FIELD: food production process.
SUBSTANCE: preserved food is made by boiling, peeling and cutting chicken eggs, cutting and blanching potatoes and apples, freezing green peas, cutting pickled cucumbers, beef and beef liver, mixing the listed ingredients with salt and calcium lactate without access for oxygen, mixing sour cream and mayonnaise, packing the obtained mixtures , pressurisation and sterilisation.
EFFECT: diversification of available food products; improved digestibility of preserve foods as compared to standard analogues.
| Title | Year | Author | Number |
|---|---|---|---|
| METHOD OF PRODUCTION OF CANNED SALAD "BASHKORTOSTAN" | 2007 |
|
RU2341983C1 |
| PRODUCTION METHOD FOR PRESERVED FOOD "ROAST BEEF SALAD" | 2006 |
|
RU2323618C1 |
| METHOD OF MANUFACTURING CANNED FOOD "VEGETABLE SALAD WITH TREPANGS" | 2007 |
|
RU2344621C1 |
| METHOD OF PRODUCTION OF PRESERVED FOOD "VEGETABLE SALAD WITH SQUIDS" | 2007 |
|
RU2344630C1 |
| METHOD OF MANUFACTURING CANNED FOOD "VEGETABLE SALAD WITH MUSSELS" | 2007 |
|
RU2343721C1 |
| METHOD OF MANUFACTURING CANNED FOOD "VEGETABLE SALAD WITH MUSSELS" | 2007 |
|
RU2343723C1 |
| METHOD FOR MANUFACTURING OF CANNED "VEGETABLE SALAD WITH SQUIDS" | 2007 |
|
RU2345564C1 |
| METHOD OF MANUFACTURING CANNED FOOD "FISH SALAD" | 2007 |
|
RU2329686C1 |
| METHOD OF PRODUCTION OF PRESERVED FOOD "FISH SALAD" | 2007 |
|
RU2330585C1 |
| METHOD OF PREPARATION OF PRESERVED PRODUCT "FISH SALAD" | 2007 |
|
RU2330493C1 |
