FIELD: food industry. SUBSTANCE: method involves preserving the salad when fresh, and/or salted, and/or pickled, and/or marinated vegetable components are poured with medium containing soluble salt of food acid with polyvalent metal separated from group of macro- and microelements. EFFECT: increased quality of finished product.
Title | Year | Author | Number |
---|---|---|---|
METHOD FOR PRODUCING OF CANNED SALAD | 2003 |
|
RU2252655C2 |
METHOD FOR PRODUCING OF CANNED SALAD | 2003 |
|
RU2244447C2 |
METHOD FOR PRODUCING OF CANNED SALAD | 2003 |
|
RU2244448C2 |
METHOD FOR PRODUCING OF CANNED SALAD | 2003 |
|
RU2244449C2 |
METHOD FOR PRODUCING OF CANNED SALAD | 2003 |
|
RU2244450C2 |
METHOD FOR PRODUCING OF CANNED SALAD | 2003 |
|
RU2244451C2 |
METHOD FOR MANUFACTURING CANNED SALAD | 2003 |
|
RU2246860C2 |
METHOD FOR MANUFACTURING CANNED SALAD | 2003 |
|
RU2246861C2 |
METHOD FOR MANUFACTURING CANNED SALAD | 2003 |
|
RU2246862C2 |
METHOD FOR OBTAINING BIOCONSERVED SALAD | 2001 |
|
RU2218847C2 |
Authors
Dates
2001-04-10—Published
2000-04-06—Filed