| 摘要 |
FIELD: food industry. ^ SUBSTANCE: the present innovation deals with the technology for manufacturing snack canned foods due to boiling, shelling and cutting hen eggs; cutting and blanching tomatoes; cutting and freezing lettuce, celery sprouts and the greens; freezing fresh grains of green peas; cutting hen meat and mixing the above-mentioned components at oxygen-free technique with common salt followed by packing the mixture obtained and sour cream with subsequent sealing and sterilization. The innovation in question enables to manufacture canned food being of increased digestibility against analogous culinary dish. ^ EFFECT: higher efficiency of manufacturing. |
