| 摘要 |
FIELD: food industry.SUBSTANCE: invention relates to the technology of preserved second-course lunches production. The method involves bulb onions cutting and blanching, carrots blanching and cutting, dill greens cutting and freezing, ground pumpkin seeds extraction cake pouring with drinking water at a weight ratio equal to nearly 1:5 and maintenance for swelling, skin-off mackerel fillet cutting, the listed components mixing with sour cream and salt, the produced mixture packing, sealing and sterilisation to produce the target product.EFFECT: method allows to reduce the manufactured target product adhesion to container walls. |
