FIELD: food industry.
SUBSTANCE: method envisages recipe components preparation, chicken eggs boiling, shelling and cutting, potatoes cutting and blanching, carrots blanching and cutting, parsley greens cutting and freezing, sheatfish fillet cutting, ground pumpkin seeds extraction cake pouring with drinking water and maintenance for swelling, the listed components mixing with salt, the produced mixture and sour cream packing, sealing and sterilisation.
EFFECT: method allows to reduce the manufactured target product adhesion to container walls.
| Title | Year | Author | Number |
|---|---|---|---|
| METHOD FOR PRODUCTION OF PRESERVES "FISH SALAD" | 2013 |
|
RU2522410C1 |
| METHOD FOR PRODUCTION OF PRESERVES "CALAMARIES, VEGETABLES AND EGG SALAD" | 2013 |
|
RU2518652C1 |
| METHOD FOR PREPARATION OF PRESERVES "CALAMARY, VEGETABLES AND EGG SALAD" | 2013 |
|
RU2518661C1 |
| "FISH SALAD" PRESERVES MANUFACTURE METHOD | 2013 |
|
RU2525522C1 |
| METHOD FOR PRODUCTION OF PRESERVES "FISH SALAD" | 2013 |
|
RU2515782C1 |
| "FISH SALAD" PRESERVES PREPARATION METHOD | 2013 |
|
RU2523209C1 |
| METHOD FOR PRODUCTION OF PRESERVED PRODUCT "FISH SALAD" | 2013 |
|
RU2515783C1 |
| METHOD FOR PREPARATION OF PRESERVED PRODUCT "FISH SALAD" | 2013 |
|
RU2515798C1 |
| METHOD FOR PRODUCTION OF PRESERVED PRODUCT "FISH SALAD" | 2013 |
|
RU2515619C1 |
| METHOD FOR PRODUCTION OF PRESERVED PRODUCT "FISH SALAD" | 2013 |
|
RU2517675C1 |
