FIELD: food industry.
SUBSTANCE: preserved food is made by cutting and frying mushrooms in vegetable oil, cutting and blanching potatoes and celery root, blanching and cutting beetroot, cutting and freezing celery and parsley leaves, cutting boiled sausage. The specified ingredients are mixed with acetic acid, salt and mustard without access for oxygen. The obtained mixture and mayonnaise are packed, pressurized and sterilized.
EFFECT: enhanced digestibility.
| Title | Year | Author | Number |
|---|---|---|---|
| PRODUCTION METHOD FOR PRESERVED SALAD | 2006 |
|
RU2323608C1 |
| METHOD FOR PRODUCING OF CANNED SALAD "ORIGINAL" | 2006 |
|
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| PRODUCTION METHOD FOR PRESERVED SALAD "ORIGINALNYI" | 2006 |
|
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| METHOD FRO MANUFACTURING CANNED SALAD "ORIGINALNY" | 2006 |
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| METHOD OF MANUFACTURING CANNED FOOD "VEGETABLE SALAD WITH MUSHROOMS" | 2007 |
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RU2344629C1 |
| MANUFACTURING METHOD OF PRESERVES "COMBINED SALAD WITH MAYONNAISE" | 2007 |
|
RU2341118C1 |
