FIELD: canned industry.
SUBSTANCE: claimed method includes hen egg boiling, shelling and cutting; beef cutting and roasting in vegetable oil; potato cutting and blanching; carrot blanching and cutting; parsley green cutting and freezing; fresh green pea freezing; stone-less cherry blanching; salt cucumber cutting. Abovementioned components are blended in oxygen-free atmosphere with table salt, citric acid, 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 OF MANUFACTURING CANNED FOOD "COMBINED SALAD WITH MAYONNAISE" | 2007 |
|
RU2343733C1 |
| METHOD FOR PRODUCTION OF CANNED SALAD | 2006 |
|
RU2317719C1 |
| METHOD OF MANUFACTURING CANNED FOOD "COMBINED SALAD WITH MAYONNAISE" | 2007 |
|
RU2343734C1 |
| MANUFACTURING METHOD OF PRESERVES "COMBINED SALAD WITH MAYONNAISE" | 2007 |
|
RU2341118C1 |
| METHOD OF PRODUCTION OF PRESERVED FOOD "COMBINED SALAD WITH MAYONNAISE" | 2007 |
|
RU2330451C1 |
| METHOD FOR PRODUCTION OF CANNED SALAD | 2006 |
|
RU2319417C1 |
| METHOD FOR PRODUCTION OF PRESERVED PRODUCT "COMBINED SALAD WITH MAYONNAISE" | 2013 |
|
RU2518667C1 |
| METHOD FOR PRODUCTION OF CANNED SALAD | 2006 |
|
RU2317718C1 |
| METHOD FOR PRODUCTION OF PRESERVES "COMBINED SALAD WITH MAYONNAISE" | 2013 |
|
RU2525516C1 |
| METHOD FOR PRODUCTION OF PRESERVED PRODUCT "COMBINED SALAD WITH MAYONNAISE" | 2013 |
|
RU2525613C1 |
