FIELD: technology of food products making.
SUBSTANCE: preserved food is cooked by cutting and blanching of potatoes, blanching and cutting of carrots, cutting and freezing of potherbs, cutting of shrimp meat and pickled cucumbers, freezing of fresh green peas, mixing of the said components without oxygen access with table salt, packing of prepared mixture and mayonnaise, sealing and sterilisation.
EFFECT: higher digestibility as compared to similar culinary dish.
| Title | Year | Author | Number |
|---|---|---|---|
| METHOD FOR PRODUCTION OF CANNED GOODS FROM SHRIMPS | 2006 |
|
RU2317727C1 |
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RU2323654C1 |
| METHOD OF PRODUCTION OF PRESERVED FOOD "SHRIMP SALAD" | 2007 |
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| METHOD OF MANUFACTURING CANNED FOOD "VINEGRET WITH SHRIMPS" | 2007 |
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| METHOD OF PRODUCTION OF TINNED FOOD "SHRIMP SALAD" | 2007 |
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| METHOD OF MANUFACTURING CANNED FOOD "JELLIED SHRIMPS" | 2007 |
|
RU2329692C1 |
