msiСовременная наука и инновацииModern Science and Innovations2307-910XNorth-Caucasus Federal University10.37493/2307-910X.2026.1.10msi-1832Research ArticleТЕХНОЛОГИЯ ПРОДОВОЛЬСТВЕННЫХ ПРОДУКТОВTECHNOLOGY OF FOOD PRODUCTSКёнигсбергские клопсы: традиции, рецептура и технологияKonigsberg klopse: traditions, recipes and technologyhttps://orcid.org/0000-0003-1918-4690АнохинаО. Н.AnokhinaO. N.

Ольга Николаевна Анохина – кандидат технических наук, доцент, доцент кафедры технологии продуктов питания,

д. 1, Советский проспект, Калининград, 236022

Olga N. Anokhina – Cand. Sci. (Techn.), Associate Professor, Department of food technology,

1, Sovetsky prosp., Kaliningrad, 236022

olga.anohina@klgtu.ruhttps://orcid.org/0000-0001-5174-4593КалушА.KahloucheA.

Амаль Калуш – PhD, доцент,

просп. Ахмеда Хамидуша, Болье-Уэд-Смар

Amal Kahlouche – PhD, Associate Professor, 

Ahmed Hamidouche ave., 16200

akahlouche@mail.ruhttps://orcid.org/0000-0001-8788-1047АйссауиУ.AissaouiO.

Урида Айссауи – PhD, доцент кафедры пищевых наук института прикладной науки и технологии,

BP 270, ул. Сумаа, Блида

Ourida Aissaoui – PhD, Associate Professor, Department of Food science, Institute of applied Science and technology, 

BP 270, Route Soumâa, Blida1, 9000

akahlouche@mail.ruhttps://orcid.org/0000-0003-0141-1998ФроловаН. А.FrolovaN. A.

Нина Анатольевна Фролова – доктор технических наук, профессор инжинирингатехнологического оборудования,

д. 1, Советский проспект, Калининград, 236022

Nina A. Frolova – Dr. Sci. (Techn.), Professor, professor of process engineering,

1, Sovetsky prosp., Kaliningrad, 236022

tpp.kafedra@mail.ruhttps://orcid.org/0000-0003-2979-9867ВерхотуровВ. В.VerkhoturovV. V.

Василий Владимирович Верхотуров – доктор биологических наук, профессор институтаагроинженерии и пищевых систем,

д. 1, Советский проспект, Калининград, 236022

Vasiliy V. Verkhoturov – Dr. Sci. (Biol.), Professor, Director of the Institute of Agricultural Engineering and Food Systems,

1, Sovetsky prosp., Kaliningrad, 236022

biovervv@mail.ruКалининградский государственный технический университетРоссияKaliningrad State Technical UniversityRussian FederationВысшая школа пищевых наук и агропродовольственной промышленностиАлжирHigh School of Food Science and Agri-Food IndustriesAlgeriaУниверситет Санд-ДахлабАлжирUniversity of Sand DahlabAlgeria20260405202601128136Copyright © Анохина О.Н., Калуш А., Айссауи У., Фролова Н.А., Верхотуров В.В., 20262026Анохина О.Н., Калуш А., Айссауи У., Фролова Н.А., Верхотуров В.В.Anokhina O.N., Kahlouche A., Aissaoui O., Frolova N.A., Verkhoturov V.V.Данная работа распространяется под лицензией Creative Commons Attribution 4.0.This work is licensed under a Creative Commons Attribution 4.0 License.https://msi.elpub.ru/jour/article/view/1832Введение

Введение. В статье проведен анализ рецептур, технологических карт и технологии приготовления кёнигсбергских клопсов на предприятиях общественного питания Калининградской области.

Цель

Цель. Провести анализ рецептур, технологических карт и технологии приготовления кёнигсбергских клопсов на предприятиях общественного питания Калининградской области.

Материалы и методы

Материалы и методы. В работе использовались аналитические, общенаучные методы, а также приёмы сравнительного анализа.

Результаты и обсуждение

Результаты и обсуждение. В ходе работы обнаружено, что прусские традиции не всегда соблюдаются при приготовлении клопсов. Шеф-повара на предприятиях общественного питания добавляют разнообразие в рецептуре и технологии при приготовлении кёнигсбергских клопсов. На сегодняшний день известно более ста рецептов клопсов.

Заключение

Заключение. В настоящее время в некоторых ресторанах Калининграда блюдо под названием «Кёнигсбергские клопсы» значится в меню как фирменное. Это блюдо является одним из популярных на сегодняшний день блюд у туристов и посетителей предприятий общественного питания.

Introduction

Introduction. The article analyzes the recipes, process charts and technology for preparing Königsberg klops at public catering establishments in the Kaliningrad region.

Goal

Goal. The article aims conduct an analysis of recipes, technological charts and preparation methods for Königsberg klopse in catering establishments of the Kaliningrad regionю.

Materials and methods

Materials and methods. The work used analytical, general scientific methods, as well as comparative analysis techniques.

Results and discussion

Results and discussion. During the work it was discovered that Prussian traditions are not always observed when preparing klops. Chefs at public catering establishments add variety to the recipes and technology when preparing Königsberg klops. Today, more than a hundred klops recipes are known.

Conclusion

Conclusion. Currently, in some restaurants in Kaliningrad, a dish called "Königsberg Klopsy" is listed on the menu as a signature dish. This dish is one of the most popular dishes today among tourists and visitors to public catering establishments.

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The authors declare that there are no conflicts of interest present.