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RU2018130242A - Method for the production of frozen meatballs with cheese - Google Patents

Method for the production of frozen meatballs with cheese Download PDF

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Publication number
RU2018130242A
RU2018130242A RU2018130242A RU2018130242A RU2018130242A RU 2018130242 A RU2018130242 A RU 2018130242A RU 2018130242 A RU2018130242 A RU 2018130242A RU 2018130242 A RU2018130242 A RU 2018130242A RU 2018130242 A RU2018130242 A RU 2018130242A
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RU
Russia
Prior art keywords
cheese
vegetable oil
eggs
components
production
Prior art date
Application number
RU2018130242A
Other languages
Russian (ru)
Other versions
RU2018130242A3 (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.)
Filing date
Publication date
Application filed by Олег Иванович Квасенков filed Critical Олег Иванович Квасенков
Priority to RU2018130242A priority Critical patent/RU2018130242A/en
Publication of RU2018130242A publication Critical patent/RU2018130242A/en
Publication of RU2018130242A3 publication Critical patent/RU2018130242A3/ru

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  • Seeds, Soups, And Other Foods (AREA)
  • Dairy Products (AREA)

Claims (6)

Способ производства замороженных тефтелей с сыром, предусматривающий подготовку рецептурных компонентов, резку и измельчение на волчке говядины и свинины, резку и пассерование в растительном масле репчатого лука, измельчение на волчке зелени укропа, смешивание перечисленных компонентов с частью куриных яиц, лимонным соком, обезжиренной льняной мукой, питьевой водой, солью и перцем с получением фарша, натирание сыра, смешивание оставшейся части куриных яиц и молока с получением льезона, формование фарша, смачивание в льезоне, панирование в панировочных сухарях, обжаривание в растительном масле, посыпание сыром, поливку томатной пастой, фасовку и замораживание, а компоненты используют при следующем соотношении расходов, мас. ч.:A method for the production of frozen meatballs with cheese, involving the preparation of recipe components, cutting and chopping beef and pork on top, cutting onions in vegetable oil, chopping dill on top of greens, mixing these components with part of the eggs, lemon juice, low-fat flaxseed flour , drinking water, salt and pepper to obtain minced meat, rubbing cheese, mixing the remaining part of eggs and milk to obtain a lezon, forming minced meat, soaking in a lezon, breading f in breadcrumbs, frying in vegetable oil, sprinkling with cheese, watering with tomato paste, packaging and freezing, and the components are used in the following ratio of costs, wt. hours: говядинаbeef 281,7-289,9281.7-289.9 свининаpork 241-303241-303
куриные яйцаchicken eggs 8888
растительное маслоvegetable oil 107,8107.8 репчатый лукonion 93,6-94,893.6-94.8
зелень укропаdill greens 12,512.5
панировочные сухариbreadcrumbs 6060 обезжиренная льняная мукаfat-free flaxseed flour 200200 молокоmilk 4040 лимонный сокlemon juice 55 сырcheese 4040 томатная пастаtomato paste 9090 сольsalt 1010 перец черный горькийblack pepper 0,90.9 водаwater до выхода целевого продукта 1000before the release of the target product 1000
RU2018130242A 2018-08-21 2018-08-21 Method for the production of frozen meatballs with cheese RU2018130242A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
RU2018130242A RU2018130242A (en) 2018-08-21 2018-08-21 Method for the production of frozen meatballs with cheese

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
RU2018130242A RU2018130242A (en) 2018-08-21 2018-08-21 Method for the production of frozen meatballs with cheese

Publications (2)

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RU2018130242A true RU2018130242A (en) 2020-02-21
RU2018130242A3 RU2018130242A3 (en) 2020-02-21

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Family Applications (1)

Application Number Title Priority Date Filing Date
RU2018130242A RU2018130242A (en) 2018-08-21 2018-08-21 Method for the production of frozen meatballs with cheese

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RU (1) RU2018130242A (en)

Also Published As

Publication number Publication date
RU2018130242A3 (en) 2020-02-21

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