| 摘要 |
FIELD: food industry.SUBSTANCE: invention relates to the technology of preserved second-course lunches production. The method involves recipe component preparation, bulb onions cutting and sauteing in vegetable oil, garlic blanching and straining, spinage, sorrel and greens cutting and freezing, ground pumpkin seeds extraction cake pouring with fish broth and maintenance for swelling, the listed components mixing with tomato paste, sugar, salt and black hot pepper, the halibut fillet cutting, the halibut fillet, produced mixture and fish broth packing, sealing and sterilisation.EFFECT: method allows to reduce the manufactured target product adhesion to container walls. |
