| 摘要 |
FIELD: food industry. ^ SUBSTANCE: invention relates to the technology of preserved second-course lunches production. The method envisages preparation of formula components. Fresh white cabbage is chopped and blanched. Bulb onions are cut and sauteed in vegetable oil. One performs brined tomatoes cutting, brined mushrooms milling, the listed components mixing with sunflower flour, vegetable oil, tomato paste, citric acid, sugar, salt, hot red 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. |
