FIELD: food processing.
SUBSTANCE: canned food is cooked by way of cutting and browning in margarine of carrots, a parsley root and a bulb onion, cutting and freezing of parsley greengrocery, rice cooking to a double weight gain, cutting of pork, mixing together of the listed components without access of oxygen with a tomato paste, salt and black bitter pepper with reception of forcemeat, grape leaves freezing and defrostation without access of oxygen and forcemeat formation in them with reception of a stuffed cabbages (golubtsy), boiling treatments of kvass and its mixing together with sour cream and a chicken broth with sauce reception, packing of a stuffed cabbages and sauce, hermetic sealing and sterilisation.
EFFECT: canned food has a raised comprehensibility.
| Title | Year | Author | Number |
|---|---|---|---|
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|
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| METHOD FOR PRODUCTION OF CANNED GOODS | 2004 |
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| METHOD FOR PRODUCTION OF PRESERVES "ROLLS WITH POULTRY MEAT" | 2013 |
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| METHOD FOR PRODUCTION OF PRESERVES "ROLLS WITH POULTRY MEAT" | 2012 |
|
RU2487568C1 |
