FIELD: canned food industry.
SUBSTANCE: method involves shredding and freezing fresh savoy cabbage; cutting and blanching potato and celery; blanching and cutting carrot; cutting beef buttock, bulb onion and leek stem; rubbing horseradish and apples; mixing, without oxygen access, buttock, cabbage, potato, celery root, carrot, bulb onion, and leek; mixing horseradish, apples, citric acid, bone soup, sugar, edible salt, clove, and laurel leaf to produce sauce; packing resultant mixture and sauce; pressurizing and sterilizing.
EFFECT: wider range of novel canned food having increased digestibility as compared to similar culinary dish.
Authors
Dates
2007-09-20—Published
2006-01-27—Filed