摘要 |
FIELD: food industry.SUBSTANCE: invention relates to the technology of preserved second-course lunches production. The method involves carrots, parsley roots and bulb onions cutting, sauteing in melted butter and straining, potatoes cutting, blanching and straining, spinage freezing and straining, ground pumpkin seeds extraction cake pouring with bone broth and maintenance for swelling, the listed components mixing with bone broth, tomato paste, acetic acid, salt, black hot pepper and laurel leaf, tongue cutting and frying in melted butter, the tongue and the produced mixture packing, sealing and sterilisation.EFFECT: reduction of the manufactured target product adhesion to container walls. |