| 摘要 |
FIELD: food industry.SUBSTANCE: invention relates to the technology of production of meat and vegetable preserves. The method envisages preparation of recipe components at the following expenditure ratio, weight parts: beef - 900.8-952.3; melted fat -45.2; vegetable oil - 96.8; potatoes - 1201.5-1267.2; bulb onions - 18.9-19.2; pumpkin seeds extraction cake - 6.5; tomato paste in conversion to 30% dry substances content - 19.3; sugar - 1.4; salt - 17; black hot pepper - 0.225; laurel leaf - 0.08; bone broth till the target product yield is equal to 1000. Bulb onions are cut, sauteed in melted fat and milled. Ground pumpkin seeds extraction cake is poured with bone broth and maintained for swelling. One mixes the listed components with tomato paste, bone broth, sugar, salt, hot black pepper and laurel leaf and cooks to produce a sauce. Beef and potatoes are cut and fried in vegetable oil. One proceeds with the listed components packing, sealing and sterilisation.EFFECT: technology allows to reduce the manufactured target product adhesion to container walls. |
