| 摘要 |
FIELD: food industry. ^ SUBSTANCE: method provides for the part of onion formulated cutting and blanching. Beef and beef fat oil is cut and chopped. White bread is soaked in drinking water and chopped. The listed ingredients are mixed with salt and hot black pepper to obtain a cutlet mass. Then it is formed, coated with wheat breadcrumbs and fried in melted fat to make cutlets. Carrots, parsley roots and the remaining part of onion are cut, browned in melted fat and strained. Runner beans and greens are cut and frozen. Gherkins are cut. Wheat flour is sauteed in melted fat. Carrots, parsley roots, strained raw onions, runner beans, gherkins, herbs, wheat flour, "Yuzhniy" sauce, tomato paste, acetic acid, sugar, table salt, hot black pepper and bay leaves are mixed under oxygen-free conditions. The cutlets, obtained mixture are packed as well as bone broth with definite components proportion. Then hermetic sealing and sterilisation follow. ^ EFFECT: obtaining new canned food with improved digestibility as compared to a similar dish. |
