FIELD: food processing.
SUBSTANCE: canned salad is prepared by eggs cooking, clearings and cutting, a potato cutting and parboiling, green onion and lattuce cutting and freezing, cutting of chicken meat, pickles and vinegar pickled mushrooms, fresh grain of a green peas freezing, mixing together of the listed components without access of oxygen with sour cream, a tomato puree, salt and black bitter pepper, packing of the received mix and mayonnaise, hermetic sealing and sterilisation.
EFFECT: canned food has a raised comprehensibility.
| Title | Year | Author | Number |
|---|---|---|---|
| METHOD FOR MANUFACTURING CANNED SALAD "IZHEVSKY" | 2006 |
|
RU2321294C1 |
| METHOD FOR MANUFACTURING CANNED SALAD "IZHEVSKY" | 2006 |
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