| 摘要 |
FIELD: food industry.SUBSTANCE: invention relates to technology of production of preserved concentrates of first courses. The method provides for preparation of formula components, cutting and sauteing in fat of carrots, parsley root, celery root and turnip, cutting and blanching of potatoes, cutting and freezing of fresh ornamental cabbage, cutting of parsley, mixing of specified components with vermicelli, tomato paste and sweet bell pepper, cutting of smoked meat and smoked cheese, packing of produced mix, smoked meat, smoked cheese and bone broth, 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. |
