FIELD: food processing.
SUBSTANCE: tinned food is produced by boiling, peeling and cutting the hen's eggs; cutting and blanching cauliflower, potato, cucumber and tomatoes; blanching and cutting carrot; cutting and frosting the dill greens; cutting the skinned sirloin of the smoked fish; frosting the fresh green peas; mixing the said components at the oxygen-free conditions with calcium ascorbate; packing the obtained mixture and mayonnaise, sealing and sterilisation.
EFFECT: tinned food has good assimilability.
Authors
Dates
2008-07-20—Published
2007-01-09—Filed