| 摘要 |
A method for making a half-finished product on the basis of mushroom and spicy vegetables provides for mixing of prepared components of a recipe, treating in the ultrahigh frequency (UHF) field, adding shredded green leaves of parsley, parsnip, celery and dill in a solution of NaCl with the further grinding into a paste. non-standard mushrooms (cepe, honey fungi and yellow boletus) are subjected to freezing at a temperature of -18...-27 DEGREE C in the course of 1.5...2.0 hours and shredding up to particle sizes of 4...5 mm, further a mixture with shredded stems and roots of parsley, parsnip, celery and dill is prepared and treated in the UHF field at vacuum blowing of 50...60 kPa at a temperature of 50 DEGREE C up to a residual moisture content of 60...65%, shredded green leaves of the spicy vegetables are added and it is ground up to obtaining a paste.
|
