FIELD: food processing.
SUBSTANCE: method comprises mixing of wheat flour, drinking water and salt to prepare dough, proofing, moulding, rolling and cutting of dough, cutting and chopping of pork, cutting, parboiling and chopping of onions with grinding machine, freezing and grinding of greens, mixing of pork, onions, greens, salt, ginger and black pepper avoiding access of oxygen, thus preparing forcemeat, formation of meat dumplings, packing of meat dumplings and meat and bone broth, sealing and sterilisation.
EFFECT: enhanced digestibility.
| Title | Year | Author | Number |
|---|---|---|---|
| PRODUCTION METHOD FOR PRESERVED FOOD "PELMENI "MAGIC FLAVOR" IN MEAT BROTH | 2007 |
|
RU2339253C1 |
| PRODUCTION METHOD FOR TINNED FOOD "DYUSHBERE" | 2007 |
|
RU2344702C1 |
| METHOD FOR PRODUCTION OF CANNED GOODS | 2005 |
|
RU2286698C1 |
| "ONAR" SOUP PRESERVE PREPARATION METHOD | 2007 |
|
RU2346591C1 |
| METHOD FOR PRODUCTION OF CANNED GOODS | 2005 |
|
RU2286697C1 |
| "ONAR" SOUP PRESERVE PREPARATION METHOD | 2007 |
|
RU2346594C1 |
| "ONAR" SOUP PRESERVE PREPARATION METHOD | 2007 |
|
RU2346474C1 |
| METHOD OF MANUFACTURING CANNED FOOD "SHAOLIN" MEAT DUMPLINGS IN PORK BROTH" | 2007 |
|
RU2340233C1 |
| CANNED SOUP FROM MEAT, VEGETABLES, AND NOODLE | 2006 |
|
RU2304891C1 |
| METHOD OF MANUFACTURING CANNED FOOD "SOUP WITH MEATBALLS AND NOODLE" | 2007 |
|
RU2343762C1 |
