FIELD: food industry.
SUBSTANCE: the present innovation deals with boiling, shelling and cutting hen eggs; cutting and blanching potatoes; cutting pickled cucumbers and ham; freezing fresh grains of green peas; cutting and freezing green onions and the greens and mixing the above-mentioned components at oxygen-free technique with common salt followed by packing the mixture obtained and mayonnaise, sealing and sterilization. New canned food is of increased digestibility.
EFFECT: higher efficiency of manufacturing.
| Title | Year | Author | Number |
|---|---|---|---|
| METHOD FOR MANUFACTURING CANNED FOOD "MEAT SALAD WITH PICKLED CUCUMBERS" | 2006 |
|
RU2322837C1 |
| METHOD FOR MANUFACTURING CANNED FOOD "MEAT SALAD WITH PICKLED CUCUMBERS" | 2006 |
|
RU2322836C1 |
| METHOD OF MANUFACTURING CANNED FOOD "VEGETABLE SALAD WITH TREPANGS" | 2007 |
|
RU2344621C1 |
| METHOD OF MANUFACTURING CANNED FOOD "VEGETABLE SALAD WITH MUSSELS" | 2007 |
|
RU2343721C1 |
| METHOD FOR MANUFACTURING OF CANNED "VEGETABLE SALAD WITH SQUIDS" | 2007 |
|
RU2345564C1 |
| METHOD FOR MANUFACTURING CANNED FOOD "SALAD WITH HAM, POTATOES AND GREEN PEAS" | 2006 |
|
RU2322850C1 |
| PRODUCTION METHOD FOR PRESERVED FOOD "MEAT SALAD WITH PICKLED CUCUMBERS" | 2006 |
|
RU2323667C1 |
| METHOD OF PRODUCTION OF PRESERVED FOOD "COMBINED SALAD WITH MAYONNAISE" | 2007 |
|
RU2330451C1 |
| METHOD OF MANUFACTURING CANNED FOOD "COMBINED SALAD WITH MAYONNAISE" | 2007 |
|
RU2343733C1 |
| METHOD OF PREPARATION OF CANNED SALAD "IZHEVSK" | 2006 |
|
RU2327373C1 |
