FIELD: food processing.
SUBSTANCE: tinned food is produced by 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 a garlic, cutting the herring 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.
| Title | Year | Author | Number |
|---|---|---|---|
| METHOD FOR PRODUCING TINNED FOOD "BEETROOT SALAD WITH FRESH PILCHARD" | 2007 |
|
RU2328867C1 |
| METHOD FOR PRODUCING TINNED FOOD "BEETROOT SALAD WITH FRESH SARDINELLA" | 2007 |
|
RU2328873C1 |
| 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 HERRING" | 2013 |
|
RU2516494C1 |
| METHOD FOR PRODUCTION OF PRESERVES "VINEGRET WITH FRESH SARDINE" | 2013 |
|
RU2516545C1 |
| METHOD FOR PRODUCTION OF PRESERVES "VINEGRET WITH FRESH PILCHARD" | 2013 |
|
RU2516498C1 |
| PRODUCTION METHOD FOR PRESERVED FOOD "SALAD WITH RABBIT FLESH" | 2006 |
|
RU2323605C1 |
| METHOD FOR PRODUCTION OF PRESERVES "KUBANSKY SALAD" | 2013 |
|
RU2520305C1 |
| METHOD FOR MANUFACTURING CANNED FOOD "SALAD WITH RABBIT" | 2006 |
|
RU2322828C1 |
