METHOD FOR PRODUCTION OF PRESERVES 'ROUND RISSOLES IN MAIN RED SAUCE'

摘要

FIELD: food industry.;SUBSTANCE: method envisages recipe components preparation, wheat bread soaking in milk and chopping, meat chopping, the listed components mixing with part of salt and part of black hot pepper to produce mince, the mince moulding, mealing in wheat crumbs and frying in melted fat to produce round rissoles, carrots, parsley roots and bulb onions cutting, sauteing in melted fat and straining, green beans and green cutting and freezing, ground pumpkin seeds extraction cake pouring with bone broth at a ratio of 1:5 and maintenance for swelling, mixing carrots, parsley roots, bulb onions, green beans, greens and pumpkin seeds extraction cake with tomato paste, sugar, the remaining salt, the remaining black hot pepper and laurel leaf, the round rissoles, the produced mixture and bone broth packing, sealing and sterilisation.;EFFECT: method allows to reduce the manufactured target product adhesion to container walls.