| 摘要 |
FIELD: food processing. ^ SUBSTANCE: preserves are cooked by cutting, frying in melted butter and chopping on the cutter of meat, freezing and chopping on the cutter of green onions, blanching and chopping on the cutter of horse radish, blending of the specified components with bone soup, sugar, cooking salt, citric acid and CO2-extracts of biomass of the specified type of micromicet and black hot pepper, packing of the obtained mix into aluminium tubes, sealing and sterilisation. ^ EFFECT: new preserves are of increased accessibility. ^ 41 cl |
