FIELD: food production technology.
SUBSTANCE: preserved food is made by cutting and blanching potatoes and tomatoes, cutting and freezing lettuce and herbs, freezing green peas, cutting pickled cucumbers and prawn meat, mixing the listed ingredients with tomato paste, acetic acid, sugar, salt, hot black pepper, allspice, cinnamon and nutmeg without access for oxygen, packing the mixture and mayonnaise, pressurization and sterilization.
EFFECT: preserved food has enhanced digestibility.
| Title | Year | Author | Number |
|---|---|---|---|
| METHOD FOR MANUFACTURING CANNED FOOD "SALAD STOLICHNY" | 2006 |
|
RU2312535C1 |
| METHOD FOR PRODUCTION OF CANNED SALAD | 2006 |
|
RU2306735C1 |
| METHOD FOR PRODUCING TINNED FOOD "PRAWNS AND VEGETABLES SALAD" | 2007 |
|
RU2328907C1 |
| METHOD FOR PRODUCTION OF CANNED SALAD | 2006 |
|
RU2311062C1 |
| METHOD OF PRODUCTION OF PRESERVED FOOD "VEGETABLE SALAD WITH SCALLOP MEAT" | 2007 |
|
RU2332032C1 |
| METHOD FOR MANUFACTURING CANNED FOOD "SALAD STOLICHNY" | 2006 |
|
RU2312536C1 |
| METHOD OF PRODUCTION OF PRESERVED FOOD "VEGETABLE SALAD WITH SCALLOP MEAT" | 2007 |
|
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| METHOD FOR MANUFACTURING CANNED FOOD "KUBAN-STYLE SALAD" | 2006 |
|
RU2322866C1 |
| METHOD FOR PRODUCTION OF CANNED SALAD | 2006 |
|
RU2311064C1 |
| METHOD FOR PRODUCTION OF CANNED SALAD | 2006 |
|
RU2309625C1 |
