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 squid fillets. 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 OF MANUFACTURING PRESERVED FOOD "MARINADED SQUIDS" | 2007 |
|
RU2343753C1 |
| METHOD FOR MANUFACTURING SEMIPRESERVED MATINATED CALAMARIES | 2007 |
|
RU2347378C1 |
| METHOD OF MANUFACTURING PRESERVED FOOD "MARINADED SQUIDS" | 2007 |
|
RU2343754C1 |
| METHOD FOR MANUFACTURING OF SEMIPRESERVED "MATINATED TREPANGS" | 2007 |
|
RU2345637C1 |
| METHOD OF MANUFACTURING CANNED FOOD "MARINADED MUSSELS" | 2007 |
|
RU2343750C1 |
| METHOD FOR MANUFACTURING SEMIPRESERVED MARINATED MUSSELS | 2007 |
|
RU2351234C1 |
| METHOD FOR MANUFACTURING SEMIPRESERVED MARINATED TREPANGS | 2007 |
|
RU2349212C1 |
| MANUFACTURING METHOD OF PRESERVES "TREPANGS WITH MARINADE" | 2007 |
|
RU2341126C1 |
| MANUFACTURING METHOD OF PRESSERVES "MUSSELS WITH MARINADE" | 2007 |
|
RU2341127C1 |
| METHOD FOR MANUFACTURING SEMIPRESERVED "MARINATED TREPANGS" | 2007 |
|
RU2347495C1 |
