FIELD: food processing industry, in particular production of canned soup concentrates.
SUBSTANCE: claimed method includes blending of wheat flour, drinking water, hen eggs and table salt to produce dough; proof thereof, tolling, cutting and blanching to produce noodle; beef chopping and roasting in melt butter; onion, garlic, aubergine, tomato and paprika cutting and roasting in melt butter; potato and radish cutting and blanching; carrot blanching and cutting; fresh white cabbage shredding and freezing; gardenstuff cutting. Abovementioned vegetables are blended in oxygen-free atmosphere with beef, table salt, coriander, caraway, black pepper, and bay leaf. Obtained mixture is pre-packed with bone broth and noodle, sealed and sterilized.
EFFECT: canned goods of increased digestion value.
| Title | Year | Author | Number |
|---|---|---|---|
| METHOD FOR PRODUCTION OF PRESERVED "STEAMED LAMIAN" | 2015 |
|
RU2585830C1 |
| CANNED SOUP FROM MEAT, VEGETABLES, AND NOODLE | 2006 |
|
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|
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|
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| METHOD FOR MANUFACTURING CANNED FOOD "NOODLE WITH SAUCE" | 2006 |
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|
RU2303932C1 |
| METHOD FOR PRODUCTION OF PRESERVED "LAMIAN FROM DRAWN DOUGH" | 2015 |
|
RU2576962C1 |
| METHOD FOR PRODUCTION OF CANNED GOODS FROM MEAT AND PASTE | 2006 |
|
RU2299611C1 |
