FIELD: food production technology.
SUBSTANCE: preserved food is made by boiling, shelling and cutting chicken eggs, frying rabbit flesh in melted butter, cutting and blanching potatoes and tomatoes, cutting and freezing spring onions, lettuce and parsley leaves, cutting pickled cucumbers and marinated mushrooms, mincing garlic and onions, freezing fresh green peas, mixing the specified ingredients with tomato paste, acetic acid, sugar, salt, hot black pepper, allspice, cloves, cinnamon and mustard, mixing sour cream and mayonnaise, packing obtained mixtures, pressurization and sterilization.
EFFECT: preserved food has enhanced digestibility.
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RU2327373C1 |
| METHOD OF PRODUCTION OF PRESERVED FOOD "VEGETABLE SALAD WITH SCALLOP MEAT" | 2007 |
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