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 greens; mixing said components without oxygen access with 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 "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 |
|
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 PRODUCING OF CANNED FOOD "SARAZ IAM" | 2004 |
|
RU2277832C1 |
