| 摘要 |
FIELD: food industry. ^ SUBSTANCE: preserved salad is cooked by boiling, peeling and cutting of hen's eggs, cutting and blanching of potatoes, apples, garden radishes and grapes, cutting and freezing of lettuce and green parsley, cutting of turkey fillet, mixing of specified components without oxygen access with sesame seeds, table salt, calcium tartrate and white pepper, packing of prepared mixture and mayonnaise, sealing and sterilisation. ^ EFFECT: preparation of preserved salad with higher assimilability. |
