FIELD: food production process.
SUBSTANCE: production method of canned food manufacturing includes mutton cutting and frying in vegetable oil, onions cutting and browning in vegetable oil, horse radish cutting and blanching, bunching onion and parsley cutting and freezing, mixing of the listed components in the oxygen free conditions with acetic acid, sugar, table salt, calcium acetate and black bitter pepper, prepared mixture and vegetable oil are packed, sealed and sterilised.
EFFECT: improved digestibility as compared to similar pre-cooked foods.
| Title | Year | Author | Number |
|---|---|---|---|
| METHOD FOR PRODUCING TINNED FOOD "SPICY SALAD" | 2007 |
|
RU2356388C1 |
| "SPICY SALAD" PRESERVE PREPARATION METHOD | 2007 |
|
RU2356389C1 |
| METHOD FOR MANUFACTURING CANNED SPICY SALAD | 2007 |
|
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| METHOD FOR MANUFACTURING "KIRGHIZ LAGMAN" PRESERVES | 2007 |
|
RU2356255C1 |
| METHOD FOR MANUFACTURING CANNED FOOD "SPANISH-TYPE SALAD" | 2006 |
|
RU2322815C1 |
| METHOD FOR PRODUCTION OF CANNED GOODS FROM MEAT AND VEGETABLES | 2005 |
|
RU2300943C1 |
| PRODUCTION METHOD FOR PRESERVED FOOD "SPANISH SALAD" | 2006 |
|
RU2323610C1 |
| PRODUCTION METHOD OF CANNED "KIRGHIZ LAGMAN" | 2007 |
|
RU2359483C1 |
| METHOD FOR MANUFACTURING "KIRGHIZ LAGMAN" PRESERVES | 2007 |
|
RU2360480C1 |
| METHOD OF PRODUCTION OF PRESERVED SALAD "NICE" | 2007 |
|
RU2331336C1 |
