| 摘要 |
FIELD: alimentary products, preservation. ^ SUBSTANCE: invention deals with the process of production of concentrated preserved pre-cooked first-course lunches. The preserve production process includes the following activities: chopping and carrots, parsley and celery roots and onions and sauting them in melted butter, slicing and blanching potatoes, cutting and freezing fresh green leaves of stinging nettle, boiling rice until twofold increase of weight, chopping chicken meat, mixing the above-mentioned ingredients with culinary salt and hot black pepper under oxygen-insulated conditions, packaging the mix and bone broth, 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 enhanced digestibility preserves. |
