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