| 摘要 |
FIELD: canned food industry. ^ SUBSTANCE: method involves cutting and blanching cauliflower and celery root; blanching and cutting carrot; cutting and freezing green onion, spinach and parsley green; cutting chicken meat; freezing fresh pea grains; mixing above components, without oxygen access, with eggs, cream and edible salt; packaging resultant mixture and bone soup; pressurizing and sterilizing. ^ EFFECT: increased digestibility of novel canned food as compared to similar culinary dish owing to composition of used components and processing conditions. |
