| 摘要 |
FIELD: food industry.SUBSTANCE: invention relates to the technology of preserved second-course lunches production. The method envisages preparation of recipe components, mixing screened caviar, part of vegetable oil, wheat flour, part of tomato paste, part of acetic acid, drinking water, part of sugar, part of salt and part of black hot pepper, the mass moulding and baking to produce casserole and the latter portioning, carrots and bulb onions cutting and sauteing in vegetable oil, beans cooking till double weight increase and the listed components mixing to produce garnish, ground pumpkin seeds extraction cake pouring with drinking water and maintenance for swelling, the extraction cake mixing with the remaining tomato paste, drinking water, the remaining sugar, the remaining salt, the remaining black hot pepper, allspice, cloves and laurel leaf, the mixture cooking and addition of the remaining acetic acid to produce a sauce, the casserole, garnish and sauce packing, sealing and sterilisation.EFFECT: method allows to reduce the manufactured target product adhesion to container walls. |
