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 freezing lettuce and the greens; cutting and blanching potatoes; blanching and cutting carrots; freezing fresh grains of green peas; cutting pickled cucumbers and ham and mixing the above-mentioned components at oxygen-free technique with common salt and hot black pepper. The mixture obtained and mayonnaise should be packed, sealed and sterilized. New canned food is of increased digestibility against analogous culinary dish.
EFFECT: higher efficiency of manufacturing.
| Title | Year | Author | Number |
|---|---|---|---|
| METHOD OF PRODUCTION OF PRESERVED FOOD "COMBINED SALAD WITH MAYONNAISE" | 2007 |
|
RU2330451C1 |
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| METHOD OF PRODUCTION OF PRESERVED FOOD "VEGETABLE SALAD WITH SCALLOPS" | 2007 |
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| METHOD OF PRODUCTION OF PRESERVED FOOD "POTATO AND VEGETABLE SALAD WITH CALAMARIES" | 2007 |
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| METHOD OF PRODUCTION OF PRESERVED PRODUCT "POTATO AND VEGETABLE SALAD WITH CALAMARIES" | 2007 |
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| MANUFACTURING METHOD OF PRESERVES "COMBINED SALAD WITH MAYONNAISE" | 2007 |
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| METHOD OF PRODUCTION OF PRESERVED FOOD "SPRATS SALAD" | 2007 |
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| METHOD OF MANUFACTURING CANNED FOOD "COMBINED SALAD WITH MAYONNAISE" | 2007 |
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RU2343734C1 |
