FIELD: food industry.
SUBSTANCE: method envisages recipe components preparation, cucumbers and tomatoes cutting and blanching, garlic blanching and cutting, spring onion and dill greens cutting and freezing, chicken meat cutting, ground pumpkin seeds extraction cake pouring with drinking water and maintenance for swelling, the listed components mixing with salt, the produced mixture and mayonnaise packing, sealing and sterilisation.
EFFECT: method allows to reduce the manufactured target product adhesion to container walls.
| Title | Year | Author | Number |
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| METHOD FOR PRODUCTION OF PRESERVES "COMBINED BANQUET SALAD WITH MAYONNAISE" | 2013 |
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RU2525642C1 |
