FIELD: food production process.
SUBSTANCE: cans are prepared by cutting and blanching potatoes and apples, boiling textured soy protein till four time increase in weight, cutting and freezing greens, freezing fresh green peas, cutting pickled cucumbers. The listed components are mixed with culinary salt, calcium ascorbate and hot black pepper under oxygen-insulated conditions, The resultant mixture and mayonnaise are packaged, vacuum-sealed and sterilised.
EFFECT: enhanced digestibility.
| Title | Year | Author | Number |
|---|---|---|---|
| "SOYA MEAT SALAD" PRESERVES PRODUCTION METHOD | 2013 |
|
RU2519421C1 |
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RU2323623C1 |
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| METHOD OF PRODUCTION OF PRESERVED FOOD "CALAMARI, VEGETABLE AND EGG SALAD" | 2007 |
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RU2331278C1 |
| METHOD OF PRODUCTION OF PRESERVED FOOD "VEGETABLE SALAD WITH SCALLOPS" | 2007 |
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| PRODUCTION METHOD FOR PRESERVED FOOD "ROAST BEEF SALAD" | 2006 |
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RU2323618C1 |
| METHOD OF PRODUCTION OF PRESERVED FOOD "CALAMARI, APPLE AND BEETROOT SALAD" | 2007 |
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RU2332137C1 |
| METHOD FOR PRODUCING TINNED FOOD "BEETROOT SALAD WITH FRESH PILCHARD" | 2007 |
|
RU2328867C1 |
