| 摘要 |
FIELD: food industry.SUBSTANCE: invention relates to the technology of preserved second-course lunches production. The method envisages recipe components preparation, bulb onions cutting, sauteing in melted fat and chopping, pork chopping, the listed components mixing with part of salt to produce mince, the mince moulding into fermented cabbage leaves to produce cabbage rolls, maize flour scalding with bone broth to produce mamaliga, smoked spareribs cutting into slices, sunflower flour pouring with bone broth and maintenance for swelling, the flour mixing with tomato paste, the remaining salt, black hot pepper and red hot pepper to produce a sauce, sequential packing, sealing and sterilisation of mamaliga, spareribs, cabbage rolls, chopped fermented cabbages and sauce.EFFECT: method allows to reduce the manufactured target product adhesion to container walls. |
