| 摘要 |
FIELD: food industry.SUBSTANCE: invention relates to the technology of preserved second-course lunches production. The method envisages recipe components preparation. One performs chicken eggs cooking, shelling and cutting, tomatoes cutting and blanching, horse radishes blanching and grating, spring onion cutting and freezing, spice-salted herring fillet cutting, ground pumpkin seeds extraction cake pouring with drinking water and maintenance for swelling, the listed components mixing with sour cream, acetic acid, sugar, culinary salt and calcium acetate, the produced mixture packing, sealing and sterilisation.EFFECT: reduction of the manufactured target product adhesion to container walls. |
