| 摘要 |
FIELD: production of canned concentrated first course dishes. ^ SUBSTANCE: method involves providing cutting and thermal processing of carrot and bulb onion in butter; wetting, cooking, separating from bouillon and cutting dried mushrooms; shredding and freezing fresh cabbage; cutting deep-sea scallop fillet, parsley and celery roots, leek, spinach, green parsley and salted cucumbers; mixing said components without oxygen access with edible salt, black bitter pepper and laurel leaf; packaging, pressurizing and sterilizing resultant mixture. ^ EFFECT: increased digestibility of novel canned product as compared to prior art dish. |
