RU2017101274A - Method for the production of frozen fish zrazy - Google Patents

Method for the production of frozen fish zrazy Download PDF

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Publication number
RU2017101274A
RU2017101274A RU2017101274A RU2017101274A RU2017101274A RU 2017101274 A RU2017101274 A RU 2017101274A RU 2017101274 A RU2017101274 A RU 2017101274A RU 2017101274 A RU2017101274 A RU 2017101274A RU 2017101274 A RU2017101274 A RU 2017101274A
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RU
Russia
Prior art keywords
salt
vegetable oil
cutting
chicken eggs
production
Prior art date
Application number
RU2017101274A
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Russian (ru)
Other versions
RU2017101274A3 (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 RU2017101274A priority Critical patent/RU2017101274A/en
Publication of RU2017101274A publication Critical patent/RU2017101274A/en
Publication of RU2017101274A3 publication Critical patent/RU2017101274A3/ru

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  • Confectionery (AREA)
  • Seeds, Soups, And Other Foods (AREA)

Claims (2)

Способ производства замороженных рыбных зраз, предусматривающий подготовку рецептурных компонентов, резку и пассерование в растительном масле репчатого лука, варку, очистку и резку части куриных яиц, измельчение на волчке чеснока, смешивание перечисленных компонентов с частью соли с получением фарша, резку и измельчение на волчке филе аргентины и шпика, их смешивание с другой частью куриных яиц, обезжиренной льняной мукой, питьевой водой, оставшейся частью соли и перцем черным горьким с получением котлетной массы, формование фарша в котлетную массу, смачивание в оставшейся части куриных яиц, панирование в пшеничных сухарях, обжаривание в растительном масле, фасовку и замораживание, а компоненты используют при следующем соотношении расходов, мас. ч.:A method for the production of frozen fish zraza, which includes preparing the recipe components, cutting and sautéing onion in vegetable oil, cooking, peeling and cutting part of the chicken eggs, chopping garlic on top, mixing the listed components with part of the salt to produce minced meat, cutting and grinding fillet on top Argentines and bacon, mixing them with another part of chicken eggs, low-fat flax flour, drinking water, the rest of the salt and bitter black pepper to obtain a cutlet mass, molding the meat into a cat flight mass, wetting in the remainder of the eggs, breading in breadcrumbs, frying in vegetable oil, packing and freezing, and the components are used in the following ratio of costs, wt. hours: филе аргентиныArgentina filet 400400 куриные яйцаchicken eggs 132132 растительное маслоvegetable oil 140140 репчатый лукonion 187,2-189,6187.2-189.6 чеснокgarlic 6,4-6,86.4-6.8 пшеничные сухариwheat crackers 30thirty обезжиренная льняная мукаfat-free flaxseed flour 120120 сольsalt 1212 перец черный горькийblack pepper 0,770.77 водаwater до выхода целевого продукта 1000before the release of the target product 1000
RU2017101274A 2017-01-16 2017-01-16 Method for the production of frozen fish zrazy RU2017101274A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
RU2017101274A RU2017101274A (en) 2017-01-16 2017-01-16 Method for the production of frozen fish zrazy

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
RU2017101274A RU2017101274A (en) 2017-01-16 2017-01-16 Method for the production of frozen fish zrazy

Publications (2)

Publication Number Publication Date
RU2017101274A true RU2017101274A (en) 2018-07-16
RU2017101274A3 RU2017101274A3 (en) 2018-07-16

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RU2017101274A RU2017101274A (en) 2017-01-16 2017-01-16 Method for the production of frozen fish zrazy

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RU (1) RU2017101274A (en)

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Publication number Publication date
RU2017101274A3 (en) 2018-07-16

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