FIELD: food industry.
SUBSTANCE: method is implemented by boiling, peeling and cutting of hen's eggs, cutting and blanching of potatoes, blanching and cutting of carrots. Parsley leaves are cut and frozen, beef and pickled cucumbers are cut, fresh green peas are frozen. The listed ingredients mixed with table salt without oxygen access. This mixture is packed as well as mayonnaise with definite components proportion. Then hermetic sealing and sterilisation follow.
EFFECT: this method allows manufacturing of a product with increased digestibility.
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| METHOD OF PRODUCTION OF CANNED PRODUCT "FISH SALAD" | 2007 |
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RU2338417C1 |
