FIELD: canned food industry.
SUBSTANCE: method involves charging into can wetted soya texturate together with vegetable oil, edible salt, sodium glutamate, water, vegetable components, flavor additive and spices, with soya texturate and water being used in predetermined amounts; sealing and sterilizing.
EFFECT: improved balanced composition and increased nutritive properties of canned food.
9 cl, 6 ex
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