| 摘要 |
FIELD: production of canned food. ^ SUBSTANCE: method involves providing cutting and thermal processing of carrot and bulb onion in butter; cutting and blanching potato; shredding and freezing fresh cabbage; cooking millet in bone soup until weight increases by 150%; cutting meat and greens; 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 canned product. |
