| 摘要 |
FIELD: food industry.SUBSTANCE: method envisages recipe components preparation, pork and greens cutting, fresh ornamental cabbages chopping and freezing, carrots, parsley roots and bulb onions cutting and sauteing in melted butter, pearl barley cooking till double weight increase, the listed components mixing with tomato paste, acetic acid and salt, the produced mixture and bone broth packing, sealing and sterilisation.EFFECT: production of new preserves with usage of non-traditional vegetal raw materials without the target product organoleptic properties modification. |
