| 摘要 |
FIELD: processing technique of food products. ^ SUBSTANCE: preserves are cooked by cutting and frying in vegetable oil of poultry liver, cutting and frying of smoked fat, cutting and blanching of tomatoes, cutting and freezing of lettuce and green parts of parsley, blending of the specified components without access of oxygen with rice wine, red dry wine, ethanoic acid, cooking salt, calcium acetate, black pepper, mustard and thyme, packing of the obtained mix and vegetable oil, sealing and sterilisation. ^ EFFECT: preserves with an increased digestibility in comparison with similar culinary dish. |
