| 摘要 |
FIELD: alimentary products, preservation. ^ SUBSTANCE: invention deals with the process of production of preserved pre-cooked first-course lunches. The preserve production process includes the following activities: slicing, blanching and ricing potatoes, onions and parsley roots, freezing and chopping green leek, cutting and freezing green parsley, slicing pork (raw and smoked) and pork sausage, boiling lentils until 150% increase of weight and grinding them, mixing the above-mentioned ingredients with culinary salt and laurel lea under oxygen-insulation conditions, packaging the mix and meat-and-bone broth, 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 preserves characterised by enhanced digestibility properties. |
