| 摘要 |
FIELD: food industry.SUBSTANCE: invention relates to production of canned concentrates of first lunch dishes. Method involves preparation of recipe ingredients, cutting and sauteing in melted butter carrots, parsley root, leeks and onions, cutting and blanching potato, chopping and freezing fresh ornamental cabbage, cutting meat, tomatoes and greens, blanching green peas, mixing said ingredients with salt, black pepper and bay leaves, packing resulting mixture and bone broth, sealing and sterilising.EFFECT: method enables to obtain new canned food using non-conventional vegetable raw materials without changing organoleptic properties of desired product.1 cl |
