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; the string bean and the parsley greens are frosted and blended in a mincer. The vegetable pepper and garlic are separately blanched and blended in a mincer. The said components are mixed with the bony broth, wheat flour, yogurt, tomato paste, sodium chloride and carbon dioxide extract of the specified micromycete biomass. The obtained mixture is packed into the aluminum tubes, sealed and sterilised.
EFFECT: tinned food has improved assimilability from 1,0 · 105 to 1,3 · 105.
41 cl
