FIELD: food production process.
SUBSTANCE: proposed preserve preparation process is as follows: skinned-off codfish fillet is sliced, fried in melted butter and minced; garlic is strained and sautéed in melted butter; tomatoes are sliced, blanched and minced; green onions and cress are frozen and minced. The above-mentioned ingredients are mixed with white dry wine, sake, lemon juice, culinary salt and CO2-extracts of hot black pepper and hot chili pepper. The resultant mixture is packaged in aluminium tubes, vacuum-sealed and sterilised.
EFFECT: increased digestibility of preserve space meals as compared to similar pre-cooked foods.
| Title | Year | Author | Number |
|---|---|---|---|
| METHOD OF PRODUCTION OF CANNED "CODFISH WITH TOMATOES" FOR SPECIAL PURPOSE (VERSIONS) | 2007 |
|
RU2339244C1 |
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| METHOD FOR MANUFACTURING OF SPECIAL-PURPOSE CANNED "SWORDFISH WITH TOMATOES" | 2007 |
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| METHOD OF MANUFACTURING SPECIAL PURPOSED CANNED FOOD "COD WITH TOMATOES" | 2007 |
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RU2340228C1 |
