| 摘要 |
FIELD: food industry. ^ SUBSTANCE: invention relates to the technology of preserved second-course lunches production, in particular, to production of fermented cabbage vegetable solyanka with soya. The method envisages recipe components preparation, bulb onions cutting and sauteing in vegetable oil, soya blanching, the listed components mixing with fermented cabbage, sunflower flour, vegetable oil, tomato paste, sugar, salt, black hot pepper, allspice and laurel leaf, one proceeds with stewing (continuously stirring), packing, sealing and sterilisation. ^ EFFECT: method allows to reduce stratification of the target product produced. |
