FIELD: technology for production of meat-and-vegetable preserves of prolonged storage life. SUBSTANCE: all vegetable components are heat treated and mixed with raw meat, and then packed into packets from compound film, sterilized with simultaneous bringing up of meat to readiness. EFFECT: reduced energy expenditures; improved organoleptical properties and prolonged storage life. 8 expy
| Title | Year | Author | Number |
|---|---|---|---|
| METHOD OF PRODUCING MEAT-AND-VEGETABLE PRESERVES | 2000 |
|
RU2182784C2 |
| METHOD OF PRODUCING MEAT-AND-VEGETABLE PRESERVES | 2000 |
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RU2182785C2 |
| METHOD OF PRODUCING MEAT-AND-VEGETABLE PRESERVES | 2000 |
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RU2182786C2 |
| METHOD OF PRODUCING MEAT-AND-VEGETABLE PRESERVES | 2000 |
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RU2182787C2 |
| METHOD OF PRODUCING MEAT-AND-VEGETABLE PRESERVES | 2000 |
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RU2182788C2 |
| METHOD OF PRODUCING MEAT-AND-VEGETABLE PRESERVES | 2000 |
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RU2182773C2 |
| METHOD OF PRODUCING MEAT-AND-VEGETABLE PRESERVES | 2000 |
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RU2182774C2 |
| METHOD OF PRODUCING MEAT-AND-VEGETABLE PRESERVES | 2000 |
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RU2182775C2 |
| METHOD OF PRODUCING MEAT-AND-VEGETABLE PRESERVES | 2000 |
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RU2182776C2 |
| METHOD OF PRODUCING MEAT-AND-VEGETABLE PRESERVES | 2000 |
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RU2182777C2 |
