| 摘要 |
FIELD: food industry.SUBSTANCE: invention relates to the technology of preserved second-course lunches production. The method envisages recipe components preparation, skin-off fish fillet blanching and cutting, fresh white cabbages chopping and freezing, carrots and bulb onions cutting and sauteing in vegetable oil, sunflower flour pouring with bone broth and maintenance for swelling, the listed components mixing with fish broth, vegetable oil, tomato paste, sugar, salt, black hot pepper, allspice, cloves, cinnamon and laurel leaf, the produced mixture packing, sealing and sterilisation. All the recipe components are used at a specified expenditure ratio.EFFECT: invention allows to reduce the manufactured target product adhesion to container walls. |
