| 摘要 |
FIELD: food industry.SUBSTANCE: method envisages recipe components preparation, fresh ornamental cabbages chopping and freezing, beet-roots and bulb onions chopping, beef and greens cutting. Then the listed components are mixed with wheat flour, tomato paste and salt. The produced mixture and bone broth are packed, sealed and sterilised.EFFECT: method allows to produce preserves with usage of non-traditional vegetal raw materials without the target product organoleptic properties modification. |
