| 摘要 |
FIELD: food industry.SUBSTANCE: invention relates to the technology of preserved second-course lunches production. Recipe components are prepared during method implementation. Green onions are chopped and frozen. The pickled cucumbers are cut. Sunflower flour is poured with drinking water and maintained for swelling. The listed components are mixed with mayonnaise, "Yuzhny" sauce, culinary salt and calcium gluconate. Black grouse meat is cut and fried. Black grouse meat and produced mixture are packed. Then one performs sealing and sterilisation.EFFECT: method allows to reduce the manufactured target product adhesion to container walls. |
