FIELD: food products manufacturing technique.
SUBSTANCE: preserves are manufactured by cutting and sauteeing in vegetable oil carrots, leek and parsley roots, cutting and freezing bunching onion, cutting squid fillets, mixing the above components without oxygen access with tomato paste, acetic acid, sugar, table salt, sodium benzoate, cinnamon, cloves, hot black pepper and bay leaves, packing the obtained mix and fish broth with the specified ratio of components, hermetic sealing, cooling and curing 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 FOR MANUFACTURING SEMIPRESERVED "MARINATED TREPANGS" | 2007 |
|
RU2347495C1 |
| METHOD FOR MANUFACTURING SEMIPRESERVED "MARINATED MUSSELS" | 2007 |
|
RU2347496C1 |
| METHOD OF MANUFACTURING PRESERVED FOOD "MARINADED SQUIDS" | 2007 |
|
RU2343751C1 |
| 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 MUSSELS | 2007 |
|
RU2351234C1 |
| METHOD FOR MANUFACTURING OF SEMIPRESERVED "MATINATED TREPANGS" | 2007 |
|
RU2345637C1 |
