RU2468620C1 - Method for production of preserved product "home-made cutlets with bulb onion sauce" - Google Patents
Method for production of preserved product "home-made cutlets with bulb onion sauce" Download PDFInfo
- Publication number
- RU2468620C1 RU2468620C1 RU2012102138/05A RU2012102138A RU2468620C1 RU 2468620 C1 RU2468620 C1 RU 2468620C1 RU 2012102138/05 A RU2012102138/05 A RU 2012102138/05A RU 2012102138 A RU2012102138 A RU 2012102138A RU 2468620 C1 RU2468620 C1 RU 2468620C1
- Authority
- RU
- Russia
- Prior art keywords
- remaining
- salt
- mixing
- pork
- cutlets
- Prior art date
Links
- 235000002732 oignon Nutrition 0.000 title claims abstract description 21
- 235000015067 sauces Nutrition 0.000 title claims abstract description 10
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 6
- 244000080466 oignon Species 0.000 title abstract 4
- 239000003925 fat Substances 0.000 claims abstract description 18
- 235000015277 pork Nutrition 0.000 claims abstract description 17
- 235000013312 flour Nutrition 0.000 claims abstract description 14
- 150000003839 salts Chemical class 0.000 claims abstract description 14
- 239000011780 sodium chloride Substances 0.000 claims abstract description 14
- 235000021307 wheat Nutrition 0.000 claims abstract description 14
- 210000000988 Bone and Bones Anatomy 0.000 claims abstract description 13
- 240000002860 Daucus carota Species 0.000 claims abstract description 12
- 235000011197 perejil Nutrition 0.000 claims abstract description 12
- 240000004713 Pisum sativum Species 0.000 claims abstract description 11
- 229930008671 Acetic acid Natural products 0.000 claims abstract description 10
- 235000002767 Daucus carota Nutrition 0.000 claims abstract description 10
- QTBSBXVTEAMEQO-UHFFFAOYSA-N acetic acid Chemical compound data:image/svg+xml;base64,PD94bWwgdmVyc2lvbj0nMS4wJyBlbmNvZGluZz0naXNvLTg4NTktMSc/Pgo8c3ZnIHZlcnNpb249JzEuMScgYmFzZVByb2ZpbGU9J2Z1bGwnCiAgICAgICAgICAgICAgeG1sbnM9J2h0dHA6Ly93d3cudzMub3JnLzIwMDAvc3ZnJwogICAgICAgICAgICAgICAgICAgICAgeG1sbnM6cmRraXQ9J2h0dHA6Ly93d3cucmRraXQub3JnL3htbCcKICAgICAgICAgICAgICAgICAgICAgIHhtbG5zOnhsaW5rPSdodHRwOi8vd3d3LnczLm9yZy8xOTk5L3hsaW5rJwogICAgICAgICAgICAgICAgICB4bWw6c3BhY2U9J3ByZXNlcnZlJwp3aWR0aD0nMzAwcHgnIGhlaWdodD0nMzAwcHgnIHZpZXdCb3g9JzAgMCAzMDAgMzAwJz4KPCEtLSBFTkQgT0YgSEVBREVSIC0tPgo8cmVjdCBzdHlsZT0nb3BhY2l0eToxLjA7ZmlsbDojRkZGRkZGO3N0cm9rZTpub25lJyB3aWR0aD0nMzAwJyBoZWlnaHQ9JzMwMCcgeD0nMCcgeT0nMCc+IDwvcmVjdD4KPHBhdGggY2xhc3M9J2JvbmQtMCcgZD0nTSAxMy42MzY0LDI0Ny4xMTEgTCAxMjUuNzcsMTgyLjM3JyBzdHlsZT0nZmlsbDpub25lO2ZpbGwtcnVsZTpldmVub2RkO3N0cm9rZTojM0I0MTQzO3N0cm9rZS13aWR0aDozcHg7c3Ryb2tlLWxpbmVjYXA6YnV0dDtzdHJva2UtbGluZWpvaW46bWl0ZXI7c3Ryb2tlLW9wYWNpdHk6MScgLz4KPHBhdGggY2xhc3M9J2JvbmQtMScgZD0nTSAxMjUuNzcsMTgyLjM3IEwgMTY2LjQ5NywyMDUuODg0JyBzdHlsZT0nZmlsbDpub25lO2ZpbGwtcnVsZTpldmVub2RkO3N0cm9rZTojM0I0MTQzO3N0cm9rZS13aWR0aDozcHg7c3Ryb2tlLWxpbmVjYXA6YnV0dDtzdHJva2UtbGluZWpvaW46bWl0ZXI7c3Ryb2tlLW9wYWNpdHk6MScgLz4KPHBhdGggY2xhc3M9J2JvbmQtMScgZD0nTSAxNjYuNDk3LDIwNS44ODQgTCAyMDcuMjI1LDIyOS4zOTgnIHN0eWxlPSdmaWxsOm5vbmU7ZmlsbC1ydWxlOmV2ZW5vZGQ7c3Ryb2tlOiNFODQyMzU7c3Ryb2tlLXdpZHRoOjNweDtzdHJva2UtbGluZWNhcDpidXR0O3N0cm9rZS1saW5lam9pbjptaXRlcjtzdHJva2Utb3BhY2l0eToxJyAvPgo8cGF0aCBjbGFzcz0nYm9uZC0yJyBkPSdNIDEzOC43MTgsMTgyLjM3IEwgMTM4LjcxOCwxMzMuNjMnIHN0eWxlPSdmaWxsOm5vbmU7ZmlsbC1ydWxlOmV2ZW5vZGQ7c3Ryb2tlOiMzQjQxNDM7c3Ryb2tlLXdpZHRoOjNweDtzdHJva2UtbGluZWNhcDpidXR0O3N0cm9rZS1saW5lam9pbjptaXRlcjtzdHJva2Utb3BhY2l0eToxJyAvPgo8cGF0aCBjbGFzcz0nYm9uZC0yJyBkPSdNIDEzOC43MTgsMTMzLjYzIEwgMTM4LjcxOCw4NC44ODkyJyBzdHlsZT0nZmlsbDpub25lO2ZpbGwtcnVsZTpldmVub2RkO3N0cm9rZTojRTg0MjM1O3N0cm9rZS13aWR0aDozcHg7c3Ryb2tlLWxpbmVjYXA6YnV0dDtzdHJva2UtbGluZWpvaW46bWl0ZXI7c3Ryb2tlLW9wYWNpdHk6MScgLz4KPHBhdGggY2xhc3M9J2JvbmQtMicgZD0nTSAxMTIuODIyLDE4Mi4zNyBMIDExMi44MjIsMTMzLjYzJyBzdHlsZT0nZmlsbDpub25lO2ZpbGwtcnVsZTpldmVub2RkO3N0cm9rZTojM0I0MTQzO3N0cm9rZS13aWR0aDozcHg7c3Ryb2tlLWxpbmVjYXA6YnV0dDtzdHJva2UtbGluZWpvaW46bWl0ZXI7c3Ryb2tlLW9wYWNpdHk6MScgLz4KPHBhdGggY2xhc3M9J2JvbmQtMicgZD0nTSAxMTIuODIyLDEzMy42MyBMIDExMi44MjIsODQuODg5Micgc3R5bGU9J2ZpbGw6bm9uZTtmaWxsLXJ1bGU6ZXZlbm9kZDtzdHJva2U6I0U4NDIzNTtzdHJva2Utd2lkdGg6M3B4O3N0cm9rZS1saW5lY2FwOmJ1dHQ7c3Ryb2tlLWxpbmVqb2luOm1pdGVyO3N0cm9rZS1vcGFjaXR5OjEnIC8+Cjx0ZXh0IGRvbWluYW50LWJhc2VsaW5lPSJjZW50cmFsIiB0ZXh0LWFuY2hvcj0ic3RhcnQiIHg9JzIyMy4yMjUnIHk9JzI1My4xMTEnIHN0eWxlPSdmb250LXNpemU6NDBweDtmb250LXN0eWxlOm5vcm1hbDtmb250LXdlaWdodDpub3JtYWw7ZmlsbC1vcGFjaXR5OjE7c3Ryb2tlOm5vbmU7Zm9udC1mYW1pbHk6c2Fucy1zZXJpZjtmaWxsOiNFODQyMzUnID48dHNwYW4+T0g8L3RzcGFuPjwvdGV4dD4KPHRleHQgZG9taW5hbnQtYmFzZWxpbmU9ImNlbnRyYWwiIHRleHQtYW5jaG9yPSJzdGFydCIgeD0nMTExLjA5MScgeT0nNTguODg5Micgc3R5bGU9J2ZvbnQtc2l6ZTo0MHB4O2ZvbnQtc3R5bGU6bm9ybWFsO2ZvbnQtd2VpZ2h0Om5vcm1hbDtmaWxsLW9wYWNpdHk6MTtzdHJva2U6bm9uZTtmb250LWZhbWlseTpzYW5zLXNlcmlmO2ZpbGw6I0U4NDIzNScgPjx0c3Bhbj5PPC90c3Bhbj48L3RleHQ+Cjwvc3ZnPgo= data:image/svg+xml;base64,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 CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 claims abstract description 10
- 239000001617 acetic acid Substances 0.000 claims abstract description 10
- 235000011054 acetic acid Nutrition 0.000 claims abstract description 10
- 235000021384 green leafy vegetables Nutrition 0.000 claims abstract description 10
- 235000015113 tomato pastes and purées Nutrition 0.000 claims abstract description 10
- 235000000346 sugar Nutrition 0.000 claims abstract description 9
- 235000003222 Helianthus annuus Nutrition 0.000 claims abstract description 8
- 235000015278 beef Nutrition 0.000 claims abstract description 8
- 238000007710 freezing Methods 0.000 claims abstract description 8
- 241000287828 Gallus gallus Species 0.000 claims abstract description 7
- 235000008429 bread Nutrition 0.000 claims abstract description 7
- 235000013601 eggs Nutrition 0.000 claims abstract description 7
- 235000010582 Pisum sativum Nutrition 0.000 claims abstract description 6
- 235000010633 broth Nutrition 0.000 claims abstract description 5
- 239000003651 drinking water Substances 0.000 claims abstract description 5
- 235000020188 drinking water Nutrition 0.000 claims abstract description 5
- 238000000465 moulding Methods 0.000 claims abstract description 4
- 238000007789 sealing Methods 0.000 claims abstract description 4
- 238000002791 soaking Methods 0.000 claims abstract description 4
- 240000008529 Triticum aestivum Species 0.000 claims abstract 6
- 240000009164 Petroselinum crispum Species 0.000 claims abstract 5
- 240000006669 Helianthus annuus Species 0.000 claims abstract 4
- 230000002522 swelling Effects 0.000 claims abstract 2
- 240000002840 Allium cepa Species 0.000 claims description 17
- 240000000129 Piper nigrum Species 0.000 claims description 11
- 235000008184 Piper nigrum Nutrition 0.000 claims description 11
- 280000642294 Onion companies 0.000 claims description 8
- 235000002566 Capsicum Nutrition 0.000 claims description 6
- 239000006002 Pepper Substances 0.000 claims description 6
- 235000016761 Piper aduncum Nutrition 0.000 claims description 6
- 235000017804 Piper guineense Nutrition 0.000 claims description 6
- 235000013372 meat Nutrition 0.000 claims description 6
- 235000013614 black pepper Nutrition 0.000 claims description 5
- 235000000202 endo Nutrition 0.000 claims description 5
- 235000012813 breadcrumbs Nutrition 0.000 claims description 4
- 235000021187 side dish Nutrition 0.000 claims description 3
- 230000001954 sterilising Effects 0.000 claims description 3
- 235000002243 Daucus carota subsp sativus Nutrition 0.000 claims description 2
- 235000012495 crackers Nutrition 0.000 claims description 2
- 239000004615 ingredients Substances 0.000 claims description 2
- 239000000203 mixtures Substances 0.000 claims description 2
- 239000007787 solids Substances 0.000 claims description 2
- 239000011901 water Substances 0.000 claims description 2
- 235000005765 wild carrot Nutrition 0.000 claims description 2
- 238000005516 engineering processes Methods 0.000 abstract description 5
- 235000021189 garnishes Nutrition 0.000 abstract description 3
- 235000021156 lunch Nutrition 0.000 abstract description 2
- 240000008574 Capsicum frutescens Species 0.000 abstract 2
- 235000002568 Capsicum frutescens Nutrition 0.000 abstract 2
- 240000000278 Syzygium polyanthum Species 0.000 abstract 1
- 235000008089 Syzygium polyanthum Nutrition 0.000 abstract 1
- 230000000694 effects Effects 0.000 abstract 1
- 235000013305 food Nutrition 0.000 abstract 1
- 238000002360 preparation methods Methods 0.000 abstract 1
- 239000000126 substances Substances 0.000 abstract 1
- 239000003760 tallow Substances 0.000 abstract 1
- 235000019197 fats Nutrition 0.000 description 11
- 241000209140 Triticum Species 0.000 description 8
- 241000208317 Petroselinum Species 0.000 description 7
- 241000208818 Helianthus Species 0.000 description 4
- 235000013339 cereals Nutrition 0.000 description 3
- 235000019749 Dry matter Nutrition 0.000 description 2
- 235000013324 preserved food Nutrition 0.000 description 2
- 239000002994 raw materials Substances 0.000 description 2
- 206010033546 Pallor Diseases 0.000 description 1
- 239000002253 acids Substances 0.000 description 1
- 235000014121 butter Nutrition 0.000 description 1
- 230000000875 corresponding Effects 0.000 description 1
- 235000021186 dishes Nutrition 0.000 description 1
- 239000011135 tin Substances 0.000 description 1
- ATJFFYVFTNAWJD-UHFFFAOYSA-N tin hydride Chemical compound data:image/svg+xml;base64,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 data:image/svg+xml;base64,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 [Sn] ATJFFYVFTNAWJD-UHFFFAOYSA-N 0.000 description 1
- 239000002699 waste materials Substances 0.000 description 1
Abstract
Description
The invention relates to the production technology of canned second lunch dishes.
A known method of producing a canned product "Homemade patties with onion sauce", which includes preparing the recipe, soaking in drinking water and chopping wheat bread, chopping beef, pork and raw pork fat, blanching and chopping a portion of onions, mixing the listed components with chicken eggs , part of the salt and part of the black pepper to obtain the forcemeat, its molding, breading in breadcrumbs and frying in melted fat to obtain cutlets, cutting and freezing greens, freezing fresh green pea grains, cutting, sautéing in melted fat and rubbing carrots, parsley root and the rest of onions, sautéing wheat flour in melted butter, mixing green peas, greens, carrots, parsley root, mashed onion, wheat flour, tomato paste, acetic acid, sugar, the remaining part of the salt, the remaining part of black bitter and bay leaves, packaging of cutlets, the resulting mixture and bone broth, sealing and sterilization (RU 2355188 C1,2 009).
The disadvantage of this method is the high adhesion to the container walls of the resulting target product.
The technical result of the invention is to reduce adhesion to the container walls of the resulting target product.
This result is achieved by the fact that in the method for the production of canned product "Cutlets, homemade with onion sauce", which involves preparing the recipe components, soaking in drinking water and chopping wheat bread, chopping beef, pork, raw pork fat and onions, mixing the above components with chicken eggs, part of salt and part of black bitter pepper to obtain minced meat, its molding, breading in wheat breadcrumbs and frying in melted fat to obtain cutlets, cutting and freezing greens, freezing fresh grain of green peas, cutting, passing in melted fat and rubbing carrots, parsley root and the remaining part of onions, packing of the listed components, flour, bone broth, tomato paste, acetic acid, sugar, the remaining part of salt, the remaining part black pepper and bay leaf, sealing and sterilization, according to the invention, before packing, separate mixing of green peas and greens to obtain a side dish and carrots, parsley root, mashed The ingredients of onions, flour, bone broth, tomato paste, acetic acid, sugar, the remaining part of the salt, the remaining part of the black bitter pepper and bay leaf to obtain the sauce, use sunflower flour, which is poured with bone broth before mixing and allowed to swell, and the components used in the following ratio of costs, parts by weight:
The method is implemented as follows.
Prescription components are prepared according to traditional technology.
Prepared wheat bread, preferably stale, is soaked in drinking water and cutted.
Prepared beef, pork, raw pork fat, and approximately 10% of the onion recipe amount are chopped.
The listed components in a recipe ratio are mixed with chicken eggs, approximately 64% of the recipe amount of salt and ground approximately 79% of the recipe amount of black bitter pepper and bay leaf to produce minced meat, which is formed, breaded in breadcrumbs and fried in melted fat to obtain cutlets.
Prepared greens are cut and frozen.
Prepared fresh green pea grain is frozen.
Green peas and greens are mixed in a prescription ratio to obtain a side dish.
Prepared carrots, parsley root and the remainder of onions are cut, sautéed in melted fat and wiped.
Prepared sunflower flour according to TU 9146-034-27147091-09 is poured with bone broth in a weight ratio of about 1: 5 and allowed to swell.
The carrots, parsley root, mashed onion and sunflower flour in a recipe ratio are mixed with bone broth, tomato paste, acetic acid, sugar, the rest of the salt and ground the remaining part of bitter black pepper and bay leaf to obtain a sauce.
Cutlets, garnish and sauce are packaged in the recipe ratio, sealed and sterilized to obtain the target product.
The costs of the components are given taking into account the norms of waste and losses of the corresponding types of raw materials. The minimum consumption of beef corresponds to the use of meat of category I, and the maximum corresponds to the use of meat of category II. The minimum consumption of pork corresponds to the use of edged pork, and the maximum corresponds to the use of meat pork. The remaining costs presented in the form of intervals cover their possible change in the shelf life of raw materials.
When using tomato paste with a dry matter content that does not match the prescription, and / or acetic acid with a concentration that does not match the prescription, their costs are calculated for the equivalent dry matter and / or acid content, respectively, according to known dependencies (Collection of technological instructions for production canned food.Volume I. - M .: APPP "Konservplodoizgot", 1990, p. 124).
The canned food obtained using the described technology is similar in organoleptic properties to the product according to the closest analogue.
To confirm the indicated technical result, tin can No. 8, containing products obtained by the described technology and by the closest analogue, was opened and mounted in a tripod in an inverted position. The experimental product completely fell out of the can, but the product according to the closest analogue did not.
Thus, the proposed method allows to reduce the adhesion to the container walls of the resulting target product.
Claims (1)
- Method for the production of canned product "Homemade patties with onion sauce", which involves preparing the recipe, soaking in drinking water and chopping wheat bread, chopping beef, pork, raw pork fat and onions, mixing the listed ingredients with chicken eggs, some salt and part of black bitter pepper to obtain minced meat, its molding, breading in wheat breadcrumbs and frying in melted fat to obtain cutlets, cutting and freezing greens, freezing of green pea seeds, cutting, sautéing in melted fat and rubbing carrots, parsley root and the remaining part of onions, packing of the listed components, flour, bone broth, tomato paste, acetic acid, sugar, the remaining part of salt, the remaining part of bitter black pepper and bay leaf, sealing and sterilization, characterized in that before packing they separately mix green peas and greens to obtain a side dish and carrots, parsley root, mashed onions, flour, bone bone of yona, tomato paste, acetic acid, sugar, the remaining part of the salt, the remaining part of the black bitter pepper and bay leaf to obtain the sauce, use sunflower flour, which before mixing is poured with bone broth and kept for swelling, and the components are used in the following ratio of costs, wt .h .:
beef 174.84-179.01 pork 86-108.15 raw pork fat 6.9 chicken eggs 3.79 melted fat 34.31 carrot 12.91-13.24 onion 75.04-76 parsley root 3.43-3.49 green pea 563.79 greenery 17.24 wheat bread 44.83 wheat crackers 13.79 sunflower flour 9.9 water 68.97 tomato paste in terms of 30% solids content 11.8 acetic acid in terms of 80% concentration 0.8 sugar 3 salt 12 black pepper 0.43 Bay leaf 0,03 bone broth before the release of the target product 1000
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| RU2012102138/05A RU2468620C1 (en) | 2012-01-24 | 2012-01-24 | Method for production of preserved product "home-made cutlets with bulb onion sauce" |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| RU2012102138/05A RU2468620C1 (en) | 2012-01-24 | 2012-01-24 | Method for production of preserved product "home-made cutlets with bulb onion sauce" |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| RU2468620C1 true RU2468620C1 (en) | 2012-12-10 |
Family
ID=49255521
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| RU2012102138/05A RU2468620C1 (en) | 2012-01-24 | 2012-01-24 | Method for production of preserved product "home-made cutlets with bulb onion sauce" |
Country Status (1)
| Country | Link |
|---|---|
| RU (1) | RU2468620C1 (en) |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| EP0624320A2 (en) * | 1993-05-14 | 1994-11-17 | Manfred Duve | Process for the preparation of a food product based on meat |
| KR20020069592A (en) * | 2001-02-26 | 2002-09-05 | 김은성 | Meat processed goods for corpulence prevention and its a flavor |
| RU2357535C1 (en) * | 2008-02-05 | 2009-06-10 | Олег Иванович Квасенков | Method of producing canned "minced collops with onions sauce" |
| RU2360523C1 (en) * | 2008-02-15 | 2009-07-10 | Олег Иванович Квасенков | Method for producing "home-made cutlets in red main sauce" preserves |
| RU2363308C1 (en) * | 2008-02-15 | 2009-08-10 | Олег Иванович Квасенков | Production method of preserved product "home-made cutlets in onion sauce" |
-
2012
- 2012-01-24 RU RU2012102138/05A patent/RU2468620C1/en active
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| EP0624320A2 (en) * | 1993-05-14 | 1994-11-17 | Manfred Duve | Process for the preparation of a food product based on meat |
| KR20020069592A (en) * | 2001-02-26 | 2002-09-05 | 김은성 | Meat processed goods for corpulence prevention and its a flavor |
| RU2357535C1 (en) * | 2008-02-05 | 2009-06-10 | Олег Иванович Квасенков | Method of producing canned "minced collops with onions sauce" |
| RU2360523C1 (en) * | 2008-02-15 | 2009-07-10 | Олег Иванович Квасенков | Method for producing "home-made cutlets in red main sauce" preserves |
| RU2363308C1 (en) * | 2008-02-15 | 2009-08-10 | Олег Иванович Квасенков | Production method of preserved product "home-made cutlets in onion sauce" |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| RU2470534C1 (en) | Method for production of preserved product "home-made cutlets with base red sauce" | |
| RU2461247C1 (en) | Method for production of preserves "home-made cutlets in base red sauce" | |
| RU2468617C1 (en) | Method for production of preserves "home-made cutlets with sour cream sauce and tomato" | |
| RU2468618C1 (en) | Method for production of preserves "home-made cutlets with sour cream sauce and tomato" | |
| RU2468600C1 (en) | Method for production of preserves "home-made cutlets with onion sauce with mustard" | |
| RU2512896C1 (en) | Method for production of preserves "balls with cabbages in tomato sauce" | |
| RU2470533C1 (en) | Method for production of preserves "home-made cutlets with sour cream sauce" | |
| RU2468632C1 (en) | Method for preparation of preserved product "home-made cutlets with onion sauce and mustard" | |
| RU2510203C1 (en) | Method for production of preserves "chopped zrazy with cabbages and onion sauce" | |
| RU2498693C1 (en) | Method for production of preserves "chopped zrazy with cabbages and main red sauce" | |
| RU2513832C1 (en) | Method for production of preserves "moscow cutlets with cabbages and onion sauce with mustard" | |
| RU2519261C1 (en) | Method for production of preserves "chopped turkey meat cutlets with garnish and red main sauce" | |
| RU2486806C1 (en) | Method for production of preserves "roll with bulb onions and eggs with onion sauce" | |
| RU2499446C1 (en) | Method for production of preserves "special round rissoles with cabbages and sour cream sauce with onion" | |
| RU2505120C1 (en) | Method for production of preserves "special round rissoles with cabbages and red sauce with onions and cucumbers" | |
| RU2482737C1 (en) | Method for preparation of preserved product "moscow cutlets with main red sauce" | |
| RU2511658C1 (en) | Method for preparation of preserves "moscow cutlets with cabbages and red sauce with onions and cucumbers" | |
| RU2501387C1 (en) | Method for production of preserves "home-made cutlets with cabbages and main red sauce" | |
| RU2475081C1 (en) | Method for production of preserves "round rissoles with cabbages and main red sauce" | |
| RU2498668C1 (en) | Method for production of preserves "moscow cutlets with cabbages and onion sauce with mustard" | |
| RU2482723C1 (en) | Method for production of preserves "cutlets with onion sauce with mustard" | |
| RU2513996C1 (en) | Method for production of preserves "home-made cutlets with cabbages and onion sauce with mustard" | |
| RU2480096C1 (en) | Method for production of preserves "special round rissoles with cabbages and red sauce with onions and cucumbers" | |
| RU2468622C1 (en) | Method for production of preserved product "home-made cutlets with sour cream sauce with bulb onions" | |
| RU2468654C1 (en) | Method for production of preserves "calamary and fish collops with garnish" |