FIELD: food industry, canned food manufacturing.
SUBSTANCE: the suggested canned food should be manufactured due to cutting and frying onions in melted butter, cutting and blanching potatoes, cutting and freezing tarragon greens, cutting mutton and mixing the above-mentioned components at oxygen-free technique with common salt and hot black pepper followed by packing the mixture obtained and bone broth with subsequent sealing and sterilization. New canned food is of increased digestibility against analogous culinary dishes.
EFFECT: higher efficiency of manufacturing.
| Title | Year | Author | Number |
|---|---|---|---|
| METHOD FOR PRODUCTION OF CANNED SOUP | 2006 |
|
RU2308852C1 |
| METHOD FOR PRODUCTION OF CANNED GOODS | 2006 |
|
RU2309634C1 |
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| "ONAR" SOUP PRESERVE PREPARATION METHOD | 2007 |
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RU2346474C1 |
| METHOD OF OBTAINING "HUNGARIAN BEANS" PRESERVES | 2007 |
|
RU2335164C1 |
