METHOD FOR PREPARATION OF PRESERVES "POULTRY WITH GARNISH AND WHITE SAUCE AND EGG" Russian patent published in 2013 - IPC A23L1/315 

Abstract RU 2489918 C1

FIELD: food industry.

SUBSTANCE: invention relates to the preserved second-course lunches production technology. The method envisages recipe components preparation, white vegetables and bulb onions cutting, blanching and straining, French beans and green cutting and freezing, poultry flesh cutting, sunflower flour pouring with bone broth and maintenance for swelling, the listed components mixing with egg yolks, cream, salt, citric acid, black hot pepper, nutmeg and laurel leaf, the produced mixture and bone broth packing, sealing and sterilisation.

EFFECT: method allows to reduce the manufactured target product adhesion to container walls.

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RU 2 489 918 C1

Authors

Kvasenkov Oleg Ivanovich

Kas'Janov Gennadij Ivanovich

Dates

2013-08-20Published

2012-08-17Filed