FIELD: food industry.
SUBSTANCE: method is carried out by the following way. Skinned filleted cod is diced and fried all over with vegetable oil; garlic is rubbed through and browned with vegetable oil. Tomatoes are diced and blanched. Spring onions and cress are sliced and frozen. Thereafter all listed components are mixed up in no-oxygen medium with sake, lemon juice, table salt, black bitter pepper and red hot pepper. Then produced mixture with dry white wine is packed up, tinned and sterilised at specific component ratio.
EFFECT: production of tinned food of improved digestibility.
| Title | Year | Author | Number |
|---|---|---|---|
| METHOD OF PRODUCTION OF CANNED "CODFISH WITH TOMATOES" FOR SPECIAL PURPOSE (VERSIONS) | 2007 |
|
RU2339244C1 |
| "CODFISH WITH TOMATOES" SPECIAL-PURPOSE PRESERVE PREPARATION METHOD | 2007 |
|
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| METHOD FOR MANUFACTURING OF SPECIAL-PURPOSE CANNED "SWORDFISH WITH TOMATOES" | 2007 |
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| METHOD OF PRODUCTION OF PRESERVED FOOD "HALIBUT WITH TOMATOES" | 2007 |
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| METHOD FOR MANUFACTURING OF CANNED "HERRING WITH TOMATOES" | 2007 |
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RU2345620C1 |
| METHOD FOR MANUFACTURING OF CANNED "SHARK WITH TOMATOES" | 2007 |
|
RU2345629C1 |
| METHOD FOR MANUFACTURING OF CANNED "MACKEREL WITH TOMATOES" | 2007 |
|
RU2345630C1 |
| METHOD OF MANUFACTURING CANNED FOOD "BONITO WITH TOMATOES" | 2007 |
|
RU2336772C1 |
| METHOD OF PRODUCTION OF TINNED FOOD "SEA BREAMS WITH TOMATOES" | 2007 |
|
RU2335184C1 |
