| 摘要 |
FIELD: food industry.SUBSTANCE: invention relates to the technology of preserved second-course lunches production. The method envisages recipe components preparation, straining of a part of potatoes, the remaining potatoes cutting and blanching, carrots blanching and cutting, fresh ornamental cabbages chopping and freezing, mutton, bulb onions and greens cutting. Then one performs the listed components mixing with salt, black hot pepper, laurel leaf and cloves, the produced mixture and bone broth packing, sealing and sterilisation.EFFECT: method allows to produce new preserves with usage of non-traditional vegetal raw materials without the target product organoleptic properties modification. |
