FIELD: technology of food products making.
SUBSTANCE: method includes calamari arms cutting and frying in vegetable oil, onions cutting and browning in vegetable oil, cutting and freezing of parsley and dill, rice boiling until mass doubles and frying in vegetable oil. The said components are mixed without oxygen access with lemon juice, tomato paste, table salt, red sweet pepper and black bitter pepper to prepare minced meat. Calamari fillet is stuffed with prepared minced meat and fried in vegetable oil. Vegetable oil and dry white wine are mixed. Calamari fillet and prepared mixture are packed, sealed and sterilised.
EFFECT: higher digestibility as compared to similar culinary dish.
| Title | Year | Author | Number |
|---|---|---|---|
| METHOD FOR PRODUCTION OF CANNED FISH-AND-VEGETABLE GOODS | 2004 |
|
RU2278567C2 |
| CANNED GOODS FROM FILLED CARP | 2004 |
|
RU2281663C1 |
| CANNED GOODS FROM FILLED CARP | 2004 |
|
RU2281666C1 |
| CANNED GOODS FROM FILLED CARP | 2004 |
|
RU2281664C1 |
| METHOD FOR MANUFACTURING CANNED FOOD "SQUID STUFFED WITH LARDY PORK, RICE AND CABBAGE" | 2006 |
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| CANNED GOODS FROM FISH AND VEGETABLES | 2005 |
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| METHOD FOR PRODUCTION OF CANNED GOODS FROM FISH AND VEGETABLES | 2005 |
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| METHOD FOR PRODUCTION OF CANNED SOUP | 2005 |
|
RU2284716C1 |
| METHOD OF PRODUCTION OF PRESERVED FOOD "HAKE SOUP" | 2007 |
|
RU2330568C1 |
| CANNED GOODS FROM FILLED CARP | 2004 |
|
RU2280385C1 |
