FIELD: food-processing industry.
SUBSTANCE: in compliance with this method, first, formulation components are prepared. Fresh grains of green peas are frozen. Greens are cut and frozen. The listed components are mixed up with table salt and bitter black pepper with no access of oxygen. Beef is cut, chopped, and wetted in liaison, crumbed in wheaten crackers and fried in baked fat. Beef, produced and baked fat are packed, sealed and sterilised.
EFFECT: canned food that features better digestibility.
| Title | Year | Author | Number |
|---|---|---|---|
| METHOD OF CANNED FOOD PRODUCTION "RUMP STEAK" | 2008 |
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RU2347389C1 |
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RU2301564C1 |
| MEAT-AND-VEGETABLE TINNED FOOD PRODUCTION METHOD | 2008 |
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| METHOD OF PRODUCTION CANNED FOOD "RUMP STEAK" | 2008 |
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| METHOD OF PRODUCTION CANNED FOOD "RUMP STEAK" | 2008 |
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RU2349127C1 |
| METHOD FOR PRODUCTION OF CANNED GOODS FROM MEAT AND CABBAGE | 2005 |
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RU2301566C1 |
| METHOD OF PRODUCING OF PRESERVE RUMP STEAK "VIDZEME" | 2007 |
|
RU2349142C1 |
