| 摘要 |
FIELD: food production process. ^ SUBSTANCE: milk is blended with part of the chicken eggs formulated to produce liaison; pork is sliced, chopped and mixed with the chicken eggs remaining and culinary salt for a homogenous farce formation. The farce is moulded to produce collops that are rolled in part of the wheat flour formulated, steeped in the liaison and fried in melted butter. Potatoes are sliced, blanched and strained. Vegetable marrows are sliced and blanched. Fresh green peas are frozen. The remaining wheat flour is sautéed in melted butter. The potatoes, vegetable marrows, green peas, sautéed wheat flour, sugar and culinary salt are mixed together under oxygen-free conditions to produce the garnish. The collops, garnish and melted butter are packaged, vacuum-sealed and sterilised. ^ EFFECT: diversification of available food products; improved digestibility of preserve foods as compared to standard analogues (digestibility value increased from 1.105 to 1,3.105). |
