FIELD: production of canned food.
SUBSTANCE: method involves providing cutting and thermal processing of carrot and bulb onion in butter; blanching potato; blanching and cutting beet; shredding and freezing fresh cabbage; thermally processing wheat flour; cutting smoked meat and greens; mixing said components without oxygen access with edible salt, tomato paste, black bitter pepper, red pepper, laurel leaf and bone soup; packaging, pressurizing and sterilizing resultant mixture.
EFFECT: increased digestibility of canned product.
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|---|---|---|---|
| METHOD FOR PRODUCING OF CANNED FOOD "NAVAL BEETROOT AND CABBAGE SOUP" | 2004 |
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RU2278592C2 |
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