| 摘要 |
FIELD: food industry.SUBSTANCE: invention relates to the technology of preserved second-course lunches production. The method envisages recipe components preparation, cucumbers and tomatoes cutting and blanching, salad cutting and freezing, horse radish blanching and grating, ground pumpkin seeds extraction cake pouring with drinking water and maintenance for swelling, the listed components mixing with sour cream, sugar, culinary salt and calcium lactate to produce garnish, scad fillet cutting, scad fillet and garnish packing, sealing and sterilisation.EFFECT: method allows to reduce the manufactured target product adhesion to container walls. |
