FIELD: food industry.
SUBSTANCE: invention relates to the technology of preserved second-course lunches production. One prepares recipe components for preserves production. For garnish production one performs 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 and calcium gluconate. Prepared hazel grouse meat is cut and fried. Then the meat and garnish are packed, sealed and sterilised to produce a preserved product.
EFFECT: method allows to reduce the manufactured target product adhesion to container walls.
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Authors
Dates
2013-07-27—Published
2012-08-17—Filed