Cutlet, its preparation method and equipment for method implementation |
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IPC classes for russian patent Cutlet, its preparation method and equipment for method implementation (RU 2450548):
              
 Frying device containing stirring tool and product frying method / 2422076
Frying device containing, on one side, a reservoir intended for products placement and, on the other, a blade placed inside the reservoir. The reservoir and the blade are designed so that to enable relative rotary motion aimed at stirring the products as may be placed in the reservoir. The blade contains a turning tool intended to provide for turning part of the product(s) in the turning direction under the impact of relative rotary motion, the turning direction having a mostly radial component within the rotary motion plane.
 Charcoal grill / 2402970
Invention relates to devices for cooking on open fire, to charcoal grills. There is no web distortion in the charcoal grill. The charcoal grill includes bottom support elements and two walls. Two of them consist of three parts connected to each other, due to which there is compensation of thermal expansion.
 Device for thermal-radiation treatment of food products / 2382588
Device uses a grid iron manufactured of thermosetting material with high specific thermal capacity and radiating capacity in infrared range. The grid iron can move relatively to the body. The grid iron is equipped with through holes geometrically coincident with ventilation channels of the body. The through holes form infrared emitters. The grid iron is manufactured of transparent refractory and is equipped discretely located diffuse reflectors of the lid infrared radiation.
 Device for food cooking / 2381001
Device for cooking food contains a body, a lid and a skewer and on one of the lateral sides of the body there is a vertical slit through which a skewer with two identical covers can be inserted. Innovation is in the fact that the skewer is equipped with a cylindrical net on which there are trays for self-sprinkling the product with fat in the course of cooking.
 Method for shashlik making in russian stove / 2346639
Ash pit chamber volume is increased to fuel chamber volume by dividing fuel and ash pit chambers by means of threes grates. Grids are supported by sixth row of brickwork. Brickwork protrudes inside the stove over the ash pit chamber. Hot coals from wood burnt in fuel chamber are removed and placed into the ash pit, and a chargrill-substituting device is placed into the fuel chamber. The said device is a hollow rectangular metal box with three slots at ends to rotate spitters with meat.
 Device for preparation of foodstuff / 2342897
Device for preparation of foodstuff, includes: the ceramic working chamber, a neck, covers, demountable swords, an electroheating element and places for installation of an electroheating element. The device is supplied by side ceramic walls with the external both internal sides and the ceramic bottom, organising together the integral ceramic case. In the case the working chamber of the egg-shaped turned shape is located. The chamber is narrowed to the ceramic bottom which width is twice augmented in relation to width of a side ceramic wall. The vertical ceramic edges are established in the working chamber on its perimetre. The vertical ceramic edges organise intercostal space. On lateral aspect of a side ceramic wall the control block is established. Over the control block viaholes for possibility of a safe output and connection of an electroheating element to the control block are executed. Places for installation of an electroheating element are executed in the form of the upper element of strengthening and the lower element of strengthening. Over the upper element of strengthening and under the lower element of strengthening on ceramic side walls additional viaholes over and under vertical edges for arrangement possibility in them of a wood material of the cylindrical shape for strengthening of effect of smoke aromatiser are executed. In the lower part of the case on a ceramic bottom the metal cupped tray-reflector is established. The Tray-reflector has a rack in the upper part in the middle. In a rack the capacity for a location in it of a liquid product is established. The lower aromatiser is established over the capacity with a metal grid and the lower reflector. The upper part of the ceramic case from an outer side is executed in the form of the bent ceramic neck. The ratio of diameter of the upper section of a neck to diameter of the lower section of a ceramic bottom makes 1.0-1.5. From the inside the ceramic neck has recess in the form of a neck. On a neck the demountable ceramic washer with internal sawcuts and a small ceramic cap with a protuberance on which it is established upper aromatiser with a metal grid and the upper reflector is established. Under a ceramic washer on a neck the metal reflector is established. The metal reflector under the shape corresponds to an outline of a washer and is executed with internal sawcuts. In a sawcut on identical distance from the upper aromatiser metal demountable swords with side slots for possibility of threading on them of a product are established. For possibility of preparation of an integral product there is established not a neck a big cover with a reflector with installation possibility of one sword for threading of a large product on it.
 Device with spit for roasting / 2328199
Device for roasting contains a spit unit and is equipped with a fixed portion and a rotating portion, the first side wall for reliable holding of the fixed portion, the second side wall for supporting of the rotating portion designed to provide rotation of one component and at least one component of a base for supporting the first and the second side walls. A case with a rotating portion enclosed therein is driven with a mechanical drive assembled inside the case.
 Combined portable unit for thermal treatment of products / 2327406
Combined portable unit for thermal treatment of products includes housing with fire chamber. Housing rests on supports. Box for product smoking is mounted on the housing. Tray, fire chamber with perforated lid and special tool for spits to fry shashliks are built sequentially into housing on guides in downward direction. There are holes in the front and rear walls of the box to install spits and smoke products. Length of each spit rod is different in order to fix smoked products. Holes for only long rods of spits are available on one box wall and holes for both types of rods are situated on the opposite wall. Hole for each lower rod is shifted to the centre of box as regard to upper rod. It allows for installing smoking spits at 4°-10° angles to vertical plane. Spits are arranged in two vertical rows to install baking sheets on upper and lower rods for fruits drying.
 Carousel-type grill / 2314007
Grill has casing with at least one glass door to be closed and opened, electric heaters positioned within casing, and carousel rotated by means of electromagnetic ac drive. Carousel has horizontal shaft with disks fixed to edges of shaft. Crate-type baskets for food products are hanging from disks. Motor-reducer is used as electric drive. Power circuit for motor-reducer has rectifier which is switched-on by means of switch the moment grill is switched-off. Grill has system providing reliable braking of carousel.
 Food product heat treating apparatus / 2290052
Apparatus includes shampoors (baking metallic rods) and unit for holding them in the form of frame, preferably in the form of rectangular frame whose opposite walls have grooves for placing said rods mutually in parallel with possibility of their rotation around their lengthwise axes. In order to realize it, portion of each shampoor (baking rod) arranged in groove is in the form of pointed cylinder and opposite end of rod is provided with shaped bent part. Baking rods are provided with rotation drive. Apparatus also includes cleat with openings whose longitudinal axes are mutually parallel and normal relative to side of cleat turned to wall of frame. Shaped bent end of shampoor is parallel to its longitudinal axis, laid in the same plane and placed in corresponding opening of cleat that may perform translation and rotation movements by means of handle. Cleat is made of wood material. Baking rods are cylindrical. Wall of frame opposite relative to grooved wall of frame has openings along which stop plate is arranged. Frame is detachable one.
Delicatessen product production method / 2447702
Invention relates to meat industry, in particular, to delicatessen meat products production. The method involves salting (at a low temperature) of preliminarily milled meat raw material in the presence of an enzyme preparation and starter cultures with subsequent thermal treatment and cooling. Sort 2 or 1 beef salting is performed with a curing mixture during a preset period of time in the presence of an enzyme preparation - hepatopancreas of king crab with addition of Lactobacillus curvatus and Staphylococcus carnosus starter cultures in a specified quantity. Thermal treatment is performed by way of drying Sort 2 or Sort 1beef at a temperature of 40°C during 8 and 6 hours accordingly. Cooling is performed during 10 minutes.
Method for extension of storage life of cooked sausages in protein casing / 2447668
Invention relates to meat industry, in particular, to methods for storage of cooked sausages in protein casing. The method envisages introduction of an additive based on chitosan into the mince during chopping. One dissolves 4% lactic or acetic acid in water, adds dry chitosan to the mixture in an amount of 4%, stirs and maintains the mixture during 24 hours at a temperature of 21-24°C, adds 5-10% of gelatine or soya protein or collagenic natural protein into the produced solution. The produced additive is introduced into the mince in an amount of 0.1-0.5% of the raw material weight.
Delicatessen cooked-and-smoked fish sausage and delicatessen cooked-and-smoked fish sausage production method / 2446716
Invention relates to meat industry, i.e. to a method for production of mince sausage products, in particular, delicatessen fish sausage. The method envisages raw materials preparation, salting, mincing, mince production, casings preparation, links moulding, settling, thermal treatment. The base raw materials are represented by fish and coconut oil. Additionally one introduces finely ground dried leaves of laminaria seaweed into the mince. "Lactobel ED" bifidogenic concentrate additive of dairy protein-carbohydrate raw material is introduced as a prebiotic stimulator of beneficial gut microflora. The colourant is represented by fermented rice. The ingredients are taken at the specified quantity ratio.
Delicatessen raw smoked fish sausage / 2446715
Invention relates to food industry, i.e. to a method for production of sausage products, in particular, delicatessen raw smoked fish sausage. The sausage includes fish mince, a mixture of taste-and-flavour agents and starter cultures, pickling sea salt and a vacuum nitrite salt, Anisomin VE, Bactostop Universal complex food additive, "Svetlyi" dry smoking spicy smoke, fats mixture at specified quantity ratio of the components. The fats mixture consists of palm-kernel oil, palm stearin, palm olein.
 Meat loaf production method / 2446714
Invention relates to meat industry and may be used for production of mince meat products, in particular, meat loaves. The method envisages preparation of meat raw materials, milling, salting, maintenance, chopping with addition of water or ice, mixing the produced mince with milled fat and introduction of flavour ingredients, moulding, baking and cooling. At the chopping stage one introduces a protein semi-product of milled beef ears and lips. Milled beef ears and lips are mixed with water at hydraulic module equal to 1:1. The produced mixture is heated up to 40-45°C and Protepsin enzyme preparation is introduced in an amount of 0.05-0.1% of the produced mixture weight, hydrolysis is performed during 1.5-2 hours, the mixture is heated up to a temperature of 80-90°C during 15-20 minutes, the produced mixture is milled and homogenated.
Method for production of small-sized moulded raw smoked and raw dried mince meat products / 2443124
Invention relates to food industry and may be used in production of small-sized moulded raw smoked and raw dried fermented meat products in an individual or common package including "snack-like products". The method envisages preparation of meat raw material, its salting in pieces, milling and making meat mince, the meat mince ageing in vessels, formation, settling, drying and packing. Formation is performed by a mechanised method in the form of piece-goods in the shape of thin-layer plates with subsequent treatment of the products surface with a dry spices mixture. One performs accelerated settling at average temperature or cool settling. Intensive convective drying is performed in tough modes by a value of relative air humidity equal to 74-78% and air motion rate equal to 0.1-0.2 m/s or 0.5-1.0 m/s at an air temperature of 10-15°C by the dynamics of the ready product rated yield and the required value of weight fraction of moisture in the product or the value of water activity in the product centre equal to 0.820-0.880 aw units.
Cooked sausage preparation method / 2442423
invention refers to meat industry and cooked sausages in particular. Method includes preparation of minced sausage, addition of food supplement including protein, lactose, lactulose source, formation, cooking and cooling. The food supplement is a source of milk protein, lactose and lactulose - milk protein and carbon concentrate named Laktobel "ЭД" to the amount of 3-5 mas.% of mince.
 Cooked sausages production method / 2438359
Invention may be used at meat-processing enterprises for cooked sausages production. The method envisages preparation of raw material, salting with introduction of cultural liquor into the milled meat raw material, mince preparation, moulding links, sausages tying, settling, frying and cooking. The cultural liquor is a by-product of propionate bacteria concentrates production. The liquor is introduced in an amount of 3-7 litres per 100 kg of the basic raw material.
 Mince preserves production method / 2436400
Invention relates to meat industry and may be used in production of meat preserves. The method envisages low-voltage electrostimulation of horsy and pig sides in slaughter-warm condition, meat deboning, trimming, chopping, mince preparation, can filling, sealing, sterilisation and cooling. In the process of mince preparation one adds to it a protein stabiliser based on pig skin in an amount of 4-6% of the total meat raw material weight. Pig skin is preliminarily boiled during 5-6 hours, milled and homogenated with water at hydration degree 1:3.
 Method for production of meat-and-vegetable cutlets containing ostrich meat / 2435456
Invention relates to food industry, namely to a technology for production of meat and vegetable food semi-products. The method envisages mincing solid recipe components including fresh onions and culinary salt, chopping with simultaneous introduction of liquid recipe components followed by moulding, finished items crumb breading and preservation by way of freezing to obtain the target product. The meat raw material as part of the solid components is represented by ostrich meat treated with a solution of citric and malic acids in dairy whey at a temperature of 18-20°C during 25 minutes, the ratio of citric to malic acid being 1:1. Solid components additionally introduced are represented by fresh potatoes, cabbages and green parsley. The liquid components additionally contain maize oil and CO2-extract of black allspice. The components are taken at the specified ratio.
Antiseptic ice production method / 2442937
antiseptic ice production method consists in the following: water the temperature of which amounts to 0-4°C is saturated with ozone to the concentration of 5-10 mg/l. The received ozone and water mixture is oxidized to pH of 6.5-5.5 and frozen within 240-300 seconds to the temperature from -0.5 to -7°C.
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FIELD: food industry. SUBSTANCE: invention relates to food industry, in particular, to cutlets manufacture. The method envisages forming meat or chicken or fish mince cutlet evenly coated on all sides with croquette mass casing. Cutlet pieces are cooled to a temperature equal to 2-6 degrees Celsius, put into mortises on the surface of the lower part of the griddle, covered with the upper part of the griddle with mortises for enclosing the upper part of the cutlet pieces. One introduces stick parts (within the range of 0.3 - 0.7 of the total stick length), preliminarily greased with egg yolk, into every cutlet through the side holes. The cutlets are fried on the griddle till complete readiness. The cutlets are unloaded onto paper towels. Croquette pieces are prepared on the base of potatoes or rice or maize or peas or beans or buckwheat or pasta with croquette mass casing halves formed from the pieces with the help of a mould preliminarily greased with egg yolks. The croquette mass casing halves are placed into the lower part of the accessory mould (greased with butter and dredged with breadcrumbs), greased with egg yolk; the cutlets are put into the casing halves, greased with egg yolk and covered with the upper part of the accessory mould (greased with butter and dredged with breadcrumbs). The both parts of the accessory mould are fixed relative to each other with clamps. Then one proceeds with placing into a freezing chamber. EFFECT: invention ensures production of a cutlet with improved consumer properties and usage convenience. 3 cl, 16 dwg
The invention relates to food industry, in particular for the cutlets, methods for their preparation and equipment for the implementation of the methods. The closest analogue of the claimed burgers is a Burger meat containing minced (see, for example, the patent of the Russian Federation 2214744, MPK7 A23L 1/317, publication date 27.10.2003). The disadvantage of the closest analogue is the need to feed cooked patties on a plate to use as a rule, knife, and fork. The closest analogue of the claimed method of cooking burgers is a method for the production of meatballs containing operations of cooking meat, the subsequent molding kulynych blanks rounded shape (see, for example, the patent of the Russian Federation 2214744, MPK7 A23L 1/317, publication date 27.10.2003). The disadvantage of the nearest analogue of the claimed method is the lack of preparation for consumption because of the need to use additional dining equipment, such as plates, knives and forks. The closest analogue of the claimed equipment to implement the method is a device for cooking cutlets rectangular shape of minced meat (see, for example, an application for a patent RU 94013404, MPK A47J 37/04, publication date 10.03.1996). The disadvantage of the closest analogue is the impossibility of providing molding blanks cutlets with the introduction of her PA who points to hold in the hand with the location burgers near the hand and eliminate the need to use Cutlery, for example, a plate, knife, fork. The technical result of the claimed burgers is to improve consumer appeal, and ensuring ease of use. The technical result of the claimed method of cooking burgers is providing their burgers with better properties and convenience of its use. The technical result of the claimed equipment for implementing the inventive method is to ensure the basic operation of the method of forming blanks patties, placing it part of the sticks, coating the cutlets gracetime blanks. The essence of the technical solutions cutlet is that formed the rounded of minced meat made meat, or chicken, or fish, is coated evenly on all sides by a sheath of Krakatau mass on the basis of potatoes, or rice, or corn, or peas, or beans, or buckwheat, or pasta, is located inside the portion of the rod in the range from 0.3 to 0.7 of its total length as a holder. The essence of the technical solution of the method of cooking burgers is that contains the operations of cooking meat, the subsequent molding kulynych blanks rounded shape, and differs from the closest analogue of the fact that kotlety blanks prepared from meat, or chicken, or fish mince is, cooled to a temperature of 2-6 degrees Celsius, laid in nests on the surface of the lower part of the grill, close the top part of the grill with the slots for embracing the upper part kulynych blanks, enter in each cutlet through the side holes at the junction of the upper and lower grill part sticks in the range from 0.3 to 0.7 of the total length of the sticks, pre-lubricated egg yolk, fried patties on the grill until cooked, remove the cutlets on paper towels, previously prepared krokene workpiece on the basis of potatoes, or rice, or corn, or peas, or beans, or buckwheat, or pasta, molded of them are pre-lubricated with egg form of half shells of Krakatau mass obtained half shells of Krakatau mass is placed in greased with butter and sprinkled with breadcrumbs lower part of the additional forms, smeared with egg yolk, put in polovinki shells from Krakatau mass previously recorded on a paper towel burgers, grease patties egg yolk, impose greased with butter and sprinkled with breadcrumbs upper part of the additional forms, fixed relative to each other both parts additional forms clamps, placed in the freezer, stand the chicken up to a complete freeze, then take out from the freezer, uderjivayut at room temperature, divide both parts of additional forms, remove patties, shifting the parchment, placed in a container box, placed for storage in the freezer. The essence of the technical solution of the equipment for implementing the inventive method lies in the fact that contains a form for molding kulynych blanks and differs from the closest analogue is the fact that it introduced a grill for cooking kulynych blanks with the grooves on the bottom of the grill for introduction into chops sticks, a form of molding crocetin blanks, consisting of two upper and lower parts with internal dimensions of nests, exceeding the size of nest molds for molding kulynych blanks on the thickness crocetin blanks from all sides, put an additional form of two, upper and lower, parts for consistent placement at the bottom of the halves crocetin blanks and kulynych workpieces covered by other halves crocetin blanks, and covering the lower part of the upper part with clamping elements of the upper and lower parts of the additional forms between them, with grooves on one side of the lower part of the additional forms for sticks, put in the cutlets. The essence of the technical solution is illustrated by drawings, where figure 1 shows a side view of the cover form for molding kulynych procurement is to; figure 2 shows in cross section the lower part of the mold for molding kulynych blanks; figure 3 shows a top view of the bottom part of the form molding crocetin blanks; figure 4 shows the section b-B of the bottom part of the form molding crocetin blanks; figure 5 shows the form And the bottom part of the form molding crocetin blanks; figure 6 shows a top view of the lower part of the form molding crocetin workpiece placed on the base; 7 shows a section a-a detail of the bottom of the form molding crocetin workpiece placed on the base; on Fig shows a bottom view of the top of the form molding crocetin blanks; figure 9 shows the section b-B top of the form molding crocetin blanks; figure 10 shows the form And the top of the form molding crocetin blanks; figure 11 shows a top view of the lower part of the additional forms; on Fig shows the section b-B bottom of the advanced forms; on Fig shows And the lower part of the additional forms; on Fig shows a bottom view of the upper part of the additional forms; on Fig shows the section b-B top additional forms; on Fig shows And the upper part of the additional forms. Chop formed fillet of beef. The stuffing is made is clear, or chicken, or fish. Chicken is coated evenly on all sides by a sheath of Krakatau mass on the basis of potatoes, or rice, or corn, or peas, or beans, or buckwheat, or pasta. Inside the patties is part sticks in the range from 0.3 to 0.7 of its total length as a holder. A method of making meatballs contains the operations of cooking meat, the subsequent molding kulynych blanks curved in shape with a lid (figure 1, 2). Kotlety blanks prepared from meat, or chicken, or fish meat, cooled to a temperature of 2-6 degrees Celsius. The form with a cover feature on the surface of the lower part of the grill so that the lid was placed on the surface of the lower part of the grill and to each cutlet harvesting was located opposite the slots of the grill to host kulynych blanks. Slide the cover form to release kulynych blanks. Spread kotlety blanks in nests on the surface of the lower part of the grill. Close the grill top grill with nests for embracing the upper parts kulynych blanks. Enter through the side holes at the junction of the upper and lower parts of the grill each Patty part sticks in the range from 0.3 to 0.7 of the total length of the sticks, pre-lubricated egg yolk. Fry patties on the grill until cooked. Remove patties from grill on b is per towel. Previously prepared krokene workpiece on the basis of potatoes, or rice, or corn, or peas, or beans, or buckwheat, or pasta. Krakatoa mass placed between layers of edible film and roll into a smooth layer with the help of a rolling pin with dimensional overlays in the form of discs, located at the end of a rolling pin. Removing the top layer of edible film, the notch cut krokene billets with dimensions, which provides coverage on all sides with half of the patties. Molded of them are pre-cooled and then smeared with egg matrix halves of shells from Krakatau mass. Received half shells of Krakatau mass is placed in greased with butter and sprinkled with breadcrumbs lower part of the additional forms. Smeared with egg yolk and put the bezel on a paper towel burgers. Grease the top of the chicken egg yolk. Put greased with butter and sprinkled with breadcrumbs upper part of the additional forms. Fixed relative to each other both parts additional forms clamps. Place in the freezer until fully frozen. Then remove from the freezer and kept at room temperature. Divide both parts of additional forms. Remove chops and shifting the parchment, placed in a container box. Then placed for XP is tion in the freezer. The equipment for implementing the method of cooking meatballs contains a form for molding kulynych blanks made of two parts: the lower part 1 of the form (2) for forming kulynych blanks and cover 2 forms (figure 1). In the lower part 1 of the form for molding kulynych blanks made socket 3 for the location of the stuffing (figure 2). The shape and depth of the slots 3 is determined by the pre-set sizes kulynych blanks. The number of slots 3 in the form is determined on the basis of ease of preparation. The lower part 1 of the form on their opposite edges of the top has grooves 4 for placement of the cover 2 (figure 2). Cover 2 is made of flat sheet material of rectangular shape and may have a bent edge 5 to remove the cover 2 from the lower part 1 of the form by pulling the grooves 4 (figure 1). The lower part 1 of the form may also be made of sheet material of rectangular shape, which is formed by pressing the socket 3 to accommodate kulynych blanks. Equipment includes grill. Grill can be used on any grill, providing cooking chops of kulynych blanks with kulynych blanks. The grill is being finalized in the lower part of the implementation of the recesses for insertion through them in the chops sticks. Sticks can be made of flat wood or plastics the second material, approved for use in contact with food products. In the equipment introduced form molding crocetin blanks, with internal dimensions of nests, exceeding the size of nest molds for molding kulynych blanks on the thickness crocetin blanks from all sides. The form contains the upper and lower parts. The upper part can be made of two parts - the base 6 and the average 7 (3, 4, 5, 6, 7). The base 6 is made of the socket 8. In the middle parts 7 is a through slot 9. The upper part 10 of the form molding crocetin blanks made in the form of a punch with the dimensions defined by the internal dimensions crocetin blanks (Fig, 9, 10). Additional form (11, 12, 13, 14, 15, 16) of the two, the bottom 11 (11, 12, 13) and the top 12 (Fig, 15, 16), parts with the slots 13 and 14 for consistent placement in the slots 13 of the bottom part 11 (11) halves crocetin blanks and kulynych workpieces covered by other halves crocetin blanks, covering the lower part 11 of the upper part 12 with the slots 14 and terminals (drawing conventionally not shown) of the upper 11 and lower 12 portions of additional forms between a. On the upper side of the lower part 11 additional forms completed recesses 15 for placing sticks, put in the cutlets (11, 12, 13). In the corners of all parts of the forms 6, 7, 10, 11, 12 made the holes for the pins on especiauy the precise combination of the parts of the form. 1. Burger, formed fillet of beef, characterized in that the stuffing is made of meat, or chicken, or fish, is coated evenly on all sides by a sheath of Krakatau mass on the basis of potatoes, or rice, or corn, or peas, or beans, or buckwheat, or pasta, is located inside the portion of the rod in the range from 0.3 to 0.7 of its total length as a holder. 2. A method of making patties according to claim 1, containing the operations of cooking meat, the subsequent molding kulynych blanks rounded shape, characterized in that kotlety blanks prepared from meat, or chicken, or fish meat, cooled to a temperature of 2-6°C, is laid in nests on the surface of the lower part of the grill, close the top part of the grill with the slots for embracing the upper parts kulynych blanks, enter in each cutlet through the side holes at the junction of the upper and lower grill part sticks in the range from 0.3 to 0.7 of the total length of the sticks, pre-lubricated egg yolk, fried chops in the grill to fully cooked, remove the cutlets on paper towels, previously prepared krokene workpiece on the basis of potatoes, or rice, or corn, or peas, or beans, or buckwheat, or pasta, is made of them pre-greased egg form of half shells of Krakatau mass obtained half shells and Krakatau mass is placed in greased with butter and sprinkled with breadcrumbs lower part of the additional forms, smeared with egg yolk, put in half shells of Krakatau mass previously recorded on a paper towel burgers, grease patties egg yolk, impose greased with butter and sprinkled with breadcrumbs upper part of the additional forms, fixed relative to each other both parts additional forms clamps, placed in the freezer, stand the chicken up to a complete freeze, then take out from the freezer, kept at room temperature, divide both parts of additional forms, remove patties, shifting the parchment is placed in a container box, placed for storage in the freezer. 3. The equipment for implementing the method according to claim 2, containing a form for molding kulynych blanks, characterized in that it introduced a grill for cooking kulynych blanks with the grooves on the bottom of the grill for introduction into chops sticks, a form of molding crocetin blanks, consisting of two, upper and lower, parts with internal dimensions of nests, exceeding the size of nest molds for molding kulynych blanks on the thickness crocetin blanks from all sides, put an additional form of two, upper and lower, parts for consistent placement at the bottom of the halves crocetin blanks and kulynych the title is set, cover other halves crocetin blanks, and covering the lower part of the upper part with clamping elements of the upper and lower parts of the additional forms between them, with grooves on one side of the lower part of the additional forms for sticks, put in the cutlets.
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