| 摘要 |
FIELD: food production process. ^ SUBSTANCE: chicken eggs are boiled, peeled and chopped; pickled cucumbers are sliced and blanched; horseradishes are blanched and grated. Green onions are chopped and frozen; spice-salted sprat fillet is cut. The above-mentioned ingredients are mixed with acetic acid, sugar, culinary salt and calcium acetate under oxygen-free conditions. The resultant mixture and sour cream are packaged, vacuum-sealed and sterilised. ^ EFFECT: diversification of available food products; improved digestibility of preserve foods as compared to standard analogues (digestibility value increased from 1,1.105 to 1,3.105). |
