| 摘要 |
FIELD: processing technique of food products. ^ SUBSTANCE: preserves are cooked by cutting, blanching and chopping on the cutter of apples, freezing and chopping on the cutter of green leek, chopping on the cutter of halibut fillet. The specified components are blended with white dry wine, melted butter, fish liquour, cooking salt and CO2- extracts of biomass of the specified type of micromicet and black pepper. The obtained mix is packed into aluminium tubes, sealed and sterilised. ^ EFFECT: preserves of an increased digestibility. ^ 41 cl |
