| 摘要 |
FIELD: food industry.SUBSTANCE: invention relates to the technology of preserved second-course lunches production. The method envisages recipe components preparation, carrots, parsley root and bulb onions cutting, sauteing in melted butter and straining. French beans and greens are cut and frozen. Ground pumpkin seeds extraction cake is poured with bone broth at a weight ratio equal to nearly 1:5 and maintained for swelling. One mixes the listed components with tomato paste, sugar, salt, black hot pepper and laurel leaf. Tongue is cut and packed with the produced mixture and bone broth. One performs sealing and sterilisation to produce the target product. The used components ratio is suggested.EFFECT: method allows to reduce the manufactured target product adhesion to container walls. |
