| 摘要 |
FIELD: food industry.SUBSTANCE: invention relates to the technology of preserved second-course lunches production. The method envisages recipe components preparation, wheat bread soaking in drinking water and chopping, beef chopping, the listed components mixing with part of salt and part of black hot pepper to produce mince, the mince moulding to produce round rissoles, white vegetables and bulb onions cutting, blanching and straining, green cutting and freezing and fresh green peas freezing. Sunflower flour is poured with bone broth and maintained for swelling. One performs white vegetables, bulb onions, green peas, green and sunflower flour mixing with milk, dry white wine, sugar, the remaining salt, citric acid, the remaining black hot pepper and laurel leaf. The round rissoles, the produced mixture and bone broth are packed, sealed and sterilised.EFFECT: method ensures reduction of the manufactured target product adhesion to container walls. |
