| 摘要 |
FIELD: food industry.SUBSTANCE: invention relates to the technology of preserved second-course lunches production. The method envisages recipe components preparation, halibut fillet cutting and frying in melted butter, cress and spring onion cutting and freezing, ground pumpkin seeds extraction cake pouring with drinking water and maintenance for swelling, the listed components mixing with sour cream, salt, black hot pepper, red hot pepper and mustard, the produced mixture packing, sealing and sterilisation.EFFECT: method allows to reduce the manufactured target product adhesion to container walls. |
