| 摘要 |
FIELD: food industry.SUBSTANCE: invention relates to the technology of preserved second-course lunches production. The method envisages preparation of recipe components, green onion cutting and freezing, pickled cucumbers cutting, sunflower flour pouring with drinking water and maintenance for swelling. The listed components are mixed with mayonnaise, "Yuzhny" sauce, culinary salt and calcium gluconate. Rabbit meat is cut and fried. The rabbit meat and produced mixture are packed, sealed and sterilised.EFFECT: method allows to reduce the manufactured target product adhesion to container walls. |
