| 摘要 |
FIELD: methods of producing food products from salted fern; applicable in food industry and public catering. SUBSTANCE: fern, preliminarily washed with water and cut, is subjected to soaking at temperature of water not lower 95 C excluding intensive boiling at hydromodulus equal to 1:(10-15) during the time which is enough for bringing the fern to ready-to-eat state. Then fern is cooled up to temperature 10-15 C and prepacked in disposable package. Then product is tightly packed under vacuum, and cooled up to temperature 0-8 C providing for long-term storage. EFFECT: long-term storage life of product with high food value and organoleptical properties. 9 cl |
