FIELD: technology of food products making.
SUBSTANCE: hen's eggs are boiled, peeled and cut, potatoes and tomatoes are cut and blanched. Carrots are blanched and cut, lettuce and potherbs are cut and frozen, fresh green peas are frozen. Whiting fillet, pickled cucumbers and salted mushrooms are cut, mentioned components are mixed without oxygen access with table salt and calcium lactate. Sour cream and mayonnaise are mixed, prepared mixtures are packed, sealed and sterilised.
EFFECT: assortment of technology and dishes arsenal is expanded for production of new preserved food with increased assimilability from 1.1·105 to 1.4·105, comparing the existing dish.
| Title | Year | Author | Number |
|---|---|---|---|
| METHOD OF PRODUCTION OF PRESERVED FOOD "FISH SALAD" | 2007 |
|
RU2331242C1 |
| METHOD OF PRODUCTION OF PRESERVED FOOD "FISH SALAD" | 2007 |
|
RU2331322C1 |
| METHOD OF MANUFACTURING CANNED FOOD "FISH SALAD" | 2007 |
|
RU2329686C1 |
| METHOD OF PREPARATION OF PRESERVED PRODUCT "FISH SALAD" | 2007 |
|
RU2330493C1 |
| METHOD OF PRODUCTION OF TINNED PRODUCT "FISH SALAD" | 2007 |
|
RU2330419C1 |
| METHOD OF PRODUCTION OF CANNED PRODUCT "FISH SALAD" | 2007 |
|
RU2338417C1 |
| METHOD OF PREPARATION OF PRESERVED PRODUCT "FISH SALAD" | 2007 |
|
RU2330498C1 |
| METHOD FOR PRODUCTION OF PRESERVED PRODUCT "FISH SALAD" | 2013 |
|
RU2517675C1 |
| METHOD OF PRODUCTION OF PRESERVED FOOD "SPRATS SALAD" | 2007 |
|
RU2330496C1 |
| METHOD FOR PRODUCTION OF PRESERVES "FISH SALAD" | 2013 |
|
RU2522410C1 |
