FIELD: food industry.
SUBSTANCE: canned food is cooked by cutting, blanching and mincing of laminaria, parsley herbs and raw onions, blanching and mincing of carrots, blanching and grating of lemons, freezing and mincing asparagus and parsley leaves, mincing duck meat and shrimps. The above mentioned components are mixed with wheat flour, melted butter, bone broth, table salt and CO2-extracts of the specified micromitset biomass and allspice. The resultant mixture is packaged in aluminium tubes, vacuum-sealed and sterilised.
EFFECT: production of canned food with increased assimilability compared to similar culinary dish.
41 cl
