| 摘要 |
FIELD: food industry.SUBSTANCE: invention relates to the technology of preserved second-course lunches production. The method envisages recipe components preparation, wheat bread soaking in drinking water and chopping, beef, raw pork tallow and bulb onions chopping, the listed components mixing with part of salt and black hot pepper to produce mince, the mince moulding, mealing in wheat crumbs and frying in melted butter to produce cutlets, green beans and green cutting and freezing, sunflower flour pouring with bone broth and maintenance for swelling, green beans, green and sunflower flour mixing with sour cream, tomato paste and the remaining salt, the cutlets and the produced mixture packing, sealing and sterilisation.EFFECT: reduction of the manufactured target product adhesion to container walls. |
