FIELD: food industry.
SUBSTANCE: invention relates to the technology of manufacturing canned snacks. Recipe ingredients are prepared, raw onions and paprika are cut and blanched, garlic is blanched and rubbed through, spring onions are cut and frozen, beef is cut. The ingredients above-mentioned are mixed with culinary salt and calcium ascorbate under oxygen-free conditions. The obtained mixture and bone broth are packed, canned and sterilised.
EFFECT: method allows manufacturing of new canned food having higher digestibility as compared to similar culinary dish.
| Title | Year | Author | Number |
|---|---|---|---|
| METHOD OF PREPARATION PRESERVES "LIGEZGOGA CHIA" | 2007 |
|
RU2347506C1 |
| METHOD OF COOKING OF PRESERVES "PAPRIKASH" | 2007 |
|
RU2348206C1 |
| METHOD OF COOKING OF PRESERVES "PAPRIKASH" | 2007 |
|
RU2344652C1 |
| METHOD OF CANNED FOOD PRODUCTION "PAPRIKASH" | 2007 |
|
RU2353114C1 |
| METHOD FOR MANUFACTURING PRESERVES "PAPRIKASH" | 2007 |
|
RU2348207C1 |
| PRODUCTION METHOD OF CANS "GREEN BONAVIST WITH MEAT" | 2006 |
|
RU2324377C1 |
| METHOD OF COOKING OF PRESERVES "PAPRIKASH" | 2007 |
|
RU2344653C1 |
| PRODUCTION METHOD FOR SPECIAL PURPOSE TINNED FOOD "PAPRIKASH" | 2007 |
|
RU2344654C1 |
| METHOD FOR PRODUCTION OF SPECIAL CANNED GOODS FROM MEAT AND RUNNER BEANS | 2006 |
|
RU2319419C1 |
| "PAPRIKASH" SPECIAL-PURPOSE PRESERVE PREPARATION METHOD | 2007 |
|
RU2346483C1 |
