| 摘要 |
FIELD: food industry.SUBSTANCE: invention relates to the technology of preserved second-course lunches production. Mutton is cut and fried in melted fat. Bulb onions are cut and sauteed in melted fat. Fresh white cabbages are chopped and frozen. Pears are cut and frozen. Ground pumpkin seeds extraction cake are poured with bone broth and maintained for swelling. The listed components are mixed with sour cream, acetic acid, salt, black hot pepper and laurel leaf. The produced mixture and bone broth are packed, sealed and sterilised.EFFECT: method allows to reduce the manufactured target product adhesion to container walls. |
