| 摘要 |
FIELD: food industry.SUBSTANCE: invention relates to the technology of preserved second-course lunches production. The method envisages recipe components preparation, poultry meat cutting and frying in melted butter, bulb onions cutting and sauteing in melted butter, greens cutting and freezing, sunflower flour pouring with bone broth and maintenance for swelling, the listed components mixing with tomato paste, acetic acid, fruit paste, salt, black hot pepper, cinnamon, cloves and laurel leaf, the produced mixture and bone broth packing, sealing and sterilisation.EFFECT: method allows to reduce the manufactured target product adhesion to container walls. |
