| 摘要 |
FIELD: food industry.SUBSTANCE: method envisages recipe components preparation, fresh ornamental cabbages chopping and freezing, speck and bulb onions combined sauteing, skin-off fish fillet cutting and frying in vegetable oil, greens cutting, the listed components mixing with tomato paste and salt, the produced mixture and fish broth packing, sealing and sterilisation. The components are used at the following expenditure ratio, wt %: skin-off fish fillet - 250, speck - 20, vegetable oil - 27, ornamental cabbages - 625, bulb onions - 93.6-94.8, greens - 25, tomato paste in conversion to 30% dry substances content - 25, salt - 18, fish broth till the target product yield is equal to 1000.EFFECT: production of new preserves with usage of non-traditional vegetal raw materials without the target product organoleptic properties modification. |
