FIELD: food industry. SUBSTANCE: method involves mechanical cleaning followed by rolling 20-30 leaves to form a roll. The rolls are blanched in boiling brine for 1-2 min, placed in glass cans, sterilized for 10-15 min, and the cans are capped. EFFECT: higher product quality.
| Title | Year | Author | Number |
|---|---|---|---|
| METHOD FOR PRESERVATION OF NETTLE SHOOTS | 1993 |
|
RU2092062C1 |
| GARLIC GROWING METHOD | 1992 |
|
RU2067382C1 |
| METHOD FOR GROWING OF WATER MELON ON UNIRRIGATED LAND | 1992 |
|
RU2106077C1 |
| WATER MELON GROWING METHOD | 1992 |
|
RU2067384C1 |
| METHOD FOR SALTING VEGETABLE MATERIAL | 0 |
|
SU1711777A1 |
| STUFFED ROLLS COOKING METHOD | 1992 |
|
RU2025082C1 |
| HOT PEPPER GROWING METHOD | 1992 |
|
RU2067383C1 |
| CABBAGE GROWING METHOD | 1992 |
|
RU2086097C1 |
| GREEN CROP GROWING METHOD | 1992 |
|
RU2086098C1 |
| 0 |
|
SU1784172A1 |
