| 摘要 |
FIELD: food industry. ^ SUBSTANCE: preserved food is cooked by beef cutting and frying in vegetable oil, cutting and blanching of tomatoes and onions, blanching and rubbing of garlic, cutting and freezing of parsley, mixing of specified components without oxygen access with table salt, packing of prepared mixture and drinking water, sealing and sterilisation. ^ EFFECT: new preserved food has higher assimilability compared to similar culinary dish. |
