FIELD: technology of food products making.
SUBSTANCE: preserved food is cooked by cutting and blanching of potatoes, blanching and cutting of beetroot and carrots, cutting and freezing of green onions, lettuce and potherbs, cutting of calamari fillet and pickled cucumbers, freezing of fresh green peas. Specified components are mixed without oxygen access with table salt and calcium acetate. Prepared mixture and mayonnaise are packed, sealed and sterilised.
EFFECT: preserved food has higher assimilability compared to similar culinary dish.
| Title | Year | Author | Number |
|---|---|---|---|
| METHOD OF PRODUCTION OF PRESERVED FOOD "CALAMARI BEETROOT SALAD" | 2007 |
|
RU2330526C1 |
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| METHOD FOR PREPARATION OF PRESERVES "VINEGRET WITH CALAMARIES" | 2013 |
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| METHOD OF PRODUCTION OF TINNED FOOD "BEETROOT SALAD WITH FRESH SARDINE" | 2007 |
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| METHOD OF PRODUCTION OF PRESERVED FOOD "BEETROOT SALAD WITH CALAMARI" | 2007 |
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RU2332121C1 |
