| 摘要 |
FIELD: alimentary products, preservation. ^ SUBSTANCE: invention deals with the process of production of preserved pre-cooked first-course lunches. The preserve production process includes the following activities: boiling, peeling and chopping chicken eggs, slicing and blanching cucumbers, blanching and chopping beets, cutting and freezing beet tops, bunch onion and greens, slicing sea scallop meat, mixing the above-mentioned ingredients with sour cream, sugar, culinary salt and calcium ascorbate under oxygen -insulated conditions, boiling kvass, packaging the mix and the kvass, vacuum sealing and sterilisation. The process enables production of preserves characterised by enhanced digestibility properties as compared to traditional pre-cooked products of the kind. ^ EFFECT: production of preserves characterised by enhanced digestibility properties. |
