FIELD: production of canned foods.
SUBSTANCE: method involves cutting and thermally processing carrot and bulb onion in butter; cutting and blanching potatoes; shredding and freezing fresh cabbage; thermally processing wheat flour; cutting meat; mixing said components without oxygen access with tomato paste, edible salt, black bitter pepper, laurel leaf and bone soup; packaging, pressurizing and sterilizing resultant mixture.
EFFECT: increased digestibility of base products.
| Title | Year | Author | Number |
|---|---|---|---|
| METHOD FOR PRODUCING OF CANNED FOOD "FRESH CABBAGE SOUP WITH MEAT" | 2004 |
|
RU2278602C2 |
| METHOD FOR PRODUCING OF CANNED FOOD "VEGETABLE SOUP WITH GROATS AND MEAT" | 2004 |
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RU2278600C2 |
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| METHOD FOR PRODUCING OF CANNED FOOD "DOMESTIC MEAT SOUP WITH SALTED CUCUMBERS" | 2004 |
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RU2277830C2 |
| METHOD FOR PRODUCING OF CANNED FOOD "CABBAGE SOUP WITH BEANS AND MEAT" | 2004 |
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RU2277831C2 |
| METHOD FOR PRODUCING OF CANNED FOOD "CABBAGE SOUP WITH GROATS AND MEAT" | 2004 |
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| METHOD FOR MANUFACTURING CANNED FOOD "SCHI SOLDATSKYE" OF SPECIAL INDICATION (VARIANTS) | 2005 |
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RU2291646C1 |
| METHOD FOR PRODUCING OF CANNED FOOD "NAVAL BEETROOT AND CABBAGE SOUP WITH MEAT" | 2004 |
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RU2278584C2 |
| METHOD FOR PRODUCTION OF SPECIAL CANNED GOODS | 2005 |
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RU2289279C1 |
| METHOD FOR PRODUCTION OF SPECIAL CANNED GOODS (VARIANTS) | 2005 |
|
RU2304895C1 |
