FIELD: food production process.
SUBSTANCE: preserve production process includes the following activities: boiling, peeling and cutting part of eggs. Onions and leek are cut and browned in margarine, parsley roots are cut and blanched. Green is cut and frozen, sorrel is frozen and chopped. The meat is cut. The above-mentioned ingredients are mixed with remaining chicken eggs, sour cream, cream, culinary salt, hot black pepper and bay leaf under oxygen-free conditions. This mixture is packed as well as bone broth with definite components proportion. Then hermetic sealing and sterilisation follow.
EFFECT: enhanced digestibility.
| Title | Year | Author | Number |
|---|---|---|---|
| "RUSSIAN CABBAGE SOUP" PRESERVE PREPARATION METHOD | 2007 |
|
RU2357527C1 |
| "RUSSIAN CABBAGE SOUP" PRESERVE PREPARATION METHOD | 2007 |
|
RU2353187C1 |
| "RUSSIAN CABBAGE SOUP" PRESERVE PREPARATION METHOD | 2007 |
|
RU2356347C1 |
| "RUSSIAN CABBAGE SOUP" PRESERVE PREPARATION METHOD | 2007 |
|
RU2356349C1 |
| "RUSSIAN CABBAGE SOUP" PRESERVE PREPARATION METHOD | 2007 |
|
RU2356353C1 |
| METHOD OF PRODUCTION OF PRESERVED FOOD "SORREL SOUP" | 2007 |
|
RU2356359C1 |
| METHOD FOR PRODUCING TINNED FOOD "POTATO SOUP WITH SORREL" | 2007 |
|
RU2357524C1 |
| "SORREL SOUP" PRESERVE PREPARATION METHOD | 2007 |
|
RU2357518C1 |
| "SORREL SOUP" PRESERVE PREPARATION METHOD | 2007 |
|
RU2357504C1 |
| "POTATO AND SORREL SOUP" SPECIAL-PURPOSE PRESERVE PREPARATION METHOD | 2007 |
|
RU2357525C1 |
