of dough filling of the fish and cover with a third of the size of the strip of dough, put in the filling of soy flattened and cover a very broad band. The edges of all layers of dough tightly stung and cut off the excess so the edges become smooth. Pie coat with the egg, pierce in several places and bake in the oven.

5.1.5. Pizza with smoked meat. 300 g flour, 200 g of warm soy milk, 30 g yeast, 150 g of smoked meat, 200 g ready soybean flattened, 50 g onion, 3 cloves of garlic, 200 g tomatoes, 100 g of cheese, 50 g of ketchup, 30 grams of vegetable oil, salt, pepper.

For the dough mix the yeast with the milk and pour into the flour, add salt, stir, put in shape, having a bezel that is not leaking stuffing. Smoked chop and fry in vegetable oil with finely on ubiennym onions and garlic, add whipped in a blender soy flattened, salt and pepper, stir. Put on the dough with the stuffing, then cut the slices tomatoes, sprinkle with grated cheese and bake in the oven until Golden brown. Served hot with ketchup.

5.1.6. The pizza. 200 g for pizza dough, 150 g ready soybean rolled, 150 g mushrooms, sliced 50 g black olives, sliced, 100 g of cheese, 50 grams ketchup, 50 g onion, salt, pepper.

Roll the dough in the form of cakes, put on a baking tray, brush with ketchup, put the ready soybeans flattened, onion, salt, pepper, mushrooms, black olives and sprinkle with cheese. Bake 15 minutes or until cheese melts.

5.1.7. Sticks from soy flattened. 250 g ready soybean flattened, 250 g of margarine, 2 eggs, 50 g lemon, 250 g flour, 100 g of walnuts, 50 g sugar, soda, salt, caraway seeds.

Soy flattened, lemon, margarine, 1 egg mix in a blender until smooth, add the flour, a pinch of soda, knead the dough. Roll out a layer of dough with a thickness of 0.5-0.6 see Corrugated knife to cut the sticks with a length of 10-12 cm, put on a greased sheet, the surface of the coat with the egg, sprinkle with grated nuts or cumin. The dough can be cut into squares, diamonds, triangles, circles or wrap of krenelka, bake until Calistoga color at 210-220°C.

5.1.8. Cookies with soy flattened. 200 g flour, 100 g ready soybean p is umenai, 2 eggs, 50 g sugar, salt.

Soy flattened, eggs, sugar, salt to taste mix in a mixer until smooth. Add flour, knead the dough, roll out, cut into any shape and bake in the oven.

5.1.9. Donuts with soy flattened. 200g ready soybean flattened, 3 eggs, 50 g flour, 150 g of breadcrumbs, vegetable oil, salt.

Soy flattened mix in a blender with the egg yolks to the state frothy mass, add flour, some crushed crackers, salt to taste and pre-whipped in a cool foam proteins. Moisten hands with water, molded small balls, roll them in crushed bread crumbs and fry in deep fat until tender.

5.1.10. The muffins soy. 200 g flour, 200 g ready soybean flattened, 200 g butter, 1 egg yolk, 25 g sugar, cumin, salt.

Soy flattened whipped in a blender with the butter, sugar and salt, add the flour, knead the dough and put in a cool place for 1 hour. Then roll with a rolling pin, fold the envelope and put 1 hour in a cool place. This process is repeated 2 more times, the last time to leave the dough on the Board, after 1 hour cut from it all donuts, lay them on a baking sheet, brush with egg, sprinkle with caraway seeds and bake in a hot oven. The muffins can be made with any filling.

6. The stuffing

6.1.1 Minced cottage cheese. 100 g of cottage cheese, 50g ready soybean flattened, 50 g sugar, 1/4 eggs, sugar and vanilla. Soy rolled about what ustice through a meat grinder or whipped in a blender until smooth, add cottage cheese, sugar, egg, sugar and vanilla. This stuffing for cheesecakes, pancakes, dumplings, pies.

6.1.2. The cheese stuffing. 100 g cheese, 100 g ready soybean flattened, 50 g butter, 20 g green, 20 grams of green onions, 1 clove of garlic.

Soy flattened mince or whipped in a blender, add the cheese, butter, parsley, green onion, garlic and whisk until smooth. This meat can be stuffed bell peppers, eggs, tomatoes, can also be used as stuffing in vegetable casseroles, zrazy and bakery products (cakes, pies).

6.1.3. Beef with vegetables and rice. 30 grams of rice, 200 g ready soybean flattened, 50 g onion, 50 g carrot, 30 g celery, 30 g of vegetable oil, 1 clove of garlic, salt, pepper.

Boil the rice until tender, soy flattened mince or whipped in a blender, onion, carrot spassirovat, herbs, garlic finely chop all together, add salt and pepper. This stuffing is well stuffed peppers, zucchini, cabbage (cabbage rolls).

6.1.4. Beef egg with onion.

I option. 5 eggs, 150 g onion, 250g ready soybean flattened, 50 g of vegetable oil, salt, pepper.

Soy flattened mince or whipped in a blender until smooth, onions spassirovat, boiled egg finely chop all together, add salt, pepper.

Option II. 5 eggs, 100 g ready soybean flattened, 100 g of green onions,salt, pepper.

Soy flattened mince or beat in a mixer until smooth, add finely chopped eggs, parsley and green onions, all combine, add salt, pepper.

6.1.5. The potato stuffing. 500 g potatoes, 150 g onion, 250g ready soybean flattened, 50 g of vegetable oil, 50 g of greens, salt, pepper.

Boil potatoes until tender, cool. Soy flattened and potatoes mince or whipped in a blender until smooth Onion to spassirovat until Golden brown, green chop, all combine, add salt and pepper. This stuffing can finely chop the mushrooms and onions to replace green onions.

6.1.6. Minced cabbage. 50 g of cabbage, 100 g onion, 200 g ready soybean flattened, 100 grams of vegetable oil, 50 g of greens, salt, pepper.

Shred the cabbage, to RUB with salt and cook until tender. Onions spassirovat until Golden brown. Soy flattened mince or whipped in a blender until smooth, green chop, all combine, add salt, pepper.

6.1.7. The mushroom stuffing. 100 g of cooked mushrooms, 100 g ready soybean flattened, 50 g onion, 20 g onion, 20 g of greens, salt, pepper.

Soy flattened mince or whipped in a blender until smooth. Onions spassirovat, add the sliced mushrooms and passionate instead of the ones for a further 2 minutes. Greens and green onions finely chop all together, add salt and pepper.

6.1.8. Chopped eggs with butter and onions. 3 eggs, 100 g ready soybean flattened, 50 g onion, 50 g butter, salt, pepper.

Soy flattened mince or whipped in a blender until smooth. Svarennyi hard-boiled egg and onion chop, mix well, add the softened butter, salt, pepper.

7. Sweet dishes

7.1.1. Pudding apricot. 350g ready soybean flattened, 80 g honey, 50 g butter (or vegetable, or margarine), 0.5 kg of the Bank apricot slices (a few cloves to leave for decoration)

All products beat in a mixer until smooth. Before serving, allow to cool. Decorate with slices of apricot.

7.1.2. Pudding orange. 200g ready soybean flattened, 50 g butter (or vegetable, or margarine), 80 g of honey, 200 -300 g of orange.

All products beat in a mixer until smooth. Before serving, allow to cool. Garnish with orange slices. Oranges you can substitute any fruit or fruit.

7.1.3. Balls of fruit. 150 g ready soybean flattened, 5 g lemon juice 300 g sour apples, 50 g raisins, salt, sugar.

Apples peel, raisins wash and steam. All products and parts of the apples, whipped in a blender until smooth, add salt and sugar to taste. From this mixture with ormulate balls and run in the chopped apples.

7.1.4. The balls are fried. 150 g ready soybean flattened, 100 g flour, 30 g butter, 1 egg, 50 g sugar, zest of one lemon, 100 g of bread crumbs, 100 g of powdered sugar, 2 g of soda, vegetable oil for deep-frying.

Butter, egg, zest, sugar beat in the foam, add whipped in a blender soy rolled, flour, soda, crackers. Knead the dough sformovat his balls and bake in the oven until tender. Hot balls sprinkle with powdered sugar.

7.1.5. The Apple pie. 400 g apples, 200 g ready soybean flattened, 0.25 liters of soy milk, 300 g white, 80 g sugar, 40 g butter, 50 g of bread crumbs, cinnamon.

Soy milk, eggs, sugar mix. Stale white bread without crust cut into cubes and dip in the egg-milk mixture. Soy flattened whipped in a blender. Washed peeled apples without core cut into cubes, add the cinnamon and all connect. Pour into a greased and sprinkled with breadcrumbs baking sheet and flatten. Bake in the oven. The finished pie sprinkle with powdered sugar

7.1.6. Apples stuffed with soy flattened. 400 g apples, 80 g sugar, 50 g

biscuits, 150g ready soybean flattened, 30 grams of raisins, 20 g butter, 1 egg, 16 g of semolina, 30 grams of sugar.

Soy flattened whipped in a blender with the butter, add the sugar, semolina soaked raisins, eggs. From apples, remove the cores, fill them with the mixture and bake in the oven.

With20H36O2Sa-D·103
Table1
no pThe composition of protein-vitamin-product of soy,% wt.Temperature

mechanical

deformation

°C
The performance of the finished product
Biochemical complexProtein

wt.%
Water, wt.%The relative deformation of soy beanThe relative content of DNA into protein,%The activity of BOTTOM%Life saving treatment-and-prophylactic properties, d
FormulaQty,

wt.%
According to the invention
1With16H28O2Sa-D·10342,545,59,090±32,3of 17.012525
2With18H32O2Sa-D·10448,046,06,050±31,539,512726
342,551,56,045±30,740,012727
4C16H28O2-Mg-D·10449,541,59,060±32,033,012530
5With18H32O2-Mg-D·10346,846,27,080±32,425,012730
6C20H36O2-Mg-D·10445,047,08,050±31,240,013030
7C16H28O2-Ca-D·10445,049,06,055±31,737,012825
8With20H36O2Sa-D·10343,548,08,545±30,540,013027
9C18H32O2-Mg-D104 47,546,06.575±32,521,012528
10C16H28O2-Mg-D·10342,548,59,065±32,329,012728
11C16H28O2-Ca-D10344,047,58,540±30,138,012825
12C20H36O2-Mg-D·10448,544,57,070±32,325,012528

Table 2
№p/pThe composition of the food, fast food
Plate of protein-vitamin-product of soy,% wt.Liquid
Namewt.%.
110,0Water90,0
299,0-"-1,0
50,0Apple juice50,0
465,0The brine of canned tomatoes35,0
525,0Beef broth75,0
660,0Cherry juice40,0
740,0The juice of carrot60,0
850,0Kefir50,0
965,0Serum35,0
1035,0Jelly fruit65,0
1125,0The broth from the perch75,0
1260,0Kvass cereal40,0
1360,0Beet kvass40,0
1445,0The mushroom sauce55,0
1510,0Black coffee90,0
1690,0Tea10,0

Table 3
№p/pThe composition of the food product
Plate GDP soybean,% wt.LiquidSolid food component
Namewt.%.Namewt.%.
11,0Water9,0Squid90,0
270,0Vegetable oil15,0ROE herring15,0
330,0Mayonnaise20,0Spinach50,0
415,0Chicken broth65,0Potatoes20,0
530,0Sauce vegetable40,0Beef liver30,0
630,0Brine pepper sweet30,0Boiled rice40,0
720,0Sour cream30,0Carrots50,0
815,0Vegetable oil15,0Asparagus70,0
920,0Water50,0 Cod30,0
1020,0Vegetable oil20,0Cabbage60,0
1120,0Pineapple juice50,0Banana30,0
1220,0Pudding milk50,0Cheese30,0
1325,0Stewed prunes35,0Apples40,0
1420,0Potato soup50,0Pork boiled30,0
1545,0Grape drink40,0Raisins15,0
1625,0Brew honey50,0Walnut25,0

Table 4
№p/pRecipe dishes, prepared with the use of BVP soyNote
Name dishesPlate BVP soybean,% wt.Liquid
Namewt.%.Namewt.%.
12345678
Cold meals and snacks
1Salad "Spring"22,70mayonnaise22,70Salad green22,70Sol
Fresh cucumbers11,35Pepper
Tomatoes11,35
Greens4,60
Green onions4,60
2Salad with mushrooms and cheese18,2mayonnaise18,1Mushrooms (resp.)27,3Sol
Tomatoes18,2Pepper
Cheese9,1
Pickles9,1
3Pasta with smoked fish30,8Lemon juice7,7Salted oresc the 15,4All beat in mixer
Vegetable oil15,4Fillet (mackerel)30,7
Starters
4Chicken soup with fresh mushrooms13,8Chicken bouillonChicken17,2Sol
51,5Mushrooms3,5Pepper
Soy sauce6,9Onions3,5
Vegetable oil3,4sesame0,2
Main dishes
5Vegetable stew16,9Vegetable oil4,5Broccoli Mushrooms

Potatoes

Onion

Carrots
39,4

11,2

16,8

5,6

5,6
The solid components are fried, salt spices garlic
6Fish cutlets36,4Egg10,9Fish(hake)

Fat fat

Onions
36,4

9,0

7,3
Minced meat

Salt

Spices
7The meatballs of mass is e 20,3Eggs

Milk
8,1

13,5
Meat (beef)

Onion

Baton
40,5

6,8

10,8
Minced meat

Salt

Spices
Pastry and sweet dishes
8Sticks soy23,4Eggs

Juice lemon
11,2

4,6
Margarine

Flour

Walnut

Sugar
23,4

23,4

9,4

4,6
Food soda

Salt

Cumin
9Pudding orange34,5Honey

Orange juice

Vegetable oil
13,8



43,1



8,6
--Beat in mixer

1. Protein-vitamin-product of soy-based biochemical complex of General formula

R1-Me-R2,

where R1radical polyunsaturated fatty acids of General formula CnH2n-4O2that•

where n=16-20;

Me - Sa, Mg;

R2radical polysaccharide residue of the fragments (D-Glc.D-Fru)m,

where m is equal to 103-104,

including protein and water, characterized in that the protein product contains not less than 17 wt.% available irreplaceable the x amino acids from protein mass and components taken in the following ratio, wt.%:

Protein41,5-51,5
Biochemical complex42,5-49,5
WaterRest

2. A method of obtaining a protein-vitamin product on the basis of biochemical complex that includes heat treatment Bob netivei soybean point wave power supply with energy exposure 200-1200 kJ/m and a mechanical effect on Bob, characterized in that the mechanical effect is carried out at a temperature of not less than 40°after heat treatment of soybean deformation in compression and shear to the relative deformation of 0.1 to 2.5.

3. Food nutrition fast food on the basis of protein-vitamin product according to claim 1, characterized in that it additionally contains a liquid and the components taken in the following ratio, wt.%:

Protein-vitamin product10-99
Liquid1-90

4. The food product according to claim 3, characterized in that as the liquid it contains a fluid selected from the group containing brines conservation, or meat broths, or fish soups or sauces, or milk products or juices, fruit, berry, vegetable, alimasi juices, or jelly, or kvass, or tea, tea, or black coffee.

5. Food-based protein-vitamin product according to claim 1, characterized in that it further comprises a solid food component and the liquid components are taken in the following ratio, wt.%:

Protein-vitamin product1,0-70,0
Solid food component15,0 to 90.0
LiquidRest

6. The food product according to claim 5, characterized in that as the liquid it contains a fluid selected from the group containing brines conservation, or meat broth or fish broth, or milk products, or fruit juices, fruit, vegetable, or juice blends, or jelly, or kvass, or tea, tea, or black coffee, or sauces.

7. The food product according to claim 5, characterized in that the solid food component, it contains a component selected from the group consisting of root vegetables, or fish and meat products, or dairy, or grains and legumes, or chloroperlidae vegetables, or fruits and berries, or a mixture thereof, or seafood, or components used in the confectionery industry, or mushrooms, or potatoes.

8. Dry protein-vitamin product according to claim 1, characterized in that it is done is n in the form of plates.



 

Same patents:

FIELD: polymer materials.

SUBSTANCE: sheet porous collagen-containing material, suited to be used in footwear, furniture, and vehicle manufacture, comprises water-soluble plasticizer and particles of hydrophilic filler in the form of fibers with length-to-diameter ratio between 5 and 500. At least 50% of fibers are parallel to sheet sides with largest surface areas. This sheet is characterized by rupturing relative elongation when stretched in one direction in planes of the largest sides equal to 10-30%, modulus of compression elasticity for thickness equal to 50-300 kPa, and coefficient of thickness restoration after 70% compression for 5 h equal to 0.90-0.95 at 8-12% moisture. Also described is method of manufacturing such material including following operations: mixing hydrophilic fibers having length-to-diameter 5-500 with aqueous collagen solution and multifunctional cross-linking agent to form homogenous mass containing 1-20% fibers, 1-5% collagen, and 0.2-20% cross-linking agent; freezing liquid sheet and unfreezing it followed by pressing resulting porous sheet; softening with water-soluble plasticizer; second pressing; and drying.

EFFECT: enhanced damping ability of sheet and simplified manufacturing technology.

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FIELD: food-processing industry, in particular, public catering.

SUBSTANCE: method involves inspecting, washing, cooking beans and mixing with preliminarily prepared fruit and vegetable components; rubbing; introducing flavor components, crude eggs or melange; forming; decorating and baking resultant product; introducing process of aerating bean pulp for 8-12 min after adding of eggs or melange and simultaneously introducing vegetable oil. Fruit and vegetable components are added after aeration procedure. Cooking is performed in two stages. First stage comprises cooking with triple changing of cooking medium with cold water having temperature of from 7 C to 20 C each 10-15 min. Second stage comprises bringing product to ready state at continuous boiling followed by periodic removal of 30-50% of cooking medium all at once and adding the same amount of cold water having temperature of from 7 C to 20 C, said adding procedure being provided 1-3 times during the second stage. Components for preparing of ready product are used in the following ratio, wt%: beans 49.0-55.0; eggs or melange 3.5-4.5; vegetable oil 4.5-5.5; fruit and vegetable components the balance; sour cream 2.0; wheat hardtack 2.0; flavor components 1.01-4.01. Fruit and vegetable components are pumpkin, and/or apple, and/or carrot, cabbage, parsley and dill greens; aubergine, bulb onion and/or tomato; plum; black currant, and/or red currant and/or raspberry, and/or strawberry. Flavor components are vanillin and sugar or sweet pepper and salt.

EFFECT: increased nutrient and biological value, improved organoleptical properties of ready dish, reduced gas formation in individual's stomach, and decreased product preparing time.

3 cl, 3 tbl, 3 ex

FIELD: new food compositions based on cracked corn and method for production thereof.

SUBSTANCE: claimed foodstuffs contain at least one kind of cracked corn and soy material selected from soy semolina, soy flakes, soy beans and combination thereof. Soy material contains at most 20 mumol/g of mellitose, at most 35 mumol/g of stachyose, and at least 200 mumol/g of saccharose. According to invention at least one kind of cracked corn is blended with abovementioned soy material. Mixture is heat treated to produce dough for production of finished product.

EFFECT: new food compositions free from discomfort caused by flatulence.

41 cl, 5 ex

FIELD: food-processing industry, in particular, preparing of products with the use of fried chick-pea beans.

SUBSTANCE: method involves providing soaking and thermal processing of chick-pea beans, with soaking process being carried out for 2-2.5 hours at room temperature and thermal processing being performed in vacuum tanks at vacuum extent of 85-95% at temperature of 90-95 C for 40-45 min; removing excessive moisture, followed by drying in drying chambers at temperature of 35-50 C for 1.5-2 hours until moisture content is 12%; mixing chick-pea beans with spices and components. Drying process may be performed with the use of infrared radiation.

EFFECT: provision for obtaining of protein enriched product balanced with regard to amino acid and microelement composition.

1 tbl

FIELD: food processing industry, in particular pulse culture seed reprocessing.

SUBSTANCE: nut seeds are couched for 3-4 days to produce sprouts of 0.5-1.0 cm length, ground in anaerobic conditions in hot water and conditioned for 3 h to produce fermented product. Then product is heated up to 85-92°C for 3-5 min and separated to produce protein emulsion and non-soluble fraction.

EFFECT: emulsion product of increased quality due to improved filtration properties of suspension.

FIELD: heat treatment of different kinds of grain; treatment of forage grain and production of edible grain products.

SUBSTANCE: proposed plant for heat treatment of grain includes heat-insulated chamber with conveyer arranged inside it and used for transfer of material being treated, heating unit with infra-red radiators and reflecting shields located above conveyer belt, individual shields having parabolic reflecting surface which is described by equation of parabola in canonical form: y2=2px, where y and x are present coordinates and p is focal parameter of parabola. Each radiator is located in focal plane of parabolic surface of individual reflecting shield. Parabolic surfaces of each subsequent and previous reflecting shields are geometrically similar; coefficient of geometric similarity is within 1.1-1.3. Ratio of focal parameters of parabolic surfaces of each subsequent and previous reflecting shields is equal to 1:5 to 1:4; ratio of distance between focus and vertex of parabolic surface to its focal parameter ranges from 1:2 to 1:3. Plant is provided with thyristor unit for control of spectral composition and power of infra-red radiation in accordance with varying thermo-radiation characteristics of article being treated.

EFFECT: increased productivity; reduced power requirements; improved quality of finished product.

2 dwg

FIELD: food-processing industry.

SUBSTANCE: method involves cleaning soya seeds; soaking in activated water at pH of 10-12 and temperature of 50-65°C for 80-90 min until seed moisture content reaches 20-25%; providing wet grinding process in the presence of activated water at temperature of 100-110°C; providing filtering.

EFFECT: improved quality and nutritive value of soya milk and increased efficiency in producing thereof.

1 tbl

FIELD: food-processing industry, in particular, production of foods from soya milk.

SUBSTANCE: method involves grinding soya beans for producing of aqueous suspension; processing aqueous suspension in energy field, in particular, in cathode zone of direct current electric field at current density of 40-60 A/m2 for 15-30 min.

EFFECT: increased intensity of process and provision for keeping of milk quality.

1 tbl, 6 ex

FIELD: food industry.

SUBSTANCE: invention relates to technology for manufacturing natural vegetable preserves. Method for manufacturing preserves involves the pea swelling stage followed by its packaging with pouring liquid containing sweet polyhydric alcohol replacing at least 10% of the formulation sugar content calculated by the sweetness coefficient, sealing and sterilization. Proposed method provides increasing yield of the end product by 2.5-fold and to utilize raw that has been not used for manufacturing natural vegetable preserves. Preserves acquire dietetic properties. Invention provides the possibility for preparing natural preserves from smooth-grain pea strains in the stage of biological ripeness.

EFFECT: improved preparing method.

3 ex

FIELD: food industry.

SUBSTANCE: invention relates to technology for manufacturing natural vegetable preserves. Method for manufacturing preserves involves step for pea swelling in solution of food polyhydric alcohol followed by packaging with pouring liquid into cans, sealing and sterilization. Proposed method provides increasing yield of the end product by 2.5-fold and to use raw that has been not utilized for manufacturing the natural vegetable preserves. Method provides preparing natural preserves from smooth-grain pea strains at the stage of biological ripeness.

EFFECT: improved manufacturing method.

3 ex

FIELD: food-processing industry.

SUBSTANCE: method involves adding chick-pea flour into dry nutritive mixture of groats base and wheat grits, with components being used in predetermined amounts.

EFFECT: provision for producing of dry nutritive mixture with increased biological value from readily available components, such as chick-pea flour.

Leguminous paste // 2243681

FIELD: food-processing industry, in particular, production of paste, cutlets or pockets with the use of leguminous crops.

SUBSTANCE: paste contains leguminous, nuts, garlic, oil, water, and spices, with said components being used in predetermined ratio. Resultant paste of plastic forming consistency has spicy soft taste not characteristic of dishes produced from leguminous. Above combination of components and quantitative ratio provide for required balance between food caloricity and contents of indispensable amino acids.

EFFECT: improved quality and wider range of products.

4 ex

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