| 摘要 |
FIELD: production of canned foods for armed forces employee. ^ SUBSTANCE: method involves preparing canned food by cutting carrot and bulb onion and thermally treating in butter; cutting and blanching potatoes; shredding and freezing fresh cabbage; cooking fine oatmeal in bone soup until its mass is increased by 150%; cutting meat and greens; mixing said components without oxygen access with edible salt, black bitter pepper and laurel leaf; packing, pressurizing and sterilizing resultant mixture. ^ EFFECT: increased digestibility of base product. |
