| 摘要 |
FIELD: food industry.SUBSTANCE: invention relates to production of canned lunch second courses. Method involves preparation of recipe ingredients, soaking in water and chopping wheat bread, chopping beef, pork fat raw and onions, mixing said components with part salt and part black pepper to produce mince meat, forming, breading in wheat bread crumbs and frying in melted fat to produce cutlets, chopping and freezing fresh ornamental cabbage, sauteing flour, mixing with sour cream, bone broth, remaining part of salt, rest of black pepper and bay leaf to produce sauce, packing cutlets, cabbage and sauce, sealing and sterilising.EFFECT: method enables to obtain new canned food using non-conventional vegetable raw materials without changing organoleptic properties of desired product.1 cl |
