| 摘要 |
FIELD: food industry.SUBSTANCE: invention relates to the technology of preserved second-course lunches production. The method envisages recipe components preparation, potatoes and pears cutting and blanching, green beans and thyme greens cutting and freezing, smoked pork products cutting, ground pumpkin seeds extraction cake pouring with bone broth and maintenance for swelling, the listed components mixing with salt and allspice, the produced mixture and bone broth packing, sealing and sterilisation.EFFECT: method ensures reduction of the manufactured target product adhesion to container walls. |
