| 摘要 |
FIELD: food industry.SUBSTANCE: invention relates to production of canned lunch second courses. Method envisages preparation of recipe components, cutting, blanching and straining of white vegetables, blanching and straining of carrots, straining of bulb onions and preserved capers. Champignons are cut and blanched, fresh ornamental cabbages are chopped and freezed, wheat flour is browned in melted butter. Above specified components are mixed with salt, citric acid, black hot pepper, red hot pepper and laurel leaf to produce garnish. Brains, garnish and bone broth are portioned, sealed and sterilised.EFFECT: method allows to produce new preserves with usage of non-traditional vegetal raw materials without changing the target product organoleptic properties.1 cl |
