FIELD: canned industry.
SUBSTANCE: claimed method includes potato and olive cutting and blanching; carrot blanching and cutting; parsley green cutting and freezing; fresh green pea freezing; meat cutting and roasting in vegetable oil; salt cucumber cutting. Abovementioned components are blended in oxygen-free atmosphere with lemon juice, table salt, mustard, and black pepper. Obtained mixture is pre-packed with mayonnaise, sealed and sterilized.
EFFECT: canned goods of increased digestion value.
| Title | Year | Author | Number |
|---|---|---|---|
| METHOD FOR PRODUCTION OF CANNED SALAD | 2006 |
|
RU2317716C1 |
| METHOD FOR PRODUCTION OF CANNED SALAD | 2006 |
|
RU2317723C1 |
| METHOD FOR MANUFACTURING CANNED FOOD "BULGARIAN-STYLE COMBINED SALAD WITH MAYONNAISE" | 2006 |
|
RU2319398C1 |
| METHOD FOR PRODUCTION OF CANNED SALAD | 2006 |
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RU2317754C1 |
| METHOD FOR MANUFACTURING CANNED FOOD "BULGARIAN-STYLE COMBINED SALAD WITH MAYONNAISE" | 2006 |
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| METHOD FOR PRODUCTION OF CANNED SALAD | 2006 |
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| METHOD FOR PRODUCTION OF CANNED SALAD | 2006 |
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| MANUFACTURING METHOD OF PRESERVES "COMBINED SALAD WITH MAYONNAISE" | 2007 |
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RU2341118C1 |
| METHOD OF PRODUCTION OF PRESERVED FOOD "COMBINED SALAD WITH MAYONNAISE" | 2007 |
|
RU2330451C1 |
| METHOD OF MANUFACTURING CANNED FOOD "COMBINED SALAD WITH MAYONNAISE" | 2007 |
|
RU2343733C1 |
