| 摘要 |
FIELD: food industry.SUBSTANCE: invention relates to the technology of preserved second-course lunches production. The method involves garnish production, mutton cutting, forcing with garlic and frying in melted fat, mutton, garnish and bone broth packing, sealing and sterilisation to produce the target product. Garnish is produced by way of carrots, parsley roots and bulb onions cutting and sauteing in melted fat, fresh white cabbages chopping and freezing, ground pumpkin seeds extraction cake pouring with bone broth at a weight ratio of 1:5 and maintenance for swelling, the listed component mixing with tomato paste, acetic acid, sugar, salt, ground black hot pepper and laurel leaf.EFFECT: method allows to reduce the manufactured target product adhesion to container walls. |
