FIELD: food industry.
SUBSTANCE: canned food is cooked by cutting and blanching of tomatoes and onion, cutting and freezing lettuce and parsley, cutting rabbit meat, mixing the specified components under oxygen-free conditions with table salt, calcium gluconate and caraway, packing the prepared mixture and vegetable oil, sealing and sterilisation.
EFFECT: improved digestibility as compared to similar pre-cooked foods.
| Title | Year | Author | Number |
|---|---|---|---|
| PRODUCTION METHOD OF CANNED "DIETIC SALAD" | 2008 |
|
RU2363272C1 |
| "TOMATOES, TOFU AND NUT SALAD" PRESERVE PREPARATION METHOD | 2008 |
|
RU2363257C1 |
| METHOD FOR PRODUCTION OF CANNED SALAD | 2006 |
|
RU2317718C1 |
| METHOD FOR PRODUCTION OF CANNED SALAD | 2006 |
|
RU2319417C1 |
| PRODUCTION METHOD OF PRESERVES "RABBIT SALAD IN YOGHURT CHEESE" | 2007 |
|
RU2358465C1 |
| METHOD FOR MANUFACTURING OF CANNED "MEAT AND RADISH SALAD" | 2007 |
|
RU2345570C1 |
| METHOD FOR MANUFACTURING OF "UDALETS" CANNED SALAD | 2007 |
|
RU2345557C1 |
| PRODUCTION METHOD OF CANNED STEWED VEAL WITH VEGETABLES | 2008 |
|
RU2358479C1 |
| METHOD FOR MANUFACTURING CANNED FOOD "SALAD WITH RABBIT" | 2006 |
|
RU2322828C1 |
| PRODUCTION METHOD FOR PRESERVED FOOD "SALAD WITH RABBIT FLESH" | 2006 |
|
RU2323605C1 |
