| 摘要 |
FIELD: food products, canned food production. ^ SUBSTANCE: pork is cut and fried in melted butter, bunching onion is cut and sautéed in melted butter. Tomatoes are cut and blanched, basil is cut and frozen. Rice is boiled up to double increase in mass, the above components are mixed without oxygen access with table salt, the obtained mix and cream are packed, hermetically sealed and sterilised. This allows expanding range of technical means and dishes used in manufacturing of new canned food which ensure increase of known dish digestibility from 8.8-104 to 12-104 in cans. ^ EFFECT: production of canned food with increased digestibility. |
