FIELD: cannery industry.
SUBSTANCE: claimed method includes scallop cutting, blanching thereof in aqueous solution of table salt, sugar and ascorbic acid. Then product is dried by subsequent convective and microwave drying, pre-packed, pouring with vegetable oil, sealed and sterilized.
EFFECT: new foodstuff with unique combination of organoleptic characteristics of dried prune and vegetable salad.
| Title | Year | Author | Number |
|---|---|---|---|
| METHOD FOR PRODUCTION OF CUCUMBER CANNED GOODS | 2005 |
|
RU2300206C1 |
| METHOD FOR PRODUCTION OF HUNGARIAN TURNIP CANNED GOODS | 2005 |
|
RU2298951C1 |
| METHOD FOR PRODUCTION OF PAPRICA CANNED GOODS | 2005 |
|
RU2298946C1 |
| METHOD FOR PRODUCTION OF STACHYS CANNED GOODS | 2005 |
|
RU2300207C1 |
| METHOD FOR PRODUCTION OF CUSTARD SQUASH FOODSTUFF | 2005 |
|
RU2300209C1 |
| METHOD FOR PRODUCTION OF STRAWBERRY TOMATO CANNED GOODS | 2005 |
|
RU2300221C1 |
| METHOD FOR PRODUCTION OF PUMPKIN CANNED GOODS | 2005 |
|
RU2298952C1 |
| METHOD FOR PRODUCTION OF AUBERGINE CANNED GOODS | 2005 |
|
RU2301539C1 |
| METHOD FOR PRODUCTION OF TURNIP CANNED GOODS | 2005 |
|
RU2298947C1 |
| METHOD FOR PRODUCTION OF SMALL RADISH CANNED GOODS | 2005 |
|
RU2300214C1 |
