| 摘要 |
FIELD: processing technique of food products. ^ SUBSTANCE: preserves are cooked by cutting, frying in melted butter and chopping on the cutter of pork kidneys, cutting, sauting in melted butter and chopping on the cutter of shallot, grinding and sauting in melted butter of garlic, freezing and chopping on the cutter of green onion, blending of the specified components with bone soup, cream, cooking salt and CO2-extracts of biomass of the specified type of micromicet and white pepper, packing of the obtained blend into aluminium tubes, sealing and sterilisation. ^ EFFECT: preserves with an increased digestibility. ^ 41 cl |
