FIELD: food industry.
SUBSTANCE: the suggested preserves should be manufactured due to successive packing vegetables, fish, vegetables and vinegar pickle followed by sealing, cooling and keeping to be matured. In the composition of vegetables one should observe new white head cabbage being cut and frozen before packing. The innovation enables to provide the chance to obtain fish-vegetable preserves out of fresh fish of any species and, also, shorten the period for preserves' maturation.
EFFECT: higher efficiency.
| Title | Year | Author | Number |
|---|---|---|---|
| METHOD FOR PRODUCING OF FISH-AND-VEGETABLE PRESERVES IN MUSTARD SAUCE | 2006 |
|
RU2300998C1 |
| METHOD FOR MANUFACTURING FISH-VEGETABLE PRESERVES IN MARINADE | 2006 |
|
RU2302780C1 |
| METHOD FOR MANUFACTURING FISH-VEGETABLE PRESERVES IN OIL | 2006 |
|
RU2301604C1 |
| METHOD FOR MANUFACTURING FISH-VEGETABLE PRESERVES IN MARINADE | 2006 |
|
RU2302779C1 |
| METHOD FOR MANUFACTURING FISH-VEGETABLE PRESERVES IN MARINADE | 2006 |
|
RU2302772C1 |
| METHOD FOR PRODUCTION OF CANNED GOODS FROM FISH AND CABBAGE | 2005 |
|
RU2304405C1 |
| METHOD FOR PRODUCTION OF CANNED GOODS FROM FISH AND VEGETABLES | 2006 |
|
RU2305446C1 |
| METHOD FOR MANUFACTURING FISH-VEGETABLE PRESERVES IN MARINADE | 2006 |
|
RU2302777C1 |
| METHOD FOR PRODUCING OF FISH-AND-VEGETABLE PRESERVES IN MARINADE | 2006 |
|
RU2303917C1 |
| METHOD FOR MANUFACTURING FISH-VEGETABLE PRESERVES IN MARINADE | 2006 |
|
RU2302778C1 |
