11. Meat aspic (jelly)
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Technical data and weights:
| Product | Gross (g) | Net (g) |
|---|---|---|
| Veal bones | 7000.00 | 7000.00 |
| Carrots | 500.00 | 400.00 |
| Celery | 500.00 | 450.00 |
| Onion | 300.00 | 252.00 |
| Зеле | 200.00 | 200.00 |
| Veal for minced meat | 665.00 | 500.00 |
| Egg whites | 150.00 | 150.00 |
| Vinegar | 50.00 | 50.00 |
Standard for 10 servings: Total yield:3000 | One serving:300
Chemical composition per serving (in grams): Proteins:15.6 , Fats:6.3, Carbohydrates:1.5, Energy value:120 kcal
Chemical composition per serving (in grams): Proteins:15.6 , Fats:6.3, Carbohydrates:1.5, Energy value:120 kcal