FIELD: food products.
SUBSTANCE: recipe components are prepared. White roots and onions are cut, blanched and strained. Porcini and lemons are cut and blanched. Asparagus is cut and frozen. Wheat flour is browned in margarine. The above-mentioned ingredients are then mixed with white dry wine, culinary salt, citric acid, hot black pepper and laurel leaf under oxygen-free conditions. Pre-processed fish fillet is sliced. Then filleted fish, produced mixture and fish broth are packed up, sealed and sterilised. Digestibility index of the preserve is equal to 2.4·105.
EFFECT: enhanced preserve digestibility.
| Title | Year | Author | Number |
|---|---|---|---|
| FISH-AND-VEGETABLE PRESERVE MANUFACTURE METHOD | 2007 |
|
RU2357478C1 |
| PRODUCTION METHOD FOR FISH-AND-GREEN TINNED FOOD | 2007 |
|
RU2357484C1 |
| PRODUCTION METHOD FOR FISH-AND-GREEN TINNED FOOD | 2007 |
|
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| FISH-AND-GREEN SPECIAL-PURPOSE PRESERVE PREPARATION METHOD | 2007 |
|
RU2358541C1 |
| FISH-AND-VEGETABLE PRESERVE MANUFACTURE METHOD | 2007 |
|
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| METHOD FOR PRODUCING FISH AND VEGETABLE PRESERVES FOR SPECIAL PURPOSE (VERSIONS) | 2007 |
|
RU2344685C1 |
| FISH-AND-VEGETABLE PRESERVE MANUFACTURE METHOD | 2007 |
|
RU2357483C1 |
| FISH-AND-GREEN SPECIAL PURPOSE PRESERVE PREPARATION METHOD | 2007 |
|
RU2358546C1 |
| VEGETABLE SPECIAL-PURPOSE PRESERVE PREPARATION METHOD | 2007 |
|
RU2355241C1 |
| SPECIAL-PURPOSE FISH-AND-VEGETABLE PRESERVE MANUFACTURE METHOD | 2007 |
|
RU2353131C1 |
