FIELD: food industry.
SUBSTANCE: carrots, batatas and yam are cut; sweet peppers are washed and cut; cranberries are frozen; amaranth seeds are inspected. The components are put into jars, poured with oil, closured and sterilised. All the components are used at the weight specified ratio. The ready preserves are cooled, sorted and packed.
EFFECT: fish-and-vegetal preserves production.
| Title | Year | Author | Number |
|---|---|---|---|
| GERONTOLOGICAL DIETARY PRODUCT PREPARATION METHOD | 2012 |
|
RU2530152C2 |
| SALMON FISH MILTS PATE PRODUCTION METHOD | 2012 |
|
RU2516585C2 |
| FISH PASTE PREPARATION METHOD | 2013 |
|
RU2537502C1 |
| MEAT AND VEGETABLE PRODUCT OF GERONTOLOGICAL DIETARY PURPOSE | 2016 |
|
RU2631691C1 |
| "ELITE" FISH ROLL PRODUCTION METHOD | 2012 |
|
RU2506000C2 |
| METHOD FOR PRODUCTION OF PRESERVES "YACON PASTE" | 2016 |
|
RU2619495C1 |
| METHOD FOR PRODUCTION OF TINNED SNACK FOODS | 0 |
|
SU1793888A3 |
| COMPOUND FOR PREPARATION OF FUNCTIONAL FOOD PRODUCT SERVING TO IMPROVE CONDITION OF CARTILAGINOUS TISSUE AND ARTHRAL LIQUID | 2009 |
|
RU2399332C1 |
| METHOD FOR PRODUCTION OF "HUMPBACK SALMON IN JELLY" PRESERVES | 2010 |
|
RU2448532C2 |
| FISH FOOD PRODUCT MANUFACTURE METHOD | 2013 |
|
RU2544089C2 |
