| 摘要 |
FIELD: food industry.SUBSTANCE: invention relates to the technology of preserved second-course lunches production. The method involves recipe components preparation, dried ceps cooking, separation from broth and cutting, fresh white cabbages chopping and freezing, bulb onions cutting and sauteing in melted butter, ground pumpkin seeds extraction cake pouring with mushroom broth at a weight ratio equal to nearly 1:5 and maintenance for swelling, the listed components mixing with sour cream, sugar, salt, black hot pepper, allspice and laurel leaf, mackerel icefish fillet cutting and frying in melted butter, the mackerel icefish fillet, produced mixture and mushroom broth packing, sealing and sterilisation.EFFECT: method allows to reduce the manufactured target product adhesion to container walls. |
