UA119734U - METHOD OF FAVORITE OMELET MANUFACTURING USING CYSTORS - Google Patents
METHOD OF FAVORITE OMELET MANUFACTURING USING CYSTORSInfo
- Publication number
- UA119734U UA119734U UAU201702506U UAU201702506U UA119734U UA 119734 U UA119734 U UA 119734U UA U201702506 U UAU201702506 U UA U201702506U UA U201702506 U UAU201702506 U UA U201702506U UA 119734 U UA119734 U UA 119734U
- Authority
- UA
- Ukraine
- Prior art keywords
- omelette
- spinach
- minutes
- mass
- preparation
- Prior art date
Links
Landscapes
- Preparation Of Fruits And Vegetables (AREA)
Abstract
Спосіб виробництва омлету включає приготування омлету шляхом приготування омлетної суміші: ретельно збивають яйця, поступово додають молоко і ретельно перемішують. Приготування шпинатної маси: шпинат миють, видаляють жорсткі черешки і занурюють у киплячу воду на 2-3 хв.; воду зливають, шпинат нарізують та перемішують. Приготування омлету: у сковорідці розігрівають вершкове масло, викладають підготовлену шпинатну масу і тушкують протягом 2 хв.; заливають омлетною сумішшю і посипають зверху бринзою, яка попередньо натерта на крупній тертушці; через 5 хвилин омлет перевертають і виключають нагрів; залишають готовий омлет під кришкою протягом 3 хв. При виробництві шпинатної маси додатково вводять цистозіру у кількості 2,0 % від маси готової страви.The method of production of the omelette involves the preparation of the omelette by preparing the omelette mixture: carefully beat the eggs, gradually add milk and mix thoroughly. Preparation of spinach mass: the spinach is washed, the hard stalks removed and immersed in boiling water for 2-3 minutes; the water is drained, the spinach is chopped and stirred. Omelette preparation: in a frying pan heat butter, spread prepared spinach mass and simmer for 2 minutes; pour the omelette mixture and sprinkle on top of the cheese, which is previously grated on a large grater; after 5 minutes the omelette is turned on and off; leave the finished omelette under the lid for 3 minutes. In the production of spinach mass is additionally administered cystosir in the amount of 2.0% by weight of the finished dish.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| UAU201702506U UA119734U (en) | 2017-03-20 | 2017-03-20 | METHOD OF FAVORITE OMELET MANUFACTURING USING CYSTORS |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| UAU201702506U UA119734U (en) | 2017-03-20 | 2017-03-20 | METHOD OF FAVORITE OMELET MANUFACTURING USING CYSTORS |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| UA119734U true UA119734U (en) | 2017-10-10 |
Family
ID=60051077
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| UAU201702506U UA119734U (en) | 2017-03-20 | 2017-03-20 | METHOD OF FAVORITE OMELET MANUFACTURING USING CYSTORS |
Country Status (1)
| Country | Link |
|---|---|
| UA (1) | UA119734U (en) |
-
2017
- 2017-03-20 UA UAU201702506U patent/UA119734U/en unknown
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