FIELD: canning industry. SUBSTANCE: method involves cutting, frying in oil, and pulping the main and additional vegetable raw material, and mixing pulping vegetables with tomato paste, salt and spices. Used as main vegetable raw material is girasole. It is blanched before cutting at pH of blanching liquid from 3.5 to 4.5. It is taken in amount of 85-90% by mass. EFFECT: higher efficiency.
| Title | Year | Author | Number |
|---|---|---|---|
| METHOD FOR PREPARING VEGETABLE SNACK CANNED PRODUCT | 1995 |
|
RU2088111C1 |
| METHOD FOR PREPARING FISH-AND-VEGETABLE FOOD PRODUCT | 1995 |
|
RU2090102C1 |
| METHOD FOR PREPARING VEGETABLE CONDIMENT | 1995 |
|
RU2090095C1 |
| METHOD FOR PREPARING VEGETABLE SAUCE | 1995 |
|
RU2088118C1 |
| METHOD FOR PREPARING FISH-VEGETABLE PRODUCT | 1995 |
|
RU2088117C1 |
| METHOD FOR PREPARING VEGETABLE CONDIMENT | 1995 |
|
RU2092080C1 |
| PRESERVED VEGETABLE APPETISERS PRODUCTION METHOD | 2013 |
|
RU2535892C1 |
| METHOD OF PRODUCING VEGETABLE CONDIMENTS | 2001 |
|
RU2197115C1 |
| METHOD OF PREPARING CONDIMENTS ON VEGETABLE BASE | 2001 |
|
RU2197117C1 |
| METHOD FOR MANUFACTURING CANNED FOOD "COD STEWED WITH CABBAGE" | 2006 |
|
RU2303937C1 |
