FIELD: production of canned foods.
SUBSTANCE: method involves providing cutting and thermal processing of carrot and bulb onion in butter; shredding and freezing fresh cabbage; thermally processing wheat flour; cutting beef; mixing said components without oxygen access with tomato paste, acetic acid, dried edible boletus, 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 PRODUCTION OF CANNED SOUP | 2005 |
|
RU2289961C1 |
| METHOD FOR PRODUCTION OF CANNED SOUP | 2005 |
|
RU2290844C1 |
| METHOD FOR PRODUCTION OF CANNED SOUP | 2005 |
|
RU2290845C1 |
| METHOD FOR PRODUCTION OF SPECIAL CANNED GOODS | 2005 |
|
RU2289285C1 |
| METHOD FOR MANUFACTURING CANNED FOOD "SCHI BOYARSKYE" OF SPECIAL INDICATION (VARIANTS) | 2005 |
|
RU2291653C1 |
| METHOD FOR PRODUCTION OF CANNED SOUP FROM MEAT AND VEGETABLES | 2005 |
|
RU2284715C1 |
| METHOD FOR PRODUCTION OF CANNED SOUP FROM MEAT AND VEGETABLES | 2005 |
|
RU2282381C1 |
| METHOD FOR PRODUCTION OF CANNED SOUP FROM MEAT, VEGETABLES AND MUSHROOMS | 2005 |
|
RU2282379C1 |
| METHOD FOR PRODUCTION OF SPECIAL CANNED GOODS | 2005 |
|
RU2289962C1 |
| CANNED GOODS FROM FILLED CARP | 2004 |
|
RU2280385C1 |
