FIELD: production technology of food products.
SUBSTANCE: canned salad "Izhevsky" is produced by boiling, purifying and cutting of eggs, cutting and steaming of potatoes, cutting and freezing of green onions and lettuce, cutting of chicken, cucumbers and vinegar pickled mushrooms, freezing of fresh green peas, mixing of above-mentioned components without oxygen, with sour cream, tomato sauce, table salt, black bitter pepper, packing of this mixture and mayonnaise, airtight packing and sterilisation.
EFFECT: cans have high assimilability.
| Title | Year | Author | Number |
|---|---|---|---|
| METHOD OF PREPARATION OF CANNED SALAD "IZHEVSK" | 2006 |
|
RU2327373C1 |
| METHOD FOR MANUFACTURING CANNED SALAD "IZHEVSKY" | 2006 |
|
RU2321293C1 |
| METHOD FOR MANUFACTURING CANNED SALAD "IZHEVSKY" | 2006 |
|
RU2321294C1 |
| PRODUCTION METHOD FOR PRESERVED SALAD "IZHEVSKIY" | 2006 |
|
RU2323624C1 |
| METHOD FOR MANUFACTURING CANNED SALAD "IZHEVSKY" | 2006 |
|
RU2321284C1 |
| METHOD FOR MANUFACTURING CANNED SALAD "IZHEVSKY" | 2006 |
|
RU2320231C1 |
| PREPARATION METHOD OF CANNED SALAD "IZHEVSKY" | 2006 |
|
RU2324391C1 |
| METHOD FOR PREPARATION OF PRESERVED SALAD "IZHEVSKY" | 2013 |
|
RU2518259C1 |
| METHOD FOR PREPARATION OF PRESERVED SALAD "IZHEVSKY" | 2013 |
|
RU2518263C1 |
| METHOD FOR PRODUCTION OF PRESERVED SALAD "IZHEVSKY" | 2013 |
|
RU2518270C1 |
