| 摘要 |
FIELD: food industry.SUBSTANCE: invention relates to the technology for production of preserved concentrates of first-course lunches. The method envisages recipe components preparation, carrots and bulb onions cutting and sauteing in combined fats, potatoes cutting and blanching, beet-roots blanching and cutting, fresh ornamental cabbages chopping and freezing. Then one performs beans soaking and cooking in bone broth, meat cutting, the listed components mixing with tomato paste, acetic acid, salt, black hot pepper and laurel leaf, the produced mixture 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. |
