FIELD: food production technology.
SUBSTANCE: preserved food is made by boiling, shelling and cutting chicken eggs, cutting and blanching potatoes, cutting ham and pickled cucumbers, freezing fresh green peas, mixing the listed ingredients with salt without access for oxygen, packing the obtained mixture and mayonnaise, pressurization and sterilization.
EFFECT: preserved food has enhanced digestibility.
| Title | Year | Author | Number |
|---|---|---|---|
| METHOD FOR MANUFACTURING CANNED FOOD "SALAD WITH HAM, POTATOES AND GREEN PEAS" | 2006 |
|
RU2322850C1 |
| METHOD FOR MANUFACTURING CANNED FOOD "MEAT SALAD WITH PICKLED CUCUMBERS" | 2006 |
|
RU2322834C1 |
| METHOD OF MANUFACTURING CANNED FOOD "COMBINED SALAD WITH MAYONNAISE" | 2007 |
|
RU2343733C1 |
| METHOD OF PRODUCTION OF PRESERVED FOOD "COMBINED SALAD WITH MAYONNAISE" | 2007 |
|
RU2330451C1 |
| METHOD OF PREPARATION OF CANNED SALAD "IZHEVSK" | 2006 |
|
RU2327373C1 |
| METHOD OF PRODUCTION OF PRESERVED FOOD "WINTER CALAMARI SALAD" | 2007 |
|
RU2331329C1 |
| METHOD FOR MANUFACTURING CANNED FOOD "SALAD STOLICHNY" | 2006 |
|
RU2313968C1 |
| METHOD FOR PRODUCTION OF CANNED SALAD | 2006 |
|
RU2315508C1 |
| METHOD FOR MANUFACTURING CANNED FOOD "MEAT SALAD WITH PICKLED CUCUMBERS" | 2006 |
|
RU2322838C1 |
| METHOD OF PREPARATION OF PRESERVED PRODUCT "FISH SALAD" | 2007 |
|
RU2330493C1 |
