FIELD: food processing.
SUBSTANCE: cooking process of cans "Paelya" includes cutting and roasting in tallow drippings of poultry, beef, and pork, cutting and roasting skinned fish fillet with the use of oil. It also includes cutting, sautéing in tallow drippings of onion and pepper, cutting and parboiling of tomatoes, freezing and cutting of estragon, parsley, and dill, freezing of green peas, and boiling of rice till double size. Then all components are mixed with lemon juice, salt, and black pepper without access of oxygen, and mixing fish and bone soups in the ration 1:1. Then the mix should be packed, pressure-sealed and sterilized.
EFFECT: cans provide high assimilability.
| Title | Year | Author | Number |
|---|---|---|---|
| PRODUCTION METHOD OF PURPOSE-MADE CANS "PAELYA" (VARIANTS) | 2006 |
|
RU2324406C1 |
| PRODUCTION METHOD OF CANS "PAELYA" | 2006 |
|
RU2324402C1 |
| PRODUCTION METHOD OF PURPOSE-MADE CANS "PAELYA" (VARIANTS) | 2006 |
|
RU2324404C1 |
| PRODUCTION METHOD OF PURPOSE-MADE CANS "PAELYA" | 2006 |
|
RU2324405C1 |
| PRODUCTION METHOD OF "PAELYA" PURPOSE-MADE CAN | 2006 |
|
RU2324401C1 |
| METHOD OF PRODUCTION OF PRESERVED FOOD "CHICKEN WITH GREEN PEAS" OF SPECIAL PURPOSE (VERSIONS) | 2007 |
|
RU2331223C1 |
| METHOD FOR MANUFACTURING CANNED FOOD "HEN PO-ISPANSKI" OF SPECIAL INDICATION | 2006 |
|
RU2312540C1 |
| METHOD OF PRODUCTION OF PRESERVED FOOD "CHICKEN WITH GREEN PEAS" | 2007 |
|
RU2331229C1 |
| METHOD FOR PRODUCTION OF SPECIAL CANNED GOODS FROM CHICKEN AND VEGETABLES (VARIANTS) | 2006 |
|
RU2306741C1 |
| METHOD FOR MANUFACTURING CANNED FOOD "HEN PO-ISPANSKI" | 2006 |
|
RU2305974C1 |
