FIELD: food-processing industry, in particular, production of canned concentrates of first course dinner dishes.
SUBSTANCE: method involves shredding and freezing newly-harvested cabbage; cutting and blanching potato; cutting and processing carrot, bulb onion, dill and celery roots; cutting meat and salted cucumbers; mixing mentioned components without access of oxygen with cucumber pickle, edible salt, black bitter pepper and laurel leaf; packaging resultant mixture and bone bouillon; pressurizing and sterilizing.
EFFECT: provision for producing of novel canned concentrates with increased digestibility as compared to similar culinary dish.
| Title | Year | Author | Number |
|---|---|---|---|
| METHOD FOR PRODUCTION OF CANNED GOODS | 2005 |
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