| 摘要 |
FIELD: alimentary products, preservation. ^ SUBSTANCE: invention deals with the process of production of fish-and-vegetable preserves. The preserve production process includes the following activities: cutting and freezing sorrel, spinage, bunch onion, green dill and parsley, fresh green leaves of sage, beakchervil and estragon, ricing onions and sauting them in melted butter, mixing the above-mentioned ingredients with potato flour, egg powder, cream, lemon juice, culinary salt, caraway seeds, hot black pepper and laurel lea under oxygen-insulated conditions, cutting skinned eel fillet, packaging the mix, the eel fillet skinned and cut and table wine, vacuum sealing and sterilisation. The process enables production of preserves characterised by enhanced digestibility properties as compared to traditional pre-cooked products of the kind. ^ EFFECT: production of enhanced digestibility preserves. |
