FIELD: food industry.
SUBSTANCE: method envisages recipe components preparation, carrots and bulb onions cutting and sauteing in butter, potatoes cutting and blanching, fresh ornamental cabbages chopping and freezing, millet cooking till weight increases by 150%, meat and greens cutting, the listed components mixing with salt, black hot pepper and laurel leaf, the produced mixture and bone broth packing, sealing and sterilisation.
EFFECT: method allows to produce new preserves with usage of non-traditional vegetal raw materials without the target product organoleptic properties modification.
| Title | Year | Author | Number |
|---|---|---|---|
| METHOD FOR PRODUCTION OF PRESERVES "FARM SOUP WITH GRITS" | 2014 |
|
RU2551209C1 |
| METHOD FOR PREPARATION OF PRESERVES "FARM SOUP WITH GRITS" | 2014 |
|
RU2551199C1 |
| METHOD FOR PRODUCTION OF PRESERVES "FARM SOUP WITH GRITS" | 2014 |
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RU2558773C1 |
| METHOD FOR PRODUCTION OF PRESERVES "NAVY-STYLE BORSCH" | 2014 |
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RU2565991C1 |
| "VEGETABLE SOUP" PRESERVES PRODUCTION METHOD | 2014 |
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RU2565873C1 |
| METHOD FOR MANUFACTURE OF PRESERVES "NAVY-STYLE BORSCH" | 2014 |
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RU2555818C1 |
| METHOD FOR PRODUCING OF CANNED FOOD "COUNTRY-STYLE SOUP WITH GROATS" | 2004 |
|
RU2278579C2 |
| METHOD FOR MANUFACTURE OF PRESERVES "UKRAINIAN-STYLE BORSCH" | 2014 |
|
RU2557208C1 |
| METHOD FOR PRODUCING OF CANNED FOOD "FARMER SOUP WITH GROATS" | 2004 |
|
RU2277824C2 |
| METHOD FOR PRODUCING OF CANNED FOOD "FARMER SOUP WITH GROATS" | 2004 |
|
RU2277825C2 |
