| 摘要 |
FIELD: food industry.SUBSTANCE: invention relates to production of canned second lunch dishes. Method comprises preparation of recipe ingredients. Asparagus is cut, blanched and grated cheese, the listed components are mixed with mustard to produce filling. Pork is cut flank into slices with thickness equal to nearly 5 mm, the filler is put into pork flank and fried in melted fat to obtain zrazy. Then fresh ornamental cabbages are chopped and frozen. Bulb onions and parsley, carrot are cut and grated. Then cabbages, carrots, bulb onions, parsley, acetic acid, sugar and salt are mixed to produce garnish. Zrazy, garnish and tallow are packed. Sealed and sterilised.EFFECT: method allows to produce new preserves with usage of non-traditional vegetal raw materials without the change of target product organoleptic properties.1 cl |
