| 摘要 |
FIELD: food industry.SUBSTANCE: invention relates to production of canned second lunch dishes. Method comprises preparation of recipe ingredients. Method presupposes cutting, blanching and straining of white vegetables, blanching and straining of carrots, straining of bulb onions, cutting and blanching of edible boletus, chopping and freezing of fresh ornamental cabbages, sauteing of wheat flour in melted butter. Listed components are mixed with white dry wine, salt, citric acid, black hot pepper and laurel leaf to produce garnish. Prepared brains are portioned. Brains, garnish and bone broth are packed, sealed and sterilised.EFFECT: method allows to produce new preserves with usage of non-traditional vegetal raw materials.1 cl |
