| 摘要 |
FIELD: food industry.SUBSTANCE: invention relates to the technology of preserved second-course lunches production. One prepares recipe components for preserves production. One performs fresh white cabbages chopping and freezing, carrots, parsley roots and bulb onions cutting, sunflower flour sauteing in melted fat and straining, sunflower flour pouring with bone broth and maintenance for swelling, the listed components mixing with tomato paste, sugar, salt, black hot pepper and laurel leaf. Then the prepared mixture and bone broth are packed, sealed and sterilised to prepare the ready product.EFFECT: invention allows to reduce the manufactured target product adhesion to container walls. |
