METHOD FOR QUAIL CULINARY PRODUCT MANUFACTURING Russian patent published in 2017 - IPC A23L13/50 A23L13/40 A23L13/60 

FIELD: food industry.

SUBSTANCE: invention is related to food industry and catering, it can be used in production of culinary products for schools and other public catering enterpises. Quail fillet is minced. Mince is prepared from quail fillet, wheat bread, milk, quail eggs and salt. Cranberry filling is prepared at the same time. Bread is introduced to improve rheological properties of the product, quail eggs - to improve structure-forming ability and as antiallergic component. The patty cake mince is laid as per serving and cranberry filling is put inside each portion. All the paste is laid in silicone rose-shaped pans, crumbed, dressed by sesame seeds and treated thermally at a temperature of 200-230°C during 10-15 minutes, cooled, frozen, packed, transported and sent for storage. Quantitative ratio of the ingredients is selected.

EFFECT: invention ensures manufacturing of a culinary product with improved organoleptic properties and taste, high nutritional value, enhanced ingredient composition with ingredients reducing allergy symptoms.