RU2299657C1 - Method for manufacturing canned food "bitochki with cabbage and sour cream-tomato sauce" - Google Patents
Method for manufacturing canned food "bitochki with cabbage and sour cream-tomato sauce" Download PDFInfo
- Publication number
- RU2299657C1 RU2299657C1 RU2005136710/13A RU2005136710A RU2299657C1 RU 2299657 C1 RU2299657 C1 RU 2299657C1 RU 2005136710/13 A RU2005136710/13 A RU 2005136710/13A RU 2005136710 A RU2005136710 A RU 2005136710A RU 2299657 C1 RU2299657 C1 RU 2299657C1
- Authority
- RU
- Russia
- Prior art keywords
- cabbage
- meat
- wheat
- black pepper
- sauce
- Prior art date
Links
Landscapes
- Seeds, Soups, And Other Foods (AREA)
Abstract
Description
Изобретение относится к технологии производства мясоовощных консервов.The invention relates to the production technology of canned meat and vegetables.
Известен способ производства кулинарного блюда "Биточки с отварной капустой и соусом сметанным с томатом", предусматривающий подготовку рецептурных компонентов, замачивание в молоке и измельчение на мясорубке пшеничного хлеба, измельчение на мясорубке мяса, смешивание перечисленных компонентов с поваренной солью и перцем черным горьким с получением фарша, его формование, панирование в сухарях и жарку в топленом жире с получением основного компонента, шинковку и варку в подсоленной воде свежей белокочанной капусты и добавление к ней сливочного масла с получением гарнира, уваривание томатного пюре до половины первоначального объема, смешивание со сметанным соусом, проваривание, процеживание и доведение до кипения с получением соуса и формирование готового блюда из основного компонента, гарнира и соуса (Годунова Л.Е. Сборник рецептур блюд и кулинарных изделий для предприятий общественного питания. - СПб.: ПрофиКС, 2003, с.242, 291).A known method of producing a culinary dish "Chops with boiled cabbage and sour cream with tomato", which includes preparing the recipe components, soaking in milk and chopping wheat bread in a meat grinder, chopping meat in a meat grinder, mixing the listed components with table salt and bitter black pepper to obtain minced meat , its molding, breading in breadcrumbs and frying in melted fat to obtain the main component, chopping and boiling fresh white cabbage in salted water and adding to it butter with a garnish, boiling tomato puree to half the original volume, mixing with sour cream sauce, boiling, filtering and bringing to a boil to obtain a sauce and forming a finished dish from the main component, side dish and sauce (Godunova L.E. Collection of recipes for dishes and culinary products for public catering enterprises. - SPb .: ProfiKS, 2003, p. 242, 291).
Техническим результатом изобретения является получение новых консервов, обладающих повышенной усвояемостью по сравнению с аналогичным кулинарным блюдом.The technical result of the invention is to obtain new canned food with increased digestibility compared to a similar culinary dish.
Этот результат достигается тем, что способ производства консервов "Биточки с капустой и соусом сметанным с томатом" предусматривает подготовку рецептурных компонентов, замачивание в молоке и куттерование пшеничного хлеба, куттерование мяса, смешивание перечисленных компонентов с поваренной солью и перцем черным горьким с получением фарша, его формование, панирование в пшеничных сухарях и обжарку в топленом жире с получением биточков, шинковку и замораживание свежей белокочанной капусты, пассерование пшеничной муки и ее смешивание со сметаной, костным бульоном, томатной пастой, поваренной солью, перцем черным горьким и лавровым листом с получением соуса, фасовку биточков, капусты и соуса при следующем расходе компонентов, мас.ч.:This result is achieved by the fact that the method for the production of canned meat “Cabbage and cabbage and sour cream with tomato” involves preparing the recipe, soaking in the milk and chopping the wheat bread, chopping the meat, mixing the listed ingredients with table salt and bitter black pepper to obtain minced meat molding, breading in wheat breadcrumbs and frying in melted fat to obtain meatballs, chopping and freezing fresh white cabbage, stirring wheat flour and mixing it with Methane, bone broth, tomato paste, table salt, black pepper and bay leaf to obtain sauce, meat balls packing, cabbage and sauce with the following flow components pbw .:
герметизацию и стерилизацию.sealing and sterilization.
Способ реализуется следующим образом.The method is implemented as follows.
Рецептурные компоненты подготавливают по традиционной технологии. Подготовленный пшеничный хлеб, желательно черствый, замачивают в молоке и куттеруют. Подготовленное мясо куттеруют. Перечисленные компоненты смешивают с поваренной солью и перцем черным горьким с получением фарша. Фарш формуют, панируют в пшеничных сухарях и обжаривают в топленом жире с получением биточков.Prescription components are prepared according to traditional technology. Prepared wheat bread, preferably stale, is soaked in milk and cutted. Prepared meat is cutted. The listed components are mixed with salt and black bitter pepper to obtain minced meat. The minced meat is molded, breaded in breadcrumbs and fried in melted fat to produce meatballs.
Подготовленную свежую белокочанную капусту шинкуют и подвергают замораживанию, желательно медленному.Prepared fresh white cabbage is chopped and subjected to freezing, preferably slow.
Подготовленную пшеничную муку пассеруют и смешивают со сметаной, костным бульоном, томатной пастой, поваренной солью, перцем черным горьким и лавровым листом с получением соуса.The prepared wheat flour is sautéed and mixed with sour cream, bone broth, tomato paste, table salt, bitter black pepper and bay leaf to obtain a sauce.
Биточки, капусту и соус фасуют при указанном выше расходе компонентов, герметизируют и стерилизуют с получением целевого продукта.The meatballs, cabbage and sauce are packaged at the above-mentioned consumption of components, sealed and sterilized to obtain the target product.
Расход всех компонентов, кроме костного бульона, приведен с учетом норм отходов и потерь каждого вида сырья. Минимальный расход мяса соответствует использованию свинины обрезной, а максимальный соответствует использованию баранины II категории. Расход прочих видов мяса занимает промежуточное положение и определяется с учетом норм отходов и потерь на расчетную закладку 333 кг на 1 т целевого продукта. При использовании томатной пасты с содержанием сухих веществ, не совпадающим с рецептурным, ее расход пересчитывают на эквивалентное содержание сухих веществ.The consumption of all components, except bone broth, is given taking into account the norms of waste and losses of each type of raw material. The minimum consumption of meat corresponds to the use of edged pork, and the maximum corresponds to the use of lamb of category II. The consumption of other types of meat occupies an intermediate position and is determined taking into account the norms of waste and losses for the estimated laying of 333 kg per 1 ton of the target product. When using tomato paste with a dry matter content that does not coincide with the formulation, its consumption is converted to the equivalent dry matter content.
Полученные по описанной технологии консервы по органолептическим и физико-химическим показателям сходны с кулинарным блюдом по наиболее близкому аналогу, а по показателям безопасности соответствуют СанПиН 2.3.2.1078. Гарантийный срок хранения консервов, определенный по стандартной методике, составил 1 год.The canned food obtained using the described technology is similar in organoleptic and physico-chemical characteristics to the culinary dish in the closest analogue, and in terms of safety, it corresponds to SanPiN 2.3.2.1078. The guaranteed shelf life of canned food, determined by the standard method, was 1 year.
Проверку усвояемости консервов, полученных по предлагаемому способу, и кулинарного блюда по наиболее близкому аналогу осуществляли путем культивирования на их пробах тест-организма Tetrachimena pyriformis. Усвояемость оценивали по количеству инфузорий в 1 см3 продукта. Она составила для опытного продукта 12,3·104 и для контрольного продукта 7,5·104 соответственно.Checking the digestibility of canned food obtained by the proposed method, and a culinary dish by the closest analogue was carried out by culturing the test organism Tetrachimena pyriformis on their samples. Digestibility was evaluated by the number of ciliates in 1 cm 3 product. It amounted to 12.3 · 10 4 for the experimental product and 7.5 · 10 4 for the control product, respectively.
Таким образом, предлагаемый способ позволяет получить новые консервы, обладающие повышенной усвояемостью по сравнению с аналогичным кулинарным блюдом.Thus, the proposed method allows to obtain new canned foods with increased digestibility compared to a similar culinary dish.
Claims (1)
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
RU2005136710/13A RU2299657C1 (en) | 2005-11-28 | 2005-11-28 | Method for manufacturing canned food "bitochki with cabbage and sour cream-tomato sauce" |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
RU2005136710/13A RU2299657C1 (en) | 2005-11-28 | 2005-11-28 | Method for manufacturing canned food "bitochki with cabbage and sour cream-tomato sauce" |
Publications (1)
Publication Number | Publication Date |
---|---|
RU2299657C1 true RU2299657C1 (en) | 2007-05-27 |
Family
ID=38310583
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
RU2005136710/13A RU2299657C1 (en) | 2005-11-28 | 2005-11-28 | Method for manufacturing canned food "bitochki with cabbage and sour cream-tomato sauce" |
Country Status (1)
Country | Link |
---|---|
RU (1) | RU2299657C1 (en) |
Cited By (42)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
RU2475094C1 (en) * | 2012-07-11 | 2013-02-20 | Олег Иванович Квасенков | Method for production of preserves "special round rissoles with cabbages and sour cream sauce and tomato" |
RU2475067C1 (en) * | 2012-07-10 | 2013-02-20 | Олег Иванович Квасенков | Method for production of preserves "round rissoles with cabbages and sour cream sauce and tomato" |
RU2507999C1 (en) * | 2013-03-29 | 2014-02-27 | Олег Иванович Квасенков | Method for production of preserves "round rissoles with cabbages and red sauce with onions and cucumbers" |
RU2507987C1 (en) * | 2013-03-29 | 2014-02-27 | Олег Иванович Квасенков | Method for production of preserves "round rissoles with cabbages and sour cream sauce" |
RU2507989C1 (en) * | 2013-03-29 | 2014-02-27 | Олег Иванович Квасенков | Method for production of preserves "round rissoles with cabbages and sour cream sauce and tomato" |
RU2508000C1 (en) * | 2013-03-29 | 2014-02-27 | Олег Иванович Квасенков | Method for production of preserves "round rissoles with cabbages and red sauce with onions and cucumbers" |
RU2508001C1 (en) * | 2013-03-29 | 2014-02-27 | Олег Иванович Квасенков | Method for production of preserves "round rissoles with cabbages and sour cream sauce and onions" |
RU2507992C1 (en) * | 2013-03-29 | 2014-02-27 | Олег Иванович Квасенков | Method for production of preserves "round rissoles with onion sauce with mustard" |
RU2507988C1 (en) * | 2013-03-29 | 2014-02-27 | Олег Иванович Квасенков | Method for production of preserves "round rissoles with onion sauce with mustard" |
RU2507997C1 (en) * | 2013-03-29 | 2014-02-27 | Олег Иванович Квасенков | Method for preparation of preserves "round rissoles with white sauce with vegetables" |
RU2507991C1 (en) * | 2013-03-29 | 2014-02-27 | Олег Иванович Квасенков | Method for production of preserves "round rissoles with onion sauce" |
RU2508006C1 (en) * | 2013-03-29 | 2014-02-27 | Олег Иванович Квасенков | Method for production of preserves "round rissoles with sour cream sauce and bulb onions" |
RU2507998C1 (en) * | 2013-03-29 | 2014-02-27 | Олег Иванович Квасенков | Method for production of preserves "round rissoles in main red sauce" |
RU2507993C1 (en) * | 2013-03-29 | 2014-02-27 | Олег Иванович Квасенков | Method for production of preserves "round rissoles with onion sauce with mustard" |
RU2508008C1 (en) * | 2013-03-29 | 2014-02-27 | Олег Иванович Квасенков | Method for production of preserves "round rissoles with sour cream sauce with tomato paste" |
RU2507994C1 (en) * | 2013-03-29 | 2014-02-27 | Олег Иванович Квасенков | Method for production of preserves "round rissoles with cabbages and onion sauce with mustard" |
RU2507986C1 (en) * | 2013-03-29 | 2014-02-27 | Олег Иванович Квасенков | Method for production of preserves "round rissoles with onion sauce" |
RU2508004C1 (en) * | 2013-03-29 | 2014-02-27 | Олег Иванович Квасенков | Method for production of preserves "round rissoles with sour cream sauce and bulb onions" |
RU2507996C1 (en) * | 2013-03-29 | 2014-02-27 | Олег Иванович Квасенков | Method for production of preserves "round rissoles in main red sauce" |
RU2507995C1 (en) * | 2013-03-29 | 2014-02-27 | Олег Иванович Квасенков | Method for production of preserves "round rissoles with white sauce with vegetables" |
RU2508002C1 (en) * | 2013-03-29 | 2014-02-27 | Олег Иванович Квасенков | Method for production of preserves "round rissoles with red sauce with onions and cucumbers" |
RU2507990C1 (en) * | 2013-03-29 | 2014-02-27 | Олег Иванович Квасенков | Method for production of preserves "round rissoles with onion sauce with mustard" |
RU2508007C1 (en) * | 2013-03-29 | 2014-02-27 | Олег Иванович Квасенков | Method for preparation of preserved product "round rissoles with red sauce with bulb onions and cucumbers" |
RU2508003C1 (en) * | 2013-03-29 | 2014-02-27 | Олег Иванович Квасенков | Method for production of preserves "round rissoles with sour cream sauce and bulb onions" |
RU2508005C1 (en) * | 2013-03-29 | 2014-02-27 | Олег Иванович Квасенков | Method for preparation of preserves "round rissoles with sour cream sauce and bulb onions" |
RU2508881C1 (en) * | 2013-03-29 | 2014-03-10 | Олег Иванович Квасенков | Method for preparation of preserves "special round rissoles with onion sauce" |
RU2508871C1 (en) * | 2013-03-29 | 2014-03-10 | Олег Иванович Квасенков | Method for production of preserves "special round rissoles with sour cream sauce" |
RU2508883C1 (en) * | 2013-03-29 | 2014-03-10 | Олег Иванович Квасенков | Method for production of preserves "special round rissoles with sour cream sauce with onions" |
RU2508875C1 (en) * | 2013-03-29 | 2014-03-10 | Олег Иванович Квасенков | Method for production of preserves "special round rissoles with sour cream sauce with tomato" |
RU2508870C1 (en) * | 2013-03-29 | 2014-03-10 | Олег Иванович Квасенков | Method for production of preserved product "round rissoles with red sauce with onions and cucumbers" |
RU2508878C1 (en) * | 2013-03-29 | 2014-03-10 | Олег Иванович Квасенков | Method for production of preserves "round rissoles with sour cream sauce" |
RU2508879C1 (en) * | 2013-03-29 | 2014-03-10 | Олег Иванович Квасенков | Method for production of preserves "special round rissoles with onion sauce" |
RU2508880C1 (en) * | 2013-03-29 | 2014-03-10 | Олег Иванович Квасенков | Method for production of preserves "special round rissoles with onion sauce" |
RU2508873C1 (en) * | 2013-03-29 | 2014-03-10 | Олег Иванович Квасенков | Method for production of preserves "special round rissoles with cabbages and sour cream sauce and tomato" |
RU2508884C1 (en) * | 2013-03-29 | 2014-03-10 | Олег Иванович Квасенков | Method for production of preserves "special round rissoles with sour cream sauce with onions" |
RU2508877C1 (en) * | 2013-03-29 | 2014-03-10 | Олег Иванович Квасенков | Method for production of preserves "special round rissoles with cabbages and sour cream sauce and onions" |
RU2508876C1 (en) * | 2013-03-29 | 2014-03-10 | Олег Иванович Квасенков | Method for production of preserves "round rissoles with sour cream sauce" |
RU2508872C1 (en) * | 2013-03-29 | 2014-03-10 | Олег Иванович Квасенков | Method for preparation of preserves "special round rissoles with sour cream sauce" |
RU2508874C1 (en) * | 2013-03-29 | 2014-03-10 | Олег Иванович Квасенков | Method for production of preserves "round rissoles with sour cream sauce with tomato paste" |
RU2508882C1 (en) * | 2013-03-29 | 2014-03-10 | Олег Иванович Квасенков | Method for production of preserves "special round rissoles with onion sauce" |
RU2567647C1 (en) * | 2015-01-13 | 2015-11-10 | Олег Иванович Квасенков | Method for production of preserves "round rissoles with cabbages and sour cream sauce and tomato" |
RU2567382C1 (en) * | 2015-01-13 | 2015-11-10 | Олег Иванович Квасенков | Method for production of preserves "round rissoles with cabbages and sour cream sauce" |
-
2005
- 2005-11-28 RU RU2005136710/13A patent/RU2299657C1/en active
Non-Patent Citations (2)
Title |
---|
Министерство торговли СССР. Сборник рецептур блюд и кулинарных изделий для предприятий общественного питания. - М.: Экономика, 1968, приложение «расчеты расхода сырья, выхода полуфабрикатов и готовых изделий», с.685-804. Консервы специального назначения в алюминиевых тубах. Технические условия. Технологическая инструкция ТУ 10.04.18.18-90, ТИ 10.04.18.15-90. ВНПО ППСПТ. - М., 1990. Технология консервирования плодов и овощей и контроль качества продукции. - М.: АГРОПРОМИЗДАТ, 1992, с.85. * |
Товароведение продовольственных товаров. Товары молочные, жировые, яичные, мясные, рыбные. ИНИХОВ Г.С. и др. - М.: ГОСТРОРГИЗДАТ, 1961, с.264-268. КОВАЛЕВ Н.И., ГРИШИН П.Д. Технология приготовления пищи. Государственное издательство торговой литературы, 1957, с.172, 24-25, 121-122. * |
Cited By (42)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
RU2475067C1 (en) * | 2012-07-10 | 2013-02-20 | Олег Иванович Квасенков | Method for production of preserves "round rissoles with cabbages and sour cream sauce and tomato" |
RU2475094C1 (en) * | 2012-07-11 | 2013-02-20 | Олег Иванович Квасенков | Method for production of preserves "special round rissoles with cabbages and sour cream sauce and tomato" |
RU2508002C1 (en) * | 2013-03-29 | 2014-02-27 | Олег Иванович Квасенков | Method for production of preserves "round rissoles with red sauce with onions and cucumbers" |
RU2508876C1 (en) * | 2013-03-29 | 2014-03-10 | Олег Иванович Квасенков | Method for production of preserves "round rissoles with sour cream sauce" |
RU2507989C1 (en) * | 2013-03-29 | 2014-02-27 | Олег Иванович Квасенков | Method for production of preserves "round rissoles with cabbages and sour cream sauce and tomato" |
RU2508000C1 (en) * | 2013-03-29 | 2014-02-27 | Олег Иванович Квасенков | Method for production of preserves "round rissoles with cabbages and red sauce with onions and cucumbers" |
RU2508001C1 (en) * | 2013-03-29 | 2014-02-27 | Олег Иванович Квасенков | Method for production of preserves "round rissoles with cabbages and sour cream sauce and onions" |
RU2507992C1 (en) * | 2013-03-29 | 2014-02-27 | Олег Иванович Квасенков | Method for production of preserves "round rissoles with onion sauce with mustard" |
RU2507999C1 (en) * | 2013-03-29 | 2014-02-27 | Олег Иванович Квасенков | Method for production of preserves "round rissoles with cabbages and red sauce with onions and cucumbers" |
RU2507997C1 (en) * | 2013-03-29 | 2014-02-27 | Олег Иванович Квасенков | Method for preparation of preserves "round rissoles with white sauce with vegetables" |
RU2507991C1 (en) * | 2013-03-29 | 2014-02-27 | Олег Иванович Квасенков | Method for production of preserves "round rissoles with onion sauce" |
RU2508006C1 (en) * | 2013-03-29 | 2014-02-27 | Олег Иванович Квасенков | Method for production of preserves "round rissoles with sour cream sauce and bulb onions" |
RU2507998C1 (en) * | 2013-03-29 | 2014-02-27 | Олег Иванович Квасенков | Method for production of preserves "round rissoles in main red sauce" |
RU2507993C1 (en) * | 2013-03-29 | 2014-02-27 | Олег Иванович Квасенков | Method for production of preserves "round rissoles with onion sauce with mustard" |
RU2508008C1 (en) * | 2013-03-29 | 2014-02-27 | Олег Иванович Квасенков | Method for production of preserves "round rissoles with sour cream sauce with tomato paste" |
RU2507994C1 (en) * | 2013-03-29 | 2014-02-27 | Олег Иванович Квасенков | Method for production of preserves "round rissoles with cabbages and onion sauce with mustard" |
RU2507986C1 (en) * | 2013-03-29 | 2014-02-27 | Олег Иванович Квасенков | Method for production of preserves "round rissoles with onion sauce" |
RU2508004C1 (en) * | 2013-03-29 | 2014-02-27 | Олег Иванович Квасенков | Method for production of preserves "round rissoles with sour cream sauce and bulb onions" |
RU2507996C1 (en) * | 2013-03-29 | 2014-02-27 | Олег Иванович Квасенков | Method for production of preserves "round rissoles in main red sauce" |
RU2508007C1 (en) * | 2013-03-29 | 2014-02-27 | Олег Иванович Квасенков | Method for preparation of preserved product "round rissoles with red sauce with bulb onions and cucumbers" |
RU2507988C1 (en) * | 2013-03-29 | 2014-02-27 | Олег Иванович Квасенков | Method for production of preserves "round rissoles with onion sauce with mustard" |
RU2507987C1 (en) * | 2013-03-29 | 2014-02-27 | Олег Иванович Квасенков | Method for production of preserves "round rissoles with cabbages and sour cream sauce" |
RU2507995C1 (en) * | 2013-03-29 | 2014-02-27 | Олег Иванович Квасенков | Method for production of preserves "round rissoles with white sauce with vegetables" |
RU2508003C1 (en) * | 2013-03-29 | 2014-02-27 | Олег Иванович Квасенков | Method for production of preserves "round rissoles with sour cream sauce and bulb onions" |
RU2508005C1 (en) * | 2013-03-29 | 2014-02-27 | Олег Иванович Квасенков | Method for preparation of preserves "round rissoles with sour cream sauce and bulb onions" |
RU2508881C1 (en) * | 2013-03-29 | 2014-03-10 | Олег Иванович Квасенков | Method for preparation of preserves "special round rissoles with onion sauce" |
RU2508871C1 (en) * | 2013-03-29 | 2014-03-10 | Олег Иванович Квасенков | Method for production of preserves "special round rissoles with sour cream sauce" |
RU2508883C1 (en) * | 2013-03-29 | 2014-03-10 | Олег Иванович Квасенков | Method for production of preserves "special round rissoles with sour cream sauce with onions" |
RU2508875C1 (en) * | 2013-03-29 | 2014-03-10 | Олег Иванович Квасенков | Method for production of preserves "special round rissoles with sour cream sauce with tomato" |
RU2508870C1 (en) * | 2013-03-29 | 2014-03-10 | Олег Иванович Квасенков | Method for production of preserved product "round rissoles with red sauce with onions and cucumbers" |
RU2508878C1 (en) * | 2013-03-29 | 2014-03-10 | Олег Иванович Квасенков | Method for production of preserves "round rissoles with sour cream sauce" |
RU2508879C1 (en) * | 2013-03-29 | 2014-03-10 | Олег Иванович Квасенков | Method for production of preserves "special round rissoles with onion sauce" |
RU2508880C1 (en) * | 2013-03-29 | 2014-03-10 | Олег Иванович Квасенков | Method for production of preserves "special round rissoles with onion sauce" |
RU2508873C1 (en) * | 2013-03-29 | 2014-03-10 | Олег Иванович Квасенков | Method for production of preserves "special round rissoles with cabbages and sour cream sauce and tomato" |
RU2508884C1 (en) * | 2013-03-29 | 2014-03-10 | Олег Иванович Квасенков | Method for production of preserves "special round rissoles with sour cream sauce with onions" |
RU2508877C1 (en) * | 2013-03-29 | 2014-03-10 | Олег Иванович Квасенков | Method for production of preserves "special round rissoles with cabbages and sour cream sauce and onions" |
RU2507990C1 (en) * | 2013-03-29 | 2014-02-27 | Олег Иванович Квасенков | Method for production of preserves "round rissoles with onion sauce with mustard" |
RU2508872C1 (en) * | 2013-03-29 | 2014-03-10 | Олег Иванович Квасенков | Method for preparation of preserves "special round rissoles with sour cream sauce" |
RU2508874C1 (en) * | 2013-03-29 | 2014-03-10 | Олег Иванович Квасенков | Method for production of preserves "round rissoles with sour cream sauce with tomato paste" |
RU2508882C1 (en) * | 2013-03-29 | 2014-03-10 | Олег Иванович Квасенков | Method for production of preserves "special round rissoles with onion sauce" |
RU2567647C1 (en) * | 2015-01-13 | 2015-11-10 | Олег Иванович Квасенков | Method for production of preserves "round rissoles with cabbages and sour cream sauce and tomato" |
RU2567382C1 (en) * | 2015-01-13 | 2015-11-10 | Олег Иванович Квасенков | Method for production of preserves "round rissoles with cabbages and sour cream sauce" |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
RU2299657C1 (en) | Method for manufacturing canned food "bitochki with cabbage and sour cream-tomato sauce" | |
RU2300262C1 (en) | Method for manufacturing canned food "domaschnie cutlets with cabbage and sour cream sauce with tomato" | |
RU2298968C1 (en) | Method for production of canned goods from meat and cabbage | |
RU2300242C1 (en) | Method for manufacturing canned food "specific bitochki with cabbage and red sauce with onions and cucumbers" | |
RU2302144C1 (en) | Method for manufacturing canned food "moskovskie cutlets with cabbage and basic red sauce" | |
RU2300255C1 (en) | Method for manufacturing canned food "specific bitochki with cabbage and onion sauce with mustard" | |
RU2300938C1 (en) | Method for production of canned goods from meat and vegetables | |
RU2300244C1 (en) | Method for manufacturing canned food "specific bitochki with cabbage and sour cream sauce" | |
RU2300264C1 (en) | Method for manufacturing canned food "specific bitochki with cabbage and basic red sauce" | |
RU2302153C1 (en) | Method for manufacturing canned food "quenelles with cabbage in sour cream sauce" | |
RU2300267C1 (en) | Method for manufacturing canned food "moskovskie cutlets with cabbage and sour cream sauce with tomato" | |
RU2300270C1 (en) | Method for manufacturing canned food "small meat balls with cabbage in tomato sauce" | |
RU2300936C1 (en) | Method for production of canned goods from meat and vegetables | |
RU2300991C1 (en) | Method for manufacturing canned food "moskovskie cutlets with cabbage and onion sauce with mustard" | |
RU2302147C1 (en) | Method for manufacturing canned food "quenelles with cabbage in sour cream sauce with tomato and onions" | |
RU2302159C1 (en) | Method for manufacturing canned food "small meat balls with cabbage in sour cream sauce with tomato" | |
RU2302145C1 (en) | Method for manufacturing canned food "moskovskie cutlets with cabbage and sour cream sauce with tomato" | |
RU2300268C1 (en) | Method for manufacturing canned food "moskovskie cutlets with cabbage and sour cream sauce" | |
RU2302150C1 (en) | Method for manufacturing canned food "domaschnie cutlets with cabbage and basic red sauce" | |
RU2301600C1 (en) | Method for manufacturing canned food "minced zrazy with cabbage and onion sauce with mustard" | |
RU2299618C1 (en) | Method for production of canned goods from meat and vegetables | |
RU2302151C1 (en) | Method for manufacturing canned food "small meat balls with cabbage in basic red sauce" | |
RU2298966C1 (en) | Method for production of canned goods from meat and cabbage | |
RU2302156C1 (en) | Method for manufacturing canned food "quenelles with cabbage in tomato sauce" | |
RU2302148C1 (en) | Method for manufacturing canned food "domaschnie cutlets with cabbage and sour cream sauce" |