| 摘要 |
FIELD: food industry.SUBSTANCE: invention relates to the technology of preserved second-course lunches production. The method envisages recipe components preparation, fresh white cabbages chopping and freezing, mutton and raw mutton tallow cutting, sunflower flour pouring with bone broth and maintenance for swelling, the listed components mixing with tomato paste and salt, the produced mixture and bone broth packing, sealing and sterilisation.EFFECT: method allows to reduce the manufactured target product adhesion to container walls. |
