| 摘要 |
FIELD: food industry.SUBSTANCE: invention relates to the technology of preserved second-course lunches production. The method envisages recipe components preparation, carrots, white vegetables and bulb onions cutting, sauteing in melted fat and straining, ground pumpkin seeds extraction cake pouring with bone broth and maintenance for swelling, the listed components mixing with bone broth, tomato paste, salt and black hot pepper to produce a sauce, meat cutting and frying in melted fat, fresh white cabbages chopping and freezing, meat, cabbages and sauce packing, sealing and sterilisation.EFFECT: method allows to reduce the manufactured target product adhesion to container walls. |
