| 摘要 |
FIELD: food industry.SUBSTANCE: invention relates to technology of production of preserved concentrates of first courses. Formula components are prepared, pork and onions are chopped, specified components are mixed with hen eggs' whites and ginger to produce mince. Mince is formed to produce meat balls. Fresh ornamental cabbage is cut and frozen, mixed with butter, white dry wine and salt. The produced mix, meat balls, vermicelli and bone broth are packed, sealed and sterilised.EFFECT: method makes it possible to produce new preserves using non-conventional vegetable stock without changes in organoleptic properties of a finished product. |
