FIELD: food industry.
SUBSTANCE: method provides for preparation of recipe components, tomatoes cutting and blanching, white cabbage cutting and freezing, leek and parsley leaves cutting and freezing, tofu cutting, mixing of listed components with sugar, table salt and calcium gluconate under oxygen-free conditions, packing of obtained mixture and mayonnaise, Sealing and sterilisation.
EFFECT: improved digestibility as compared to similar pre-cooked foods.
| Title | Year | Author | Number |
|---|---|---|---|
| METHOD FOR MANUFACTURE OF PRESERVES "FRESH VEGETABLES AND TOFU SALAD" | 2013 |
|
RU2520905C1 |
| METHOD OF PRODUCTION OF PRESERVED FOOD "TOMATOES AND TOFU STARTER" | 2008 |
|
RU2367249C1 |
| PRODUCTION METHOD OF CANNED FOOD "AUTUMN SALAD" | 2008 |
|
RU2364253C1 |
| PRODUCTION METHOD FOR PRESERVED SALAD "YAROSLAVNA" | 2006 |
|
RU2323666C1 |
| METHOD FOR MANUFACTURING CANNED WHITE CABBAGE SALAD WITH TOFU | 2008 |
|
RU2368241C1 |
| PRODUCTION METHOD FOR PRESERVED FOOD "CHICKEN SALAD WITH HAM AND TOFU" | 2008 |
|
RU2360445C1 |
| CANNED SOUP FROM VEGETABLES | 2005 |
|
RU2296487C1 |
| PRODUCTION METHOD OF CANNED FOOD "TURKEY SNACK WITH POTATOES" | 2008 |
|
RU2362397C1 |
| PRODUCTION METHOD OF PRESERVED FOOD "CHICKEN AND TOFU SALAD" | 2008 |
|
RU2359497C1 |
| METHOD FOR MANUFACTURING CANNED FOOD "VEGETABLE SOUP" | 2005 |
|
RU2301585C2 |
