FIELD: food production process.
SUBSTANCE: canned food is cooked by cutting and blanching potatoes, blanching and cutting beetroot, cutting and freezing parsley, cutting rabbit meat, tongue and pickled cucumbers, mixing the listed ingredients under oxygen-free conditions with salt, packing the obtained mixture and vegetable oil, sealing and sterilisation.
EFFECT: cans for dietary meals have good digestibility.
| Title | Year | Author | Number |
|---|---|---|---|
| PRODUCTION METHOD OF CANNED "RABBIT AND PICKLES SALAD" | 2008 |
|
RU2363275C1 |
| PRODUCTION METHOD FOR PRESERVES "RABBIT AND GREEN PEAS SALAD" | 2008 |
|
RU2360479C1 |
| METHOD FOR PRODUCTION OF CANNED SALAD | 2006 |
|
RU2317718C1 |
| METHOD FOR PRODUCTION OF CANNED SALAD | 2006 |
|
RU2319417C1 |
| PRODUCTION METHOD FOR PRESERVED FOOD "SALAD WITH RABBIT FLESH" | 2006 |
|
RU2323605C1 |
| METHOD OF PRODUCTION OF PRESERVED FOOD "SEA-FISH AND GHERKINS SALAD" | 2008 |
|
RU2363264C1 |
| PRODUCTION METHOD OF PRESERVED FOOD "CHICKEN AND TOFU SALAD" | 2008 |
|
RU2362337C1 |
| PRODUCTION METHOD OF TINNED FOOD "COD AND TOFU SALAD" | 2008 |
|
RU2363288C1 |
| METHOD OF PRODUCTION OF PRESERVED FOOD "POTATO SALAD WITH SCALLOPS" | 2007 |
|
RU2332071C1 |
| METHOD FOR MANUFACTURING CANNED FOOD "SALAD WITH RABBIT" | 2006 |
|
RU2322828C1 |
