FIELD: food processing industry, in particular production of canned soup concentrates.
SUBSTANCE: claimed method includes fresh white cabbage shredding and freezing; carrot and onion cutting and roasting in melt butter; green pea blanching, meat and gardenstuff cutting. Abovementioned components are blended in oxygen-free atmosphere with table salt, black pepper and bay leaf. Obtained mixture is pre-packed with bone broth in specific component ratio, sealed and sterilized.
EFFECT: canned goods of increased digestion value.
| Title | Year | Author | Number |
|---|---|---|---|
| METHOD FOR MANUFACTURING CANNED FOOD "VEGETABLE SOUP" | 2005 |
|
RU2292186C1 |
| CANNED SOUP | 2005 |
|
RU2295884C1 |
| METHOD FOR PRODUCTION OF SPECIAL CANNED GOODS (VARIANTS) | 2005 |
|
RU2295882C1 |
| METHOD FOR MANUFACTURING CANNED FOOD "VEGETABLE SOUP" OF SPECIAL INDICATION | 2005 |
|
RU2292185C1 |
| CANNED SOUP FROM VEGETABLES | 2005 |
|
RU2296488C1 |
| METHOD FOR PRODUCTION OF SPECIAL CANNED GOODS | 2005 |
|
RU2295883C1 |
| METHOD FOR PRODUCTION OF SPECIAL CANNED GOODS (VARIANTS) | 2005 |
|
RU2294659C1 |
| METHOD FOR PRODUCTION OF SPECIAL CANNED GOODS (VARIANTS) | 2005 |
|
RU2294657C1 |
| METHOD FOR MANUFACTURING CANNED FOOD "VEGETABLE SOUP" | 2005 |
|
RU2292815C1 |
| METHOD FOR MANUFACTURING CANNED FOOD "VEGETABLE SOUP" | 2005 |
|
RU2292183C1 |
