| 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, parsnip roots and bulb onions cutting and sauteing in vegetable oil, potatoes cutting and blanching, beet-roots blanching and cutting, fresh ornamental cabbages chopping and freezing, skin-off fish fillet cutting, the listed components mixing with green peas, tomato paste, salt, black hot pepper and allspice, the produced mixture and fish broth packing, sealing and sterilisation.EFFECT: method allows to produce new preserves with usage of non-traditional vegetal raw materials with high organoleptic properties of the target product. |
