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; cooking groats in bone soup until mass increases by two times; cutting meat; mixing said components without oxygen access with tomato paste, edible salt, black bitter pepper and laurel leaf; packaging, pressurizing and sterilizing resultant mixture.
EFFECT: increased digestibility of base product.
| Title | Year | Author | Number |
|---|---|---|---|
| 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 PRODUCING OF CANNED FOOD "CABBAGE SOUP WITH GROATS AND MEAT" | 2004 |
|
RU2278603C2 |
| METHOD FOR PRODUCING OF CANNED FOOD "CABBAGE SOUP WITH BEANS AND MEAT" | 2004 |
|
RU2277831C2 |
| METHOD FOR PRODUCING OF CANNED FOOD "DOMESTIC MEAT SOUP WITH SALTED CUCUMBERS" | 2004 |
|
RU2277830C2 |
| METHOD FOR PRODUCING OF CANNED FOOD "VEGETABLE SOUP WITH GROATS AND FISH" | 2004 |
|
RU2278589C2 |
| 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 MANUFACTURING CANNED FOOD "SCHI PO-URALSKY" | 2005 |
|
RU2299644C2 |
