FIELD: food industry, particularly, cooked dishes prepared from vegetable components. SUBSTANCE: salad contains fern, salt, garlic, red pepper, black pepper, vegetable oil, sodium glutamate, coriander, soya sauce and jinjili oil in preset ratio of components. The ratio of salt, sodium glutamate, and coriander is within (1.33-1.92):(0.44-0.64):(0.22-0.32). EFFECT: increased storage life of salad without additional introduction of conserving agents; improved tastiness of salad. 5 tbl, 3 ex
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| SALAD | 1999 |
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