FIELD: food production process.
SUBSTANCE: cans are manufactured by boiling, shelling and cutting chicken eggs, cutting and blanching potatoes and tomatoes, blanching and cutting carrots, cutting and freezing spring onions, cutting deskinned salty herring fillet, mixing the above ingredients without oxygen access with acetic acid, sugar, salt, calcium acetate and black pepper, packing the obtained mix and vegetable oil, sealing and sterilisation.
EFFECT: improved digestibility.
| Title | Year | Author | Number |
|---|---|---|---|
| "HERRING WITH GARNISH" PRESERVE PREPARATION METHOD | 2007 |
|
RU2351226C1 |
| METHOD FOR MANUFACTURING CANNED HERRING WITH GARNISH | 2007 |
|
RU2350106C1 |
| METHOD FOR MANUFACTURING CANNED FOOD "KUBAN-STYLE SALAD" | 2006 |
|
RU2322866C1 |
| METHOD OF PRODUCTION OF PRESERVED FOOD "POTATO AND HERRING SALAD" | 2007 |
|
RU2332891C1 |
| METHOD FOR PRODUCING TINNED FOOD "RUSSIAN SALAD WITH HERRING" | 2007 |
|
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| METHOD FOR MANUFACTURING OF "RUSSIAN SALAD WITH HERRING" PRESERVES | 2007 |
|
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| METHOD FOR MANUFACTURING RUSSIAN SALAD WITH HERRING | 2007 |
|
RU2357437C1 |
| METHOD FOR MANUFACTURING RUSSIAN SALAD WITH HERRING | 2007 |
|
RU2350211C1 |
| METHOD FOR MANUFACTURING RUSSIAN SALAD WITH HERRING | 2007 |
|
RU2350212C1 |
| METHOD OF PRODUCTION OF PRESERVED FOOD "SPRATS SALAD" | 2007 |
|
RU2330496C1 |
