FIELD: food industry.
SUBSTANCE: preserved food is cooked by cutting and blanching of cucumbers and tomatoes, cutting and freezing of green onions and potherbs, cutting of scallop meat. Specified components are mixed without oxygen access with vegetable oil, acetic acid, sugar, table salt, calcium acetate and black bitter pepper. Prepared mixture and drinking water are packed, sealed and sterilised.
EFFECT: preparation of preserved food with high assimilability.
| Title | Year | Author | Number |
|---|---|---|---|
| METHOD OF PRODUCTION OF PRESERVED FOOD "VEGETABLE SALAD WITH SCALLOP MEAT" | 2007 |
|
RU2332032C1 |
| METHOD OF PRODUCTION OF PRESERVED FOOD "CALAMARI, FRESH TOMATO AND CUCUMBER SALAD" | 2007 |
|
RU2332128C1 |
| METHOD OF PRODUCTION OF PRESERVED FOOD "SMOKED SEA BASS SALAD" | 2007 |
|
RU2330503C1 |
| METHOD OF PRODUCTION OF TINNED FOOD "SMOKED ROSEFISH SALAD" | 2007 |
|
RU2330415C1 |
| METHOD OF PRODUCTION OF PRESERVED FOOD "SMOKED HERRING SALAD" | 2007 |
|
RU2332884C1 |
| METHOD OF PRODUCTION OF PRESERVED FOOD "SCALLOP AND CUCUMBERS SALAD" | 2008 |
|
RU2358548C1 |
| METHOD OF PRODUCTION OF PRESERVED FOOD "VEGETABLE SALAD WITH SCALLOP MEAT" | 2007 |
|
RU2332065C1 |
| METHOD OF PRODUCTION OF PRESERVED FOOD "SCALLOP SALAD" | 2007 |
|
RU2332092C1 |
| METHOD OF PRODUCTION OF PRESERVED FOOD "SMOKED COD SALAD" | 2007 |
|
RU2332911C1 |
| METHOD OF PRODUCTION OF TINNED FOOD "SMOKED COD SALAD" | 2007 |
|
RU2330414C1 |
