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MANUFACTURING METHOD OF PRESERVES 'GEORGIAN SOUP WITH VEGETABLES AND MEAT' OF SPECIAL PURPOSE (VERSIONS)
MANUFACTURING METHOD OF PRESERVES 'GEORGIAN SOUP WITH VEGETABLES AND MEAT' OF SPECIAL PURPOSE (VERSIONS)
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机译:保留特殊目的“蔬菜和肉类佐尔格汤”的制造方法(版本)
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FIELD: food industry.;SUBSTANCE: preserves are prepared in the following way: onion is cut, browned in melted butter and minced with chopper, garlic is blanched and minced with chopper, alycha is blanched and grated, cilantro, parsley and dill are frozen and mixed with chopper, mutton is cut and minced with chopper, rice is boiled up to twofold increase in weight and minced with chopper, the above components are mixed with bone broth, tomato paste, table salt and CO2-extracts of biomasses of the specified kind of myxomycet, khmeli-suneli, black bitter pepper, hot red pepper and bay leaf, the produced mix is packed in aluminium tubes, hermetised and sterilised.;EFFECT: allows to increase digestibility of the product.;41 cl
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机译:领域:食品工业;物质:通过以下方法制备蜜饯:将洋葱切碎,在融化的黄油中褐化并用切碎机切碎,将大蒜切成薄片并用切碎机切碎,将ly子去皮并切碎,香菜,香菜和莳萝被冷冻切碎的羊肉切碎,切碎,大米煮至重量增加两倍,切碎的切碎,将上述成分与肉汤,番茄酱,食盐和CO 2 Sub >-提取特定种类的粘菌丝,赫梅利-苏涅利,黑苦椒,红辣椒和月桂叶的生物质,将生产的混合物装在铝管中,密封并灭菌。效果:可提高产品的消化率。; 41厘升
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