FIELD: food industry.
SUBSTANCE: the present innovation deals with preparing all necessary recipe components, cutting and blanching potatoes, apples and oranges, blanching and cutting carrots, cutting and freezing the greens, cutting pickled cucumbers and hen meat, freezing fresh grains of green peas followed by mixing the above-mentioned components at oxygen-free technique with common salt and packing the mixture obtained and mayonnaise with subsequent sealing and sterilization. The innovation enables to widen the number of technical means and dishes applied at manufacturing new caned food that enable to increase their digestibility. Digestibility of the suggested canned food corresponds to 8.8·104, that of the dish applied for manufacturing the canned food - 6.8·104.
EFFECT: higher efficiency of manufacturing.
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|
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