FIELD: food industry.
SUBSTANCE: invention relates to production of canned concentrates of first lunch dishes. Ingredients are prepared. Meat is sliced and fried in the melted fat. Cut and browned in melted fat, bulb onions, aubergines, tomatoes and paprika. Raddishes are cut and blanched. Carrots are blanched and cut. Ornamental cabbage is chopped and got frozen. Garlic is strained. These components are mixed with a portion of the salt and black pepper. Wheat flour, chicken eggs, drinking water, the remaining salt and drinking soda are mixed to produce dough. Then, it is proved, handled and rolled in bundles. It is greased with vegetable oil, drawn and blanched to get noodles. Noodles, obtained mixture and bone broth are packed, sealed and sterilised.
EFFECT: method allows to produce new preserves with usage of non-traditional vegetal raw materials without altering the target product organoleptic properties.
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| Title | Year | Author | Number |
|---|---|---|---|
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|
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|
RU2585836C1 |
