FIELD: food industry. SUBSTANCE: method involves preparation of raw materials, cutting of beets and apples, peeling and grinding of horse radish and garlic, roasting, shelling and grinding of cashew, or almond, or filbert; mixing of all components with sugar, salt and filtered off lemon juice; heating of mixture till inactivation of native ferments, its freezing, sublimation drying and packing. EFFECT: reduced losses of biologically active substances; broadened assortment and increased storage life of preserved salads. 4 cl
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|
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