| 摘要 |
FIELD: food products manufacturing technique. ^ SUBSTANCE: preserves are manufactured by cutting and sauteeing in vegetable oil carrots, onions and celeriac, cutting and freezing bunching onion, cutting squid fillets. The above components are mixed without oxygen access with tomato paste, acetic acid, sugar, table salt, sodium benzoate, cinnamon, cloves, hot black pepper and bay leaves. The obtained mix and fish broth are packed, hermetically sealed, cooled and cured until maturation. ^ EFFECT: increased digestibility. |
