FIELD: food industry.
SUBSTANCE: the present innovation deals with the technology for manufacturing snack canned food due to boiling, shelling and cutting hen eggs; cutting and roasting hen meat and mutton in vegetable oil; cutting and blanching sweet pepper, tomatoes, brown onions and cucumbers; cutting and freezing green onions, garlic and parsley greens and mixing the above-mentioned components at oxygen-free technique with vegetable oil, acetic acid, common salt, hot black pepper and sweet red pepper. The mixture obtained and tomato juice should be packed, sealed and sterilized. New canned food is if increased digestibility against analogous culinary dish.
EFFECT: higher efficiency of manufacturing.
| Title | Year | Author | Number |
|---|---|---|---|
| PRODUCTION METHOD FOR PRESERVED FOOD "SPANISH SALAD" | 2006 |
|
RU2323610C1 |
| "SPANISH SALAD" PRESERVES PRODUCTION METHOD | 2013 |
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RU2516684C1 |
| "SPANISH SALAD" PRESERVES MANUFACTURE METHOD | 2013 |
|
RU2525524C1 |
| METHOD FOR MANUFACTURING CANNED FOOD "KUBAN-STYLE SALAD" | 2006 |
|
RU2322866C1 |
| METHOD FOR MANUFACTURING CANNED FOOD "ROLL WITH ONIONS AND EGGS WITH BASIC RED SAUCE" | 2005 |
|
RU2301598C1 |
| METHOD FOR MANUFACTURING OF CANNED "MEDITERRANEAN SALAD" | 2007 |
|
RU2345636C1 |
| METHOD FOR MANUFACTURING CANNED FOOD "SALAD WITH RABBIT" | 2006 |
|
RU2322828C1 |
| METHOD OF PRODUCTION OF PRESERVED FOOD "BAKED PUDDING FROM MUSSEL" | 2007 |
|
RU2331343C1 |
| PRODUCTION METHOD FOR PRESERVED FOOD "SALAD WITH RABBIT FLESH" | 2006 |
|
RU2323605C1 |
| METHOD OF PRODUCTION OF PRESERVED FOOD "SHRIMPS WITH CABBAGE" | 2007 |
|
RU2332085C1 |
