FIELD: food industry.
SUBSTANCE: preserves are prepared in the following way: eggs are boiled, peeled and cut, potato is cut and blanched, carrots are blanched and cut, parsley is frozen and cut, crab cherry is stoned and blanched, fresh green peas are frozen, pickled cucumbers and boiled sausages are cut. The above components are mixed with table salt, lemon acid, mustard and black bitter pepper. The produced mix and mayonnaise are packed, sealed and sterilised.
EFFECT: allows to extend the range of technical means and dishes used for the manufacturing of the new type preserves which makes it possible to increase their digestibility.
| Title | Year | Author | Number |
|---|---|---|---|
| METHOD OF MANUFACTURING CANNED FOOD "COMBINED SALAD WITH MAYONNAISE" | 2007 |
|
RU2343734C1 |
| METHOD OF PRODUCTION OF PRESERVED FOOD "COMBINED SALAD WITH MAYONNAISE" | 2007 |
|
RU2330451C1 |
| METHOD FOR PRODUCTION OF CANNED SALAD | 2006 |
|
RU2317719C1 |
| METHOD FOR PRODUCTION OF PRESERVES "COMBINED SALAD WITH MAYONNAISE" | 2013 |
|
RU2517098C1 |
| METHOD FOR PRODUCTION OF CANNED SALAD | 2006 |
|
RU2317723C1 |
| METHOD FOR MANUFACTURING CANNED FOOD "BULGARIAN-STYLE COMBINED SALAD WITH MAYONNAISE" | 2006 |
|
RU2319400C1 |
| METHOD OF MANUFACTURING CANNED FOOD "COMBINED SALAD WITH MAYONNAISE" | 2007 |
|
RU2343733C1 |
| METHOD FOR PRODUCTION OF CANNED SALAD | 2006 |
|
RU2317717C1 |
| METHOD FOR PRODUCTION OF CANNED SALAD | 2006 |
|
RU2317718C1 |
| METHOD FOR PRODUCTION OF PRESERVED PRODUCT "COMBINED SALAD WITH MAYONNAISE" | 2013 |
|
RU2516682C1 |
