METHOD OF PRODUCING OF CANNED "BELOVEZHSK CUTLETS"
FIELD: food processing. ^ SUBSTANCE: method stipulates cutting and sauting in melted butter of ham, cutting and sauting in melted butter of onion, freezing of fresh green peas, sauting in melted butter of wheat flour, and blending of the specified components without access of oxygen with bone soup a...
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| creator | KAS'JANOV DMITRIJ GENNAD'EVICH KVASENKOV OLEG IVANOVICH |
| description | FIELD: food processing. ^ SUBSTANCE: method stipulates cutting and sauting in melted butter of ham, cutting and sauting in melted butter of onion, freezing of fresh green peas, sauting in melted butter of wheat flour, and blending of the specified components without access of oxygen with bone soup and cooking salt with the receipt of mince, cutting and beating of pork, formation of mince into it, dipping in chicken eggs, flouring in breading and frying in melted butter with the receipt of cutlets, packing of cutlets and melted butter, sealing and sterilisation. ^ EFFECT: increased accessibility. |
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| language | eng ; rus |
| recordid | cdi_epo_espacenet_RU2341991C1 |
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| subjects | FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES |
| title | METHOD OF PRODUCING OF CANNED "BELOVEZHSK CUTLETS" |
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