FIELD: food industry.
SUBSTANCE: preserved chicken and tofu salad preparation method involves cucumbers and bulb onions cutting and blanching, spring onion and parsley greens cutting and freezing, chicken fillet and tofu cutting, beans cooking till the weight increases by 150%, ground pumpkin seeds extraction cake pouring with drinking water at a weight ratio equal to nearly 1:5 and maintenance for swelling, the listed components mixing with salt, the produced mixture and mayonnaise packing, sealing and sterilisation to produce the target product.
EFFECT: method allows to reduce the manufactured target product adhesion to container walls.
Authors
Dates
2014-06-10—Published
2013-07-24—Filed