| 摘要 |
FIELD: food industry.SUBSTANCE: invention relates to the technology of preserved second-course lunches production. The method envisages recipe components preparation, cucumbers and tomatoes cutting and blanching, lettuce cutting and freezing, horseradishes grating, sunflower flour pouring with drinking water and maintenance for swelling. The listed components are mixed with sour cream, sugar, culinary salt, calcium lactate, black hot pepper and laurel leaf. Meat is cut; meat and the produced mixture are packed, sealed and sterilised.EFFECT: method allows to reduce the manufactured target product adhesion to container walls. |
