| 摘要 |
FIELD: food industry.SUBSTANCE: method for production of preserved salad with chicken and vegetable marrows involves chicken eggs boiling, shelling and cutting. Vegetable marrows are cut and blanched; greens are cut and frozen. One performs fresh green peas freezing, chicken meat cutting, the listed components mixing with sugar and salt, sour cream and mayonnaise mixing, the produced mixtures packing. One performs sealing and sterilisation. In the chicken meat and vegetables mixture composition one additionally uses ground pumpkin seeds extraction cake that is preliminarily poured with drinking water and maintained for swelling while the components are used at the following expenditure ratio, weight parts: chicken meat - 1287.6, chicken eggs - 132, vegetable marrows - 216, green peas - 109, greens - 50, pumpkin seeds extraction cake - 18, sour cream - 100, mayonnaise - 100, sugar - 7.3, salt - 12, water till the target product yield is equal to 1000.EFFECT: method allows to reduce the manufactured target product (preserved salad) adhesion to container walls. |
