| 摘要 |
FIELD: food industry.SUBSTANCE: invention relates to the technology of preserved second-course lunches production. The method envisages recipe components preparation, bulb onions cutting and sauteing in vegetable oil, brined cucumbers cutting, pickled mushroom milling. Then one mixes the listed components with fermented cabbages, ground pumpkin seeds extraction cake, vegetable oil, tomato paste, ascorbic acid, sugar, salt, black hot pepper, allspice and laurel leaf. One proceeds with stewing (continuously stirring), packing, sealing and sterilisation.EFFECT: method allows to reduce stratification of the target product produced. |
