Method for the production of the first lunch dish 'Green cabbage' special purpose

摘要

1. Method for the production of the first lunch soup "cabbage green" for special purposes, involving the preparation of recipe components, cooking meat and bone broth, cooking in a broth pre-processed with pepper extract and sliced into beef, diced and boiled potatoes, sautéing chopped onions, carrots , root celery, cutting into pieces of spinach, cooking the listed components in the broth, adding salt, citric acid, black pepper, while the components are used in the following relation cost, wt. including: freeze-drying, inspection, packaging in portioned film packages for dehydrated special-purpose food products, vacuum sealing, secondary packaging from a metallized film, and secondary vacuum sealing. 2. The method according to claim 1, characterized in that the freeze-drying is carried out as follows - the product prepared for freeze-drying is frozen at a temperature of (- (23-25) ° C, then freeze-dried under vacuum from 9 × 10 to 3 × 10 TORR until the final the temperature in the product is 45-50 ° C, while the drying time is 30-36 hours, and the final humidity of the product is not more than 3-5%.