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Fish cakes
Ingredients:
alaska pollack, wheat meal, eggs, dried crusts, onion, salt, pepper.
100 gram of product contains:
grease – 2,2 gr.; protein – 14,3 gr.;
Caloricity – 126 cal.
Keep no longer than 3 moths at the temperature not higher than 18°Ñ
Bar code: 4823021700300
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Fish zrazy with mushrooms
Ingredients:
alaska pollack, mushrooms, onion, pepper, eggs, dried crusts, salt, oil.
100 gram of product contains:
grease – 4,4 gr.; protein – 14,2 gr.;
Caloricity – 126 cal.
Keep no longer than 3 moths at the temperature not higher than 18°Ñ
Bar code: 4823021700379
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Round rissoles with fish
Ingredients:
alaska pollack, eggs, onion, dried crusts, salt, pepper.
100 gram of product contains:
grease – 2,3 gr., protein – 15,1 gr.;
Caloricity – 111 cal.
Keep no longer than 3 moths at the temperature not higher than 18°Ñ
Bar code: 4823021700478
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Fried fish
Ingredients:
alaska pollack, wheat meal, eggs, onion, dried crusts, salt, pepper.
100 gram of product contains:
grease – 13,8 gr.; protein – 12,6 gr.;
Caloricity – 172 cal.
Keep no longer than 3 moths at the temperature not higher than 18°Ñ
Bar code: 4823021700522
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Fish stick
Ingredients:
hake, Alaska pollack, pikeperch, white bread, eggs, onion, pepper, salt, dried crusts, universal breading.
100 gram of product contains:
protein – 11,8; grease - 8,7 gr.;
Caloricity – 144 cal.
Keep no longer than 3 moths at the temperature not higher than 18°Ñ
Bar code: 4823021700966
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Fish burgers
Ingredients:
hake, Alaska pollack, pikeperch, white bread, eggs, onion, pepper, salt, dried crusts, universal breading.
100 gram of product contains:
protein – 12,1; grease - 9;
Caloricity – 152 cal.
Keep no longer than 3 moths at the temperature not higher than 18°Ñ
Bar code: 4823021700973
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Fish in sheet dough
Ingredients:
filleted fish, flour, margarine, yeast, salt, pepper.
100 gram of product contains:
protein – 4,4-9,3 ã, grease - 16,8-19,8;
Caloricity – 152 cal.
Keep no longer than 3 moths at the temperature not higher than 18°Ñ
Bar code: 4823021700973
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Method of preparation:
In a minor of frying fat put semi-manufactured goods and fry up to readiness.
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