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RU2016144877A - METHOD FOR PRODUCING FROZEN SCOTTISH EGGS - Google Patents

METHOD FOR PRODUCING FROZEN SCOTTISH EGGS Download PDF

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Publication number
RU2016144877A
RU2016144877A RU2016144877A RU2016144877A RU2016144877A RU 2016144877 A RU2016144877 A RU 2016144877A RU 2016144877 A RU2016144877 A RU 2016144877A RU 2016144877 A RU2016144877 A RU 2016144877A RU 2016144877 A RU2016144877 A RU 2016144877A
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RU
Russia
Prior art keywords
eggs
fat
scottish
chicken eggs
producing frozen
Prior art date
Application number
RU2016144877A
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Russian (ru)
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RU2016144877A3 (en
Inventor
Олег Иванович Квасенков
Original Assignee
Олег Иванович Квасенков
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
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Application filed by Олег Иванович Квасенков filed Critical Олег Иванович Квасенков
Priority to RU2016144877A priority Critical patent/RU2016144877A/en
Publication of RU2016144877A3 publication Critical patent/RU2016144877A3/ru
Publication of RU2016144877A publication Critical patent/RU2016144877A/en

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Claims (2)

Способ производства замороженных яиц по-шотландски, предусматривающий подготовку рецептурных компонентов, резку и измельчение на волчке ветчины и филе соленой салаки, смешивание перечисленных компонентов с частью куриных яиц, обезжиренной льняной мукой, питьевой водой и перцем черным горьким с получением фарша, варку и очистку оставшейся части куриных яиц, их формование в фарш, обжаривание в топленом жире, фасовку и замораживание, а компоненты используют при следующем соотношении расходов, мас. ч.:A Scottish method for producing frozen eggs, which involves preparing the recipe components, cutting and chopping ham and salted herring fillet on top, mixing the listed components with part of chicken eggs, low-fat flax flour, drinking water and bitter black pepper to make minced meat, cooking and cleaning the remaining parts of chicken eggs, their molding into minced meat, frying in melted fat, packaging and freezing, and the components are used in the following ratio of costs, wt. hours: ветчинаham 215,8215.8 филе соленой салакиfillet of salted herring 411411 куриные яйцаchicken eggs 301,4301,4 топленый жирmelted fat 110110 обезжиренная льняная мукаfat-free flaxseed flour 123,3123.3 перец черный горькийblack pepper 0,810.81 водаwater до выхода целевого продукта 1000before the release of the target product 1000
RU2016144877A 2016-11-16 2016-11-16 METHOD FOR PRODUCING FROZEN SCOTTISH EGGS RU2016144877A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
RU2016144877A RU2016144877A (en) 2016-11-16 2016-11-16 METHOD FOR PRODUCING FROZEN SCOTTISH EGGS

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
RU2016144877A RU2016144877A (en) 2016-11-16 2016-11-16 METHOD FOR PRODUCING FROZEN SCOTTISH EGGS

Publications (2)

Publication Number Publication Date
RU2016144877A3 RU2016144877A3 (en) 2018-05-16
RU2016144877A true RU2016144877A (en) 2018-05-16

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Family Applications (1)

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RU2016144877A RU2016144877A (en) 2016-11-16 2016-11-16 METHOD FOR PRODUCING FROZEN SCOTTISH EGGS

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Publication number Publication date
RU2016144877A3 (en) 2018-05-16

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