FIELD: food industry.
SUBSTANCE: the present innovation deals with cutting and blanching potatoes, apples, tomatoes and olives; cutting and freezing lettuce; cutting pickled cucumbers, fish fillet and meat of shrimps. The above-mentioned components should be mixed at oxygen-free technique with common salt and calcium ascorbate. The mixture obtained and mayonnaise should be mixed, sealed and sterilized. The innovation enables to manufacture new canned food being of increased digestibility.
EFFECT: higher efficiency of manufacturing.
| Title | Year | Author | Number |
|---|---|---|---|
| METHOD FOR MANUFACTURE OF PRESERVES "FISH AND SHRIMP SALAD" | 2013 |
|
RU2515819C1 |
| METHOD OF MANUFACTURING CANNED FOOD "SALAD WITH FISH AND SHRIMPS" | 2007 |
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| METHOD FOR MANUFACTURE OF PRESERVES "SALAD WITH FISH AND SHRIMPS" | 2013 |
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| METHOD OF PRODUCTION OF PRESERVED FOOD "SPRATS SALAD" | 2007 |
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| PRODUCTION METHOD FOR PRESERVED FOOD "SALAD WITH PRAWNS AND POTATO" | 2006 |
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| METHOD OF MANUFACTURING CANNED FOOD "SMOKED FISH SALAD WITH VEGETABLES" (VERSIONS) | 2007 |
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| METHOD OF MANUFACTURING CANNED FOOD "SALAD WITH FISH AND CRABS" | 2007 |
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RU2335959C1 |
| METHOD OF PRODUCTION OF PRESERVED FOOD "FISH SALAD FOR FESTIVE TABLE" | 2007 |
|
RU2332890C1 |
