| 摘要 |
FIELD: technology of food products making. ^ SUBSTANCE: preserved food is cooked by boiling, peeling and cutting of hen eggs, cutting and blanching of onions, cutting and freezing of lettuce and potherbs, rice boiling until mass increases by 150%, freezing of fresh green peas, cutting of shrimp meat. The aforesaid components are mixed without oxygen access with table salt. Prepared mixture and mayonnaise are packed, sealed and sterilised. ^ EFFECT: higher digestibility. |
