FIELD: food production process.
SUBSTANCE: preserved food is cooked by cutting and browning in vegetable oil carrots and onions, cutting and browning in vegetable oil potatoes, shredding and freezing white cabbage, blanching and straining garlic, rubbing cheese and tofu. Specified components are mixed without oxygen access with hen's eggs, breadcrumbs and table salt. The obtained mixture and sour cream are packaged, vacuum-sealed and sterilised.
EFFECT: enhanced digestibility.
| Title | Year | Author | Number |
|---|---|---|---|
| CANNED GOODS | 2004 |
|
RU2281665C1 |
| CANNED GOODS FROM HERRING | 2005 |
|
RU2284711C1 |
| CANNED GOODS | 2004 |
|
RU2280386C1 |
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RU2291632C1 |
| CANNED GOODS FROM FISH AND VEGETABLES | 2005 |
|
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| METHOD FOR PRODUCTION OF CANNED SOUP FROM MEAT AND VEGETABLES | 2005 |
|
RU2282385C1 |
| METHOD FOR MANUFACTURING CANNED FOOD "FISH WITH VEGETABLE RAGOUT IN TOMATO SAUCE" | 2005 |
|
RU2300968C1 |
