| 摘要 |
FIELD: production of canned foods. ^ SUBSTANCE: method involves cutting and thermally processing carrot and bulb onion in butter; cutting and blanching potatoes; blanching and cutting beet; shredding and freezing fresh cabbage; cutting and thermally processing wheat flour; cutting meat and greens; mixing said components without oxygen access with edible salt, black bitter pepper, red pepper, laurel leaf, CO2-extract of pyrolysis wood and bone soup; packaging, pressurizing and sterilizing resultant mixture. ^ EFFECT: increased digestibility of canned product. |
