PRODUCTION METHOD OF PRESERVES "SPECIAL COLLOPS IN ONION AND MUSTARD SAUCE" Russian patent published in 2009 - IPC A23L3/00 A23L1/31 

Abstract RU 2360553 C1

FIELD: food industry.

SUBSTANCE: canned food is cooked by white bread soaking in milk and chopping, beef and pork cutting and chopping. The listed ingredients are mixed with salt and hot black pepper to obtain a cutlet mass. Then it is formed, coated with wheat white breadcrumbs and fried in melted fat to make collops. Carrots, parsley root and raw onions are cut, browned in melted fat and strained. Runner beans and herbs are cut and frozen. Wheat flour is sauteed in melted fat. Carrots, parsley roots, raw onions, runner beans, herbs, wheat flour, "Yuzhny" sauce tomato paste, sugar, salt, hot black pepper and bay leaves are mixed under oxygen-free conditions. Collops, resultant mixture and bone broth are packaged, vacuum-sealed and sterilised.

EFFECT: increased outcome of canned food with increased digestibility, canned food digestibility index is 12,8·105.

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RU 2 360 553 C1

Authors

Kvasenkov Oleg Ivanovich

Dates

2009-07-10Published

2008-02-06Filed