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; thermally processing wheat flour; cutting fish fillet and salted cucumbers; mixing said components without oxygen access with tomato paste, edible salt, black bitter pepper, laurel leaf and fish soup; packaging, pressurizing and sterilizing resultant mixture.
EFFECT: increased digestibility of resultant canned food as compared to prior art culinary dish and wider range of canned foods.
| Title | Year | Author | Number |
|---|---|---|---|
| CANNED GOODS | 2004 |
|
RU2278563C2 |
| 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 MANUFACTURING CANNED FOOD NAMED "FISH SOLYANKA WITH POTATOES" OF SPECIAL INDICATION | 2005 |
|
RU2300978C1 |
| METHOD FOR PRODUCING OF CANNED FOOD "DOMESTIC MEAT SOUP WITH SALTED CUCUMBERS" | 2004 |
|
RU2277830C2 |
| METHOD FOR PRODUCTION OF SPECIAL CANNED GOODS | 2005 |
|
RU2293485C1 |
| METHOD FOR PRODUCTION OF SPECIAL CANNED GOODS | 2005 |
|
RU2293486C1 |
| METHOD FOR PRODUCTION OF SPECIAL CANNED GOODS FROM FISH AND VEGETABLES (VARIANTS) | 2005 |
|
RU2298361C1 |
| METHOD FOR MANUFACTURING CANNED FOOD "SPECIFIC BITOCHKI WITH CABBAGE AND RED SAUCE WITH ONIONS AND CUCUMBERS" | 2005 |
|
RU2300242C1 |
| METHOD FOR PRODUCTION OF CANNED GOODS FROM MEAT AND VEGETABLES | 2005 |
|
RU2299614C1 |
