FIELD: technology of food products making.
SUBSTANCE: preserved chicken and rice salad is cooked by cutting and blanching of paprika, cutting and freezing of lettuce and parsley, celery and thyme, cutting of chicken meat, boiling of rice until mass doubles, mixing of specified components without oxygen access with table salt, calcium ascorbate and black bitter pepper, packing of prepared mixture and mayonnaise, sealing and sterilisation.
EFFECT: preserved food has higher assimilability.
| Title | Year | Author | Number |
|---|---|---|---|
| METHOD FOR PRODUCTION OF PRESERVES "CHICKEN AND RICE SALAD" | 2013 |
|
RU2525616C1 |
| METHOD OF MANUFACTURING CANNED FOOD "RICE SALAD WITH MEAT" | 2007 |
|
RU2336733C1 |
| METHOD OF PRODUCTION OF PRESERVED FOOD "FISH AND LETTUCE" | 2007 |
|
RU2332076C1 |
| METHOD OF PRODUCTION OF PRESERVED FOOD "CHICKEN SALAD" | 2007 |
|
RU2332109C1 |
| PRESERVE PRODUCTION PROCESS "NETTLE BORSCH" | 2007 |
|
RU2329705C1 |
| METHOD OF PRODUCTION OF PRESERVED FOOD "BORSCH WITH NETTLE" OF SPECIAL PURPOSE | 2007 |
|
RU2330540C1 |
| METHOD OF PRODUCTION OF PRESERVED FOOD "VEGETABLE SALAD WITH SCALLOPS" | 2007 |
|
RU2332054C1 |
| METHOD OF MANUFACTURING SPECIAL PURPOSED CANNED FOOD "CHICKEN ACCORDING TO RECEIPT OF MINAS GERAIS STATE" | 2007 |
|
RU2335949C1 |
| METHOD OF PRODUCTION OF PRESERVED FOOD "CHICKEN BY RECIPE OF MINAS GERAIS STATE" | 2007 |
|
RU2332041C1 |
| PRODUCTION METHOD OF "PAELYA" PURPOSE-MADE CAN | 2006 |
|
RU2324401C1 |
