摘要 |
FIELD: food industry.SUBSTANCE: invention relates to the technology of preserved second-course lunches production. The method involves recipe components preparation, pork loin cutting, undercut cutting, pounding and sprinkling with part of salt and black hot pepper, pork loin laying onto the undercut, twisting and frying in melted butter to produce rolls, champignons cutting and frying in melted butter, green beans cutting and freezing, ground pumpkin seeds extraction cake pouring with drinking water and maintenance for swelling, champignons, green beans and pumpkin seeds extraction cake mixing with sour cream and the remaining salt, the rolls and the produced mixture packing, sealing and sterilisation.EFFECT: method ensures reduction of the manufactured product adhesion to container walls. |