| 摘要 |
FIELD: food industry.SUBSTANCE: method envisages recipe components preparation, parsley roots cutting and blanching, carrots blanching and cutting, fresh ornamental cabbages chopping and freezing, bulb onions cutting, the listed components mixing with lemon juice, salt, black hot pepper and laurel leaf to produce garnish, brains cutting, mealing in wheat flour and frying in butter, the brains, garnish and bone broth packing, sealing and sterilisation.EFFECT: method allows to produce new preserves with usage of non-traditional vegetal raw materials without the target product organoleptic properties modification. |
