METHOD FOR MANUFACTURE OF PRESERVES 'SALAD KOMI-PERMYAK-STYLE'

摘要

FIELD: food industry.;SUBSTANCE: method envisages recipe components preparation, pork and bulb onions cutting, fresh cabbages chopping and freezing, the listed components mixing with lactic acid, culinary salt and calcium or magnesium lactate, the produced mixture and vegetable oil packing, sealing and sterilisation. One uses ornamental cabbages; the components are used at the following expenditure ratio, wt %: pork - 489-615; ornamental cabbages - 888.8; bulb onions - 119-120.5; lactic acid - 0.6; culinary salt - 15; calcium or magnesium lactate - 2.2; vegetable oil till the target product yield is equal to 1000.;EFFECT: method allows to produce new preserves with usage of non-traditional vegetal raw materials without the target product organoleptic properties modification.;1 ex