FIELD: food industry.
SUBSTANCE: the suggested canned salad should be manufactured due to cutting, breading in wheat flour and roasting turkey meat in vegetable oil; cutting and blanching ginger and mandarins; cutting and freezing bamboo sprouts; freezing germinated soya and fresh grains of green peas. The above-mentioned components should be mixed at oxygen-free technique with vermicelli, soy-been sauce, acetic acid, sugar, common salt, karri, hot black pepper and hot red pepper to pack the mixture obtained and vegetable oil followed by sealing and sterilization. This enables to manufacture new canned food out of well-known dish, widen the quantity of technical means and dishes and increase the digestibility of the present dish from 7.3·104 up to 9.6·104.
EFFECT: higher efficiency of manufacturing.
| Title | Year | Author | Number |
|---|---|---|---|
| PRODUCTION METHOD OF PRESERVES SALAD "SHANGHAI" | 2006 |
|
RU2328145C1 |
| METHOD FOR MANUFACTURING CANNED SALAD "SHANGHAI" | 2006 |
|
RU2321295C1 |
| METHOD OF PRODUCTION OF TINNED SALAD "SHANGHAI" | 2007 |
|
RU2330443C1 |
| METHOD OF PRODUCTION OF TINNED SALAD "SHANGHAI" | 2007 |
|
RU2330440C1 |
| METHOD OF PRODUCTION OF TINNED SALAD "SHANGHAI" | 2007 |
|
RU2330442C1 |
| METHOD FOR PRODUCING TINNED FOOD "CHINESE VONTON SOUP" | 2007 |
|
RU2328934C1 |
| METHOD FOR MANUFACTURING CANNED PRODUCT "CHINESE-STYLE PORK" | 2006 |
|
RU2322114C1 |
| PRODUCTION METHOD OF CANS "PORK ACCORDING TO CHINEESE RECEIPT" | 2006 |
|
RU2324380C2 |
| METHOD FOR MANUFACTURING CANNED PRODUCT "CHINESE-STYLE PORK" | 2006 |
|
RU2322108C1 |
| METHOD FOR MANUFACTURING CANNED PRODUCT "CHINESE-STYLE PORK" | 2006 |
|
RU2322112C1 |
