FIELD: food industry.
SUBSTANCE: recipe components are prepared during method implementation. Pork is cut and chopped. Bulb onions are cut and sauteed in melted fat. Fresh ornamental cabbages are cut and frozen. Rice is poached. One mixes the listed components with wheat flour, milk, tomato paste, salt, citric acid, caraway and red hot chilli pepper. The produced mixture and bone broth are packed. Then one performs 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 |
|---|---|---|---|
| "STEWED CABBAGES" PRESERVES PRODUCTION METHOD | 2014 |
|
RU2566628C1 |
| METHOD TO PRODUCE PRESERVES "STEWED CABBAGE" | 2014 |
|
RU2565917C1 |
| METHOD FOR PRODUCTION OF SPECIAL CANNED GOODS FROM CABBAGE (VARIANTS) | 2006 |
|
RU2309619C1 |
| "STEWED CABBAGES" PRESERVES PRODUCTION METHOD | 2012 |
|
RU2480052C1 |
| METHOD FOR MANUFACTURING CANNED FOOD "STEWED CABBAGE" | 2006 |
|
RU2305960C1 |
| "STEWED CABBAGES" PRESERVES PRODUCTION METHOD | 2013 |
|
RU2505083C1 |
| METHOD FOR PRODUCTION OF SPECIAL CANNED GOODS FROM PORK AND CABBAGE | 2006 |
|
RU2307537C1 |
| METHOD FOR PRODUCTION OF SPECIAL CANNED GOODS FROM PORK AND CABBAGE (VARIANTS) | 2006 |
|
RU2307525C1 |
| "STEWED CABBAGES" PRESERVES PRODUCTION METHOD | 2012 |
|
RU2480030C1 |
| "STEWED CABBAGES" PRESERVES PRODUCTION METHOD | 2013 |
|
RU2521339C1 |
