| 摘要 |
FIELD: food industry.SUBSTANCE: method envisages recipe components preparation, carrots, bulb onions, white vegetables and rutabaga cutting and sauteing in animal fat, fresh ornamental cabbages chopping and freezing, wheat flour sauteing, beef cutting, the listed components mixing with salt, black hot pepper, allspice and laurel leaf, 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. |
