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Priority to UAU201407994UpriorityCriticalpatent/UA94788U/en
Publication of UA94788UpublicationCriticalpatent/UA94788U/en
Method for the corn steaming includes loading of the corn into the steamer, steaming it under the hood with constant stirring, maintaining of the finished product until its realization at a certain temperature, placing of the ready corn into the food containers and adding of the salt, sugar, spices, sauces, honey, butter, cheese and other possible additions at taste. The corn is subjected to thawing in the cold place for 1.5-2 hours, and is cooked in the steamer at 92-95 °C for 12-15 minutes.
UAU201407994U2014-07-152014-07-15Method for the corn steaming
UA94788U
(en)
A meat sausage cured with the addition of vegetable fiber apple pomase with improved nutritional and sensory characteristics and process to prepare it.