SNACK SALAD PREPARING METHOD Russian patent published in 2000 - IPC

FIELD: preparing of quick-serve product used in public catering enterprises, such as snack bars or bistro-type cafe. SUBSTANCE: method involves mincing ready-to-eat vegetables; mixing them in combination and proportions required by receipt; introducing pickled onion jelly into vegetable mixture; performing thermal treatment at temperature of 80-100 C for short time interval; packing salad in containers and immediately cooling for further storage. "Mild" thermal treatment mode provides for retention of vitamins in ready product. Even in the absence of preservatives, salad may be stored for 4 days. EFFECT: improved quality and provision for quick serving. 6 cl, 4 ex