| 摘要 |
FIELD: food industry.SUBSTANCE: invention relates to production of preserved concentrates of dinner first course dishes. Method envisages recipe components preparation. Carrots, champignons and bulb onions are cut and sauteed in butter. Potatoes are cut and blanched, fresh ornamental cabbages are chopped and frozen. Chicken meat and greens are cut. One mixes the listed components with chicken eggs, sour cream, lemon juice, bread kvass, salt, black hot pepper, coriander and laurel leaf. Then the produced mixture and chicken bone broth are packed, sealed and sterilised. Components are used at the following ratio, weight parts: chicken 1,287.6; chicken eggs-100; butter - 17.5; potatoes -160-168, 7; ornamental cabbages - 62.6; carrots - 35.1-36; bulb onions - 47.4-46.8; champignons 117; greens - 12.5; sour cream - 7.5; lemon juice-80; bread kvass 115; Salt-18; black hot pepper - 0.3; coriander - 0.5; laurel leaf - 0.4; chicken bone broth till the final product volume - 1,000.EFFECT: obtaining new preserves with usage of non-traditional vegetal raw materials.1 cl |
