| 摘要 |
FIELD: food industry. ^ SUBSTANCE: invention relates to the technology of preserved second-course lunches production. Recipe components are prepared; carrots, bulb onions and white vegetables are cut, sauteed in melted fat and milled; sunflower flour is poured with drinking water and maintained for swelling. One mixes the listed components (while heated) with tomato paste, salt, hot black pepper and laurel leaf to produce dressing. One performs potatoes cutting and blanching, kidney beans blanching till double increase in weight, potatoes and kidney beans mixing, meat cutting and frying in melted fat. Then meat, produced mixture and dressing are packed, sealed and sterilised. ^ EFFECT: method allows to reduce the manufactured target product adhesion to container walls. |
