FIELD: production of canned food.
SUBSTANCE: method involves providing cutting and thermal processing of carrot and bulb onion in butter; cutting and blanching potato; shredding and freezing fresh cabbage; cutting meat and salted cucumbers; mixing said components without oxygen access with wheat flour, edible salt, black bitter pepper, laurel leaf, and bone soup; packaging, pressurizing and sterilizing resultant mixture.
EFFECT: increased digestibility of canned product.
| Title | Year | Author | Number |
|---|---|---|---|
| METHOD FOR PRODUCING OF CANNED FOOD "VEGETABLE SOUP" | 2004 |
|
RU2278580C2 |
| METHOD FOR PRODUCING OF CANNED FOOD "FARMER SOUP WITH GROATS" | 2004 |
|
RU2277824C2 |
| METHOD FOR PRODUCING OF CANNED FOOD "FARMER SOUP WITH GROATS" | 2004 |
|
RU2277825C2 |
| METHOD FOR PRODUCING OF CANNED FOOD "COUNTRY-STYLE SOUP WITH GROATS" | 2004 |
|
RU2278579C2 |
| METHOD FOR PRODUCING OF CANNED FOOD "FARMER SOUP WITH GROATS" | 2004 |
|
RU2277826C2 |
| METHOD FOR PRODUCING OF CANNED FOOD "DOMESTIC MEAT SOUP WITH SALTED CUCUMBERS" | 2004 |
|
RU2277830C2 |
| METHOD FOR PRODUCTION OF CANNED GOODS FROM MEAT AND VEGETABLES | 2005 |
|
RU2299614C1 |
| METHOD FOR PRODUCTION OF CANNED GOODS | 2005 |
|
RU2286699C1 |
| METHOD FOR PRODUCING OF CANNED FOOD "HOME-MADE RASSOLNIK" | 2005 |
|
RU2287963C1 |
| METHOD FOR PRODUCING OF CANNED FOOD "DOMESTIC FISH SOUP WITH SALTED CUCUMBERS" | 2004 |
|
RU2278594C2 |
