| 摘要 |
FIELD: food industry.SUBSTANCE: invention relates to the technology of preserved second-course lunches production. The method envisages recipe components preparation. One performs Ussuri cisco, scallops and estragon greens cutting. Carrots, parsley root and bulb onions are cut and sauteed in cooking fat. Potatoes and turnip are cut and blanched. Fresh white cabbages are chopped and frozen; garlic is strained. Sunflower flour is poured with fish broth and maintained for swelling. The listed components are mixed with fish broth, tomato paste, acetic acid, sugar, salt and CO-extracts of cloves, black hot pepper and laurel leaf. The produced mixture is packed, sealed and sterilised.EFFECT: method allows to reduce the manufactured target product adhesion to container walls. |
