FIELD: food industry.
SUBSTANCE: invention relates to production of canned concentrates of first lunch dishes. Method envisages preparation of recipe components, cutting and frying in melted fat, meat cutting and browning in melted fat of onions, aubergines, tomatoes and paprika, horse radish cutting and blanching, carrots blanching and cutting, fresh ornamental cabbages chopping and freezing, garlic straining. Then one mixes the listed components with vermicelli, salt and black hot pepper, the produced mixture and bone broth packing, sealing and sterilisation.
EFFECT: method allows to produce new preserves with usage of non-traditional vegetal raw materials without the target product organoleptic properties.
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| Title | Year | Author | Number |
|---|---|---|---|
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|
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