FIELD: food processing industry, in particular production of canned soup concentrates.
SUBSTANCE: claimed method includes meat cutting and roasting in melt butter; tomato and garlic cutting and roasting in melt butter; potato and radish cutting and blanching; carrot blanching and cutting; fresh white cabbage shredding and freezing; paprika cutting and freezing. Abovementioned components are blended in oxygen-free atmosphere with vermicelli, table salt, and black pepper. Obtained mixture is pre-packed with bone broth, sealed and sterilized.
EFFECT: canned goods of increased digestion value.
| Title | Year | Author | Number |
|---|---|---|---|
| METHOD FOR OBTAINING CANNED FOOD "LAGMAN WITH MACARONI" | 2006 |
|
RU2303931C1 |
| CANNED SOUP FROM MEAT, VEGETABLES, AND VERMICELLI | 2006 |
|
RU2303903C1 |
| CANNED SOUP FROM MEAT, VEGETABLES, AND PASTA | 2006 |
|
RU2304888C1 |
| METHOD FOR PRODUCTION OF PRESERVED "LAMIAN WITH VERMICELLI" | 2015 |
|
RU2583665C1 |
| METHOD FOR MANUFACTURING CANNED FOOD "LAGMAN WITH FRIED MEAT" | 2006 |
|
RU2303932C1 |
| CANNED SOUP FROM MEAT, VEGETABLES, AND VERMICELLI | 2006 |
|
RU2304889C1 |
| METHOD FOR PRODUCTION OF CANNED SOUP FROM MEAT, VEGETABLES, AND PASTA | 2006 |
|
RU2303896C1 |
| CANNED SOUP FROM MEAT, VEGETABLES, AND NOODLES | 2006 |
|
RU2303897C1 |
| CANNED SOUP FROM MEAT, VEGETABLES, AND NOODLE | 2006 |
|
RU2304891C1 |
| METHOD FOR MANUFACTURING CANNED FOOD "NOODLE WITH SAUCE" | 2006 |
|
RU2303929C1 |
