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Method for preparation of preserves "sichenik fish cutlets ukrainian-style" |
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IPC classes for russian patent Method for preparation of preserves "sichenik fish cutlets ukrainian-style" (RU 2511089):
Method for production of preserves "fish cutlets in tomato sauce" / 2511087
Method envisages preparation of recipe components, milling part of bulb onions, raw and fried gobies mincing, the listed components mixing with salt and part of black hot pepper to produce mince, the mince moulding, mealing in wheat flour and frying in vegetable oil to produce cutlets, cutting, sauteing in vegetable oil and milling the remaining bulb onions, ground pumpkin seeds extraction cake pouring with drinking water and maintenance for swelling, the listed components mixing with tomato puree, sugar, the remaining black hot pepper, allspice, cloves, coriander and laurel leaf, the mixture cooking and addition of acetic acid to produce a sauce, the cutlets and the sauce packing, sealing and sterilisation.
Method for production of preserves "sichenik fish cutlets ukrainian-style" / 2511085
Method envisages preparation of preserves in the form of sichenik cutlets with garnish. At first one performs preparation of recipe components, boiling, shelling and cutting part of chicken eggs, bulb onions cutting and sauteing in melted butter, garlic blanching and straining, the listed components mixing with part of wheat crumbs, part of salt and black pepper to produce mince. Then one performs skin-off cod fillet and speck mincing, mixing with the remaining chicken eggs and another part of salt to produce a cutlet mass. One proceeds with mince moulding into the mass, the cutlets steeping in liaison, mealing in the remaining wheat crumbs and frying in melted butter to produce sichenik cutlets. Garnish is prepared by way of beet-roots straining, blanching and mixing with frozen green peas, milk and the remaining salt. One adds into the mixture ground pumpkin seeds extraction cake that is poured with water (before mixing) and maintained for swelling. Then one performs the sichenik cutlets and garnish packing, sealing and sterilisation.
Method for production of preserves "sichenik fish cutlets ukrainian-style" / 2511083
Method envisages preparation of preserves in the form of sichenik cutlets with garnish. At first one performs preparation of recipe components, boiling, shelling and cutting part of chicken eggs, bulb onions cutting and sauteing in melted butter, garlic blanching and straining, the listed components mixing with part of wheat crumbs, part of salt and black pepper to produce mince. Then one performs skin-off cod fillet and speck mincing, mixing with the remaining chicken eggs and another part of salt to produce a cutlet mass. One proceeds with mince moulding into the mass, the cutlets steeping in liaison, mealing in the remaining wheat crumbs and frying in melted butter to produce sichenik cutlets. Garnish is prepared by way of carrots straining, blanching and mixing with frozen green peas, milk and the remaining salt. One adds into the mixture ground pumpkin seeds extraction cake that is poured with water (before mixing) and maintained for swelling. Then one performs the sichenik cutlets and garnish packing, sealing and sterilisation.
Method for production of preserves "sichenik fish cutlets ukrainian-style" / 2511063
Method envisages preparation of preserves in the form of sichenik cutlets with garnish. At first one performs preparation of recipe components, boiling, shelling and cutting part of chicken eggs, bulb onions cutting and sauteing in melted butter, garlic blanching and straining, the listed components mixing with part of wheat crumbs, part of salt and black pepper to produce mince. Then one performs skin-off cod fillet and speck mincing, mixing with the remaining chicken eggs and another part of salt to produce a cutlet mass. One proceeds with mince moulding into the mass, the cutlets steeping in liaison, mealing in the remaining wheat crumbs and frying in melted butter to produce sichenik cutlets. Garnish is produced by way of potatoes and benincasa cutting, blanching, straining and subsequent mixing with frozen green peas, milk, sugar and the remaining salt. One adds into the mixture ground pumpkin seeds extraction cake that is poured with water (before mixing) and maintained for swelling. Then one performs the sichenik cutlets and garnish packing, sealing and sterilisation.
Method for production of preserves "sichenik fish cutlets ukrainian-style" / 2511062
Method envisages preparation of preserves in the form of sichenik cutlets with garnish. At first one performs preparation of recipe components, boiling, shelling and cutting part of chicken eggs, bulb onions cutting and sauteing in melted butter, garlic blanching and straining, the listed components mixing with part of wheat crumbs, part of salt and black pepper to produce mince. Then one performs skin-off cod fillet and speck mincing, mixing with the remaining chicken eggs and another part of salt to produce a cutlet mass. One proceeds with mince moulding into the mass, the cutlets steeping in liaison, mealing in the remaining wheat crumbs and frying in melted butter to produce sichenik cutlets. Garnish is produced by way of potatoes cutting, blanching and straining, rutabaga cutting and blanching, subsequent mixing of the components with frozen green peas, milk, sugar and the remaining salt. One adds into the mixture ground pumpkin seeds extraction cake that is poured with water and maintained for swelling (before mixing); then one performs sichenik cutlets and garnish packing, sealing and sterilisation.
Method for production of preserves "fish-and-vegetable sardine cutlets in tomato sauce" / 2511052
Method envisages preparation of recipe components, bulb onions cutting, sauteing in vegetable oil and mincing, fresh white cabbage chopping and mincing, raw and fried sardine and carrots mincing, the listed components mixing with salt and part of black hot pepper to produce mince, the mince moulding, mealing in wheat flour and frying in vegetable oil to produce cutlets, ground pumpkin seeds extraction cake pouring with drinking water and maintenance for swelling, the extraction cake mixing with tomato paste, drinking water, sugar, the remaining black hot pepper, allspice, cloves, coriander and laurel leaf, the mixture cooking and addition of acetic acid to produce a sauce, the cutlets and sauce packing, sealing and sterilisation. All the components are taken at a specified content ratio.
Method for production of preserves "fried cutlets in chilean sauce" / 2511051
Method envisages recipe components preparation, bulb onions cutting, sauteing in vegetable oil and milling, raw and fried wild carp mincing, the listed components mixing with part of salt and black hot pepper to produce mince, the mince moulding, mealing in wheat flour and frying in vegetable oil to produce cutlets, garlic milling, ground pumpkin seeds extraction cake pouring with drinking water and maintenance for swelling, the listed components mixing with tomato paste, drinking water, sugar, the remaining salt, allspice, cloves, cinnamon and mustard, the mixture cooking and addition of acetic acid to produce a sauce, the cutlets and sauce packing, sealing and sterilisation. All the components are taken at a specified content ratio.
Method for production of preserves "fried cutlets in chilean sauce" / 2511050
Method envisages recipe components preparation, bulb onions cutting, sauteing in vegetable oil and milling, raw and fried pollock mincing, the listed components mixing with part of salt and black hot pepper to produce mince, the mince moulding, mealing in wheat flour and frying in vegetable oil to produce cutlets, garlic milling, ground pumpkin seeds extraction cake pouring with drinking water and maintenance for swelling, the listed components mixing with tomato paste, drinking water, sugar, the remaining salt, allspice, cloves, cinnamon and mustard, the mixture cooking and addition of acetic acid to produce a sauce, the cutlets and sauce packing, sealing and sterilisation. All the components are taken at a specified content ratio.
Method for production of preserves "fried cutlets in chilean sauce" / 2511047
Invention is related to fish preserves production. The method envisages recipe components preparation, bulb onions cutting, sauteing in vegetable oil and milling, raw and fried asp mincing, the listed components mixing with part of salt and black hot pepper to produce mince, the mince moulding, mealing in wheat flour and frying in vegetable oil to produce cutlets, garlic milling, ground pumpkin seeds extraction cake pouring with drinking water and maintenance for swelling, the listed components mixing with tomato paste, drinking water, sugar, the remaining salt, allspice, cloves, cinnamon and mustard, the mixture cooking and addition of acetic acid to produce a sauce, the cutlets and sauce packing, sealing and sterilisation. All the components are taken at a specified content ratio.
Method for production of preserves "sichenik fish cutlets ukrainian-style" / 2511019
Method envisages preparation of preserves in the form of sichenik cutlets with garnish. At first one performs preparation of recipe components, boiling, shelling and cutting part of chicken eggs, bulb onions cutting and sauteing in melted butter, garlic blanching and straining, the listed components mixing with part of wheat crumbs, part of salt and black pepper to produce mince. Then one performs skin-off cod fillet and speck mincing, mixing with the remaining chicken eggs and another part of salt to produce a cutlet mass. One proceeds with mince moulding into the mass, the cutlets steeping in liaison, mealing in the remaining wheat crumbs and frying in melted butter to produce sichenik cutlets. Garnish is produced by way of potatoes and scallops cutting, blanching and subsequent mixing with frozen green peas, milk, sugar and the remaining salt. One adds into the mixture ground pumpkin seeds extraction cake that is poured with water (before mixing) and maintained for swelling. Then one performs the sichenik cutlets and garnish packing, sealing and sterilisation.
Method for production of preserves "sichenik fish cutlets ukrainian-style" / 2511085
Method envisages preparation of preserves in the form of sichenik cutlets with garnish. At first one performs preparation of recipe components, boiling, shelling and cutting part of chicken eggs, bulb onions cutting and sauteing in melted butter, garlic blanching and straining, the listed components mixing with part of wheat crumbs, part of salt and black pepper to produce mince. Then one performs skin-off cod fillet and speck mincing, mixing with the remaining chicken eggs and another part of salt to produce a cutlet mass. One proceeds with mince moulding into the mass, the cutlets steeping in liaison, mealing in the remaining wheat crumbs and frying in melted butter to produce sichenik cutlets. Garnish is prepared by way of beet-roots straining, blanching and mixing with frozen green peas, milk and the remaining salt. One adds into the mixture ground pumpkin seeds extraction cake that is poured with water (before mixing) and maintained for swelling. Then one performs the sichenik cutlets and garnish packing, sealing and sterilisation.
Method for production of preserves "sichenik fish cutlets ukrainian-style" / 2511083
Method envisages preparation of preserves in the form of sichenik cutlets with garnish. At first one performs preparation of recipe components, boiling, shelling and cutting part of chicken eggs, bulb onions cutting and sauteing in melted butter, garlic blanching and straining, the listed components mixing with part of wheat crumbs, part of salt and black pepper to produce mince. Then one performs skin-off cod fillet and speck mincing, mixing with the remaining chicken eggs and another part of salt to produce a cutlet mass. One proceeds with mince moulding into the mass, the cutlets steeping in liaison, mealing in the remaining wheat crumbs and frying in melted butter to produce sichenik cutlets. Garnish is prepared by way of carrots straining, blanching and mixing with frozen green peas, milk and the remaining salt. One adds into the mixture ground pumpkin seeds extraction cake that is poured with water (before mixing) and maintained for swelling. Then one performs the sichenik cutlets and garnish packing, sealing and sterilisation.
Method for production of preserves "sichenik fish cutlets ukrainian-style" / 2511063
Method envisages preparation of preserves in the form of sichenik cutlets with garnish. At first one performs preparation of recipe components, boiling, shelling and cutting part of chicken eggs, bulb onions cutting and sauteing in melted butter, garlic blanching and straining, the listed components mixing with part of wheat crumbs, part of salt and black pepper to produce mince. Then one performs skin-off cod fillet and speck mincing, mixing with the remaining chicken eggs and another part of salt to produce a cutlet mass. One proceeds with mince moulding into the mass, the cutlets steeping in liaison, mealing in the remaining wheat crumbs and frying in melted butter to produce sichenik cutlets. Garnish is produced by way of potatoes and benincasa cutting, blanching, straining and subsequent mixing with frozen green peas, milk, sugar and the remaining salt. One adds into the mixture ground pumpkin seeds extraction cake that is poured with water (before mixing) and maintained for swelling. Then one performs the sichenik cutlets and garnish packing, sealing and sterilisation.
Method for production of preserves "sichenik fish cutlets ukrainian-style" / 2511062
Method envisages preparation of preserves in the form of sichenik cutlets with garnish. At first one performs preparation of recipe components, boiling, shelling and cutting part of chicken eggs, bulb onions cutting and sauteing in melted butter, garlic blanching and straining, the listed components mixing with part of wheat crumbs, part of salt and black pepper to produce mince. Then one performs skin-off cod fillet and speck mincing, mixing with the remaining chicken eggs and another part of salt to produce a cutlet mass. One proceeds with mince moulding into the mass, the cutlets steeping in liaison, mealing in the remaining wheat crumbs and frying in melted butter to produce sichenik cutlets. Garnish is produced by way of potatoes cutting, blanching and straining, rutabaga cutting and blanching, subsequent mixing of the components with frozen green peas, milk, sugar and the remaining salt. One adds into the mixture ground pumpkin seeds extraction cake that is poured with water and maintained for swelling (before mixing); then one performs sichenik cutlets and garnish packing, sealing and sterilisation.
Method for production of preserves "sichenik fish cutlets ukrainian-style" / 2511019
Method envisages preparation of preserves in the form of sichenik cutlets with garnish. At first one performs preparation of recipe components, boiling, shelling and cutting part of chicken eggs, bulb onions cutting and sauteing in melted butter, garlic blanching and straining, the listed components mixing with part of wheat crumbs, part of salt and black pepper to produce mince. Then one performs skin-off cod fillet and speck mincing, mixing with the remaining chicken eggs and another part of salt to produce a cutlet mass. One proceeds with mince moulding into the mass, the cutlets steeping in liaison, mealing in the remaining wheat crumbs and frying in melted butter to produce sichenik cutlets. Garnish is produced by way of potatoes and scallops cutting, blanching and subsequent mixing with frozen green peas, milk, sugar and the remaining salt. One adds into the mixture ground pumpkin seeds extraction cake that is poured with water (before mixing) and maintained for swelling. Then one performs the sichenik cutlets and garnish packing, sealing and sterilisation.
Method for production of preserves "sichenik fish cutlets ukrainian-style" / 2511017
Method envisages preparation of preserves in the form of sichenik cutlets with garnish. At first one performs preparation of recipe components, boiling, shelling and cutting part of chicken eggs, bulb onions cutting and sauteing in melted butter, garlic blanching and straining, the listed components mixing with part of wheat crumbs, part of salt and black pepper to produce mince. Then one performs skin-off cod fillet and speck mincing, mixing with the remaining chicken eggs and another part of salt to produce a cutlet mass. One proceeds with mince moulding into the mass, the cutlets steeping in liaison, mealing in the remaining wheat crumbs and frying in melted butter to produce sichenik cutlets. Garnish is produced by way of potatoes and benincasa cutting, blanching and mixing with frozen green peas, milk, sugar and the remaining salt. One adds into the mixture ground pumpkin seeds extraction cake that is poured with water (before mixing) and maintained for swelling. Then one performs the sichenik cutlets and garnish packing, sealing and sterilisation.
Method for manufacture of preserved product "sichenik fish cutlets ukrainian-style" / 2511013
Method envisages preparation of preserves in the form of sichenik cutlets with garnish. At first one performs preparation of recipe components, boiling, shelling and cutting part of chicken eggs, bulb onions cutting and sauteing in melted butter, garlic blanching and straining, the listed components mixing with part of wheat crumbs, part of salt and black pepper to produce mince. Then one performs skin-off pike fillet and speck mincing, mixing with the remaining chicken eggs and another part of salt to produce a cutlet mass. One proceeds with mince moulding into the mass, the cutlets steeping in eggs, mealing in the remaining wheat crumbs and frying in melted butter to produce sichenik cutlets. Garnish is produced by way of potatoes cutting and frying in melted butter, beet-roots cutting and blanching, the components mixing with frozen green peas, sour cream, sugar and the remaining salt. One adds into the mixture ground pumpkin seeds extraction cake that is poured with water (before mixing) and maintained for swelling. Then one performs the sichenik cutlets and garnish packing, sealing and sterilisation.
Method for preparation of preserved product "sichenik fish cutlets ukrainian-style" / 2511012
Method envisages preparation of preserves in the form of sichenik cutlets with garnish. At first one performs preparation of recipe components, boiling, shelling and cutting part of chicken eggs, bulb onions cutting and sauteing in melted butter, garlic blanching and straining, the listed components mixing with part of wheat crumbs, part of salt and black pepper to produce mince. Then one performs skin-off rockfish fillet and speck mincing, mixing with the other part of chicken eggs and another part of salt to produce a cutlet mass. One proceeds with mince moulding into the mass, the cutlets steeping in eggs, mealing in the remaining wheat crumbs and frying in melted butter to produce sichenik cutlets. Garnish is produced by way of potatoes cutting, blanching and straining, carrots cutting and blanching, the components mixing with frozen green peas, sour cream, sugar and the remaining salt. One adds into the mixture ground pumpkin seeds extraction cake that is poured with water (before mixing) and maintained for swelling. Then one performs the sichenik cutlets and garnish packing, sealing and sterilisation.
Method for manufacture of preserves "beef forced with garlic and speck" / 2510989
Method envisages recipe components preparation, potatoes cutting and blanching, fresh green peas freezing, the listed components mixing with sour cream, acetic acid, sugar, salt, black hot pepper and laurel leaf to produce garnish, beef cutting, forcing with garlic and speck and frying in melted beef fat, beef, garnish and bone broth packing, sealing and sterilisation. One additionally uses in the garnish composition benincasa that is cut and blanched (before mixing) and ground pumpkin seeds extraction cake that is poured with bone broth and maintained for swelling (before mixing) while the components are used at the following expenditure ratio, weight parts: beef - 562.5-578.8; speck - 47.9; melted fat - 41.5; garlic - 8.2-8.6; potatoes - 200.2-211.1; lagenaria - 207.2; green peas - 174.1; pumpkin seeds extraction cake - 12; sour cream - 63.9; acetic acid in conversion to 80% concentration - 1.2; sugar - 2.4; salt - 12; black hot pepper - 0.2; laurel leaf - 0.08; bone broth till the target product yield is equal to 1000.
Method for production of preserves "forced stewed pork with stewed cabbages" / 2510903
Method envisages recipe components preparation, cutting, sauteing (in melted fat) and straining part of carrots, part of parsley roots and part of bulb onions, the components mixing with bone broth, tomato paste, acetic acid, sugar, salt, black hot pepper and laurel leaf to produce a sauce, pork cutting, forcing with another part of carrots and another part of parsley roots and frying, chopping and freezing fresh white cabbages, cutting and sauteing (in melted fat) the remaining carrots, parsley roots and bulb onions, mixing cabbages and the unstrained parts of carrots, parsley roots and bulb onions to produce a garnish, pork, garnish and sauce packing, sealing and sterilisation. One uses ground pumpkin seeds extraction cake that is poured, before mixing, with bone broth and maintained for swelling while the components are used at the following expenditure ratio, weight parts: pork - 361.5-454.6; melted fat - 24.8; fresh white cabbages - 228.6; carrots - 172-176.4; parsley roots - 97.8-99.1; bulb onions - 95-96.2, pumpkin seeds extraction cake - 22.8, tomato paste in conversion to 30% dry substances content - 62.5, acetic acid in conversion to 80% concentration - 0.45, sugar - 12, salt - 12, black hot pepper - 0.38, laurel leaf - 0.04, bone broth till the target product yield is equal to 1000.
Method for production of preserves in jelly filler / 2494631
Invention relates to food industry. The method involves laying pre-dressed and salted raw material into consumer containers. Filler introduction and subsequent tight closure. The filler is represented by a jelly filler produced by way of homogenisation of vegetable oil, fish broth, homogenate of salted milt and caviar or belly burn caviar of salmon fishes and taste additives taken at specific ratios.
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FIELD: food industry. SUBSTANCE: method envisages preparation of preserves in the form of sichenik cutlets with garnish. At first one performs preparation of recipe components, boiling, shelling and cutting part of chicken eggs, bulb onions cutting and sauteing in melted butter, garlic blanching and straining, the listed components mixing with part of wheat crumbs, part of salt and black pepper to produce mince. Then one performs skin-off cod fillet and speck mincing, mixing with the remaining chicken eggs and another part of salt to produce a cutlet mass. One proceeds with mince moulding into the mass, the cutlets steeping in liaison, mealing in the remaining wheat crumbs and frying in melted butter to produce sichenik cutlets. Garnish is produced by way of potatoes cutting, frying and subsequent mixing with frozen green peas, milk, sugar and the remaining salt. One adds into the mixture ground pumpkin seeds extraction cake that is poured with water (before mixing) and maintained for swelling. Then one performs the sichenik cutlets and garnish packing, sealing and sterilisation. EFFECT: method allows to reduce the manufactured target product adhesion to container walls.
The invention relates to the technology of production of canned second dining dishes. Known method of preparing canned "Sicheniki fish Ukrainian", providing training prescription components, cooking, cleaning and cutting of the chicken eggs, cutting and passerovannye in butter onions, blanching and RUB garlic, mixing the listed components with part of the wheat rusks, part salt and black pepper bitter with obtaining meat, grinding on top Bessmertnova cod fillet and bacon, mixed with the other part of chicken eggs and the other part of the salt with obtaining a cutlet mass, molding her meat, wetting in lesane, 're breading in the remaining wheat crumbs and frying in melted oil with obtaining sitenkov, cutting and frying in melted butter potatoes, freezing fresh beans green peas, passerovannye in ghee wheat flour and mix potatoes, green peas and wheat flour with milk, sugar and the remaining part of the salt with the receiving side, the packaging of sitenkov and garnish, sealing and sterilization (EN 2346531 C1, 2009). The disadvantage of this method is high adhesion to the walls of the container obtained target product. The technical result of the invention is to reduce the adhesion to the walls of the container received the th target product. This result is achieved in that in the method of canning "Sicheniki fish Ukrainian", providing training prescription-components, cooking, cleaning and cutting of the chicken eggs, cutting and passerovannye in butter onions, blanching and RUB garlic, mixing the listed components with part of the wheat rusks, part salt and black pepper bitter with obtaining meat, grinding on top Bessmertnova cod fillet and bacon, mixed with the other part of chicken eggs and the other part of the salt with obtaining a cutlet mass, molding her meat, wetting in lesane, 're breading in the remaining part of the wheat crumbs and frying in melted butter to obtain sitenkov, cutting and frying in melted butter potatoes, freezing fresh beans green peas and mix potatoes and green peas with milk, sugar and the remaining part of the salt with the receiving side, the packaging of sitenkov and garnish, sealing and sterilization according to the invention using ground meal of pumpkin seeds, which before mixing pour drinking water and allowed to swell, and the components used in the following ratio of expenses, parts by weight:
The method is implemented as follows. Prescription components prepared according to the traditional technology. Approximately 15% of the prescription the number of prepared chicken eggs are cooked, cleaned and cut. Prepared onions cut into the passer in melted butter. Prepared garlic blanched in hot water and wipe. These components in the recipe ratio is mixed with approximately 10% of the prescription of the quantities of wheat rusks, approximately 50% of the prescription amount of salt and black pepper bitter with getting the stuffing. Prepared Bessmertnova cod fillets and chopped bacon on top, and then in the recipe ratio is mixed with about 24% of the prescription the number of eggs and about 24% of the prescription amount of salt with getting cutlet mass. The remaining eggs mixed with obtaining lezona. Minced meat formed into kotlety mass, moisten lesane, paneer in the remaining wheat crumbs and fried in butter with obtaining sitenkov. Prepared potatoes cut and fried in butter. Prepared fresh corn green peas frozen. Prepared ground meal of pumpkin seeds, obtained by known techniques (Vasiliev A.G., Dvorkin GA, Kasyanov GI technology Development sausages functional purpose with the addition of pumpkin seeds. - Krasnodar: INEP, 2008, ñ.38-45), pour drinking water in the ratio by weight of about 1:5 and incubated for swelling. Potatoes, green peas and sunflower seeds pumpkin in the recipe ratio is mixed with what elocom, sugar and the remaining part of the salt with the receiving side dish. Sicheniki and garnish Packed in prescription ratio, sealed and sterilized to obtain the target product. The cost components are based on norms of waste and losses of the respective raw materials. Given in the form of intervals expenses cover their possible change of shelf life of raw materials. Obtained according to the described technology canned food organoleptic properties similar to the product on the closest analogue. To confirm the technical result of cans No. 8 containing products obtained according to the described technology and the closest analogue was opened and established in the tripod upside down. Experienced product is completely out of the banks, and the product is the closest analogue is not. Thus, the proposed method allows to reduce adhesion to the walls of the container obtained target product. The method of preparation of canned "Sicheniki fish Ukrainian", providing training prescription components, cooking, cleaning and cutting of the chicken eggs, cutting and passerovannye in butter onions, blanching and RUB garlic, mixing the listed components with part of the wheat rusks, part salt and black pepper bitter with getting the stuffing is, grinding on the top Bessmertnova cod fillet and bacon, mixed with the other part of chicken eggs and the other part of the salt with obtaining a cutlet mass, molding her meat, wetting in lesane, 're breading in the remaining wheat crumbs and frying in melted butter to obtain sitenkov, cutting and frying in melted butter potatoes, freezing fresh beans green peas and mix potatoes and green peas with milk, sugar and the remaining part of the salt with the receiving side, the packaging of sitenkov and garnish, sealing and sterilization, characterized in that use ground meal of pumpkin seeds, which before mixing pour drinking water and allowed to swell, and the components used in the following ratio of expenses, parts by weight:
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