FIELD: technology of food products making.
SUBSTANCE: tomatoes are cut and browned in melted butter. Leek and parsley herbs are cut and frozen. Cheese is grated. Then mentioned components are mixed without access of oxygen with dried and finely ground breadcrumbs, lemon juice, table salt and black bitter pepper. Fish fillet is cut and fried in melted butter. Rice is boiled until mass doubles and then fried in melted butter. Sequentially rice, fish fillet, prepared mixture and fish broth are packed, sealed and sterilised. Assimilability of preserved food is 1.4·105, and dish used for tinned food making - 1·105.
EFFECT: arsenal of technology and dishes is expanded for production of new preserved food with higher assimilability.
| Title | Year | Author | Number |
|---|---|---|---|
| METHOD OF PRODUCTION OF PRESERVED FOOD "FISH FILLET BAKED PUDDING" | 2007 |
|
RU2332044C1 |
| PRODUCTION METHOD OF "PAELYA" PURPOSE-MADE CAN | 2006 |
|
RU2324401C1 |
| PRODUCTION METHOD OF CANS "PAELYA" | 2006 |
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| PRODUCTION METHOD OF CANS "PAELYA" | 2006 |
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| METHOD FOR MANUFACTURING CANNED FOOD "FISH IN SESAME SAUCE" OF SPECIAL INDICATION | 2006 |
|
RU2322121C1 |
| PRODUCTION METHOD OF PURPOSE-MADE CANS "PAELYA" | 2006 |
|
RU2324405C1 |
| METHOD OF PRODUCTION OF SPECIAL PURPOSE CANNED "FRIED FISH WITH VEGETABLES" | 2007 |
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RU2338411C1 |
| METHOD OF PRODUCTION OF PRESERVED FOOD "CARP BAKED WITH VEGETABLES" | 2007 |
|
RU2332118C1 |
| METHOD OF PRODUCTION OF PRESERVED FOOD "SOLE BAKED WITH VEGETABLES" | 2007 |
|
RU2330470C1 |
| METHOD OF PRODUCTION OF PRESERVED FOOD "COD BAKED WITH VEGETABLES" | 2007 |
|
RU2330504C1 |
