RU2018116701A - Method for the production of frozen body fish - Google Patents

Claims (2)

A method for the production of frozen fish bodies, comprising preparing recipe components, cutting and sautéing onions of onion butter, boiling, peeling and cutting part of chicken eggs, cutting salted porcini mushrooms and parsley, mixing the listed components with part of salt and part of black bitter pepper with minced meat, cutting and grinding on a spinning top of a skinless fillet of pike perch, mixing it with the remaining portion of butter, skimmed linseed flour, milk, the remaining portion of salt and the remaining I part of black pepper to give a cutlet mass, molding minced into it, wetting the remainder of the chicken eggs, in wheat breading crumbs, frying in vegetable oil, packing and freezing, and the components used in the following ratio costs wt. hours: skinned zander fillet 350 chicken eggs 132 butter 61,4 vegetable oil 110 onion 331-335.5 salted porcini mushrooms 132 parsley 12.5 wheat crackers 60 fat-free flaxseed flour fifty salt 12 black pepper one milk before the release of the target product 1000