| 摘要 |
FIELD: food industry.SUBSTANCE: invention relates to the technology of preserved second-course lunches production. The method for preparation of preserved product "Fresh cabbage vegetable-and-mushroom solyanka" envisages recipe components preparation, fresh white cabbage shredding and blanching, bulb onions cutting and sauteing in vegetable oil, brined tomatoes cutting, pickled mushrooms milling, the listed components mixing with vegetable oil, tomato paste, citric acid, sugar, salt, black hot pepper, allspice and laurel leaf, one proceeds with stewing (continuously stirring), packing, sealing and sterilisation; during mixing one additionally introduces ground pumpkin seeds extraction cake. All the components are taken at preset components ratio.EFFECT: invention allows to reduce stratification of the target product produced. |
