FIELD: food industry.
SUBSTANCE: method is implemented by carrots and mushrooms cutting and browning in vegetable oil. Ham and shrimp meat are cut and fried in vegetable oil, rice is boiled until mass doubles and fried in vegetable oil. Cucumbers are cut and blanched, ramson, parsley are cut and frozen as well as fresh green peas. Specified components are mixed without oxygen access with table salt, black bitter pepper, bayberry and bay leaf. Prepared mixture and vegetable oil are packed, sealed and sterilised with certain ratio of components.
EFFECT: preparation of preserved food with high assimilability.
| Title | Year | Author | Number |
|---|---|---|---|
| METHOD OF MANUFACTURING CANNED FOOD "FRIED RICE WITH HAM, SHRIMPS AND VEGETABLES" | 2007 |
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RU2329664C1 |
| METHOD FOR MANUFACTURING CANNED FOOD "SALAD STOLICHNY" | 2006 |
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| METHOD FOR PRODUCTION OF CANNED SALAD | 2006 |
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| METHOD FOR PRODUCTION OF CANNED SALAD | 2006 |
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RU2317716C1 |
| METHOD FOR PRODUCTION OF CANNED SALAD | 2006 |
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RU2317719C1 |
| METHOD FOR PRODUCTION OF CANNED SALAD | 2006 |
|
RU2317717C1 |
