'SOUP MOLDAVIAN-STYLE' PRESERVES PRODUCTION METHOD

摘要

FIELD: food industry.;SUBSTANCE: carrots, champignons and bulb onions are cut and sauteed in melted butter. Potatoes are cut and blanched. Fresh ornamental cabbages are chopped and frozen. Chicken meat and greens are cut. One mixes the listed components with chicken eggs, cream, lemon juice, bread kvass, salt, black hot pepper, coriander and laurel leaf. The produced mixture and chicken bone broth are packed. Then one performs sealing and sterilisation. The components are expressed at the following expenditure ratio, weight parts: chicken - 1287.6, chicken eggs - 100, butter - 17.5, potatoes - 160-168.7, ornamental cabbages - 62.6, carrots - 35.1-36, bulb onions - 46.8-47.4, champignons - 117, greens - 12.5, cream - 7.5, lemon juice - 80, bread kvass - 115, salt - 18, black hot pepper - 0.3, coriander - 0.5, laurel leaf - 0.4, chicken bone broth till the target product yield is equal to 1000.;EFFECT: manufacture of a product with usage of non-traditional vegetal raw materials without the target product organoleptic properties modification.