FIELD: food industry.
SUBSTANCE: preserved food is cooked by boiling, peeling and cutting of hen's eggs, cutting and blanching of potatoes, blanching and cutting of carrots, cutting and freezing of green parsley, removal of stones and blanching of cherries, freezing of fresh green peas, cutting of pickled cucumbers and ham. Specified components are mixed without oxygen access with table salt, citric acid, mustard and black bitter pepper. Prepared mixture and mayonnaise are packed, sealed and sterilised.
EFFECT: expansion of technical facilities and dishes arsenal used in production of new preserved food with higher assimilability.
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|---|---|---|---|
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