| 摘要 |
FIELD: food industry.SUBSTANCE: invention relates to the technology of preserved second-course lunches production. The method envisages recipe components preparation, parsley roots and bulb onions cutting, blanching and straining, carrots blanching and straining, sugar peas and green cutting and freezing, sunflower flour pouring with bone broth and maintenance for swelling. Then one performs the listed components mixing with salt, black hot pepper and laurel leaf, tongue cutting, the tongue, the produced mixture and bone broth packing, sealing and sterilisation.EFFECT: invention allows to reduce the manufactured target product adhesion to container walls. |
