| 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, horseradishes grating, green cutting and freezing, fresh green peas freezing, sunflower flour pouring with drinking water and maintenance for swelling, the said components mixing with sour cream, acetic acid, salt, black hot pepper and laurel leaf, tongue cutting, the tongue and the produced mixture packing, sealing and sterilisation packing, sealing and sterilisation.EFFECT: method allows to reduce the manufactured target product adhesion to container walls. |
