FIELD: food production process.
SUBSTANCE: preserves are prepared by cutting and freezing cilantro, grating brynza and mixing of the listed components with cooking salt, khmeli-suneli and red hot pepper to obtain mince, beating chicken fillet, putting on it mince and rolling them to prepare rolls, cutting and freezing green onion and mixing without oxygen access with cooking salt and calcium ascorbate to prepare garnish, packing rolls, garnish and chicken stock, sealing and sterilising.
EFFECT: diversification of available food products; improved digestibility of preserve foods as compared to standard analogues.
| Title | Year | Author | Number |
|---|---|---|---|
| "AMINAT" ROLL PRESERVE PREPARATION METHOD | 2007 |
|
RU2346509C1 |
| "AMINAT" ROLL PRESERVE PREPARATION METHOD | 2007 |
|
RU2348318C1 |
| METHOD OF PRODUCTION OF PRESERVED ROLL "AMINAT" | 2007 |
|
RU2344658C1 |
| METHOD OF PRODUCTION OF TINNED FOOD "HORSE BEEF ROLL" | 2007 |
|
RU2349143C1 |
| METHOD OF MANUFACTURING CANNED FOOD "KHARCHO SOUP WITH NUTS" | 2007 |
|
RU2347497C1 |
| "KHARCH SOUP" PRESERVE PREPARATION METHOD | 2007 |
|
RU2347499C1 |
| "KHARCHO SOUP" PRESERVE PREPARATION METHOD | 2007 |
|
RU2348205C1 |
| "KHARCHO SOUP" SPECIAL-PURPOSE PRESERVE PREPARATION METHOD | 2007 |
|
RU2346585C1 |
| "KHARCHO SOUP" SPECIAL-PURPOSE PRESERVE PREPARATION METHOD | 2007 |
|
RU2346516C1 |
| PRODUCTION METHOD FOR TINNED FOOD "MEAT AND BY-PRODUCTS ROLL" | 2007 |
|
RU2344639C1 |
