FIELD: food processing.
SUBSTANCE: preparation of the recipe components is performed, cutting and blanching potatoes and tomatoes, blanching and cutting a carrot and beetroot, cutting and frosting the spring onions and parsley greens, blanching and grinding-in garlic, cutting the pilchard sirloin and pickled cucumbers, frosting the fresh green peas. The said components are mixed at the oxygen-free conditions with the tomato paste, acetic acid, sugar, sodium chloride, calcium acetate, black bitter pepper, allspice tree, cloves, cinnamon and mustard. The obtained mixture and mayonnaise are packed, sealed and sterilised.
EFFECT: tinned food has increased assimilability as compared to similar dish.
| Title | Year | Author | Number |
|---|---|---|---|
| METHOD FOR PRODUCING TINNED FOOD "BEETROOT SALAD WITH FRESH HERRING" | 2007 |
|
RU2328869C1 |
| METHOD FOR PRODUCING TINNED FOOD "BEETROOT SALAD WITH FRESH SARDINELLA" | 2007 |
|
RU2328873C1 |
| METHOD FOR PRODUCTION OF PRESERVES "VINEGRET WITH FRESH PILCHARD" | 2013 |
|
RU2516498C1 |
| METHOD OF PRODUCTION OF TINNED FOOD "BEETROOT SALAD WITH FRESH SARDINE" | 2007 |
|
RU2330418C1 |
| METHOD FOR MANUFACTURING CANNED FOOD "KUBAN-STYLE SALAD" | 2006 |
|
RU2322866C1 |
| METHOD FOR PRODUCTION OF PRESERVES "VINEGRET WITH FRESH SARDINE" | 2013 |
|
RU2516545C1 |
| METHOD FOR PRODUCTION OF PRESERVES "VINEGRET WITH FRESH HERRING" | 2013 |
|
RU2516494C1 |
| PRODUCTION METHOD FOR PRESERVED FOOD "SALAD WITH RABBIT FLESH" | 2006 |
|
RU2323605C1 |
| METHOD FOR MANUFACTURING CANNED FOOD "SALAD WITH RABBIT" | 2006 |
|
RU2322828C1 |
| METHOD FOR PRODUCTION OF CANNED SALAD | 2006 |
|
RU2317718C1 |
