FIELD: food products manufacturing technique.
SUBSTANCE: meat-and-plant cans are manufactured by cutting, dredging in cornmeal and frying beef in vegetable oil, cutting and freezing spinage and bunching onion, grating and sautéing ginger in vegetable oil, mincing and sautéing garlic in vegetable oil, mixing the above components without oxygen access with shrimp paste, cornmeal, rice wine, fish oil, soya sauce, bone broth and sodium glutamate, packing the obtained mix and vegetable oil, hermetic sealing and sterilisation.
EFFECT: increased digestibility.
| Title | Year | Author | Number |
|---|---|---|---|
| METHOD OF MANUFACTURING CANNED FOOD "BEEF WITH SPINAGE" | 2007 |
|
RU2336788C1 |
| METHOD OF MANUFACTURING CANNED FOOD "BEEF WITH SPINAGE" | 2007 |
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| METHOD OF MANUFACTURING CANNED FOOD "BEEF WITH SPINAGE" | 2007 |
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| METHOD OF PRODUCTION OF CANNED "BEEF WITH CHOY SUM" | 2007 |
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| METHOD OF "BEEF WITH CHOY SUM CABBAGE" PRESERVES PRODUCTION | 2007 |
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| METHOD OF "BEEF WITH CHOY SUM CABBAGE" PRESERVES PRODUCTION | 2007 |
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| "CHICKEN NOODLE SOUP" PRESERVE PREPARATION METHOD | 2007 |
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RU2348306C1 |
| METHOD OF OBTAINING "SOUR-SWEET PORK" PRESERVES | 2007 |
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| METHOD OF OBTAINING "SOUR-SWEET PORK" PRESERVES | 2007 |
|
RU2335152C1 |
