FIELD: food industry.
SUBSTANCE: method of preserved food production includes preparation of recipe components, boiling, peeling and cutting of hen's eggs, cutting and blanching of potatoes, apples and tomatoes, blanching and cutting of carrots, cutting and freezing of lettuce and greens, freezing of fresh green peas, cutting of whiting fillet and pickled mushrooms, mixing of specified components without oxygen access with table salt and calcium lactate, mixing of sour cream and mayonnaise in mass ratio of 1:2, packing of prepared mixtures.
EFFECT: allows to produce new preserved food with high assimilability.
| Title | Year | Author | Number |
|---|---|---|---|
| METHOD OF PRODUCTION OF CANNED PRODUCT "FISH SALAD" | 2007 |
|
RU2338417C1 |
| METHOD OF PREPARATION OF PRESERVED PRODUCT "FISH SALAD" | 2007 |
|
RU2330493C1 |
| METHOD OF PRODUCTION OF TINNED PRODUCT "FISH SALAD" | 2007 |
|
RU2330419C1 |
| METHOD OF MANUFACTURING CANNED FOOD "FISH SALAD" | 2007 |
|
RU2329686C1 |
| METHOD OF PRODUCTION OF PRESERVED FOOD "FISH SALAD" | 2007 |
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| METHOD OF PRODUCTION OF PRESERVED FOOD "FISH SALAD" | 2007 |
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RU2331242C1 |
| METHOD FOR PRODUCTION OF PRESERVED PRODUCT "FISH SALAD" | 2013 |
|
RU2515783C1 |
| METHOD OF PRODUCTION OF PRESERVED FOOD "CALAMARI, SAUERKRAUT AND ONION SALAD" | 2007 |
|
RU2330529C1 |
| METHOD FOR PREPARATION OF PRESERVED PRODUCT "FISH SALAD" | 2013 |
|
RU2515798C1 |
