FIELD: production of canned foods for armed forces employee.
SUBSTANCE: method involves preparing canned food by cutting carrot and bulb onion and thermally treating in butter; cutting and blanching potatoes; shredding and freezing fresh cabbage; cooking fine oatmeal in bone soup until its mass is increased by 150%; cutting meat and greens; mixing said components without oxygen access with edible salt, black bitter pepper and laurel leaf; packing, pressurizing and sterilizing resultant mixture.
EFFECT: increased digestibility of base product.
| Title | Year | Author | Number |
|---|---|---|---|
| METHOD FOR PRODUCING OF CANNED FOOD "FARMER SOUP WITH GROATS" | 2004 |
|
RU2277824C2 |
| METHOD FOR PRODUCING OF CANNED FOOD "FARMER SOUP WITH GROATS" | 2004 |
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RU2278600C2 |
| METHOD FOR PRODUCING OF CANNED FOOD "CABBAGE SOUP WITH GROATS AND MEAT" | 2004 |
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| METHOD FOR PREPARATION OF PRESERVES "FARM SOUP WITH GRITS" | 2014 |
|
RU2551199C1 |
| CANNED SOUP | 2005 |
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| METHOD FOR MANUFACTURING CANNED FOOD "SCHI PO-URALSKY" | 2005 |
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RU2299644C2 |
