| 摘要 |
FIELD: food industry.SUBSTANCE: invention relates to technology of production of preserved second courses. The method provides for preparation of formula components, beef and potatoes cutting and frying in butter, carrots, white roots and onions cutting and sauteing in butter, chopping and freezing of fresh ornamental cabbage, cutting and blanching of pumpkin, cutting of pepper and herbs, mixing of specified components with green peas, 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. |
