FIELD: food industry.
SUBSTANCE: invention relates to the technology of canned snacks manufacturing. Production method includes beef cutting and frying in vegetable oil, raw onions cutting and browning in vegetable oil, radish cutting and blanching, Chinese chives and parsley cutting and freezing, mixing of the listed components in the oxygen free conditions with acetic acid, sugar, table salt, calcium acetate and black bitter pepper, prepared mixture and vegetable oil are packed, sealed and sterilised.
EFFECT: this invention allows to manufacture new canned food having higher digestibility as compared to similar culinary dish.
| Title | Year | Author | Number |
|---|---|---|---|
| METHOD FOR PRODUCING TINNED FOOD "SPICY SALAD" | 2007 |
|
RU2356388C1 |
| PRODUCTION METHOD OF CANNED "KIRGHIZ LAGMAN" | 2007 |
|
RU2359483C1 |
| "SPICY SALAD" PRESERVE PREPARATION METHOD | 2007 |
|
RU2356389C1 |
| METHOD FOR MANUFACTURING "KIRGHIZ LAGMAN" PRESERVES | 2007 |
|
RU2356255C1 |
| METHOD FOR MANUFACTURING "KIRGHIZ LAGMAN" PRESERVES | 2007 |
|
RU2360480C1 |
| METHOD FOR MANUFACTURING CANNED SPICY SALAD | 2007 |
|
RU2354167C1 |
| MANUFACTURING METHOD OF "KIRGHIZ LAGMAN" PRESERVES | 2007 |
|
RU2359489C1 |
| METHOD FOR MANUFACTURING "KIRGHIZ LAGMAN" PRESERVES | 2007 |
|
RU2360460C1 |
| PRODUCTION METHOD FOR TINNED FOOD "ZHUMSHAK-AT" | 2007 |
|
RU2356394C1 |
| METHOD FOR MANUFACTURING "KIRGHIZ LAGMAN" PRESERVES | 2007 |
|
RU2348244C1 |
