FIELD: food industry.
SUBSTANCE: invention relates to the technology of preserved second-course lunches production. The method envisages recipe components preparation, green onions cutting and freezing, pickled cucumbers cutting, sunflower flour pouring with drinking water and maintenance for swelling, the listed components mixing with mayonnaise, "Yuzhny" sauce, culinary salt, calcium ascorbate, black hot pepper and laurel leaf, rabbit meat cutting, rabbit meat and the produced mixture packing, sealing and sterilisation.
EFFECT: method allows to reduce the manufactured target product adhesion to container walls.
| Title | Year | Author | Number |
|---|---|---|---|
| METHOD FOR MANUFACTURE OF PRESERVES "MEAT WITH GARNISH" | 2012 |
|
RU2487564C1 |
| METHOD FOR MANUFACTURE OF PRESERVES "POULTRY WITH GARNISH" | 2012 |
|
RU2485822C1 |
| METHOD FOR MANUFACTURE OF PRESERVES "RABBIT WITH GARNISH" | 2012 |
|
RU2498644C1 |
| METHOD FOR MANUFACTURE OF PRESERVES "RABBIT WITH GARNISH" | 2013 |
|
RU2511657C1 |
| "TONGUE WITH GARNISH" PRESERVED PRODUCT MANUFACTURE METHOD | 2012 |
|
RU2475055C1 |
| METHOD FOR PRODUCTION OF PRESERVES "MEAT WITH GARNISH" | 2012 |
|
RU2489916C1 |
| METHOD FOR MANUFACTURE OF PRESERVES "MEAT WITH GARNISH" | 2013 |
|
RU2514499C1 |
| METHOD FOR PRODUCTION OF PRESERVES "POULTRY WITH GARNISH" | 2012 |
|
RU2489051C1 |
| METHOD FOR MANUFACTURE OF PRESERVES "POULTRY WITH GARNISH" | 2013 |
|
RU2509486C1 |
| "RABBIT WITH GARNISH" PRESERVE PREPARATION METHOD | 2007 |
|
RU2360474C1 |
