FIELD: food processing.
SUBSTANCE: tinned food is produced by cutting, roasting in the melted butter and blending mutton in a mincer. Onions are cut, browned in the melted butter and blended in a mincer; vegetable pepper, potato and chili pepper are blanched and blended in a mincer. Fresh green peas, string beans and parsley greens are frosted and blended in a mincer. The said components are mixed with the bony broth, sodium chloride and carbon dioxide extracts of the specified micromycete biomass and Cayenne pepper. The obtained mixture is packed into the aluminum tubes, sealed and sterilised.
EFFECT: tinned food has improved assimilability from 8,1 · 104 to 13,1 ·104.
41 cl
