FIELD: food industry.
SUBSTANCE: method envisages recipe components preparation, beef cutting and frying in melted fat, bulb onions cutting and sauteing in melted fat, bitter paprika cutting and blanching, garlic blanching and straining, sugar peas and parsley greens cutting and freezing, ground pumpkin seeds extraction cake pouring with bone broth and maintenance for swelling, the listed components mixing with dry white wine, tomato paste, salt, black hot pepper 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 |
---|---|---|---|
"PAPRIKASH" PRESERVES PRODUCTION METHOD | 2013 |
|
RU2513393C1 |
METHOD FOR PREPARATION OF PRESERVES "PAPRIKASH" | 2013 |
|
RU2512976C1 |
"PAPRIKASH" PRESERVES PRODUCTION METHOD | 2013 |
|
RU2527860C1 |
"PAPRIKASH" PRESERVES PRODUCTION METHOD | 2013 |
|
RU2523567C1 |
METHOD OF CANNED FOOD PRODUCTION "PAPRIKASH" | 2007 |
|
RU2353114C1 |
METHOD OF PRODUCTION OF CANNED "PAPRIKAS" FOR SPECIAL PURPOSE (VERSIONS) | 2007 |
|
RU2339234C1 |
PRODUCTION METHOD FOR SPECIAL PURPOSE TINNED FOOD "PAPRIKASH" | 2007 |
|
RU2344647C1 |
METHOD OF COOKING OF PRESERVES "PAPRIKASH" | 2007 |
|
RU2344652C1 |
METHOD OF COOKING OF PRESERVES "PAPRIKASH" | 2007 |
|
RU2348206C1 |
METHOD FOR MANUFACTURING PRESERVES "PAPRIKASH" | 2007 |
|
RU2348207C1 |
Authors
Dates
2014-04-20—Published
2013-05-27—Filed