FIELD: food production technology.
SUBSTANCE: preserved food is made by boiling, shelling and cutting chicken eggs, cutting and blanching potatoes, cutting and freezing spring onions and lettuce, cutting rabbit flesh, pickled cucumbers and marinated mushrooms, freezing green peas, mixing the listed ingredients with sour cream, tomato purée, salt and hot black pepper without access for oxygen, packing the mixture and mayonnaise, pressurization and sterilization.
EFFECT: preserved food has enhanced digestibility.
| Title | Year | Author | Number |
|---|---|---|---|
| PREPARATION METHOD OF CANNED SALAD "IZHEVSKY" | 2006 |
|
RU2324391C1 |
| METHOD FOR MANUFACTURING CANNED SALAD "IZHEVSKY" | 2006 |
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RU2322828C1 |
| PRODUCTION METHOD OF CANNED SALAD "IZHEVSKY" | 2006 |
|
RU2324387C1 |
| METHOD FOR PREPARATION OF PRESERVED SALAD "IZHEVSKY" | 2013 |
|
RU2518263C1 |
