METHOD OF SALAD PREPARATION Russian patent published in 2002 - IPC

FIELD: food industry. SUBSTANCE: fresh vegetables (carrot, and/or beet, and/or green radish, and/or cabbage) are cut, and sea salt ground with roasted seeds of sunflower and preliminarily cooled is added. The mixture is aged for 3-4.5 h at temperature 18-35 C. Salt is introduced simultaneously with sodium glutaminate right after cutting the vegetables, and then in 1, 2 and 3 h. Then ground garlic and vegetable oil preliminarily boiled thoroughly with spices and cooled are added in vegetables. Prepared mixture is aged for 15-30 min at temperature of 18-35 C. Formed juice is separated from vegetables and mixed with pieces of meat, or squid, or fish which are preliminarily boiled in water with addition of vinegar and sea salt ground with hot roasted seeds of sunflower. Mixture of juice and meat pieces are aged at continuous mixing at temperature of 18-35 C for 15-30 min, and after it, mixed with vegetables and cooled in a refrigerator. EFFECT: increased tastiness and biological value. 2 cl, 4 ex