| 摘要 |
FIELD: food industry.SUBSTANCE: invention relates to technology of production of preserved second courses. The method provides for preparation of formula components, chopping and freezing of fresh ornamental cabbage, cutting of chicken and parsley, mixing of specified components with vegetable oil, tomato paste, salt and black pepper, packing of produced mix and bone broth, sealing and sterilisation.EFFECT: invention makes it possible to produce new preserves using non-conventional vegetable stock without changes in organoleptic properties of a finished product. |
