| 摘要 |
FIELD: food industry.SUBSTANCE: invention relates to the technology of preserved second-course lunches production. The method envisages recipe components preparation, white vegetables cutting, blanching and straining and bulb onions straining. Sunflower flour is poured with fish broth and maintained for swelling. One perform the listed components mixing with fish broth, salt, citric acid, black hot pepper and laurel leaf to produce a sauce, champignons blanching and cutting, fresh white cabbages chopping and freezing, champignons and cabbages mixing to produce garnish. One proceeds with fish fillet cutting, the fish fillet, garnish and sauce packing, sealing and sterilisation.EFFECT: method ensures reduction of the manufactured target product adhesion to container walls. |
