FIELD: food products manufacturing technique.
SUBSTANCE: preserves are manufactured by cutting and sauteeing in vegetable oil carrots, onions and celeriac, cutting and freezing bunching onion, cutting mussels. The above components are mixed without oxygen access with tomato paste, acetic acid, sugar, table salt, sodium benzoate, cinnamon, cloves, hot black pepper and bay leaves. The obtained mix and fish broth are packed, hermetically sealed, cooled and cured until maturation.
EFFECT: increased digestibility.
| Title | Year | Author | Number |
|---|---|---|---|
| METHOD FOR MANUFACTURING SEMIPRESERVED MARINATED MUSSELS | 2007 |
|
RU2351234C1 |
| METHOD FOR MANUFACTURING OF SEMIPRESERVED "MATINATED TREPANGS" | 2007 |
|
RU2345637C1 |
| MANUFACTURING METHOD OF PRESSERVES "MUSSELS WITH MARINADE" | 2007 |
|
RU2341127C1 |
| METHOD FOR MANUFACTURING SEMIPRESERVED MARINATED TREPANGS | 2007 |
|
RU2349212C1 |
| METHOD OF MANUFACTURING PRESERVED FOOD "MARINADED SQUIDS" | 2007 |
|
RU2343751C1 |
| METHOD FOR MANUFACTURING SEMIPRESERVED "MARINATED MUSSELS" | 2007 |
|
RU2347496C1 |
| MANUFACTURING METHOD OF PRESERVES "TREPANGS WITH MARINADE" | 2007 |
|
RU2341126C1 |
| METHOD OF MANUFACTURING PRESERVED FOOD "MARINADED SQUIDS" | 2007 |
|
RU2343753C1 |
| METHOD FOR MANUFACTURING SEMIPRESERVED "MARINATED TREPANGS" | 2007 |
|
RU2347495C1 |
| METHOD FOR MANUFACTURING SEMIPRESERVED MATINATED CALAMARIES | 2007 |
|
RU2347378C1 |
