FIELD: technology of food products making.
SUBSTANCE: preserved food is cooked by cutting, blanching and ricing of potatoes, cutting and chopping of meat. Specified components are mixed with hen's eggs, wheat flour, melted butter, table salt, starch, nutmeg and CO2-extract of pyrolysis timber. Prepared mixture is formed to prepare dumpling. Leek, parsley and dill are frozen and mixed without oxygen access with table salt. Trickled pastries, prepared mixture and bone broth are packed, sealed and sterilised.
EFFECT: preserved food has higher assimilability compared to similar culinary dish.
| Title | Year | Author | Number |
|---|---|---|---|
| METHOD OF PRODUCTION OF PRESERVED FOOD "LEEK WITH DUMPLINGS" | 2007 |
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