METHOD FOR PRODUCTION OF CANNED SOUP Russian patent published in 2007 - IPC A23L1/39 A23L3/00 

Abstract RU 2302790 C1

FIELD: food processing industry, in particular canned soup.

SUBSTANCE: Part of bone broth is boiled, part of wheat flour is introduced thereto, mixture is cooled to 75-80°C, rest flour and hen egg are introduced to produce dough. Then claimed method includes dough forming and blanching to produce dumplings; carrot, parsley root, and onion cutting and roasting in melt fat; beet blanching and cutting; potato cutting and blanching; fresh white cabbage shredding and freezing; chicken meat and gardenstuff cutting. Abovementioned components are blended in oxygen-free atmosphere with sour cream, tomato paste, acetic acid, table salt, black pepper, and bay leaf. Obtained mixture and rest bone broth are pre-packed, sealed and sterilized. Claimed canned goods have digestion value of 5.1x104.

EFFECT: canned goods of increased digestion value.

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RU 2 302 790 C1

Authors

Kvasenkov Oleg Ivanovich

Dates

2007-07-20Published

2006-01-27Filed