FIELD: food production process.
SUBSTANCE: canned food is cooked by mutton, raw onions and radish cutting and frying in vegetable oil, garlic blanching and mincing, chinese chives, parsley and dill cutting and freezing, mixing of listed components with tomato paste, acetic acid, table salt and hot black pepper under oxygen-free conditions, mixing of wheat flour with drinking water to get dough, its proving, handling, rolling, cutting, coating with vegetable oil to get noodles, packing of noodles, obtained mixture and bone broth, sealing and sterilisation.
EFFECT: improved digestibility as compared to similar pre-cooked foods.
| Title | Year | Author | Number |
|---|---|---|---|
| PRODUCTION METHOD OF CANNED "KIRGHIZ LAGMAN" | 2007 |
|
RU2359483C1 |
| METHOD FOR MANUFACTURING "KIRGHIZ LAGMAN" PRESERVES | 2007 |
|
RU2360480C1 |
| METHOD FOR MANUFACTURING "KIRGHIZ LAGMAN" PRESERVES | 2007 |
|
RU2360460C1 |
| MANUFACTURING METHOD OF "KIRGHIZ LAGMAN" PRESERVES | 2007 |
|
RU2359489C1 |
| METHOD FOR MANUFACTURING "KIRGHIZ LAGMAN" PRESERVES | 2007 |
|
RU2348244C1 |
| METHOD OF COOKING OF PRESERVES "KESME" | 2007 |
|
RU2351160C1 |
| PRODUCTION METHOD FOR TINNED FOOD "ZHUMSHAK-AT" | 2007 |
|
RU2356394C1 |
| METHOD OF OBTAINING PRESERVES "KESME" | 2007 |
|
RU2354227C1 |
| METHOD FOR PRODUCING TINNED FOOD "SPICY SALAD" | 2007 |
|
RU2356388C1 |
| METHOD FOR MANUFACTURING CANNED FOOD "LAGMAN WITH FRIED MEAT" | 2006 |
|
RU2303932C1 |
