METHOD OF PRODUCING CONSERVED SALAD "ANGELINA"

FIELD: production technology of conserved vegetable salad. SUBSTANCE: salad is prepared by preparation and cutting of Jerusalem artichoke, carrot and apples. Then carrot is blanched, and components are mixed. After it, roasted vegetable oil, citric acid and salt are added. Mixture is aged, prepacked...

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Bibliographische Detailangaben
Hauptverfasser:	KVASENKOV O.I, MAMEDOVA EH.I, KLEVTSOVA O.M
Format:	Patent
Sprache:	eng ; rus
Schlagworte:	CHEMICAL RIPENING OF FRUIT OR VEGETABLES FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT,VEGETABLES, EDIBLE SEEDS THE PRESERVED, RIPENED, OR CANNED PRODUCTS THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
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Beschreibung
Zusammenfassung:	FIELD: production technology of conserved vegetable salad. SUBSTANCE: salad is prepared by preparation and cutting of Jerusalem artichoke, carrot and apples. Then carrot is blanched, and components are mixed. After it, roasted vegetable oil, citric acid and salt are added. Mixture is aged, prepacked, closed and sterilized. EFFECT: production of salad with pleasant specific organoleptical properties.