FIELD: food industry.
SUBSTANCE: the suggested canned food should be manufactured due to cutting and blanching potatoes and olives, blanching and cutting carrots, freezing fresh grains of green peas, cutting and freezing parsley greens, cutting pickled cucumbers and cooked sausage. The above-mentioned components should be mixed at oxygen-free technique with citric acid, common salt, mustard and hot black pepper. The mixture obtained and mayonnaise should be packed, sealed and sterilized. The suggested canned food is of increased digestibility.
EFFECT: higher efficiency of manufacturing.
| Title | Year | Author | Number |
|---|---|---|---|
| METHOD FOR PRODUCTION OF CANNED SALAD | 2006 |
|
RU2317723C1 |
| MANUFACTURING METHOD OF PRESERVES "COMBINED SALAD WITH MAYONNAISE" | 2007 |
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