| 摘要 |
FIELD: alimentary products, preservation. ^ SUBSTANCE: preserve production process includes the following activities: chopping pork, frying it in melted butter and grinding, chopping onions, sauting them in melted butter and grinding, freezing and cutting basil, boiling rice until twofold increase of weight and grinding it, mixing the above-mentioned ingredients with cream, tomato paste and culinary salt, packaging the mix in aluminium tubes, vacuum sealing and sterilisation. This serves to extend and diversify the armoury of methods and foodstuff used for production of preserves characterised by enhanced digestibility properties as compared to traditional pre-cooked products of the kind. Digestibility index of the preserve is equal to 8.8.104, while that of the foodstuff used for its preparation - only 12.104. ^ EFFECT: production of enhanced digestibility preserves. |
