FIELD: food industry.
SUBSTANCE: method envisages recipe components preparation, carrots and bulb onions cutting and sauteing in melted butter, potatoes cutting and blanching, fresh cabbages chopping and freezing, meat and greens cutting, green peas blanching, the listed components mixing with salt, black hot pepper and laurel leaf, the produced mixture and bone broth packing, sealing and sterilisation. One uses ornamental cabbages. All the components are taken at the preset components ratio.
EFFECT: invention allows to manufacture new preserves with usage of non-traditional vegetal raw materials.
| Title | Year | Author | Number |
|---|---|---|---|
| METHOD FOR PRODUCTION OF PRESERVED "VEGETABLE SOUP" | 2014 |
|
RU2576913C1 |
| METHOD TO PRODUCE PRESERVES "SOUP FROM VEGETABLES" | 2014 |
|
RU2565901C1 |
| METHOD FOR PRODUCING CANNED FOOD "VEGETABLE SOUP" | 2014 |
|
RU2576166C1 |
| METHOD FOR PRODUCTION OF SPECIAL CANNED GOODS (VARIANTS) | 2005 |
|
RU2294660C1 |
| METHOD FOR MANUFACTURING CANNED FOOD "VEGETABLE SOUP" OF SPECIAL INDICATION (VARIANTS) | 2005 |
|
RU2292816C1 |
| METHOD FOR PRODUCTION OF SPECIAL CANNED GOODS (VARIANTS) | 2005 |
|
RU2294659C1 |
| METHOD FOR PRODUCTION OF SPECIAL CANNED GOODS (VARIANTS) | 2005 |
|
RU2294657C1 |
| METHOD FOR PRODUCING CANNED CONCENTRATE "VEGETABLE SOUP" | 2014 |
|
RU2576135C1 |
| "VEGETABLE SOUP" PRESERVES PRODUCTION METHOD | 2014 |
|
RU2562853C1 |
| CANNED SOUP | 2005 |
|
RU2295893C1 |
