FIELD: food production process.
SUBSTANCE: chicken eggs are boiled, peeled and chopped. Pickled cucumbers are sliced and blanched. Horseradishes are blanched and grated. Green dill is chopped and frozen. Spice-salted sprat fillet is cut. The above-mentioned ingredients are mixed with acetic acid, sugar, culinary salt and calcium acetate under oxygen-free conditions. The resultant mixture and sour cream are packaged, vacuum-sealed and sterilised.
EFFECT: improved digestibility of preserve foods (digestibility value = 1,3·105).
| Title | Year | Author | Number |
|---|---|---|---|
| "MUHUKASTE" PRESERVE PREPARATION METHOD | 2007 |
|
RU2346549C1 |
| "MUHUKASTE" FISH-AND-VEGETABLE PRESERVE PREPARATION METHOD | 2007 |
|
RU2346464C1 |
| "MUHUKASTE" PRESERVE PREPARATION METHOD | 2007 |
|
RU2346558C1 |
| "MUHUKASTE" FISH-AND-VEGETABLE PRESERVE PREPARATION METHOD | 2007 |
|
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| CANNED FOOD "MUHUKASTE" PRODUCTION PROCESS | 2007 |
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RU2349184C1 |
| "MUHUKASTE" FISH-AND-VEGETABLE PRESERVE PREPARATION METHOD | 2007 |
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| "MUHUKASTE" PRESERVED PRODUCT PREPARATION METHOD | 2007 |
|
RU2350183C1 |
| CANNED FOOD "MUHUKASTE" PRODUCTION PROCESS | 2007 |
|
RU2349204C1 |
| "MUHUKASTE" FISH-AND-VEGETABLE PRESERVE PREPARATION METHOD | 2007 |
|
RU2347513C1 |
| "MUHUKASTE" PRESERVE PREPARATION METHOD | 2007 |
|
RU2351158C1 |
