FIELD: food industry.
SUBSTANCE: invention is intended for usage in preservation industry during preserved second-course lunches production. The method envisages recipe components preparation, green onions cutting and freezing, horseradishes grating, sunflower flour pouring with drinking water and maintenance for swelling, the listed components mixing with sour cream, sugar, culinary salt, calcium lactate, black hot pepper and laurel leaf, rabbit meat cutting, rabbit meat and the produced mixture packing, sealing and sterilisation.
EFFECT: invention ensures reduction of the manufactured target product adhesion to container walls.
| Title | Year | Author | Number |
|---|---|---|---|
| METHOD FOR MANUFACTURE OF PRESERVES "RABBIT WITH GARNISH" | 2013 |
|
RU2514504C1 |
| METHOD FOR MANUFACTURE OF PRESERVES "RABBIT WITH GARNISH" | 2012 |
|
RU2487567C1 |
| METHOD FOR MANUFACTURE OF PRESERVES "MEAT WITH GARNISH" | 2012 |
|
RU2485819C1 |
| METHOD FOR MANUFACTURE OF PRESERVES "POULTRY WITH GARNISH" | 2012 |
|
RU2487566C1 |
| METHOD FOR MANUFACTURE OF PRESERVES "RABBIT WITH GARNISH" | 2013 |
|
RU2511659C1 |
| METHOD FOR MANUFACTURE OF PRESERVED PRODUCT "TONGUE WITH GARNISH" | 2012 |
|
RU2480034C1 |
| METHOD FOR MANUFACTURE OF PRESERVED PRODUCT "FRIED MEAT WITH GARNISH | 2012 |
|
RU2480060C1 |
| METHOD FOR MANUFACTURE OF PRESERVES "MEAT WITH GARNISH" | 2013 |
|
RU2514507C1 |
| METHOD FOR MANUFACTURE OF PRESERVES "POULTRY WITH GARNISH" | 2013 |
|
RU2513449C1 |
| METHOD FOR MANUFACTURE OF PRESERVES "MEAT WITH GARNISH" | 2012 |
|
RU2498642C1 |
