| 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, carrots and onions cutting and sauteing in vegetable oil, cutting and blanching of potatoes, blanching and cutting of beet root, chopping and freezing of fresh ornamental cabbage, cutting of beef, herbs and plums, mixing of specified components with tomato paste, salt, black pepper and bayleaf, 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. |
