"SUMMER BORSCH" SPECIAL-PURPOSE PRESERVE PREPARATION METHOD (VERSIONS) Russian patent published in 2009 - IPC A23L3/00 A23L1/03 A23L1/39 

Abstract RU 2346610 C1

FIELD: food production process.

SUBSTANCE: proposed preserve preparation process is as follows: carrots and onions are cut, sautéed in melted butter and minced; potatoes, vegetable marrows and parsley roots are sliced, blanched and minced; beet tops and green vegetables are frozen and minced; pork is cut and minced; beans are boiled till double increase of weight and minced. The above-mentioned ingredients are mixed with sour cream, bone broth; tomato paste, culinary salt, citric acid and CO2-extracts of the specified species myxomycetes biomass, hot black pepper, laurel lea and pyrolised wood. The resultant mixture is packaged in aluminium tubes, vacuum-sealed and sterilised.

EFFECT: improved digestibility of the product.

41 cl

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RU 2 346 610 C1

Authors

Kvasenkov Oleg Ivanovich

Dates

2009-02-20Published

2007-12-20Filed