FIELD: food production process.
SUBSTANCE: canned product is cooked by cutting and frying beef liver, hart and lungs in tallow, cutting and browning one part of onions in tallow. Cucumbers, lemons and the rest part of onions are cut and blanched, parsley is cut and frozen. After dried barberry blanching and mixing of the specified components without access of oxygen with salt, calcium ascorbate and black pepper, the obtained mixture and tomato puree are packed, sealed and sterilised.
EFFECT: expanded range of techniques and dishes to obtain new canned food of increased digestibility as compared to known dish.
| Title | Year | Author | Number |
|---|---|---|---|
| "TZHVZHIK" PRESERVE PREPARATION METHOD | 2007 |
|
RU2349111C1 |
| "TZHVZHIK" PRESERVE PREPARATION METHOD | 2007 |
|
RU2346489C1 |
| METHOD FOR MANUFACTURING OF CANNED "TZHVZHIK" PRODUCT | 2007 |
|
RU2345585C1 |
| METHOD OF MANUFACTURING CANNED FOOD "TZHVZHIK" | 2007 |
|
RU2343730C1 |
| METHOD OF PREPARATION OF PRESERVED PRODUCT "TZHVZHIK" | 2007 |
|
RU2344636C1 |
| METHOD OF MANUFACTURING CANNED FOOD "TZHVZHIK" | 2007 |
|
RU2343729C1 |
| "TZHVZHIK" PRESERVE PREPARATION METHOD | 2007 |
|
RU2346491C1 |
| "TZHVZHIK" PRESERVES PREPARATION METHOD | 2013 |
|
RU2512979C1 |
| METHOD FOR PREPARATION OF PRESERVED PRODUCT "TZHVZHIK" | 2013 |
|
RU2514368C1 |
| "TZHVZHIK" PRESERVES PRODUCTION METHOD | 2013 |
|
RU2513394C1 |
