FIELD: food production process.
SUBSTANCE: method includes carrots, leek and parsley cutting and browning in vegetable oil, cutting and blanching of bulb onion and dill, cutting and freezing of green onion and cutting of trepangs fillet. The above ingredients are mixed with tomato paste, acetic acid, sugar, salt, 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 as compared to similar pre-cooked foods.
| Title | Year | Author | Number |
|---|---|---|---|
| METHOD FOR MANUFACTURING SEMIPRESERVED MARINATED TREPANGS | 2007 |
|
RU2349212C1 |
| METHOD FOR MANUFACTURING SEMIPRESERVED "MARINATED MUSSELS" | 2007 |
|
RU2347496C1 |
| MANUFACTURING METHOD OF PRESERVES "TREPANGS WITH MARINADE" | 2007 |
|
RU2341126C1 |
| METHOD OF MANUFACTURING PRESERVED FOOD "MARINADED SQUIDS" | 2007 |
|
RU2343754C1 |
| METHOD FOR MANUFACTURING OF SEMIPRESERVED "MATINATED TREPANGS" | 2007 |
|
RU2345637C1 |
| METHOD OF MANUFACTURING PRESERVED FOOD "MARINADED SQUIDS" | 2007 |
|
RU2343753C1 |
| MANUFACTURING METHOD OF PRESSERVES "MUSSELS WITH MARINADE" | 2007 |
|
RU2341127C1 |
| METHOD FOR MANUFACTURING SEMIPRESERVED MARINATED MUSSELS | 2007 |
|
RU2351234C1 |
| METHOD FOR MANUFACTURING SEMIPRESERVED MATINATED CALAMARIES | 2007 |
|
RU2347378C1 |
| METHOD OF MANUFACTURING CANNED FOOD "MARINADED MUSSELS" | 2007 |
|
RU2343750C1 |
