| 摘要 |
FIELD: food industry.SUBSTANCE: invention is intended for usage in preservation industry during preserved second-course lunches production. The method envisages recipe components preparation, carrots, parsley roots and bulb onions cutting, sauteing in melted fat and straining, garlic straining, sunflower flour pouring with bone broth and maintenance for swelling; the listed components mixing with bone broth, tomato paste, sugar, salt, black hot pepper and laurel leaf to produce a sauce. Then one performs heart cutting and frying in melted fat, fresh white cabbages chopping and freezing, the heart, cabbages and sauce packing, sealing and sterilisation.EFFECT: production ensures reduction of the manufactured target product adhesion to container walls. |
