FIELD: food industry.
SUBSTANCE: tinned food is cooked by the following way. Potatoes are diced and blanched; carrots and beet are sliced and blanched; string beans are frozen; fresh green peas are frozen as well; pickled cucumbers and ham are diced; garlic is blanched and grated. Thereafter all listed components are mixed up in no-oxygen medium with vegetable oil, acetic acid, table salt and black bitter pepper, packed with mayonnaise, tinned and sterilised.
EFFECT: production of tinned food which has improved digestibility.
| Title | Year | Author | Number |
|---|---|---|---|
| METHOD OF CANNED FOOD PRODUCTION "VEGETABLE SALAD WITH HAM" | 2007 |
|
RU2334411C1 |
| METHOD OF MANUFACTURING CANNED FOOD "VEGETABLE SALAD WITH TONGUE" | 2007 |
|
RU2329665C1 |
| METHOD OF CANNED FOOD PRODUCTION "VEGETABLE SALAD WITH TONGUE" | 2007 |
|
RU2334412C1 |
| METHOD FOR PRODUCTION OF PRESERVES "VEGETABLE SALAD WITH HAM" | 2013 |
|
RU2525063C1 |
| METHOD FOR MANUFACTURING CANNED FOOD "SALAD WITH HAM, POTATOES AND GREEN PEAS" | 2006 |
|
RU2322850C1 |
| METHOD OF PRODUCTION OF PRESERVED FOOD "COMBINED SALAD WITH MAYONNAISE" | 2007 |
|
RU2330451C1 |
| METHOD OF MANUFACTURING CANNED FOOD "COMBINED SALAD WITH MAYONNAISE" | 2007 |
|
RU2343733C1 |
| METHOD FOR MANUFACTURING CANNED FOOD "BULGARIAN-STYLE COMBINED SALAD WITH MAYONNAISE" | 2006 |
|
RU2319398C1 |
| METHOD FOR PRODUCTION OF CANNED SALAD | 2006 |
|
RU2317754C1 |
| METHOD FOR PRODUCING TINNED FOOD "BEETROOT SALAD WITH FRESH PILCHARD" | 2007 |
|
RU2328867C1 |
