| 摘要 |
FIELD: processing technique of food products. ^ SUBSTANCE: preserves are cooked by cutting and frying in vegetable oil of skinned mackerel fillet, grinding and sauting in vegetable oil of garlic, cutting and blanching of tomatoes, cutting and blanching of green onion and green peppermint, blending of the specified components without access of oxygen with sake, lemon juice, cooking salt, black pepper and chili, packing of the obtained blend and white dry wine, sealing and sterilisation. ^ EFFECT: new preserves with an increased digestibility in comparison with similar culinary dish. |
