FIELD: food processing.
SUBSTANCE: preserves are cooked by boiling, peeling and cutting of chicken eggs, cutting and blanching of potatoes, cucumbers and apples. They also freeze fresh green peas, cut beef and beef liver. After that they blend the specified components without access of oxygen with cooking salt and calcium lactate, blend sour cream and mayonnaise. Then they pack the obtained blends, seal and sterilise them.
EFFECT: preserves are of increased accessibility in comparison with similar culinary dish.
| Title | Year | Author | Number |
|---|---|---|---|
| METHOD OF PRODUCTION OF PRESERVED SALAD "BASHKORTOSTAN" | 2007 |
|
RU2347510C1 |
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| METHOD OF PRODUCTION OF CANNED PRODUCT "FISH SALAD" | 2007 |
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| METHOD OF PRODUCTION OF PRESERVED FOOD "VEGETABLE SALAD WITH SQUIDS" | 2007 |
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RU2343721C1 |
| METHOD OF PRODUCTION OF PRESERVED FOOD "FISH SALAD" | 2007 |
|
RU2331242C1 |
