METHOD OF PRODUCTION OF CANNED "BEEF IN CLOVE SAUCE" Russian patent published in 2008 - IPC A23L1/314

Abstract RU 2338398 C1

FIELD: processing technique of food products.

SUBSTANCE: preserved are cooked by cutting and blanching of ginger, cutting and freezing of green onions, blending of the specified components without access of oxygen with melted butter, cognac, sugar, cooking salt and CO₂-extracts of anis-tree, cinnamon, anise, clove, licorice and cardamon, cutting of beef, packing of beef, obtained mix and bone soup, sealing and sterilisation.

EFFECT: preserves with an increased digestibility in comparison with similar culinary dish.

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RU 2 338 398 C1

Authors

Kvasenkov Oleg Ivanovich

Dates

2008-11-20—Published

2007-04-24—Filed