| 摘要 |
FIELD: food industry. ^ SUBSTANCE: invention relates to the technology of preserved second-course lunches production. The method envisages recipe components preparation, carrots, bulb onions and white vegetables cutting and sauteing in melted fat, sunflower flour pouring with drinking water and maintenance for swelling, mixing the listed components (while heated) with tomato paste, ascorbic acid, salt, black hot pepper and laurel leaf to produce dressing, potatoes cutting and blanching, soya blanching till double increase in weight, potatoes and soya mixing, meat cutting and frying in melted fat, packing the meat, the produced mixture and the dressing, their sealing and sterilisation. ^ EFFECT: method allows to reduce the manufactured target product adhesion to container walls. |
