| 摘要 |
FIELD: food industry.SUBSTANCE: invention relates to the preserved second-course lunches production technology. The method involves rice cooking till double weight increase, meat chopping, bulb onions cutting and sauteing in melted fat, the listed components mixing with part of salt and part of black hot pepper to produce mince, the mince moulding, mealing in wheat flour and frying in melted fat to produce meat balls, fresh white cabbages shredding and freezing, ground pumpkin seeds extraction cake pouring with bone broth and maintenance for swelling, the extraction cake mixing with sour cream, bone broth, tomato paste, the remaining salt, the remaining black hot pepper and laurel leaf to produce a sauce, the meat balls, cabbages and sauce packing, sealing and sterilisation.EFFECT: reduction of the manufactured target product adhesion to container walls. |
