IPC classes for russian patent Method for production of preserves "fried chum salmon in tomato sauce". RU patent 2505219. (RU 2505219):
Another patents in same IPC classes:
Method for production of preserves "stewed fish in tomato filling with vegetables" / 2505218
Invention relates to a method involving preparation of recipe components, cutting and blanching potatoes, turnips, celeriac and part of parsley roots, chopping and freezing fresh white cabbages, blanching and cutting part of carrots, the remaining carrots and parsley roots cutting and sauteing in vegetable oil and their partial straining, bulb onions cutting, partial sauteing in vegetable oil and the sauteed bulb onions part partial straining, cutting fish fillet and pumpkin, straining garlic, ground pumpkin seeds extraction cake pouring with fish broth and maintenance for swelling, mixing celeriac, potatoes, turnips, cabbages, pumpkin and the unstrained parts of carrots, parsley roots and bulb onions to produce garnish, mixing garlic, pumpkin seeds extraction cake and the strained part of carrots, parsley roots and bulb onions with fish broth, tomato paste, acetic acid, sugar, salt, black hot pepper, cloves, cinnamon and laurel leaf to produce a sauce, the fish fillet, garnish and sauce packing, sealing and sterilisation.
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Method for production of preserves "fish with vegetable stew in sour cream sauce" / 2505217
Invention relates to a method involving recipe components preparation, carrots, parsley roots and bulb onions cutting, sauteing in vegetable oil and partial straining, potatoes and turnips cutting and blanching, fresh white cabbages chopping and freezing, fish fillet and benincasa cutting, garlic straining, ground pumpkin seeds extraction cake pouring with fish broth and maintenance for swelling, mixing potatoes, turnips, cabbages, benincasa and the unstrained parts of carrots, parsley roots and bulb onions to produce garnish, mixing garlic, ground pumpkin seeds extraction cake, the strained parts of carrots, parsley roots and bulb onions with fish broth, tomato paste, sour cream, sugar, salt, black hot pepper and laurel leaf to produce a sauce, the fish fillet, garnish and sauce packing, sealing and sterilisation.
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Method for production of preserves "fish with vegetable stew in sour cream sauce" / 2505216
Invention relates to a method involving recipe components preparation, carrots, parsley roots and bulb onions cutting, sauteing in vegetable oil and partial straining, potatoes and turnips cutting and blanching, fresh white cabbages chopping and freezing, fish fillet and scallops cutting, garlic straining, ground pumpkin seeds extraction cake pouring with fish broth and maintenance for swelling, mixing potatoes, turnips, cabbages, scallops and the unstrained parts of carrots, parsley roots and bulb onions to produce garnish, mixing garlic, ground pumpkin seeds extraction cake, the strained parts of carrots, parsley roots and bulb onions with fish broth, tomato paste, sour cream, sugar, salt, black hot pepper and laurel leaf to produce a sauce, the fish fillet, garnish and sauce packing, sealing and sterilisation.
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Method for production of preserves "fish with vegetable stew in sour cream sauce" / 2505215
Invention relates to a method involving recipe components preparation, carrots, parsley roots and bulb onions cutting, sauteing in vegetable oil and partial straining, potatoes and turnips cutting and blanching, fresh white cabbages chopping and freezing, fish fillet and lagenaria cutting, garlic straining, ground pumpkin seeds extraction cake pouring with fish broth and maintenance for swelling, mixing potatoes, turnips, cabbages, lagenaria and the unstrained parts of carrots, parsley roots and bulb onions to produce garnish, mixing garlic, ground pumpkin seeds extraction cake, the strained parts of carrots, parsley roots and bulb onions with fish broth, tomato paste, sour cream, sugar, salt, black hot pepper and laurel leaf to produce a sauce, the fish fillet, garnish and sauce packing, sealing and sterilisation.
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Method for production of preserves "fish with vegetable stew in sour cream sauce" / 2505214
Method envisages recipe components preparation, carrots, parsley roots and bulb onions cutting, sauteing in vegetable oil and partial straining, potatoes and rutabaga cutting and blanching, fresh white cabbages chopping and freezing, fish fillet and scallops cutting, garlic straining, ground pumpkin seeds extraction cake pouring with fish broth and maintenance for swelling, mixing potatoes, rutabaga, cabbages, scallops and the unstrained parts of carrots, parsley roots and bulb onions to produce garnish, mixing garlic, pumpkin seeds extraction cake and the strained parts of carrots, parsley roots and bulb onions with fish broth, tomato paste, sour cream, sugar, salt, black hot pepper and laurel leaf to produce a sauce, the fish fillet, garnish and sauce packing, sealing and sterilisation.
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Method for production of preserves "fish with vegetable stew in tomato sauce" / 2505213
Method envisages recipe components preparation, carrots, parsley roots and bulb onions cutting, sauteing in vegetable oil and partial straining, potatoes and turnips cutting and blanching, fresh white cabbages chopping and freezing, fish fillet and pumpkin cutting, garlic straining, ground pumpkin seeds extraction cake pouring with fish broth and maintenance for swelling, mixing potatoes, turnips, cabbages, pumpkin and the unstrained parts of carrots, parsley roots and bulb onions to produce garnish, mixing garlic, pumpkin seeds extraction cake and the strained parts of carrots, parsley roots and bulb onions with fish broth, tomato paste, sugar, salt, black hot pepper and laurel leaf to produce a sauce, the fish fillet, garnish and sauce packing, sealing and sterilisation.
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Method for production of preserves "fish with vegetable stew in tomato sauce" / 2505212
Method envisages recipe components preparation, carrots, parsley roots and bulb onions cutting, sauteing in vegetable oil and partial straining, potatoes and turnips cutting and blanching, fresh white cabbages chopping and freezing, fish fillet and lagenaria cutting, garlic straining, ground pumpkin seeds extraction cake pouring with fish broth and maintenance for swelling, mixing potatoes, turnips, cabbages, lagenaria and the unstrained parts of carrots, parsley roots and bulb onions to produce garnish, mixing garlic, pumpkin seeds extraction cake and the strained parts of carrots, parsley roots and bulb onions with fish broth, tomato paste, sugar, salt, black hot pepper and laurel leaf to produce a sauce, the fish fillet, garnish and sauce packing, sealing and sterilisation.
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Method for production of preserves "fish with vegetable stew in polish sauce" / 2505211
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Method for production of preserves "fish with vegetable stew in polish sauce" / 2505210
Method envisages recipe components preparation, carrots, parsley roots and bulb onions cutting, sauteing in vegetable oil and partial straining, potatoes and rutabaga cutting and blanching, fresh white cabbages chopping and freezing, chicken eggs boiling, shelling and straining, fish fillet, benincasa and greens cutting, garlic straining, ground pumpkin seeds extraction cake pouring with fish broth and maintenance for swelling, mixing potatoes, rutabaga, cabbages, benincasa, greens and the unstrained parts of carrots, parsley roots and bulb onions to produce garnish, mixing garlic, chicken eggs, pumpkin seeds extraction cake and the strained parts of carrots, parsley roots and bulb onions with fish broth, tomato paste, sugar, salt, citric acid, black hot pepper and laurel leaf to produce a sauce, the fish fillet, garnish and sauce packing, sealing and sterilisation.
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Method for production of preserves "fish with vegetable stew in sour cream sauce" / 2505209
Invention relates to a method involving recipe components preparation, carrots, parsley roots and bulb onions cutting, sauteing in vegetable oil and partial straining, potatoes and turnips cutting and blanching, fresh white cabbages chopping and freezing, fish fillet and vegetable marrows cutting, garlic straining, ground pumpkin seeds extraction cake pouring with fish broth and maintenance for swelling, mixing potatoes, turnips, cabbages, vegetable marrows and the unstrained parts of carrots, parsley roots and bulb onions to produce garnish, mixing garlic, ground pumpkin seeds extraction cake, the strained parts of carrots, parsley roots and bulb onions with fish broth, tomato paste, sour cream, sugar, salt, black hot pepper and laurel leaf to produce a sauce, the fish fillet, garnish and sauce packing, sealing and sterilisation.
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Method for production of preserves "stewed carp in sour cream" / 2504293
Invention relates to the technology of preserved second courses production. The method envisages recipe components preparation, carp fillet cutting and frying in melted butter, bulb onions cutting and sauteing in melted butter, spring onions and parsley greens cutting and freezing, ground pumpkin seeds extraction cake pouring with fish broth and maintenance for swelling, the listed components mixing with wheat crumbs, sour cream, acetic acid, sugar, salt, black hot pepper, cloves and laurel leaf, the produced mixture and fish broth packing, sealing and sterilisation.
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Method for production of preserves "blanched herring in tomato sauce" / 2504280
Invention relates to the technology of fish preserves production. The method envisages recipe components preparation. One performs bulb onions cutting, sauteing in vegetable oil and milling, ground pumpkin seeds extraction cake pouring with drinking water and maintenance for swelling. One mixes the listed components with tomato paste, drinking water, sugar, salt, black hot pepper, cloves, coriander and laurel leaf. Then one performs the mixture cooking and acetic acid addition to produce a sauce. The herring is cut and blanched; the herring and sauce are packed, sealed and sterilised.
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Method for production of preserves "fried sprats with cabbages and carrots in tomato sauce" / 2503327
Present invention relates to the technology for production of fish-and-vegetable preserves. One describes a method for production of preserves "Fried sprats with cabbages and carrots in tomato sauce"; the method envisages recipe components preparation, carrots and bulb onions cutting, fresh white cabbages chopping and the listed components mixing, mixing of flour, tomato paste, drinking water, sugar, salt, black hot pepper, allspice, cloves, cinnamon, coriander, nutmeg and laurel leaf, the mixture cooking and acetic acid addition to produce a sauce, sprats mealing in wheat flour and frying in vegetable oil, the sprats, vegetable mixture and sauce packing, sealing and sterilisation; in the sauce composition one uses ground pumpkin seeds extraction cake that is poured with drinking water (before mixing) and maintained for swelling; the components are used at the following expenditure ratio, weight parts: sprats- 817.6; vegetable oil - 70.6; fresh white cabbages - 73.1; carrots - 107.1-109.9; bulb onions - 34-34.4; wheat flour - 35.8, pumpkin seeds extraction cake - 11.4, tomato paste in conversion to 30% dry substances content - 91.4, acetic acid in conversion to 80% concentration - 4.3, sugar - 25.7, salt - 17.1, black hot pepper - 1.1, allspice - 1.1, cloves - 1.1, cinnamon - 0.09; coriander - 1.1; nutmeg -0.17, laurel leaf - 0.03, water till the target product yield is equal to 1000.
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Method for production of preserves "fried mackerel in tomato sauce" / 2503326
Present invention relates to the technology for production of fish preserves. One describes a method for production of preserves "Fried mackerel in tomato sauce"; the method envisages preparation of recipe components, bulb onions cutting, sauteing in vegetable oil and milling, its mixing with tomato paste, drinking water, sugar, hot black pepper, allspice, cloves, coriander, nutmeg, nutmeg flower and laurel leaf, cooking and addition of acetic acid to produce a sauce, mackerel cutting, maintenance in salt solution, mealing in wheat flour and frying in vegetable oil, the mackerel and the sauce packing, sealing and sterilisation; into the sauce one additionally introduces ground pumpkin seeds extraction cake that is poured with drinking water and maintained for swelling before mixing. The components are used at the following expenditure ratio, weight parts: mackerel - 1171.4; vegetable oil - 70.3; bulb onions - 73.4-74.4; wheat flour - 20.3, pumpkin seeds extraction cake - 22.3, tomato paste in conversion to 30% dry substances content - 89.1, acetic acid in conversion to 80% concentration - 3.7, sugar - 42.9, salt - 17.1, black hot pepper - 0.14, allspice - 0.23, cloves - 0.14, coriander - 0.14, nutmeg - 0.23; nutmeg flower - 0.23; laurel leaf - 0.04, water till the target product yield is equal to 1000.
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Method for production of preserves "fried bluefish in tomato sauce" / 2503325
Present invention relates to the technology for production of fish preserves. One describes a method for production of preserves "Fried bluefish in tomato sauce" envisaging recipe components preparation, bulb onions milling, mixing with tomato paste, drinking water, sugar, salt, black hot pepper, allspice, cloves, coriander and laurel leaf, the mixture cooking and acetic acid addition to produce a sauce, bluefish cutting, maintenance in a salt solution, mealing in wheat flour and frying in vegetable oil, bluefish and sauce packing, sealing and sterilisation; one additionally introduces into the sauce ground pumpkin seeds extraction cake that is poured (before mixing) with drinking water and maintained for swelling; the components are used at the following expenditure ratio, weight parts: bluefish - 1324.3; vegetable oil - 80.2; bulb onions - 42.5-43.1; wheat flour - 24, pumpkin seeds extraction cake - 13.1, tomato paste in conversion to 30% dry substances content - 91.4, acetic acid in conversion to 80% concentration - 3.2, sugar - 18.8, salt - 17.6, black hot pepper - 0.08, allspice - 0.08, cloves - 0.08, coriander - 0.08, laurel leaf - 0.02, water till the target product yield is equal to 1000.
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Method for production of preserves "fried char in tomato sauce" / 2503324
Present invention relates to the technology for production of fish preserves. One describes a method for production of preserves "Fried char in tomato sauce"; the method envisages preparation of recipe components, bulb onions cutting, sauteing in vegetable oil and milling, its mixing with tomato puree, sugar, hot black pepper, allspice, cloves, coriander and laurel leaf, cooking and addition of acetic acid to produce a sauce, char cutting, maintenance in salt solution, mealing in wheat flour and frying in vegetable oil, the char and the sauce packing, sealing and sterilisation; into the sauce one additionally introduces ground pumpkin seeds extraction cake that is poured with drinking water and maintained for swelling before mixing. The components are used at the following expenditure ratio, weight parts: char - 1468.6; vegetable oil - 84.5; bulb onions - 42.5-43.1; wheat flour - 24, pumpkin seeds extraction cake - 13.1, tomato puree in conversion to 12% dry substances content - 140.4, acetic acid in conversion to 80% concentration - 3.2, sugar - 18.8, salt - 17.6, black hot pepper - 0.08, allspice - 0.08, cloves - 0.08, coriander - 0.08, laurel leaf - 0.02, water till the target product yield is equal to 1000.
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Method for production of preserves "fried ziege in tomato sauce" / 2503323
Present invention relates to the technology for production of fish preserves. One describes a method for production of preserves "Fried ziege in tomato sauce"; the method envisages preparation of recipe components, bulb onions cutting, sauteing in vegetable oil and milling, its mixing with tomato puree, sugar, hot black pepper, allspice, cloves, coriander and laurel leaf, cooking and addition of acetic acid to produce a sauce, ziege cutting, maintenance in salt solution, mealing in wheat flour and frying in vegetable oil, the ziege and the sauce packing, sealing and sterilisation; into the sauce one additionally introduces ground pumpkin seeds extraction cake that is poured with drinking water and maintained for swelling before mixing. The components are used at the following expenditure ratio, weight parts: ziege - 1285.7; vegetable oil - 71.1; bulb onions - 57.1-57.9; wheat flour - 20.8, pumpkin seeds extraction cake - 17.6, tomato puree in conversion to 12% dry substances content - 188.6, acetic acid in conversion to 80% concentration - 4.3, sugar - 25.2, salt - 13.1, black hot pepper - 0.11, allspice - 0.11, cloves - 0.11, coriander - 0.11, laurel leaf - 0.03, water till the target product yield is equal to 1000.
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Method for production of preserves "marinated fried fish" / 2503317
Present invention relates to the technology of preserved second-course lunches production. One describes a method for production of preserves "Marinated fried fish"; the method envisages recipe components preparation, carrots, parsley roots and leek cutting and sauteing in vegetable oil, spring onion cutting and freezing, the listed components mixing with tomato paste, acetic acid, sugar, culinary salt, calcium acetate, allspice, cloves, cinnamon and laurel leaf, muksun cutting, mealing in wheat flour and frying in vegetable oil, muksun fillet, the produced mixture and fish broth packing, sealing and sterilisation; one uses in the mixture composition ground pumpkin seeds extraction cake that is preliminarily poured with fish broth and maintained for swelling; the components are used at the following expenditure ratio, weight parts: muksun fillet - 556.3; vegetable oil - 78.1; carrots - 192-196.9; parsley roots - 29.2-29.7; leek - 137.1-138.9; spring onion - 68.8; wheat flour - 31.3, pumpkin seeds extraction cake - 17, tomato paste in conversion to 30% dry substances content - 46.9, acetic acid in conversion to 80% concentration - 1.76, sugar - 16.4, culinary salt - 12, calcium acetate - 0.19; allspice - 0.23, cloves - 0.47, cinnamon - 0.47, laurel leaf - 0.09, fish broth till the target product yield is equal to 1000.
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Method for production of preserved product "fried cod with mushrooms" / 2503316
Present invention relates to the fish-and-vegetable preserves production technology. One describes a method for production of preserved product "Fried cod with mushrooms"; the method envisages recipe components preparation, bulb onions cutting and sauteing in vegetable oil, dill greens milling and the listed components mixing with pickled chanterelles to produce garnish, flour, sour cream, drinking water and black hot pepper mixing, the mixture cooking and acetic acid addition to produce a sauce, cod cutting, maintenance in a salt solution, mealing in wheat flour and frying in vegetable oil, the cod, garnish and sauce packing, sealing and sterilisation, in the sauce composition one uses ground pumpkin seeds extraction cake that is poured with drinking water (before mixing) and maintained for swelling; the components are used at the following expenditure ratio, weight parts: cod - 603.4; vegetable oil - 52; pickled chanterelles - 142.9; bulb onions - 96.9-98.1; dill greens - 7.4; wheat flour - 11.3; pumpkin seeds extraction cake - 16.9, sour cream in conversion to 30% fat content - 114.4, acetic acid in conversion to 80% concentration - 1.4; salt - 14.6; black hot pepper - 0.57, water till the target product yield is equal to - 1000.
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Method for production of preserves "home-made cutlets with cabbages and sour cream sauce with onions" / 2503293
Invention relates to food industry, to the technology of preserved second-course lunches production. The method envisages recipe components preparation, wheat bread soaking in drinking water and chopping, chopping pork, pork, raw pork tallow and part of bulb onions. The listed components are mixed with chicken eggs, part of salt and part of black hot pepper to produce mince. Then one performs the mince moulding, mealing in wheat crumbs and frying in melted fat to produce cutlets, fresh white cabbages chopping and freezing, the remaining bulb onions sauteing in melted fat and straining. Then one performs wheat flour sauteing, ground pumpkin seeds extraction cake pouring with drinking water and maintenance for swelling, mixing the strained part of bulb onions, wheat flour and pumpkin seeds extraction cake with sour cream, bone broth, tomato paste, acetic acid, sugar, the remaining salt, cinnamon, nutmeg, the remaining black hot pepper, allspice and laurel leaf to produce a sauce. Then the cutlets, cabbages and sauce are packed, sealed and sterilised.
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Method for producing smoked canned meat food / 2243699
Method involves preparing raw material and cutting it into pieces; salting; holding; introducing binder additive; charging cans with resultant material and exposing to thermal processing. Binder additive is animal fat aromatized with smoke flavoring preparation, which is preliminarily saturated with raw plant material of adaptogenic nature and introduced into cans after charging of said cans with thermally processed meat material.
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FIELD: food industry.
SUBSTANCE: one describes a method for production of preserves "Fried chum salmon in tomato sauce"; the method envisages recipe components preparation with introduction of ground pumpkin seeds extraction cake that is preliminarily poured with drinking water and maintained for swelling.
EFFECT: method ensures reduction of the manufactured target product adhesion to container walls.
A method of producing canned Salmon roasted in tomato sauce", which provides training prescription components, cutting, in vegetable oil and chopping onions, mixing it with tomato puree, sugar, pepper black bitter, fragrant pepper, cloves, coriander and a Bay leaf, cooking and add acetic acid to obtain sauce, cutting, self-control in saline solution, 're breading in wheat flour and frying in vegetable oil chum, packing chum and sauce, sealing and sterilization (Handbook on manufacture of canned food. Vol. 3. - M: Food industry, 1971, .392-414).
The disadvantage of this method is high adhesion to the walls of the containers produced the target product.
The technical result of the invention consists in reducing the adhesion to the walls of the containers produced the target product.
This result is achieved by the way of manufacture of canned food "Chum salmon roasted in tomato sauce, envisaging the preparation prescription components, cutting, in vegetable oil and chopping onions, mixing it with tomato puree, sugar, pepper black bitter, fragrant pepper, cloves, coriander and Laurel leaf, cooking and add acetic acid to obtain sauce, cutting, self-control in saline solution, 're breading in wheat flour and frying in vegetable oil chum, packing chum and sauce, sealing and sterilization, according to the invention sauce impose additional ground pumpkin seed meal, which before mixing pour drinking water and stand for swelling, and components used in the following ratio of expenses parts by weight: chum 1234,3
vegetable oil 84,5 onions
42,5-43,1
wheat flour 24
pumpkin seed meal 13,1
tomato puree, in terms of
12percent solids content 140,4
acetic acid, in recalculation on
80%-s ' concentration 3,2 sugar 18,8 salt 17,6
black pepper bitter 0,08 allspice 0,08
carnation 0,08
coriander 0,08 Bay leaf 0,08 water
to target product yield 1000
The method is implemented as follows.
Prescription components prepared according to the traditional technology.
Prepared onions cut, passer in vegetable oil and crushed on implemented by the meat grinder or a cleaning machine.
The prepared ground pumpkin seed meal, obtained by the well-known technology (Vasiliev A.G., Dvorkin GA, Kasyanov GI Development of technology sausages functional purpose with additives of pumpkin seeds. - Krasnodar: INEP, 2008, p.38-45), pour drinking water in the mass ratio of about 1:5 and stand for the swelling.
These components prescription ratio is mixed with tomato puree, sugar, and ground black pepper bitter, fragrant pepper, cloves, coriander and a Bay leaf. The received mix cooked before reaching the content of dry substances 15.5% and add acetic acid with getting the sauce.
Prepared salmon cut into, maintained at a temperature of 10-15 OC for 2-6 minutes 18-24%salt solution, paneer wheat flour and fry in vegetable oil.
Ketu and sauce are Packed up in prescription ratio, sealed and sterilized with obtaining the target product.
When using tomato puree with the content of dry substances, not coinciding with the prescription, and/or acetic acid of a concentration that does not match with prescription, carry out calculation of their costs equivalent content of dry substances and/or acid respectively by well-known dependencies (Collection of technological instruction on manufacture of canned food. Volume I - M: "", 1990, p.124).
Costs components are subject to the regulations of waste and losses of the appropriate kinds of raw materials. Given as an interval consumption of onions covers it is possible to change according to terms of storage of raw materials.
Received according to the described technology canned by organoleptic properties are similar to a product for the closest analogue.
To confirm the technical result cans №5 containing products obtained according to the described technology and the closest analogue, dissected and installed into the tripod upside down. After 10-15 minutes, an experienced product is completely drained from banks. Sauce product for the closest analogue completely not flow down, and started to dry on the walls of the banks.
Thus, the proposed method allows to reduce adhesion to the walls of the containers produced the target product.
Method of production of canned Salmon roasted in tomato sauce", which provides training prescription components, cutting, in vegetable oil and chopping onions, mixing it with tomato puree, sugar, pepper black bitter, fragrant pepper, cloves, coriander and a Bay leaf, cooking and add acetic acid to obtain sauce, cutting, self-control in saline solution, 're breading in wheat flour and frying in vegetable oil chum, packing chum and sauce, sealing and sterilization, characterized in that impose additional sauce pepper pumpkin seed meal, which before mixing pour drinking water and stand for swelling, and components used in the following ratio of expenses parts by weight: chum 1234,3
vegetable oil 84,5 onions
42,5-43,1
wheat flour 24
pumpkin seed meal 13,1
tomato puree, in terms of
12%solids content 140,4
acetic acid, in recalculation on
80%-s ' concentration 3,2 sugar 18,8 salt 17,6
black pepper bitter 0,08 allspice 0,08
carnation 0,08
coriander 0,08 Bay leaf 0,02 water
to target product yield 1000.
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