FIELD: food processing.
SUBSTANCE: tinned food is produced by cutting, browning in the melted butter and blending onions in a mincer; blanching and blending garlic in a mincer; frosting and blending in a mincer the string bean, the parsley greens and thyme; blending the carp sirloin. The said components are mixed with the dry white wine, fish broth, tomato paste, sodium chloride, citric acid and carbon dioxide extract of the specified micromycete biomass and the black bitter pepper. The obtained mixture is packed into the aluminum tubes, sealed and sterilised.
EFFECT: tinned food has improved assimilability as compared to analogue dish.
41 cl
