| 摘要 |
FIELD: food industry.SUBSTANCE: invention relates to production of canned lunch second courses. Method involves preparation of recipe components, cutting and frying in vegetable oil of trepang meat, cutting and sautéing in vegetable oil of carrots, cutting and sauteing of potatoes and vegetable marrows, chopping and freezing of fresh ornamental cabbages, mixing of the listed components with tomato paste, sugar, salt and black hot pepper, packing of the produced mixture, sealing and sterilisation.EFFECT: method allows to produce new preserves with usage of non-traditional vegetal raw materials without changing the target product organoleptic properties.1 cl |
