FIELD: food industry.
SUBSTANCE: preserved food is cooked by boiling, peeling and cutting of hen's eggs, cutting and blanching of apples, cucumbers and cauliflower, blanching and cutting of carrots, cutting and freezing of lettuce and herbs, freezing of fresh green peas, cutting of crab meat. The said components are mixed at the oxygen-free conditions with the vegetable oil, table salt, calcium acetate, the black bitter pepper and the bay leaf. The obtained mixture and mayonnaise are packed, pressurised and sterilised.
EFFECT: preserved food has higher assimilability.
| Title | Year | Author | Number |
|---|---|---|---|
| METHOD OF MANUFACTURING CANNED FOOD "CRAB SALAD" | 2007 |
|
RU2340250C1 |
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RU2340251C1 |
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| METHOD FOR PRODUCTION OF PRESERVES "CRAB SALAD" | 2013 |
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| METHOD FOR PRODUCTION OF PRESERVES "CRAB SALAD" | 2013 |
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| METHOD FOR PRODUCTION OF CANNED SALAD FROM VEGETABLES AND MUSSELS | 2006 |
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RU2311831C1 |
