| 摘要 |
FIELD: food industry.SUBSTANCE: invention relates to the technology of preserved second-course lunches production. The method envisages recipe components preparation, chicken and greens cutting, carrots blanching and cutting, fresh white cabbages chopping and freezing, sunflower flour pouring with chicken bone broth and maintenance for swelling. One performs mixing the listed vegetables and sunflower flour with tomato paste, salt and red hot pepper, the produced mixture and chicken packing in layers, pouring with chicken bone broth, sealing and sterilisation.EFFECT: method allows to reduce the manufactured target product adhesion to container walls. |
