FIELD: food industry.
SUBSTANCE: the present innovation deals with the technology for manufacturing tinned snacks due to boiling, shelling and cutting hen eggs; cutting and blanching potatoes; cutting pickled cucumbers and cooked sausage; freezing fresh grains of green peas; cutting and freezing green onions and the greens and mixing the above-mentioned components at a certain ratio 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 against analogous culinary dish.
EFFECT: higher efficiency of manufacturing.
| Title | Year | Author | Number |
|---|---|---|---|
| METHOD FOR MANUFACTURING CANNED FOOD "MEAT SALAD WITH PICKLED CUCUMBERS" | 2006 |
|
RU2322837C1 |
| METHOD OF MANUFACTURING CANNED FOOD "COMBINED SALAD WITH MAYONNAISE" | 2007 |
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| MANUFACTURING METHOD OF PRESERVES "COMBINED SALAD WITH MAYONNAISE" | 2007 |
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| METHOD OF MANUFACTURING CANNED FOOD "VEGETABLE SALAD WITH MUSHROOMS" | 2007 |
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| METHOD FOR MANUFACTURING CANNED FOOD "BULGARIAN-STYLE COMBINED SALAD WITH MAYONNAISE" | 2006 |
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| METHOD FOR PRODUCTION OF CANNED SALAD | 2006 |
|
RU2315508C1 |
| PRODUCTION METHOD FOR PRESERVED FOOD "MEAT SALAD WITH PICKLED CUCUMBERS" | 2006 |
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| METHOD FOR MANUFACTURING CANNED FOOD "SALAD STOLICHNY" | 2006 |
|
RU2313968C1 |
