| 摘要 |
FIELD: alimentary products, preservation. ^ SUBSTANCE: invention deals with the process of production of concentrated preserved pre-cooked first-course lunches. The preserve production process includes the following activities: boiling, peeling and chopping chicken eggs, blanching and ricing beets and carrots, slicing and blanching cucumbers and potatoes, cutting and freezing bunch onion and green dill, slicing sea scallop meat, mixing the above-mentioned ingredients with sour cream, sugar, culinary salt and calcium citrate under oxygen -insulated conditions, packaging the mix and culinary water, vacuum sealing and sterilisation. The process enables production of preserves characterised by enhanced digestibility properties as compared to traditional pre-cooked products of the kind. ^ EFFECT: production of preserves characterised by enhanced digestibility properties. |
