Інститут Овочівництва І Баштанництва Української Академії Аграрних Наук
Институт Овощеводства И Бахчеводства Украинской Академии Аграрных Наук
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Application filed by Інститут Овочівництва І Баштанництва Української Академії Аграрних Наук, Институт Овощеводства И Бахчеводства Украинской Академии Аграрных НаукfiledCriticalІнститут Овочівництва І Баштанництва Української Академії Аграрних Наук
Priority to UA94053227ApriorityCriticalpatent/UA19600A/en
Publication of UA19600ApublicationCriticalpatent/UA19600A/en
The invention relates to the food industry. A method for making holubtsi includes blanching of cabbage, preparing a stuffing by means of frying vegetable components, wrapping the stuffing into cabbage leaves, laying the holubtsi into container, addition of a sauce. The holubtsi are subjected to milk lactic-acid fermentation, for this purpose a salt brine made on a cabbage broth is used as a sauce, and put for fermentation up to accumulation of 0.4-0.6 % lactic acid.
UA94053227A1994-05-111994-05-11Method for making holubtsi (cabbage rolls)
UA19600A
(en)
Savoury-flavoured food product produced in a short time by fermentation of a protein-based medium by at least two different strains of food-grade bacteria