FIELD: food industry.
SUBSTANCE: meat and vegetable preserved food is cooked by cutting and freezing of green, freezing fresh green peas, browning in the melted butter wheat flour, mixing the listed components under oxygen-free conditions with sugar, 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 milk, sealing and sterilisation.
EFFECT: production of tinned food which has improved digestibility.
| Title | Year | Author | Number |
|---|---|---|---|
| METHOD OF PRODUCTION CANNED FOOD "RUMP STEAK" | 2008 |
|
RU2349126C1 |
| METHOD OF PRODUCTION CANNED FOOD "RUMP STEAK" | 2008 |
|
RU2349127C1 |
| METHOD FOR PRODUCTION OF CANNED GOODS FROM MEAT AND VEGETABLES | 2005 |
|
RU2301564C1 |
| METHOD OF PRODUCING OF PRESERVE RUMP STEAK "VIDZEME" | 2007 |
|
RU2347389C1 |
| METHOD OF PRODUCING OF PRESERVE RUMP STEAK "VIDZEME" | 2007 |
|
RU2348212C1 |
| WAY OF MANUFACTURE OF CANNED "RUMP STEAK" | 2008 |
|
RU2357533C1 |
| METHOD OF CANNED FOOD PRODUCTION "RUMP STEAK" | 2008 |
|
RU2359534C1 |
| METHOD OF PRODUCING OF PRESERVE RUMP STEAK "VIDZEME" | 2007 |
|
RU2348211C1 |
| METHOD FOR PRODUCTION OF CANNED GOODS FROM BEEF AND VEGETABLES | 2005 |
|
RU2292764C1 |
| METHOD OF CANNED FOOD PRODUCTION "RUMP STEAK" | 2008 |
|
RU2358567C1 |
