| 摘要 |
FIELD: production of canned concentrated first course dishes for the Navy offices. ^ SUBSTANCE: method involves cutting and thermally processing carrot and bulb onion in vegetable oil; cutting and blanching potatoes; shredding and freezing fresh cabbage; thermally processing wheat flour; cutting fish fillet and salted cucumbers; mixing said components without oxygen access with tomato paste, edible salt, black bitter pepper, laurel leaf and fish soup; packaging, pressurizing and sterilizing resultant mixture. ^ EFFECT: increased digestibility of resultant canned food as compared to prior art culinary dish and wider range of canned foods. |
