FIELD: food industry.
SUBSTANCE: tinned food is produced by the following way. Potatoes and tomatoes, carrots and beet are diced and blanched. Spring onions and parsley are cut and frozen. Garlic is blanched and grated. Filleted sardine and pickled cucumbers are diced. Fresh green peas are frozen. All listed components are mixed up in no-oxygen medium with tomato paste, sugar, table salt, calcium acetate, black bitter pepper, allspice pepper, cloves, cinnamon and mustard. Then produced mixture is packed up with vegetable oil added, tinned and sterilised.
EFFECT: produced tinned food has improved digestibility in comparison with similar dishes.
| Title | Year | Author | Number |
|---|---|---|---|
| METHOD FOR PRODUCING TINNED FOOD "BEETROOT SALAD WITH FRESH PILCHARD" | 2007 |
|
RU2328867C1 |
| METHOD FOR PRODUCING TINNED FOOD "BEETROOT SALAD WITH FRESH HERRING" | 2007 |
|
RU2328869C1 |
| METHOD FOR PRODUCING TINNED FOOD "BEETROOT SALAD WITH FRESH SARDINELLA" | 2007 |
|
RU2328873C1 |
| METHOD FOR PRODUCTION OF PRESERVES "VINEGRET WITH FRESH SARDINE" | 2013 |
|
RU2516545C1 |
| METHOD FOR MANUFACTURING CANNED FOOD "KUBAN-STYLE SALAD" | 2006 |
|
RU2322866C1 |
| METHOD FOR MANUFACTURING CANNED FOOD "SALAD WITH RABBIT" | 2006 |
|
RU2322828C1 |
| PRODUCTION METHOD FOR PRESERVED FOOD "SALAD WITH RABBIT FLESH" | 2006 |
|
RU2323605C1 |
| METHOD FOR PRODUCING TINNED FOOD "FISH SALAD" | 2008 |
|
RU2358550C1 |
| METHOD FOR PRODUCTION OF PRESERVES "VINEGRET WITH FRESH HERRING" | 2013 |
|
RU2516494C1 |
| METHOD FOR PRODUCTION OF PRESERVES "VINEGRET WITH FRESH PILCHARD" | 2013 |
|
RU2516498C1 |
