FIELD: production of canned foods.
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; thermally treating wheat flour; cutting meat and salted cucumbers; mixing said components without oxygen access with tomato paste, edible salt, black bitter pepper, laurel leaf and bone soup; packing, pressurizing and sterilizing resultant mixture.
EFFECT: increased digestibility of base product.
| Title | Year | Author | Number |
|---|---|---|---|
| METHOD FOR PRODUCING OF CANNED FOOD "VEGETABLE SOUP WITH MEAT" | 2004 |
|
RU2278598C2 |
| METHOD FOR PRODUCING OF CANNED FOOD "FRESH CABBAGE SOUP WITH MEAT" | 2004 |
|
RU2278602C2 |
| METHOD FOR MANUFACTURE OF PRESERVES "HOME-MADE RASSOLNIK WITH MEAT" | 2014 |
|
RU2551211C1 |
| METHOD FOR PRODUCTION OF CANNED GOODS FROM MEAT AND VEGETABLES | 2005 |
|
RU2299614C1 |
| METHOD FOR PRODUCING OF CANNED FOOD "DOMESTIC FISH SOUP WITH SALTED CUCUMBERS" | 2004 |
|
RU2278594C2 |
| METHOD FOR PRODUCING OF CANNED FOOD "VEGETABLE SOUP WITH GROATS AND MEAT" | 2004 |
|
RU2278600C2 |
| METHOD FOR PRODUCING OF CANNED FOOD "CABBAGE SOUP WITH GROATS AND MEAT" | 2004 |
|
RU2278603C2 |
| METHOD FOR PRODUCING OF CANNED FOOD "CABBAGE SOUP WITH BEANS AND MEAT" | 2004 |
|
RU2277831C2 |
| METHOD FOR MANUFACTURING CANNED FOOD "SPECIFIC BITOCHKI WITH CABBAGE AND RED SAUCE WITH ONIONS AND CUCUMBERS" | 2005 |
|
RU2300242C1 |
| METHOD FOR PRODUCING OF CANNED FOOD "VEGETABLE SOUP WITH BEANS AND MEAT" | 2004 |
|
RU2278601C2 |
