RU2109465C1 - Dietary product - Google Patents

Dietary product Download PDF

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Publication number
RU2109465C1
RU2109465C1 RU95116499A RU95116499A RU2109465C1 RU 2109465 C1 RU2109465 C1 RU 2109465C1 RU 95116499 A RU95116499 A RU 95116499A RU 95116499 A RU95116499 A RU 95116499A RU 2109465 C1 RU2109465 C1 RU 2109465C1
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Russia
Prior art keywords
dietary
water
minced
fish
squid
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RU95116499A
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Russian (ru)
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RU95116499A (en
Inventor
Л.Г. Бояркина
Е.В. Якуш
Л.И. Дроздова
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Тихоокеанский научно-исследовательский рыбохозяйственный центр
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Priority to RU95116499A priority Critical patent/RU2109465C1/en
Publication of RU95116499A publication Critical patent/RU95116499A/en
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Abstract

FIELD: food industry. SUBSTANCE: dietary product based on minced fish includes the following ingredients: minced fish, squid, margarine, egg powder, salt, starch, dry milk and water. The product may additionally contain carrot or sea kale, or pea, or pumpkin, or raisin, or cucumaria in the amount of 6-10 mas.%. EFFECT: broadened assortment of dietary products. 2 cl, 5 tbl

Description

The invention relates to the food industry, more specifically to the production of dietary products
Known diet product - canned food for young children and diet food puree consistency (A. S. N 599793, class A 23 J 1/31), which contains components in the following amount, wt.%:
Beef offal - 50 - 70
Butter - 2 - 10
Whole milk - 20 - 40
Skimmed milk powder - 1 - 5
Sunflower oil - 0.5 - 3.0
Corn starch - 2 - 4
Passioned onion - 2 - 6
Salt - 0.4 - 1
Known dietary product for nutrition of patients with nephrolithiasis (A.S. N 1741743, class A 23 L 1/305), which includes components in the following ratio, wt.%:
Fish fillet - 44.0 - 55.0
Chicken Egg - 13.0 - 16.5
Edible gelatin - 1.8 - 2.2
Medical gelatin - 0.4 - 0.6
Sunflower oil - 0.4 - 0.6
Onions - 1.5 - 2.2
Eleutherococcus extract - 0.2 - 0.3
Calcium dihydrogen phosphate - 0.2 - 0.4
Salt - 0.1 - 0.3
Drinking Water - Else
Known dietary product for nutrition of patients with obesity (A. S. 1658977, class A 23 L 1/29), which includes, wt.%
Fish fillet - 44.0 - 55.0
Chicken Egg - 13.0 - 16.5
Edible gelatin - 1.8 - 2.2
Medical gelatose - 0.4 - 0.6
Onions - 4.0 - 6.0
Pectin - 1.5 - 2.2
Eleutherococcus extract - 0.2 - 0.3
Calcium dihydrogen phosphate - 0.2 - 0.4
Salt - 0.1 - 0.3
Drinking Water - Else
Known dietary product based on minced fish "Straws" (A.S. N 465162, class A 21 L 13/00), including wt.%:
Minced fish - 56 - 57
Wheat flour - 22 - 23
Salt - 0.05 - 0.06
Fat - 4.0 - 4.2
Sugar - 8.0 - 9.0
Powdered milk - 1.0 - 1.5
Condensed milk - 2.0 - 2.5
Egg Powder - 1.0 - 1.5
Starch - 2.5 - 3.0
Vanillin - 0.1 - 0.2
Soda - 0.2 - 0.25
Ammonium - 0.02 - 0.03
A disadvantage of the invention is a method for the preparation of straws, involving the use of an infrared-heated oven, which may be a limiting factor in the release of this product.

 The closest technical solution is a product based on minced fish, containing minced fish, squid, margarine, egg, salt, water, milk [1].

 The inventive product is characterized by the presence of starch and the ratio of input components, as well as the additional introduction of carrots or seaweed, or peas, or pumpkin, or raisins or cucumaria.

 The problem solved by the invention is the expansion of the range of diet products based on minced fish.

The invention consists in the following: a dietary product based on minced fish includes the following ingredients, wt.%:
Minced fish - 50 - 60
Squid - 15 - 20
Margarine - 8 - 12
Egg powder - 0.6 - 1.5
Salt - 1 - 1.5
Starch - 0.6 - 1.5
Powdered milk - 0.6 - 1.5
Water - Else
This dietary product also serves as the basis for obtaining fish mass with the addition of other ingredients, such as carrots or seaweed, or peas, or pumpkin, or raisins, or cucumaria in an amount of 6-10 wt.%.

 The diet product is prepared as follows.

 The ingredients are ground and mixed, packaged and subjected to heat treatment to obtain culinary products.

 Example 1. Dietary culinary product "Fish mass" Tenderness ".

Dietary product is produced according to the following formulation wt.%:
Minced fish - 58
Squid - 20
Margarine - 11
Egg Powder - 1.0
Milk Powder - 1.5
Salt - 1.5
Starch - 1.0
Water - 6.0
To prepare a dietary product, a minced mixture of the above components is prepared as follows.

Surimi frozen fish minced meat is crushed into pieces and sent to the cutter to make a minced meat mixture. The temperature of the minced meat should be no more than 0 o C.

Squid is prepared: to remove the skin, the divided squid (mantle) is poured with hot water at a temperature of up to 70 o C at a ratio of 1: 3 and aged for 4-5 minutes, intensively mixed. The peeled squid meat is rinsed with cold water, aged on a drain for 5 minutes and sent for grinding on a spinning top with a diameter of 3 mm of lattice holes.

Prepared (crushed) minced meat in the amount of 58 kg is sent to the cutter and cutted to a temperature inside the minced meat of not more than 1 o C, then salt is added in the amount of 1.5 kg and the mixture is cutted to 3 o C. The ground squid (20 kg ) and cutted for 3 minutes. After that, cold water, milk powder, egg powder, starch, margarine are added to the mixture, according to the recipe, the minced mixture is cutted for 5 minutes until a homogeneous mass is obtained. The total duration of processing the minced mixture in the cutter should be no more than 11 minutes. The temperature of the prepared minced mixture should not exceed 12 o C. To reduce the temperature of the minced mixture, partial or complete replacement of water with ice is recommended.

 Then the stuffing mixture is packaged in metal trays with lids, the inner surface of which is lined with cellulose film. Before use, the cellulose film is wetted with water to prevent the product from sticking to the film. The thickness of the product layer should be within 6 cm, weight 10 kg.

The fish mass, packaged in this way, is subjected to direct steam treatment at 100 o C for 60 min to a temperature in the center of the product 72 ± 2 o C. The cooked mass is cooled by cold air to 15 o C and sent for sale.

The shelf life of fish mass at 2 - 6 o C is not more than 48 hours

 The resulting dietary product has a light beige color, a dense elastic texture, a pleasant smell, the taste of squid, the smell of fish is absent.

 Rheological indicators, chemical, amino acid and macro-, microstructure of the obtained dietary culinary product and products obtained in examples 2-8 are presented in table. 1 - 5. Microbiological indicators are presented in table. 5.

 Example 2. Culinary product "Fish mass" Tenderness ".

The product is produced analogously to example 1 according to the following recipe, wt. %:
Minced fish - 60
Squid - 20
Margarine - 10
Egg Powder - 0.6
Salt - 1.0
Starch - 1.0
Milk Powder - 1.0
Water - 6.4
The resulting minced meat is packaged mechanically: the minced meat is molded in the form of an oval briquette weighing 200 g. The fish mass is cooked in water at 100 o C for 20 minutes and packaged in packages of polymer materials weighing 1 kg.

 The resulting dietary product has a light beige color, a dense elastic texture, a pleasant smell, the taste of squid, the smell of fish is absent.

Example 3. Dietary product is produced analogously to example 1 according to the following recipe, wt.%:
Minced fish - 50
Squid - 20
Margarine - 10
Egg Powder - 0.6
Salt - 1.0
Milk Powder - 1.5
Starch - 0.6
Carrots - 10.0
Water - 6.3
Before being introduced into the stuffing mixture, carrots are washed in fresh water from sand and other contaminants, carrot leaves are cut off from the carrots with part of the fruit along the green border and a thin part of the rhizome. Peel and remove all roots - the main and lateral thickness of less than 5 mm and damaged areas. Then it is washed again and ground on a top with a diameter of the holes of the lattice of 3 mm.

 Shredded carrots of 10 kg are introduced into the prepared minced mixture and cutted for 1 min.

The stuffing mixture is molded in the form of cutlets with a maximum mass of 100 g. Heat treatment is carried out with hot steam at 100 o C for 25 min until the temperature in the center of the product reaches 72 ± 2 o C.

Cutlets are cooled with cold air to 15 o C, packaged in inventory and sent for sale.

Shelf life of cutlets at 2 - 6 o C no more than 48 hours

 Diet cutlets have a light beige color with a splash of orange on the cut, a dense elastic consistency, a pleasant smell, the taste of squid with a touch of carrot.

Example 4. Dietary product is produced analogously to example 1 according to the following recipe, wt.%:
Minced fish - 60
Squid - 15
Margarine - 8
Egg Powder - 0.6
Salt - 1.5
Starch - 1.5
Milk Powder - 0.6
Sea kale - 6.0
Water - 6.8
Freshly obtained, seaweed cabbage is washed (after thawing), thoroughly washing each thallus with brushes to remove sand. At the same time, the remaining resoids and petioles are removed, then rinsed with water.

Slitters of air-dried seaweed are also inspected, refined and poured for swelling with clean fresh water with a temperature of 18-20 o C per 1 wt. hours thalli 4 hours water. The soaking of thalli lasts 3 hours. Then the thalli are sent for cooking in water.

The cooking time is 1.5 hours at 100 o C. Boiled cabbage is sent to drain and cool. Chilled seaweed is chopped into straws and chopped on a spinning top with a grid diameter of 3 mm. Shredded seaweed is introduced into the cuttable minced meat and cutted for 1 min.

 Preparation of minced meat, packaging and heat treatment are carried out analogously to example 2.

 The resulting dietary product has a beige color with a splash of dark green, a dense elastic consistency, a pleasant smell, a shrimp taste with a slight aftertaste of seaweed, the smell of fish is absent.

Example 5. Dietary product is produced analogously to example 1 according to the following recipe, wt.%:
Minced fish - 53.0
Squid - 17.0
Margarine - 12.0
Egg Powder - 1.5
Salt - 1.5
Starch - 0.6
Milk Powder - 1.5
Peas - 6.0
Water - 6.9
The peas are soaked in water at 70 ° C. at a ratio of 1: 3 for 12 hours before being introduced into the minced mixture. The water is changed at least 3 hours later. The peas are cooked in water at a ratio of 1: 3 for 30 minutes. Peas prepared in this way are introduced into the minced mixture and cutted for 1 min.

The stuffing mixture is molded in the form of dumplings with a maximum weight of up to 70 g. Dumplings are boiled in water at 100 o C for 20 min until the temperature in the center of the product reaches 72 ± 2 o C. The dumplings are cooled with cold air to 15 o C, packaged in inventory and sent for implementation. Shelf life of dumplings at 2 - 6 o C is not more than 48 hours. Diet dumplings on the cut have a light beige color with yellow-green specks of peas, dense elastic texture, pleasant smell, shrimp taste with a pea flavor, no fish smell.

Example 6. Dietary product is produced according to the following recipe, wt.%:
Minced fish - 58.0
Squid - 15.0
Margarine - 8.0
Egg Powder - 0.6
Salt - 1.5
Milk Powder - 0.6
Pumpkin - 10.0
Water - 6.3
The production of minced meat, packaging and heat treatment are carried out analogously to example 1. Before introducing into the minced mixture, the pumpkin is washed, peeled, seeds, cut into pieces, grinded in a spinning top with a mesh diameter of 3 mm.

 The dietary product has a light beige color with a splash of yellow-orange color, a dense elastic texture, a pleasant smell, the taste of squid with a hint of pumpkin, the smell of fish is absent.

Example 7. Dietary product is produced according to the following recipe, wt.%:
Minced fish - 55
Squid - 19
Margarine - 8
Egg Powder - 1.5
Salt - 1.0
Starch - 1.5
Powdered milk - 1.0
Raisins - 6.0
Water - 7.0
Preparation of minced meat, packaging and heat treatment are carried out according to example 1. Raisins before being introduced into the minced meat are cleaned of impurities, washed, subjected to steaming for 5 minutes and sent for cutting, the minced mixture is cutted for 1 min.

 The dietary product thus obtained has a light beige color interspersed with raisins, a dense elastic consistency, a pleasant sweetish shrimp taste with a raisin flavor, and there is no fish smell.

Example 8. A dietary product is produced analogously to example 1, according to the following recipe, wt.%:
Minced fish - 53
Squid - 18
Margarine - 9
Egg Powder - 1.5
Salt - 1.5
Starch - 1.5
Cucumaria - 9.0
Water - 6.5
Before introducing into the ground beef mixture, cucumaria is prepared as follows. Fresh (or thawed) unfinished cucumaria is cut with a sharp knife along the body, bending the edges, and the insides, tentacles are removed, the cavity walls are cleaned from the remains of the insides without removing the yellow film covering the inner cavity. Thoroughly washed in running water, removing residual entrails, sand.

 Cut cucumaria is boiled for 2 hours, counting from the moment of boiling water at a ratio of water to cucumaria 2: 1. After steaming and cooling, boiled cucumaria is ground on a spinning top with a diameter of 3 mm of lattice holes.

 The cucumaria thus prepared is introduced into the cuttable minced meat mixture, cutted for 1 minute.

 Packing and heat treatment of the minced mixture is carried out analogously to example 2.

 The dietary product has a light beige color with a splash of dark gray, orange, a dense elastic consistency, a pleasant smell, the taste of squid with a touch of cucumber. The smell of fish is absent.

Claims (1)

1. Dietary product based on minced fish, including minced fish, squid, margarine, egg powder, salt, water, milk powder, characterized in that it additionally contains starch in the following ratio, wt.%:
Minced fish - 50 - 60
Squid - 15 - 20
Margarine - 8 - 12
Egg powder - 0.6 - 1.5
Salt - 1.0 - 1.5
Starch - 0.6 - 1.5
Milk Powder - 0.6 - 1.5
Water - Else
2. The dietary product according to claim 1, characterized in that it further comprises carrots, or seaweed, or peas, or pumpkin, or raisins, or cucumaria in an amount of 6 to 10 wt.%.
RU95116499A 1995-09-22 1995-09-22 Dietary product RU2109465C1 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
RU95116499A RU2109465C1 (en) 1995-09-22 1995-09-22 Dietary product

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
RU95116499A RU2109465C1 (en) 1995-09-22 1995-09-22 Dietary product

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RU95116499A RU95116499A (en) 1998-04-20
RU2109465C1 true RU2109465C1 (en) 1998-04-27

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Cited By (24)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
RU2467616C1 (en) * 2011-12-14 2012-11-27 Олег Иванович Квасенков Method for production of preserved product "fried scad with carrots and beans in tomato sauce"
RU2467618C1 (en) * 2011-12-14 2012-11-27 Олег Иванович Квасенков Method for production of preserved product "fried cod with carrots and beans in tomato sauce"
RU2467624C1 (en) * 2011-12-14 2012-11-27 Олег Иванович Квасенков Method for production of preserves "fried scad with carrots and beans in tomato sauce"
RU2467633C1 (en) * 2011-12-14 2012-11-27 Олег Иванович Квасенков Method for production of preserved product "fried scad with vegetable garnish in tomato sauce"
RU2467615C1 (en) * 2011-12-14 2012-11-27 Олег Иванович Квасенков Method for production of preserves "fried herring with carrots and beans in tomato sauce"
RU2467623C1 (en) * 2011-12-14 2012-11-27 Олег Иванович Квасенков Method for production of preserves "fried herring with carrots and beans in tomato sauce"
RU2467617C1 (en) * 2011-12-14 2012-11-27 Олег Иванович Квасенков Method for production of preserved product "fried cod with carrots and beans in tomato sauce"
RU2485847C1 (en) * 2012-03-27 2013-06-27 Олег Иванович Квасенков Method for preparation of preserved product "sichenik fish cutlets ukrainian-style"
RU2485846C1 (en) * 2012-03-27 2013-06-27 Олег Иванович Квасенков Method for preparation of preserved product "sichenik fish cutlets ukrainian-style"
RU2485839C1 (en) * 2012-03-27 2013-06-27 Олег Иванович Квасенков Method for preparation of preserved product "sichenik fish cutlets ukrainian-style"
RU2488296C1 (en) * 2012-04-20 2013-07-27 Олег Иванович Квасенков Method for production of preserves "sichenik fish cutlets ukrainian-style"
RU2503310C1 (en) * 2012-11-27 2014-01-10 Олег Иванович Квасенков Method for production of preserves "fried cutlets in chilean sauce"
RU2503359C1 (en) * 2012-08-15 2014-01-10 Олег Иванович Квасенков Method for production of preserves "chopped cabbage rolls filled with calamaries"
RU2503311C1 (en) * 2012-12-04 2014-01-10 Олег Иванович Квасенков Method for production of preserves "fried cutlets in chilean sauce"
RU2506849C1 (en) * 2012-11-27 2014-02-20 Олег Иванович Квасенков Method for production of preserves "fried cutlets in chilean sauce"
RU2507954C1 (en) * 2012-12-04 2014-02-27 Олег Иванович Квасенков Method for production of preserves "fried cutlets in chilean sauce"
RU2507956C1 (en) * 2012-11-27 2014-02-27 Олег Иванович Квасенков Method for production of preserves "fried cutlets in chilean sauce"
RU2507950C1 (en) * 2012-11-27 2014-02-27 Олег Иванович Квасенков Method for production of preserves "fried cutlets in chilean sauce"
RU2507952C1 (en) * 2012-12-04 2014-02-27 Олег Иванович Квасенков Method for production of preserves "fried cutlets in chilean sauce"
RU2507951C1 (en) * 2012-11-27 2014-02-27 Олег Иванович Квасенков Method for production of preserves "fried cutlets in chilean sauce"
RU2507953C1 (en) * 2012-12-04 2014-02-27 Олег Иванович Квасенков Method for production of preserves "fried cutlets in chilean sauce"
RU2508812C1 (en) * 2012-11-27 2014-03-10 Олег Иванович Квасенков Method for production of preserves "fried cutlets in chilean sauce"
RU2508811C1 (en) * 2012-11-27 2014-03-10 Олег Иванович Квасенков Method for production of preserves "fried cutlets in chilean sauce"
RU2520057C1 (en) * 2013-04-17 2014-06-20 Олег Иванович Квасенков Method for production of preserves "chopped cabbage rolls filled with calamaries"

Non-Patent Citations (1)

* Cited by examiner, † Cited by third party
Title
Технологические инструкции по приготовлению наиболее массовых рыбных кулинарных изделий. - М.: ЦНИИТЭИРХ, 1976, с. 24 - 25. *

Cited By (24)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
RU2467616C1 (en) * 2011-12-14 2012-11-27 Олег Иванович Квасенков Method for production of preserved product "fried scad with carrots and beans in tomato sauce"
RU2467618C1 (en) * 2011-12-14 2012-11-27 Олег Иванович Квасенков Method for production of preserved product "fried cod with carrots and beans in tomato sauce"
RU2467624C1 (en) * 2011-12-14 2012-11-27 Олег Иванович Квасенков Method for production of preserves "fried scad with carrots and beans in tomato sauce"
RU2467633C1 (en) * 2011-12-14 2012-11-27 Олег Иванович Квасенков Method for production of preserved product "fried scad with vegetable garnish in tomato sauce"
RU2467615C1 (en) * 2011-12-14 2012-11-27 Олег Иванович Квасенков Method for production of preserves "fried herring with carrots and beans in tomato sauce"
RU2467623C1 (en) * 2011-12-14 2012-11-27 Олег Иванович Квасенков Method for production of preserves "fried herring with carrots and beans in tomato sauce"
RU2467617C1 (en) * 2011-12-14 2012-11-27 Олег Иванович Квасенков Method for production of preserved product "fried cod with carrots and beans in tomato sauce"
RU2485847C1 (en) * 2012-03-27 2013-06-27 Олег Иванович Квасенков Method for preparation of preserved product "sichenik fish cutlets ukrainian-style"
RU2485846C1 (en) * 2012-03-27 2013-06-27 Олег Иванович Квасенков Method for preparation of preserved product "sichenik fish cutlets ukrainian-style"
RU2485839C1 (en) * 2012-03-27 2013-06-27 Олег Иванович Квасенков Method for preparation of preserved product "sichenik fish cutlets ukrainian-style"
RU2488296C1 (en) * 2012-04-20 2013-07-27 Олег Иванович Квасенков Method for production of preserves "sichenik fish cutlets ukrainian-style"
RU2503359C1 (en) * 2012-08-15 2014-01-10 Олег Иванович Квасенков Method for production of preserves "chopped cabbage rolls filled with calamaries"
RU2503310C1 (en) * 2012-11-27 2014-01-10 Олег Иванович Квасенков Method for production of preserves "fried cutlets in chilean sauce"
RU2507951C1 (en) * 2012-11-27 2014-02-27 Олег Иванович Квасенков Method for production of preserves "fried cutlets in chilean sauce"
RU2506849C1 (en) * 2012-11-27 2014-02-20 Олег Иванович Квасенков Method for production of preserves "fried cutlets in chilean sauce"
RU2508812C1 (en) * 2012-11-27 2014-03-10 Олег Иванович Квасенков Method for production of preserves "fried cutlets in chilean sauce"
RU2507956C1 (en) * 2012-11-27 2014-02-27 Олег Иванович Квасенков Method for production of preserves "fried cutlets in chilean sauce"
RU2507950C1 (en) * 2012-11-27 2014-02-27 Олег Иванович Квасенков Method for production of preserves "fried cutlets in chilean sauce"
RU2508811C1 (en) * 2012-11-27 2014-03-10 Олег Иванович Квасенков Method for production of preserves "fried cutlets in chilean sauce"
RU2507952C1 (en) * 2012-12-04 2014-02-27 Олег Иванович Квасенков Method for production of preserves "fried cutlets in chilean sauce"
RU2503311C1 (en) * 2012-12-04 2014-01-10 Олег Иванович Квасенков Method for production of preserves "fried cutlets in chilean sauce"
RU2507953C1 (en) * 2012-12-04 2014-02-27 Олег Иванович Квасенков Method for production of preserves "fried cutlets in chilean sauce"
RU2507954C1 (en) * 2012-12-04 2014-02-27 Олег Иванович Квасенков Method for production of preserves "fried cutlets in chilean sauce"
RU2520057C1 (en) * 2013-04-17 2014-06-20 Олег Иванович Квасенков Method for production of preserves "chopped cabbage rolls filled with calamaries"

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