FIELD: food production technology.
SUBSTANCE: preserved food is made by blanching and grating celery root, boiling, shelling and cutting chicken eggs, cutting and blanching onions and sweet pepper, cutting and freezing lettuce, cutting chicken, mixing the listed ingredients with acetic acid, salt and calcium acetate without access for oxygen. The obtained mixture and vegetable oil are packed, pressurized and sterilized.
EFFECT: preserved food has enhanced digestibility.
| Title | Year | Author | Number |
|---|---|---|---|
| METHOD OF MANUFACTURING CANNED FOOD "RICE SALAD WITH MEAT" | 2007 |
|
RU2336733C1 |
| METHOD OF PRODUCTION OF PRESERVED SALAD "NICE" | 2007 |
|
RU2331336C1 |
| METHOD FOR MANUFACTURING CANNED FOOD "SPANISH-TYPE SALAD" | 2006 |
|
RU2322815C1 |
| PRODUCTION METHOD FOR PRESERVED FOOD "SPANISH SALAD" | 2006 |
|
RU2323610C1 |
| METHOD FOR MANUFACTURING OF CANNED "MEDITERRANEAN SALAD" | 2007 |
|
RU2345636C1 |
| METHOD FOR MANUFACTURING CANNED FOOD "SALAD PO-MEKSIKANSKI" | 2006 |
|
RU2305982C1 |
| METHOD FOR MANUFACTURING CANNED FOOD "KUBAN-STYLE SALAD" | 2006 |
|
RU2322866C1 |
| "VIKING" SALAD PRESERVE PREPARATION METHOD | 2007 |
|
RU2350185C1 |
| METHOD OF MANUFACTURING CANNED FOOD "RASSOLNIK STOLICHNY" | 2007 |
|
RU2340241C1 |
| "VIKING" SALAD PRESERVE PREPARATION METHOD | 2007 |
|
RU2346537C1 |
