FIELD: food-production industry. SUBSTANCE: this relates to compositions of appetizing tinned vegetables. Vegetable paste contains following components in determined proportion: fried multiplier onion, fried carrot, fried white roots, sugar, ground black pepper, tomato paste, paste of red sweet pepper, greens, salt or mixture of essential oil with salt. Aforesaid vegetable paste possesses nice specific taste and aroma which are not specific for other products of same group. EFFECT: higher efficiency.
| Title | Year | Author | Number |
|---|---|---|---|
| FANCY VEGETABLE PASTE PRODUCTION METHOD | 2011 |
|
RU2467597C1 |
| MASHED VEGETABLE PRODUCTION METHOD | 1998 |
|
RU2136177C1 |
| METHOD FOR PREPARING OF CANNED FOOD "VEGETABLE-AND-MEAT SOUP" | 2004 |
|
RU2276552C2 |
| VITAMINISED SCALLOP PASTE PRODUCTION METHOD | 2012 |
|
RU2511345C1 |
| SCALLOP PASTE PRODUCTION METHOD | 2012 |
|
RU2493730C1 |
| VEGETABLE MARROW PASTE PRODUCTION METHOD | 2012 |
|
RU2508709C1 |
| VITAMINISED VEGETABLE MARROW PASTE PRODUCTION METHOD | 2012 |
|
RU2507891C1 |
| VITAMINISED SCALLOP PASTE PRODUCTION METHOD | 2012 |
|
RU2503264C1 |
| SCALLOP PASTE PRODUCTION METHOD | 2012 |
|
RU2508713C1 |
| LAGENARIA PASTE PRODUCTION METHOD | 2012 |
|
RU2502330C1 |
