FIELD: food industry.
SUBSTANCE: method envisages recipe components preparation, pork cutting and chopping, bulb onions cutting and sauteing in melted fat, fresh white cabbages cutting and freezing, rice poaching, ground pumpkin seed extraction cake pouring with bone broth and maintenance for swelling, the listed components mixing with milk, tomato paste, salt, citric acid, cumin and red hot chilli pepper, the produced mixture and bone broth packing, sealing and sterilisation.
EFFECT: method allows to reduce the manufactured target product adhesion to container walls.
| Title | Year | Author | Number |
|---|---|---|---|
| "STEWED CABBAGES" PRESERVES PRODUCTION METHOD | 2013 |
|
RU2521339C1 |
| "STEWED CABBAGES" PRESERVES PREPARATION METHOD | 2013 |
|
RU2505084C1 |
| METHOD FOR PRODUCTION OF SPECIAL CANNED GOODS FROM CABBAGE (VARIANTS) | 2006 |
|
RU2309619C1 |
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| "STEWED CABBAGES" PRESERVES PRODUCTION METHOD | 2014 |
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| METHOD FOR MANUFACTURING CANNED FOOD "STEWED CABBAGE" | 2006 |
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RU2305960C1 |
| METHOD FOR PRODUCTION OF SPECIAL CANNED GOODS FROM PORK AND CABBAGE | 2006 |
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RU2307537C1 |
| "STEWED CABBAGES" PRESERVES PRODUCTION METHOD | 2012 |
|
RU2480030C1 |
| METHOD FOR PRODUCTION OF SPECIAL CANNED GOODS FROM PORK AND CABBAGE (VARIANTS) | 2006 |
|
RU2307525C1 |
| "STEWED CABBAGES" PRESERVES PRODUCTION METHOD | 2014 |
|
RU2566628C1 |
