| 摘要 |
FIELD: food industry.SUBSTANCE: invention relates to the technology of preserved second-course lunches production. The method envisages recipe components preparation, dried ceps blanching and cutting, garlic and speck mincing, the listed components mixing with part of salt and part of black hot pepper to produce mince, pork cutting and pounding, mince laying onto the pork, twisting and frying in cooking fat to produce rolls, potatoes cutting and frying in melted fat, beet roots and bulb onions cutting and sauteing in margarine, fresh green peas freezing, sunflower flour pouring with mushroom broth and maintenance for swelling, mixing potatoes, beet roots, bulb onions, green peas and sunflower flour with sour cream, sugar, the remaining salt and the remaining black hot pepper to produce garnish, the rolls, garnish and mushroom broth packing, sealing and sterilisation.EFFECT: preservation technology improvement. |
