FIELD: food industry.
SUBSTANCE: to cook the preserved food, hen's eggs are boiled, peeled and cut, carrots and potatoes are cut and blanched. Lettuce is cut and frozen. Shrimp meat and pickled cucumbers are cut. Green peas are frozen. Specified components are mixed without oxygen access with table salt, calcium lactate. Prepared mixture and mayonnaise are packed, sealed and sterilised.
EFFECT: production of preserved food with high assimilability.
| Title | Year | Author | Number |
|---|---|---|---|
| METHOD OF PRODUCTION OF TINNED FOOD "SHRIMP SALAD" | 2007 |
|
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| METHOD OF MANUFACTURING CANNED FOOD "VEGETABLE SALAD WITH MUSSELS" | 2007 |
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