FIELD: food industry.
SUBSTANCE: method envisages preparation of recipe components. Pork liver, heart and lights are cut and fried in melted fat. Bulb onions are cut and sauteed in melted fat. Cucumbers and lemons are cut and blanched. Spring onion and parsley greens are cut and frozen. Dried barberry is blanched. Ground pumpkin seeds extraction cake is poured with drinking water and maintained for swelling. One mixes the listed components with tomato puree, salt and black hot pepper. The produced mixture is packed, sealed and sterilised.
EFFECT: method allows to reduce the manufactured target product adhesion to container walls.
| Title | Year | Author | Number |
|---|---|---|---|
| METHOD FOR PRODUCTION OF PRESERVED PRODUCT "TZHVZHIK" | 2013 |
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RU2514363C1 |
| "TZHVZHIK" PRESERVES PREPARATION METHOD | 2013 |
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RU2512979C1 |
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| METHOD FOR PREPARATION OF PRESERVED PRODUCT "TZHVZHIK" | 2013 |
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| "TZHVZHIK" PRESERVED PRODUCT MANUFACTURE METHOD | 2013 |
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RU2512982C1 |
| "TZHVZHIK" PRESERVES PRODUCTION METHOD | 2013 |
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RU2513394C1 |
| "TZHVZHIK" PRESERVED PRODUCT MANUFACTURE METHOD | 2013 |
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RU2512981C1 |
| METHOD OF MANUFACTURING CANNED FOOD "TZHVZHIK" | 2007 |
|
RU2343730C1 |
| METHOD OF PREPARATION OF PRESERVED PRODUCT "TZHVZHIK" | 2007 |
|
RU2344636C1 |
| "TZHVZHIK" PRESERVE PREPARATION METHOD | 2007 |
|
RU2349111C1 |
