| 摘要 |
FIELD: food production process. ^ SUBSTANCE: proposed preserve preparation method envisages the following operations. The formulation ingredients are pre-processed according to the traditional technology. Pre-processed potatoes and cucumbers are chopped, blanched and minced. Pre-processed green onions and green vegetables are frozen (preferably - at a slow rate) and minced. Pre-processed mutton is chopped and minced. Kvass is boiled till foam formation termination. The above ingredients are mixed with sour cream, culinary salt and CO2-extract of hot black pepper. The resultant mixture is packaged in aluminium tubes, vacuum-sealed and sterilised which finally yields the target finished product. ^ EFFECT: pre-cooked food digestibility improvement. |
