FIELD: technology of food products making.
SUBSTANCE: method of preserved food production includes preparation of recipe components, boiling, peeling and cutting of hen eggs, cutting and blanching of potatoes and tomatoes, cutting and freezing of lettuce, green onions and potherbs, cutting of scallop meat and pickled cucumbers, freezing of fresh green peas, mixing of the above components without oxygen access with tomato paste, acetic acid, sugar, table salt, calcium acetate, black bitter pepper, bayberry, cinnamon and nutmeg, packing of prepared mixture and mayonnaise.
EFFECT: higher digestibility.
| Title | Year | Author | Number |
|---|---|---|---|
| METHOD FOR MANUFACTURING CANNED FOOD "SALAD WITH RABBIT" | 2006 |
|
RU2322828C1 |
| PRODUCTION METHOD FOR PRESERVED FOOD "SALAD WITH RABBIT FLESH" | 2006 |
|
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| PRODUCTION METHOD FOR PRESERVED SALAD "IZHEVSKIY" | 2006 |
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| PREPARATION METHOD OF CANNED SALAD "IZHEVSKY" | 2006 |
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| METHOD FOR PRODUCTION OF PRESERVES "VEGETABLE SALAD WITH SCALLOP MEAT" | 2013 |
|
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| METHOD FOR MANUFACTURING CANNED FOOD "KUBAN-STYLE SALAD" | 2006 |
|
RU2322866C1 |
