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; wetting and cooking beans in bone soup; cutting meat; mixing said components without oxygen access with tomato paste, 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 "VEGETABLE SOUP WITH BEANS AND MEAT" | 2004 |
|
RU2278601C2 |
| 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 "VEGETABLE SOUP WITH MEAT" | 2004 |
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RU2278598C2 |
| METHOD FOR PRODUCING OF CANNED FOOD "FRESH CABBAGE SOUP WITH MEAT" | 2004 |
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RU2278602C2 |
| METHOD FOR PRODUCING OF CANNED FOOD "DOMESTIC MEAT SOUP WITH SALTED CUCUMBERS" | 2004 |
|
RU2277830C2 |
| METHOD FOR PRODUCING OF CANNED FOOD "BEETROOT AND CABBAGE SOUP WITH BEANS AND MEAT" | 2004 |
|
RU2278582C2 |
| METHOD FOR PRODUCING OF CANNED FOOD "BEETROOT AND CABBAGE SOUP WITH BEANS" | 2004 |
|
RU2278577C2 |
| METHOD FOR PRODUCTION OF PRESERVES "SHCHI WITH BEANS AND MEAT" | 2014 |
|
RU2558769C1 |
| METHOD TO PRODUCE PRESERVES "VEGETABLE SOUP WITH BEANS AND MEAT" | 2014 |
|
RU2565913C1 |
