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; cooking millet in bone soup until weight increases by 150%; cutting meat and greens; mixing said components without oxygen access with edible salt, black bitter pepper, and laurel leaf; 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 "FARMER SOUP WITH GROATS" | 2004 |
|
RU2277826C2 |
| METHOD FOR PRODUCING OF CANNED FOOD "DOMESTIC MEAT SOUP WITH SALTED CUCUMBERS" | 2004 |
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RU2278578C2 |
| METHOD FOR PRODUCING OF CANNED FOOD "MOSCOW BEETROOT AND CABBAGE SOUP" | 2004 |
|
RU2278575C2 |
| METHOD FOR PRODUCING OF CANNED FOOD "NAVAL BEETROOT AND CABBAGE SOUP" | 2004 |
|
RU2278576C2 |
| METHOD FOR PRODUCING OF CANNED FOOD "NAVAL BEETROOT AND CABBAGE SOUP" | 2004 |
|
RU2278592C2 |
| METHOD FOR PRODUCING OF CANNED FOOD "UKRAINIAN BEETROOT AND CABBAGE SOUP" | 2004 |
|
RU2278574C2 |
| METHOD FOR PRODUCTION OF PRESERVES "FARM SOUP WITH GROATS" | 2014 |
|
RU2556623C1 |
