| 摘要 |
FIELD: food industry.SUBSTANCE: invention relates to the technology for production of preserved concentrates of first-course lunches. The method envisages recipe components preparation, carrots, white vegetables and bulb onions cutting and sauteing in fat, potatoes cutting and blanching, beet-roots cutting, fresh ornamental cabbages chopping and freezing. Then one performs the listed components mixing with tomato paste, puree of paprika, wheat flour, sugar, salt, citric acid and black hot pepper, meat cutting, the produced mixture, meat and laurel leaf 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. |
