| 摘要 |
FIELD: food industry.SUBSTANCE: invention relates to the technology of preserved second-course lunches production. The method envisages recipe components preparation, green onions cutting and freezing, sunflower flour pouring with drinking water and maintenance for swelling, the listed components mixing with mayonnaise, culinary salt, calcium gluconate, black grouse meat cutting and frying, black grouse meat and the produced mixture packing, sealing and sterilisation.EFFECT: method allows to reduce the manufactured target product adhesion to container walls. |
