FIELD: food industry.
SUBSTANCE: meat and vegetable preserved food is cooked by cutting and freezing of runner beans and green, mixing under oxygen-free conditions table salt and black bitter pepper, cutting, beating, wetting in liaison, breading with wheat flour and frying in melted butter of beef, packing beef, prepared mixture and melted fat, sealing and sterilisation.
EFFECT: production of tinned food which has improved digestibility.
| Title | Year | Author | Number |
|---|---|---|---|
| METHOD OF PRODUCTION CANNED FOOD "RUMP STEAK" | 2008 |
|
RU2349127C1 |
| METHOD OF PRODUCING OF PRESERVE RUMP STEAK "VIDZEME" | 2007 |
|
RU2349142C1 |
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|
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| MEAT-AND-VEGETABLE TINNED FOOD PRODUCTION METHOD | 2008 |
|
RU2349128C1 |
| METHOD OF CANNED FOOD PRODUCTION "RUMP STEAK" | 2008 |
|
RU2359534C1 |
| METHOD OF PRODUCING OF PRESERVE RUMP STEAK "VIDZEME" | 2007 |
|
RU2348212C1 |
| METHOD FOR PRODUCTION OF CANNED GOODS FROM MEAT AND VEGETABLES | 2005 |
|
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| METHOD OF PRODUCING OF PRESERVE RUMP STEAK "VIDZEME" | 2007 |
|
RU2347389C1 |
| METHOD OF CANNED FOOD PRODUCTION "RUMP STEAK" | 2008 |
|
RU2358567C1 |
| WAY OF MANUFACTURE OF CANNED "RUMP STEAK" | 2008 |
|
RU2357533C1 |
