FIELD: food industry.
SUBSTANCE: the suggested canned food should be manufactured due to cutting and chopping mutton; chopping brown onions; cooking rice till a 2-fold increase of its mass; mixing the above-mentioned components melted butter, common salt and hot black pepper to obtain the stuffing, freezing and defrosting grape leaves at oxygen-free technique and forming the stuffing into them to obtain dolma followed by packing dolma and bone broth with subsequent sealing and sterilization. The canned food suggested is of increased digestibility.
EFFECT: higher efficiency of manufacturing.
| Title | Year | Author | Number |
|---|---|---|---|
| PRODUCTION METHOD FOR PRESERVED FOOD "KAVATOK DOLMA" | 2006 |
|
RU2323606C1 |
| METHOD FOR MANUFACTURING CANNED FOOD "ISMALOK DOLMA" | 2006 |
|
RU2322832C1 |
| METHOD FOR MANUFACTURING CANNED FOOD "ISMALOK DOLMA" | 2006 |
|
RU2322845C1 |
| METHOD FOR MANUFACTURING OF "YARPAKH DOLMASY" CANNED FOOD | 2007 |
|
RU2345589C1 |
| "YARPAKH DOLMASY" PRESERVE PREPARATION METHOD | 2007 |
|
RU2346500C1 |
| METHOD FOR MANUFACTURING CANNED FOOD "TOLMA IN CABBAGE LEAVES" | 2005 |
|
RU2302760C1 |
| METHOD FOR PRODUCTION OF CANNED STUFFED CABBAGE LEAVES | 2005 |
|
RU2302796C1 |
| METHOD FOR PRODUCTION OF CANNED GOODS | 2004 |
|
RU2278542C1 |
| METHOD FOR PRODUCTION OF CANNED GOODS | 2006 |
|
RU2309634C1 |
| METHOD OF CANNED FOOD PRODUCTION "CHORBA-TOPCHETA" | 2007 |
|
RU2334426C1 |
