FIELD: food products manufacturing technique.
SUBSTANCE: cans are manufactured by cutting and blanching potatoes, tomatoes, olives and lemons, cutting and freezing lettuce and greenstuffs, cutting skinned fish fillet, crab meat and pickled cucumbers, mixing the above components without oxygen access with table salt and calcium acetate, packing the obtained mix and mayonnaise, hermetic sealing and sterilisation.
EFFECT: cans are of higher digestibility as compared to similar culinary dish.
| Title | Year | Author | Number |
|---|---|---|---|
| METHOD OF MANUFACTURING CANNED FOOD "SALAD WITH FISH AND CRABS" | 2007 |
|
RU2335960C1 |
| METHOD OF MANUFACTURING CANNED FOOD "SALAD WITH FISH AND SHRIMPS" | 2007 |
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| METHOD OF MANUFACTURING CANNED FOOD "SALAD WITH FISH AND SHRIMPS" | 2007 |
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| METHOD FOR MANUFACTURE OF PRESERVES "FISH AND CRAB SALAD" | 2013 |
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| METHOD FOR MANUFACTURE OF PRESERVES "FISH AND CRAB SALAD" | 2013 |
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| METHOD FOR MANUFACTURE OF PRESERVES "FISH AND SHRIMP SALAD" | 2013 |
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| METHOD FOR MANUFACTURE OF PRESERVES "SALAD WITH FISH AND SHRIMPS" | 2013 |
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| METHOD OF PRODUCTION OF TINNED FOOD "HERRING SALAD" | 2007 |
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RU2335189C1 |
| METHOD OF FOOD PRODUCTION "HERRING SALAD" | 2007 |
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RU2334419C1 |
| METHOD OF PRODUCTION OF CANNED PRODUCT "FISH SALAD" | 2007 |
|
RU2338417C1 |
