FIELD: food production process.
SUBSTANCE: fresh cucumbers, tomatoes and lemons are cut and dip blanched. Lettuce, green onion, parsley, dill and estragon are cut and frozen. Onions are cut and dip blanched. Pickles, capers and beef are cut. The listed ingredients are mixed with acetic acid, salt, calcium acetate and black hot pepper, during mixing access of oxygen must be avoided. Then the obtained mixture and vegetable oil are packed. Then they are sealed and sterilised.
EFFECT: expanded range of technical means and dishes for manufacturing of improved digestible canned food with improved digestibility up to 1,3·105.
| Title | Year | Author | Number |
|---|---|---|---|
| METHOD FOR PRODUCTION OF CANNED SALAD | 2006 |
|
RU2319417C1 |
| METHOD FOR PRODUCTION OF CANNED SALAD | 2006 |
|
RU2317718C1 |
| METHOD FOR PRODUCTION OF CANS "SOLYANKA WITH MEAT, OLIVES AND CAPERS" | 2007 |
|
RU2342033C1 |
| METHOD FOR PRODUCTION OF CANS "SOLYANKA WITH MEAT, OLIVES AND CAPERS" | 2007 |
|
RU2342022C1 |
| METHOD FOR MANUFACTURING CANNED FOOD "SALAD WITH RABBIT" | 2006 |
|
RU2322828C1 |
| METHOD FOR PRODUCTION OF CANNED SOUP FROM MEAT AND VEGETABLES | 2005 |
|
RU2282384C1 |
| PRODUCTION METHOD OF CANS "PAELYA" | 2006 |
|
RU2324403C1 |
| PRODUCTION METHOD FOR PRESERVED FOOD "SALAD WITH RABBIT FLESH" | 2006 |
|
RU2323605C1 |
| METHOD FOR MANUFACTURING OF CANNED "MEDITERRANEAN SALAD" | 2007 |
|
RU2345636C1 |
| METHOD OF PRODUCING OF CANNED PRESERVED RUSSIAN SALAD | 2007 |
|
RU2339232C1 |
