FIELD: food industry.
SUBSTANCE: recipe components are pre-processed according to the traditional technology. Carrots, onion and white roots are cut, browned in margarine and strained. Porcinos and lemons are cut and blanched. Asparagus is chopped and frozen, preferably - at a slow rate. Wheat flour is sauteed in margarine. The above-mentioned ingredients are mixed with tomato paste, sugar, culinary salt, hot black pepper and laurel leaf under oxygen-free conditions. Fish fillet is cut. Fish fillet, the resultant mixture and fish broth are vacuum-sealed and sterilised which finally yields the target finished product.
EFFECT: invention allows to increase digestibility of prepared product.
| Title | Year | Author | Number |
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|
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| PRODUCTION METHOD FOR FISH-AND-GREEN TINNED FOOD | 2007 |
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RU2356330C1 |
