| 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, ground pumpkin seeds extraction cake pouring with bone broth and maintenance for swelling, the listed components mixing with bone broth, tomato paste, sugar, salt, black hot pepper and laurel leaf to produce a sauce, fresh white cabbages chopping and freezing, tongue scalding, cleaning and cutting, the tongue, cabbages and sauce packing, sealing and sterilisation.EFFECT: reduction of the manufactured target product adhesion to container walls. |
