| 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; cutting and blanching potatoes; shredding and freezing fresh cabbage; cutting deep-sea scallop fillet, green parsley and marrow squash; mixing said components without oxygen access with canned green pea, tomato paste, edible salt, black bitter pepper, laurel leaf and sweet water; packaging, pressurizing and sterilizing resultant mixture. ^ EFFECT: increased digestibility of novel canned product as compared to prior art culinary dish. |
