METHOD FOR PRODUCTION OF PRESERVES "CHOPPED PHEASANT CUTLETS WITH GARNISH AND RED MAIN SAUCE" Russian patent published in 2013 - IPC A23L3/00 

Abstract RU 2499530 C1

FIELD: food industry.

SUBSTANCE: invention relates to the technology of preserved second-course lunches production. The method envisages recipe components preparation, wheat bread soaking in milk and chopping, pheasant flesh and raw tallow chopping, the listed components mixing with part of salt and part of black hot pepper to produce mince, the mince moulding, mealing in wheat crumbs and frying in melted butter to produce cutlets, carrots, parsley roots and bulb onions cutting, sauteing in melted butter and straining, green cutting and freezing, fresh green peas freezing, sunflower flour pouring with bone broth and maintenance for swelling, mixing carrots, parsley roots, bulb onions, green peas, green and sunflower flour with tomato paste, sugar, the remaining salt, the remaining black hot pepper and laurel leaf, the cutlets, the produced mixture and bone broth packing, sealing and sterilisation.

EFFECT: invention allows to reduce the manufactured target product adhesion to container walls.

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RU 2 499 530 C1

Authors

Kvasenkov Oleg Ivanovich

Dates

2013-11-27Published

2012-07-27Filed