| 摘要 |
FIELD: food industry.SUBSTANCE: invention relates to the technology of preserved second-course lunches production. The method envisages recipe components preparation, chicken eggs cooking, shelling and cutting, part of bulb onions cutting and sauteing in melted fat, Kaunas bread cutting and slight drying, speck cutting, the listed components mixing with part of salt and black hot pepper to produce mince, beef cutting and pounding, mince laying onto the beef, twisting, mealing in wheat flour and frying in melted fat to produce zrazy, potatoes and rutabaga cutting and blanching, fresh green peas freezing, the remaining bulb onions cutting, sauteing in melted butter and straining, ground pumpkin seeds extraction cake pouring with bone broth and maintenance for swelling, mixing potatoes, rutabaga, green peas, strained part of bulb onions and pumpkin seeds extraction cake with sour cream, milk, sugar, the remaining salt and laurel leaf to produce garnish, zrazy, garnish and bone broth packing, sealing and sterilisation.EFFECT: method allows to reduce the manufactured target product adhesion to container walls. |
