| 摘要 |
FIELD: food industry. ^ SUBSTANCE: invention relates to the technology of preserved second-course lunches production. The method envisages recipe components preparation, fresh white cabbage chopping and blanching, carrots and bulb onions cutting and sauteing in vegetable oil, mushrooms cooking and milling, the listed components mixing with sunflower flour, vegetable oil, tomato puree, acetic acid, salt, black hot pepper, allspice; one proceeds with stewing (continuously stirring), packing, sealing and sterilisation. ^ EFFECT: method allows to reduce stratification of the target product. |
