FIELD: food production process.
SUBSTANCE: proposed preserve preparation process is as follows: chicken eggs are boiled, peeled and chopped; cucumbers are sliced and blanched; horseradish is blanched and grated; green onion 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.
1 cl
Title | Year | Author | Number |
---|---|---|---|
"MUHUKASTE" PRESERVE PREPARATION METHOD | 2007 |
|
RU2346558C1 |
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Authors
Dates
2009-02-27—Published
2007-09-06—Filed