FIELD: food industry.
SUBSTANCE: method of preserved salad preparation includes cutting and frying in vegetable oil of chicken fillet, cutting and blanching of onions, blanching and grating of ginger, cutting and freezing of lettuce, cutting of pickled paprika, mixing of specified components without oxygen access with orange jam, acetic acid, table salt, calcium acetate, mustard and black bitter pepper, packing of prepared mixture and vegetable oil, sealing and sterilisation.
EFFECT: preparation of preserved salad with higher assimilability.
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RU2329666C1 |
