| 摘要 |
FIELD: food industry.SUBSTANCE: invention relates to the field of food industry, in particular, to the technology of preserved concentrates of first-course production. The method envisages recipe components preparation, carrots, parsley roots and bulb onions cutting and sauteing in melted fat, beet-roots blanching and cutting, fresh cabbages chopping and freezing, beef and tomatoes cutting. The listed components are mixed with salt, citric acid, red hot pepper and laurel leaf. The produced mixture and bone broth are packed, sealed and sterilised. One uses ornamental cabbages; the components are used at the following expenditure ratio, wt %: beef - 282.5-290.7; melted fat - 25; ornamental cabbages - 382.7; beet-roots - 119-123.8; carrots - 50-51.2; parsley roots - 20-20.3; bulb onions - 48-48.6; tomatoes - 176; salt - 18; citric acid - 1; red hot pepper - 3; laurel leaf - 0.8; bone broth - till the target product yield is equal to 1000.EFFECT: method allows to produce new preserves with usage of non-traditional vegetal raw materials without the target product organoleptic properties modification. |
