FIELD: production method of food products.
SUBSTANCE: preserved salad is prepared with cutting, breading in wheat flour and frying in oil of turkey, cutting and blanching of ginger and peaches, cutting and freezing of bamboo cuts, freezing of couched soy and fresh green peas. Listed components are mixed without access of oxygen with noodles, soy sauce, vinegar acid, sugar, salt, curry, black pepper and red pepper. Received mixture and oil are packed, sealed and sterilised.
EFFECT: preserves have improved digestibility.
| Title | Year | Author | Number |
|---|---|---|---|
| METHOD FOR MANUFACTURING CANNED SALAD "SHANGHAI" | 2006 |
|
RU2321295C1 |
| METHOD FOR MANUFACTURING CANNED SALAD "SHANGHAI" | 2006 |
|
RU2321296C1 |
| METHOD OF PRODUCTION OF TINNED SALAD "SHANGHAI" | 2007 |
|
RU2330442C1 |
| METHOD OF PRODUCTION OF TINNED SALAD "SHANGHAI" | 2007 |
|
RU2330440C1 |
| METHOD OF PRODUCTION OF TINNED SALAD "SHANGHAI" | 2007 |
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RU2330443C1 |
| METHOD FOR PRODUCING TINNED FOOD "CHINESE VONTON SOUP" | 2007 |
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RU2328934C1 |
| METHOD FOR MANUFACTURING CANNED PRODUCT "CHINESE-STYLE PORK" | 2006 |
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RU2322114C1 |
| PRODUCTION METHOD OF CANS "PORK ACCORDING TO CHINEESE RECEIPT" | 2006 |
|
RU2324380C2 |
| METHOD FOR MANUFACTURING CANNED PRODUCT "CHINESE-STYLE PORK" | 2006 |
|
RU2322108C1 |
| METHOD FOR MANUFACTURING CANNED PRODUCT "CHINESE-STYLE PORK" | 2006 |
|
RU2322112C1 |
