FIELD: food production process.
SUBSTANCE: carrots, onions and celeriac are cut and browned in vegetable oil. Green onions are cut and frozen. Trepangs are cut. The above ingredients are mixed with tomato paste, acetic acid, sugar, salt, calcium acetate, sodium benzoate, cinnamon, clove, black pepper and laurel leaves without oxygen access. The obtained mixture and fish broth are packed, sealed, cooled and maturated.
EFFECT: improved digestibility up to 2,6·104.
| Title | Year | Author | Number |
|---|---|---|---|
| METHOD FOR MANUFACTURING SEMIPRESERVED MARINATED TREPANGS | 2007 |
|
RU2349212C1 |
| MANUFACTURING METHOD OF PRESERVES "TREPANGS WITH MARINADE" | 2007 |
|
RU2341126C1 |
| METHOD OF MANUFACTURING CANNED FOOD "MARINADED MUSSELS" | 2007 |
|
RU2343750C1 |
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|
RU2347495C1 |
| METHOD FOR MANUFACTURING SEMIPRESERVED MARINATED MUSSELS | 2007 |
|
RU2351234C1 |
| METHOD OF MANUFACTURING PRESERVED FOOD "MARINADED SQUIDS" | 2007 |
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RU2343751C1 |
| MANUFACTURING METHOD OF PRESSERVES "MUSSELS WITH MARINADE" | 2007 |
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RU2341127C1 |
| METHOD OF MANUFACTURING PRESERVED FOOD "MARINADED SQUIDS" | 2007 |
|
RU2343753C1 |
| METHOD FOR MANUFACTURING SEMIPRESERVED MATINATED CALAMARIES | 2007 |
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RU2347378C1 |
| METHOD FOR MANUFACTURING SEMIPRESERVED "MARINATED MUSSELS" | 2007 |
|
RU2347496C1 |
