FIELD: production of canned concentrated first course dishes for the Navy offices.
SUBSTANCE: method involves cutting and thermally processing carrot and bulb onion in vegetable oil; cutting and blanching potatoes; shredding and freezing fresh cabbage; cooking groats in fish soup until mass increases by two times; cutting fish fillet; mixing said components without oxygen access with tomato paste, edible salt, black bitter pepper and laurel leaf; pressurizing and sterilizing resultant mixture.
EFFECT: increased digestibility of resultant canned food as compared to prior art culinary dish.
| Title | Year | Author | Number |
|---|---|---|---|
| METHOD FOR PRODUCING OF CANNED FOOD "VEGETABLE SOUP WITH GROATS AND MEAT" | 2004 |
|
RU2278600C2 |
| METHOD FOR PRODUCING OF CANNED FOOD "DOMESTIC FISH SOUP WITH SALTED CUCUMBERS" | 2004 |
|
RU2278594C2 |
| METHOD FOR PRODUCING OF CANNED FOOD "VEGETABLE SOUP WITH FISH" | 2004 |
|
RU2278599C2 |
| METHOD FOR MANUFACTURING CANNED FOOD "FISH SOLYANKA WITH POTATOES" | 2005 |
|
RU2299631C1 |
| METHOD FOR PRODUCING OF CANNED FOOD "VEGETABLE SOUP WITH BEANS AND MEAT" | 2004 |
|
RU2278601C2 |
| METHOD FOR PRODUCING OF CANNED FOOD "VEGETABLE SOUP WITH MEAT" | 2004 |
|
RU2278598C2 |
| METHOD FOR PRODUCING OF CANNED FOOD "FRESH CABBAGE SOUP WITH MEAT" | 2004 |
|
RU2278602C2 |
| METHOD FOR MANUFACTURING CANNED FOOD "SCHI PO-URALSKY" | 2005 |
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RU2298371C2 |
| METHOD FOR MANUFACTURING CANNED FOOD "SCHI PO-URALSKY" OF SPECIAL INDICATION | 2005 |
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RU2298376C2 |
| METHOD FOR PRODUCTION OF SPECIAL CANNED GOODS | 2005 |
|
RU2296489C1 |
