FIELD: food industry.
SUBSTANCE: invention relates to food industry. At production of lettuce uses mung in sprouted form, onions bulb, vegetable oil, salt, garlic, cilantro, bunching, ground hot pepper and red black, juice peel, basil and dill. Mung sprouted in solution cheese whey at ratio 1:1, pH 6.5, at room temperature during 48 hours. All the components are used at specified ratio.
EFFECT: invention ensures vegetable lettuce balanced in amino-acid composition.
2 cl, 1 tbl, 3 ex
| Title | Year | Author | Number |
|---|---|---|---|
| METHOD OF MANUFACTURING PATES WITH VEGETABLE COMPONENTS (VERSIONS) | 2016 |
|
RU2642452C2 |
| FUNCTIONAL PRODUCT OF VEGETATIVE COMPOSITION, INCLUDING PLANTS OF NORTHERN LATITUDES | 2019 |
|
RU2709747C1 |
| METHOD FOR PRODUCING DEHYDRATED RAW PLANT MATERIAL AND METHOD FOR PREPARING DISHES FROM SUCH MATERIAL | 1998 |
|
RU2122333C1 |
| PROTEIN-VITAMIN SOY PRODUCT CALLED "PROBUZHDENIYE SEMYAN" (AWAKENING OF SEEDS), METHOD OF PREPARATION THEREOF, FAST-PREPARATION FOOD PRODUCT, FOOD PRODUCT AND DRY PROTEIN-VITAMIN FOOD PRODUCT | 2003 |
|
RU2271371C2 |
| SEMI-FINISHED MEAT AND VEGETABLE CHOPPED PRODUCT WITH OSTRICH MEAT AND CHICKEN FILLET | 2018 |
|
RU2676174C1 |
| METHOD OF PREPARING SALAD | 2000 |
|
RU2167530C2 |
| METHOD OF PRODUCING INSTANT PRODUCTS BASED ON MEAT, FISH OR MUSHROOM PRODUCTS | 2023 |
|
RU2828851C1 |
| CHOPPED MEAT-AND-VEGETABLE SEMI-PRODUCT | 2014 |
|
RU2562531C1 |
| VEGETABLE SNACK SALAD | 2001 |
|
RU2197846C2 |
| VEGETAL SEASONING | 2011 |
|
RU2464815C1 |
