| 摘要 |
FIELD: food industry.SUBSTANCE: invention relates to production of canned second lunch dishes. Method comprises preparation of recipe ingredients. Carrots, parsley roots and raw onions are cut, browned in melted fat and strained. Ornamental cabbage is chopped and got frozen. Tripe is cut. Wheat flour is sautéed. One mixes the listed components with tomato paste, sugar, salt, black hot pepper and laurel leaf. Produced mixture and bone broth are packed. Sealed and sterilised.EFFECT: method allows to produce new preserves with usage of non-traditional vegetal raw materials without alteration of target product organoleptic properties.1 cl |
