| 摘要 |
FIELD: food industry.SUBSTANCE: invention relates to technology of production of preserved second courses. The method provides for preparation of formula components, cutting of onions and sauteing in rendered fat, cutting and freezing of fresh ornamental cabbage, beef grinding in a grinder, mixing of listed components with wheat flour, salt and CO-extract of cumin, black pepper and bayleaf, packing of produced mix and drinking water, sealing and sterilisation.EFFECT: method makes it possible to produce new preserves using non-conventional vegetable stock without changes in organoleptic properties of a finished product. |
