FIELD: food industry.
SUBSTANCE: onions and white roots are cut, blanched and strained, champignon mushroms 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 culinary salt, hot black pepper and bay leaf under oxygen-free conditions. Fish fillet is cut and packed together with prepared mixture and fish broth, then sealed and sterilised.
EFFECT: widens the range of technical means and dishes used to obtain new preserves with increased digestibility from 2,1·105 to 2,4·105 comparing to similar dish.
| Title | Year | Author | Number |
|---|---|---|---|
| FISH-AND-VEGETABLE PRESERVE MANUFACTURE METHOD | 2007 |
|
RU2357478C1 |
| FISH-AND-VEGETABLE PRESERVE MANUFACTURE METHOD | 2007 |
|
RU2357483C1 |
| SPECIAL-PURPOSE FISH-AND-VEGETABLE PRESERVE MANUFACTURE METHOD | 2007 |
|
RU2353131C1 |
| SPECIAL-PURPOSE FISH-AND-VEGETABLE PRESERVE MANUFACTURE METHOD | 2007 |
|
RU2357482C1 |
| SPECIAL-PURPOSE FISH-AND-VEGETABLE PRESERVE MANUFACTURE METHOD | 2007 |
|
RU2357481C1 |
| PRODUCTION METHOD FOR FISH-AND-GREEN TINNED FOOD | 2007 |
|
RU2353152C1 |
| PRODUCTION METHOD FOR FISH-AND-GREEN TINNED FOOD | 2007 |
|
RU2357484C1 |
| PRODUCTION METHOD FOR FISH-AND-GREEN TINNED FOOD | 2007 |
|
RU2356330C1 |
| SPECIAL-PURPOSE FISH-AND-VEGETABLE PRESERVE PREPARATION METHOD (VERSIONS) | 2007 |
|
RU2346548C1 |
| METHOD OF MANUFACTURING SPECIAL PURPOSED FISH-AND-PLANT CANS (VERSIONS) | 2007 |
|
RU2343741C1 |
