FIELD: cannery industry.
SUBSTANCE: claimed method includes potato cutting and blanching; carrot blanching and cutting; fresh green pea freezing; gardenstuff cutting and freezing. Abovementioned components are blended in oxygen-free atmosphere with shrimp meat and table salt. Obtained mixture is pre-packed with mayonnaise, sealed and sterilized.
EFFECT: canned goods of increased digestion value.
| Title | Year | Author | Number |
|---|---|---|---|
| METHOD OF PRODUCTION OF PRESERVED FOOD "SHRIMPS IN MAYONNAISE" | 2007 |
|
RU2332087C1 |
| METHOD OF PRODUCTION OF PRESERVED FOOD "SHRIMP BEETROOT SALAD" | 2007 |
|
RU2330530C1 |
| METHOD OF PRODUCTION OF PRESERVED FOOD "RUSSIAN SALAD WITH SHRIMPS" | 2007 |
|
RU2332903C1 |
| METHOD OF PRODUCTION OF PRESERVED FOOD "SHRIMPS WITH VEGETABLES, EGG AND MAYONNAISE" | 2007 |
|
RU2331235C1 |
| PRODUCTION METHOD FOR PRESERVED FOOD "SALAD WITH PRAWNS AND POTATO" | 2006 |
|
RU2323654C1 |
| METHOD OF PRODUCTION OF PRESERVED FOOD "SHRIMP SALAD" | 2007 |
|
RU2330531C1 |
| METHOD OF PRODUCTION OF PRESERVED FOOD "SHRIMP BEETROOT SALAD" | 2007 |
|
RU2330534C1 |
| METHOD OF MANUFACTURING CANNED FOOD "VINEGRET WITH SHRIMPS" | 2007 |
|
RU2329694C1 |
| METHOD OF PRODUCTION OF TINNED FOOD "SHRIMP SALAD" | 2007 |
|
RU2335197C1 |
| METHOD OF MANUFACTURING CANNED FOOD "JELLIED SHRIMPS" | 2007 |
|
RU2329692C1 |
