FIELD: alimentary products production technology.
SUBSTANCE: canned salad is cooked by boiling, peeling and cutting eggs, cutting and blanching potatoes, cutting and frying rabbit flesh in vegetable oil, cutting and freezing bunching onions and lettuce, cutting pickled cucumbers and marinated mushrooms, freezing fresh green peas, without oxygen access mixing listed components with sour cream, tomato purée, table salt and bitter black pepper, packing the made mix with mayonnaise, hermetic sealing and pressure cooking.
EFFECT: canned food has heightened absorbency.
| Title | Year | Author | Number |
|---|---|---|---|
| PRODUCTION METHOD FOR PRESERVED SALAD "IZHEVSKIY" | 2006 |
|
RU2323624C1 |
| METHOD FOR MANUFACTURING CANNED SALAD "IZHEVSKY" | 2006 |
|
RU2321284C1 |
| METHOD FOR MANUFACTURING CANNED SALAD "IZHEVSKY" | 2006 |
|
RU2320231C1 |
| METHOD OF PREPARATION OF CANNED SALAD "IZHEVSK" | 2006 |
|
RU2327373C1 |
| METHOD FOR MANUFACTURING CANNED SALAD "IZHEVSKY" | 2006 |
|
RU2321294C1 |
| PRODUCTION METHOD FOR PRESERVED FOOD "SALAD WITH RABBIT FLESH" | 2006 |
|
RU2323605C1 |
| METHOD FOR MANUFACTURING CANNED SALAD "IZHEVSKY" | 2006 |
|
RU2321293C1 |
| METHOD FOR MANUFACTURING CANNED FOOD "SALAD WITH RABBIT" | 2006 |
|
RU2322828C1 |
| PRODUCTION METHOD OF CANNED SALAD "IZHEVSKY" | 2006 |
|
RU2324387C1 |
| METHOD FOR PREPARATION OF PRESERVED SALAD "IZHEVSKY" | 2013 |
|
RU2518263C1 |
