| 摘要 |
The present invention concerns food industry, particularly, meat-fillings and process for production thereof. The meat-filling is preparing from beef farce, pork farce, chopped onion, salt, black pepper and, optionally, cold boiled water. After mixing of all components formed meat-filling is left to stand at 0‹ to +10 ‹C temperature for 2 to 12 hours. Both meat-fillings variants are used for preparing floury dishes and putty dishes, especially for making of dumplings. |
