| 摘要 |
FIELD: food industry.SUBSTANCE: one uses a specified ratio of the preserves recipe components. White vegetables and bulb onions are cut, blanched and strained. Asparagus and greens are cut and frozen. Pheasant flesh is cut. Ground pumpkin seeds extraction cake is poured with bone broth and maintained for swelling. Then one mixes the listed components with egg yolks, salt, citric acid, black hot pepper, nutmeg and laurel leaf. Then the produced mixture and bone broth are packed, sealed and sterilised.EFFECT: method ensures reduction of the manufactured target product adhesion to container walls. |
