| 摘要 |
FIELD: production of canned foods. ^ SUBSTANCE: method involves cutting and thermally processing carrot and bulb onion in butter; cutting and blanching potatoes; shredding and freezing fresh cabbage; cooking groats in bone soup until mass increases by two times; cutting meat; mixing said components without oxygen access with tomato paste, edible salt, black bitter pepper and laurel leaf; packaging, pressurizing and sterilizing resultant mixture. ^ EFFECT: increased digestibility of base product. |
