| 摘要 |
FIELD: alimentary products, preservation. ^ SUBSTANCE: preserve production process includes the following activities: boiling, peeling and chopping chicken eggs, chopping and frying bacon, cutting and freezing spinage, mixing the above-mentioned ingredients with culinary salt, calcium ascorbate and hot black pepper under oxygen-insulated conditions, packaging the mix and mayonnaise, vacuum sealing and sterilisation. This serves to extend and diversify the armoury of methods and foodstuff used for production of preserves characterised by enhanced digestibility properties as compared to traditional pre-cooked products of the kind. Digestibility index of the preserve is equal to 2.4.105, while that of the foodstuff used for its preparation - only 2.6.105. ^ EFFECT: production of enhanced digestibility preserves. |
