FIELD: food industry.
SUBSTANCE: preserved food is cooked by cutting and blanching of onions and paprica, cutting and freezing of lettuce and green coriander, cutting of skin-free smoked salmon fillet, mixing of specified components without oxygen access with lemon juice, vegetable oil, table salt and calcium citrate, packing of prepared mixture and drinking water, sealing and sterilisation.
EFFECT: allows to produce preserved food with high assimilability.
| Title | Year | Author | Number |
|---|---|---|---|
| METHOD OF PRODUCTION OF PRESERVED FOOD "SMOKED SALMON SALAD" | 2007 |
|
RU2330480C1 |
| METHOD OF PRODUCTION OF PRESERVED SALAD "NICE" | 2007 |
|
RU2332058C1 |
| PRODUCTION METHOD OF CANNED FOOD "MEAT SNACK WITH MUSHROOMS AND VEGETABLES" | 2008 |
|
RU2362365C1 |
| METHOD OF PRODUCTION OF PRESERVED FOOD "SALMON TEMPTATION" | 2007 |
|
RU2332074C1 |
| PRODUCTION METHOD OF "PAELYA" PURPOSE-MADE CAN | 2006 |
|
RU2324401C1 |
| METHOD FOR PRODUCING TINNED FOOD "MEAT SNACK WITH MUSHROOMS AND VEGETABLES" | 2008 |
|
RU2362335C1 |
| PRODUCTION METHOD OF CANS "PAELYA" | 2006 |
|
RU2324402C1 |
| PRODUCTION METHOD OF CANS "PAELYA" | 2006 |
|
RU2324403C1 |
| METHOD OF PRODUCTION OF PRESERVED FOOD "SALMON TEMPTATION" | 2007 |
|
RU2332049C1 |
| METHOD OF PREPARATION OF PRESERVED FOOD "SALMON TEMPTATION" OF SPECIAL PURPOSE | 2007 |
|
RU2330494C1 |
