| 摘要 |
FIELD: food production process. ^ SUBSTANCE: preserves are prepared by cutting and blanching porcini mushrooms, blanching and mincing garlic, mincing pork fat. The above-mentioned ingredients are mixed with culinary salt and hot black pepper for a homogenous farce formation. Pork is cut and beaten; the prepared farce is placed on the meat slices thus tenderised. The slices are rolled up and the rolls thus produced are fried in cooking fat. Potatoes are sliced, blanched and grated, onions and beet-roots are cut and sautéed in margarine, runner beans are chopped and frozen, wheat flour is sautéed in margarine. The potatoes, onions, beet-roots, runner beans, wheat flour, sour cream, milk, sugar, culinary salt and hot black pepper are mixed under oxygen-free conditions to produce the garnish. The rolls, garnish and mushroom broth are packaged, vacuum-sealed and sterilised. ^ EFFECT: diversification of available food products; improved digestibility of preserve foods as compared to standard analogues. |
