FIELD: food industry. SUBSTANCE: batch is frozen up to temperature at least minus 15 C. On batch cover sauce is frozen at least by two separate layers in such a way that upper layer does not contain fat of liquid preventing oxidizing. The prepared product is easily packed and ready-to-eat. EFFECT: preparation of product protected against hardening at deep freezing and oxidizing. 10 cl
| Title | Year | Author | Number |
|---|---|---|---|
| PRODUCTION METHOD OF FORMED PIECE FOODSTUFF MADE OF SLABS OF SINGLE VEGETABLE, MEAT AND OTHER FOODSTUFFS | 2007 |
|
RU2441389C2 |
| METHOD FOR PREPARING OF MEAT-BASED FOOD PRODUCT AND MEAT-BASED FOOD PRODUCT | 2000 |
|
RU2254034C2 |
| METHOD OF PREPARING PORTIONAL FOOD PRODUCT | 2016 |
|
RU2620661C1 |
| METHOD AND DEVICE FOR PRODUCTION OF MOULDED MEAT PORTIONS OF WHOLE PIECES OF NATURAL MEAT | 2007 |
|
RU2454867C2 |
| INDIVIDUALLY FROZEN FOOD PRODUCT CONTAINING MACARONI DOUGH AND FILLER | 1998 |
|
RU2178657C2 |
| METHOD FOR PRODUCTION OF PUREED MULTICOMPONENT PRODUCTS WITH LONG STORAGE LIFE | 2014 |
|
RU2579504C2 |
| MEAT PORTIONS PRODUCTION METHOD | 2005 |
|
RU2417612C2 |
| METHOD FOR PREPARING SEMI-FINISHED PRODUCTS IN A PACKAGE WITH THE POSSIBILITY OF THEIR FURTHER AUTOMATED HEATING AND/OR COOKING | 2022 |
|
RU2767205C1 |
| METHOD FOR PRODUCTION OF DUMPLINGS | 2023 |
|
RU2813926C1 |
| METHOD OF MEAT PROCESSING | 2003 |
|
RU2342885C2 |
