| 摘要 |
FIELD: food industry. ^ SUBSTANCE: invention relates to the technology of preserved semi-products production for catering enterprises. The method envisages recipe components preparation, carrots, bulb onions and white vegetables cutting and sauteing in melted fat, beet blanching and cutting, sunflower flour pouring with drinking water and maintenance for swelling, mixing the listed components (while heated) with tomato paste, acetic acid, water, sugar, salt, hot black pepper and laurel leaf, packing, sealing and sterilisation of the produced mixture. ^ EFFECT: invention allows to reduce the manufactured target product adhesion to container walls. |
