FIELD: food products manufacturing technique.
SUBSTANCE: cans are manufactured by boiling, shelling and cutting chicken eggs, cutting and blanching potatoes, cucumbers, tomatoes and radish, cutting and freezing lettuce, bunching onion and parsley, cutting skinned smoked herring fillet, mixing the above components without oxygen access with acetic acid, sugar, table salt, calcium acetate and black pepper, packing the obtained mix and vegetable oil, hermetic sealing and sterilisation.
EFFECT: cans are of higher digestibility as compared to similar culinary dish.
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|---|---|---|---|
| METHOD OF PRODUCTION OF PRESERVED FOOD "SMOKED HERRING SALAD" | 2007 |
|
RU2332884C1 |
| METHOD FOR PRODUCING TINNED FOOD " HERRING SALAD" | 2007 |
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RU2328905C1 |
| METHOD OF MANUFACTURING CANNED FOOD "SALAD WITH SMOKED HERRING" | 2007 |
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| METHOD OF MANUFACTURING CANNED FOOD "SALAD WITH SMOKED HERRING" | 2007 |
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RU2335954C1 |
| METHOD OF PRODUCTION OF PRESERVED SALAD "NICE" | 2007 |
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| METHOD FOR MANUFACTURING CANNED FOOD "KUBAN-STYLE SALAD" | 2006 |
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| METHOD OF PRODUCTION OF PRESERVED SALAD "NICE" | 2007 |
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| METHOD FOR MANUFACTURING CANNED FOOD "MUSHROOM SALAD WITH HAM" | 2006 |
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RU2322823C1 |
| METHOD OF MANUFACTURING CANNED FOOD "SMOKED COD SALAD" | 2007 |
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RU2335957C1 |
| METHOD OF MANUFACTURING CANNED FOOD "SMOKED ROCKFISH SALAD" | 2007 |
|
RU2336766C1 |
