| 摘要 |
FIELD: food industry.SUBSTANCE: invention relates to production of canned lunch second courses. Method envisages recipe components preparation, cutting and browning in melted fat of onions, fresh ornamental cabbages chopping, pork and carrots cutting and browning of wheat flour. One mixes the listed components with tomato paste, sugar, salt and black hot pepper, the produced mixture packing, sealing and sterilisation. All the components are used at the specified ratio.EFFECT: method allows to get a new tinned food using nonconventional vegetable raw materials without changing organoleptic properties of desired product.1 cl |
