| 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, fresh white cabbages chopping and freezing, sunflower flour pouring with bone broth and maintenance for swelling, the listed components mixing with tomato paste, salt and black hot pepper to produce garnish, meat cutting and frying in melted fat, meat, garnish and bone broth packing, sealing and sterilisation.EFFECT: method allows to reduce the manufactured target product adhesion to container walls. |
