| 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 vegetable oil and straining, sunflower flour pouring with fish broth and maintenance for swelling, the listed components mixing with fish broth, tomato paste, salt and black hot pepper and cooking to produce a sauce, carrots cutting, fresh white cabbages chopping and freezing, carrots and cabbages mixing to produce garnish, sheatfish fillet cutting, mealing in wheat flour and frying in vegetable oil, sheatfish fillet, garnish and sauce packing, sealing and sterilisation.EFFECT: method allows to reduce the manufactured target product adhesion to container walls. |
