FIELD: food industry.
SUBSTANCE: new preserved food is cooked by beef cutting and frying in vegetable oil, onions and carrots cutting and browning in vegetable oil. Rice is boiled till double increase of weight, parsley is cut and frozen. Then the listed components are mixed without access of oxygen with mayonnaise and salt. The resultant mixture and drinking water are packaged, vacuum-sealed and sterilised.
EFFECT: this serves to extend and diversify the armoury of methods and foodstuff used for production of new preserves characterised by enhanced digestibility properties as compared to traditional pre-cooked products of the kind.
| Title | Year | Author | Number |
|---|---|---|---|
| METHOD OF PREPARATION OF PRESERVED FOOD "RICE SOUP" | 2007 |
|
RU2330562C1 |
| PRODUCTION METHOD OF CANNED STEWED EGGPLANTS WITH BEEF LIVER | 2007 |
|
RU2358485C1 |
| METHOD FOR PRODUCTION OF CANNED STUFFED CABBAGE LEAVES | 2006 |
|
RU2303905C1 |
| METHOD FOR PRODUCTION OF CANNED SALAD | 2006 |
|
RU2317718C1 |
| METHOD FOR PRODUCTION OF CANNED SALAD | 2006 |
|
RU2319417C1 |
| PRODUCTION METHOD OF "PAELYA" PURPOSE-MADE CAN | 2006 |
|
RU2324401C1 |
| METHOD FOR PRODUCING TINNED FOOD "MEAT SNACK WITH MUSHROOMS AND VEGETABLES" | 2008 |
|
RU2362335C1 |
| PRESERVE PRODUCTION PROCESS "RICE SOUP" FOR SPECIAL PURPOSE | 2007 |
|
RU2329729C1 |
| PRODUCTION METHOD OF CANNED FOOD "MEAT SNACK WITH MUSHROOMS AND VEGETABLES" | 2008 |
|
RU2362365C1 |
| PRODUCTION METHOD OF CANS "PAELYA" | 2006 |
|
RU2324402C1 |
