FIELD: food processing industry, in particular canned goods from fish and vegetables.
SUBSTANCE: claimed method includes fresh white cabbage shredding and freezing; salt skimmed fish fillet cutting, speck cutting and roasting; blending of abovementioned components in oxygen-free atmosphere; blending of drinking water, sugar, table salt, sodium benzoate, black pepper, pimento, clove, and nutmeg to produce marinade. Solid components and marinade are pre-packed in specific component ratio and conditioned up to fermentation.
EFFECT: canned goods of increased digestion value.
| Title | Year | Author | Number |
|---|---|---|---|
| METHOD FOR PRODUCTION OF CANNED GOODS FROM FISH AND CABBAGE | 2006 |
|
RU2302167C1 |
| METHOD FOR MANUFACTURING PRESERVES "FISH WITH RED CABBAGE" | 2006 |
|
RU2301581C1 |
| METHOD FOR PRODUCTION OF PRESERVED "FRESH CABBAGE SALAD WITH FISH AND SPECK" | 2015 |
|
RU2582791C1 |
| CANNED GOODS | 2004 |
|
RU2280386C1 |
| PRODUCTION METHOD FOR PRESERVED FOOD "FISH IN SOUR-SWEET MARINADE" | 2006 |
|
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|
RU2301605C1 |
| METHOD FOR PRODUCING OF CANNED FOOD "VEGETABLE SOUP WITH GROATS AND FISH" | 2004 |
|
RU2278589C2 |
| METHOD FOR MANUFACTURING FISH-VEGETABLE PRESERVES IN OIL | 2006 |
|
RU2301604C1 |
| METHOD FOR MANUFACTURING SEMI PRESERVES "HERRING WITH ONION" | 2007 |
|
RU2354191C1 |
