| 摘要 |
FIELD: alimentary products, preservation. ^ SUBSTANCE: invention deals with the process of production of preserved pre-cooked first-course lunches. The preserve production process includes the following activities: slicing and blanching onions, cutting and freezing beet tops and greens, chopping pork, boiling barley grits until twofold increase of weight, mixing the above-mentioned ingredients with sour cream, culinary salt and CO2-extract of pyrolised wood under oxygen-insulated conditions, packaging the mix and bone broth, 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. |
