FIELD: food industry.
SUBSTANCE: canned food is cooked by fish fillet cutting and frying in vegetable oil, potatoes and tomatoes cutting and blanching. Cutting and freezing green onions and dill leaves. The listed ingredients are mixed without oxygen access with salt and calcium ascorbate, and sour cream and mayonnaise are mixed. Obtained mixtures are mixed in a ratio specified. Then hermetic sealing and sterilisation follow.
EFFECT: method allows manufacturing of a product with increased digestibility.
| Title | Year | Author | Number |
|---|---|---|---|
| METHOD OF PRODUCTION OF PRESERVED FOOD "POTATO AND FISH SALAD" | 2007 |
|
RU2344631C1 |
| METHOD OF MANUFACTURING CANNED FOOD "SMOKED FISH SALAD WITH VEGETABLES" (VERSIONS) | 2007 |
|
RU2335961C1 |
| METHOD OF PRODUCTION OF PRESERVED FOOD "CALAMARIES, VEGETABLES AND EGGS SALAD" | 2007 |
|
RU2330533C1 |
| METHOD FOR PRODUCING TINNED FOOD "FISH SALAD" | 2007 |
|
RU2347444C1 |
| METHOD OF PRODUCTION OF PRESERVED FOOD "FISH SALAD" | 2007 |
|
RU2331322C1 |
| METHOD OF PRODUCTION OF PRESERVED FOOD "FISH SALAD" | 2007 |
|
RU2331242C1 |
| METHOD OF MANUFACTURING CANNED FOOD "FISH SALAD" | 2007 |
|
RU2329686C1 |
| METHOD OF PRODUCTION OF PRESERVED FOOD "FISH SALAD" | 2007 |
|
RU2330585C1 |
| METHOD OF PRODUCTION OF TINNED PRODUCT "FISH SALAD" | 2007 |
|
RU2330419C1 |
| METHOD OF PREPARATION OF PRESERVED PRODUCT "FISH SALAD" | 2007 |
|
RU2330493C1 |
