FIELD: food production process.
SUBSTANCE: canned food is cooked by cutting and chopping pork, cutting beef tongue and beef liver, cutting and beating veal, placing the mince on the veal and rolling it to obtain rolls, cutting and blanching raw onions and parley herbs, cutting and blanching carrots, cutting and freezing parsley, freezing fresh green peas and mixing the listed vegetables with salt, black pepper and laurel leaf without access for oxygen to get side dish. Rolls, side dish and bone broth are packed, sealed and sterilised.
EFFECT: canned food has improved digestibility.
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|---|---|---|---|
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|
RU2344655C1 |
| PRODUCTION METHOD FOR PRESERVED ROLLS | 2007 |
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| PRODUCTION METHOD FOR PRESERVED ROLLS | 2007 |
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| METHOD FOR PRODUCING TINNED FOOD "ONAR" ROLLS" | 2007 |
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| METHOD FOR PRODUCING TINNED FOOD "ONAR" ROLLS" | 2007 |
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| METHOD FOR PRODUCING TINNED FOOD "ONAR" ROLLS" | 2007 |
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RU2350113C1 |
