| 摘要 |
FIELD: food industry. ^ SUBSTANCE: invention relates to the technology of preserved second-course lunches production. The method envisages preparation of recipe components, bulb onions cutting and sauteing in melted fat, pork and pork raw tallow cutting and mincing. Then one performs mixing the listed components with pearl barley, structured sunflower flour, drinking water, salt and black hot pepper. Then one proceeds with packing, sealing and sterilisation of the produced mixture. ^ EFFECT: method allows to reduce the manufactured target product adhesion to container walls. |
