| 摘要 |
FIELD: food industry.SUBSTANCE: invention relates to the technology of preserved second-course lunches production. The method envisages recipe components preparation, carrots, white vegetables and bulb onions cutting, sauteing in melted butter and straining, sunflower flour pouring with fish broth and maintenance for swelling. Then one mixes the listed components with fish broth, tomato paste, sugar, salt, citric acid, black hot pepper and laurel leaf to produce a sauce. Then one performs ceps blanching and cutting, fresh white cabbages chopping and freezing, ceps and cabbages mixing to produce garnish, the fish fillet, garnish and sauce packing, sealing and sterilisation.EFFECT: invention allows to reduce the manufactured target product adhesion to container walls. |
