| 摘要 |
FIELD: food industry.SUBSTANCE: invention relates to the technology of preserved appetisers production. The method envisages preparation of recipe components at the following expenditure ratio, weight parts: carrots - 819-840; white vegetables - 56.8-57.7; bulb onions - 845.2-856; greens - 3.7; vegetable oil - 80.7; pumpkin seeds extraction cake - 11; tomato puree in conversion to 12% dry substances content - 167.5; sweet pepper puree in conversion to 7% dry substances content - 45; salt - 12; black hot pepper - 0.5; water till the target product yield is equal to 1000. Carrots, bulb onions and white vegetables are cut, sauteed in vegetable oil and milled. Greens are milled. Ground pumpkin seeds extraction cake is poured with drinking water and maintained for swelling. One mixes the listed components with tomato puree, sweet pepper puree, salt and black hot pepper. The produced mixture is homogenised, packed, sealed and sterilised.EFFECT: technology allows to reduce the manufactured target product adhesion to container walls. |
