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