| 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 milk and chopping, rabbit flesh and raw tallow chopping. One mixes the listed components with part of salt and part of black hot pepper to produce mince; then one proceeds with the mince moulding, mealing in wheat crumbs and frying in melted butter to produce cutlets. One cuts and sautes in melted butter and strains carrots, white vegetables and bulb onions, cuts and blanches turnips, cuts and freezes sugar peas, French beans and greens, pours sunflower flour with bone broth and maintains for swelling. One mixes carrots, white vegetables, bulb onions, turnip, sugar peas, French beans, greens with sunflower flour, the remaining salt, citric acid, the remaining black hot pepper and laurel leaf. The cutlets, produced mixture and bone broth are packed, sealed and sterilised.EFFECT: method allows to reduce the manufactured target product adhesion to container walls. |
