FIELD: food industry.
SUBSTANCE: preserved turkey salad is cooked by cutting and blanching of onions and paprika, cutting and freezing of lettuce and green parsley, cutting of turkey, mixing of specified components without oxygen access with acetic acid, table salt and calcium acetate, packing of prepared mixture and mayonnaise, sealing and sterilisation.
EFFECT: preparation of new preserved food with higher assimilability.
Title | Year | Author | Number |
---|---|---|---|
METHOD OF PRODUCTION OF PRESERVED FOOD "CHICKEN SALAD" | 2007 |
|
RU2332109C1 |
METHOD FOR PRODUCTION OF PRESERVES "TURKEY SALAD" | 2013 |
|
RU2523235C1 |
METHOD OF PRODUCTION OF PRESERVED SALAD "NICE" | 2007 |
|
RU2331336C1 |
"VIKING" SALAD PRESERVE PREPARATION METHOD | 2007 |
|
RU2350185C1 |
"VIKING" SALAD PRESERVE PREPARATION METHOD | 2007 |
|
RU2346537C1 |
METHOD OF PRODUCTION OF PRESERVED FOOD "SMOKED COD SALAD" | 2007 |
|
RU2332911C1 |
METHOD OF PRODUCTION OF PRESERVED FOOD "CALAMARIES, FRESH TOMATOES AND CUCUMBERS SALAD" | 2007 |
|
RU2331328C1 |
METHOD OF PRODUCTION OF TINNED FOOD "POTATO SALAD WITH MUSHROOMS AND HERRING" | 2007 |
|
RU2330426C1 |
METHOD OF PRODUCTION OF PRESERVED PRODUCT "POTATO SALAD WITH MUSHROOMS AND HERRING" | 2007 |
|
RU2332892C1 |
METHOD OF PRODUCTION OF TINNED FOOD "SMOKED ROSEFISH SALAD" | 2007 |
|
RU2330415C1 |
Authors
Dates
2008-08-10—Published
2007-01-25—Filed