FIELD: food industry.
SUBSTANCE: invention relates to the food industry, in particular used in the production of food products from fruits or vegetables. The method provides for the production of vegetable casserole in several stages: at stage 1, preparation and shredding of all vegetables used in the cooking process is carried out; at stage 2, all vegetable components are mixed with chicken eggs, semolina, a protein composite mixture, table salt, followed by the addition of sour cream; at stage 3, the resulting mixture is placed in a previously prepared container, sprinkled with breadcrumbs and baked in an oven for 30-35 minutes; at the 4th stage, the resulting mixture is packed, sealed and sterilized. The quantitative ratio of the original components of the casserole has been selected.
EFFECT: invention provides a vegetable casserole with high organoleptic properties.
1 cl, 2 tbl, 4 ex
| Title | Year | Author | Number |
|---|---|---|---|
| METHOD OF PRODUCTION OF PRESERVED FOOD "BAKED PUDDING FROM CABBAGE" | 2008 |
|
RU2367197C1 |
| METHOD OF PRODUCTION OF PRESERVED FOOD "BAKED PUDDING FROM CABBAGE" | 2008 |
|
RU2367198C1 |
| METHOD OF PRODUCTION OF PRESERVED FOOD "BAKED PUDDING FROM CABBAGE" | 2008 |
|
RU2367199C1 |
| METHOD OF PRODUCTION OF PRESERVED FOOD "BAKED PUDDING FROM CABBAGE" | 2008 |
|
RU2367203C1 |
| PROTEIN-VITAMIN SOY PRODUCT CALLED "PROBUZHDENIYE SEMYAN" (AWAKENING OF SEEDS), METHOD OF PREPARATION THEREOF, FAST-PREPARATION FOOD PRODUCT, FOOD PRODUCT AND DRY PROTEIN-VITAMIN FOOD PRODUCT | 2003 |
|
RU2271371C2 |
| PRODUCTION METHOD OF CANNED "VEGETABLE BAKED PUDDING WITH TOFU" | 2008 |
|
RU2364256C1 |
| METHOD FOR PREPARING CULINARY PRODUCTS BASED ON MILT OF FISH | 2017 |
|
RU2681287C1 |
| METHOD FOR PRODUCTION OF DIETARY SOUFFLÉ ON FISH BASIS | 2023 |
|
RU2818143C1 |
| FOOD PRODUCT PREPARING METHOD | 1998 |
|
RU2141763C1 |
| METHOD FOR PRODUCTION CURD BAKED FOOD | 1996 |
|
RU2099958C1 |
