FIELD: technology of products preparation of long-term storage with radioprotecting action. SUBSTANCE: method involves preparing, cutting and blanching of beef liver; mixing in given ratio and packing in sealed package liver, onion fried in vegetable oil, butter, wheat flour, texturized food concentrate, cracked black pepper, salt, ground mustard and water. Mixture is packed in sealed package and heat sterilized. All the components are taken in given ratio by mass. EFFECT: improved tastiness.
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METHOD FOR PRODUCTION CURD BAKED FOOD | 1996 |
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METHOD OF PRODUCING DINNER DISH FROM BEEF LIVER | 2001 |
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METHOD OF PREPARING BAKED CURD | 1998 |
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METHOD OF PREPARING CURDY BAKED PRODUCT | 1998 |
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METHOD OF PREPARING CURDY BAKED PRODUCT | 1998 |
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METHOD OF PREPARING CURDY BAKED PRODUCT | 1998 |
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METHOD OF PREPARING CURDY BAKED PRODUCT | 1998 |
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METHOD OF PREPARING CURDY BAKED PRODUCT | 1998 |
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METHOD OF PREPARING CURDY BAKED PRODUCT | 1998 |
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Authors
Dates
1998-01-27—Published
1996-08-23—Filed