| 摘要 |
FIELD: food industry.SUBSTANCE: invention relates to production of canned second lunch dishes. Method comprises preparation of recipe ingredients. Paprika is cut and blanched. Ornamental cabbage is chopped and got frozen. Fresh green peas are frozen. Boiled sausage is cut. Garlic is strained. Listed components are mixed with salt. Produced mixture and melted mutton fat is packaged. Then it is sealed and sterilised.EFFECT: method allows to produce new preserves with usage of non-traditional vegetal raw materials without the target product organoleptic properties.1 cl |
