METHOD FOR PRODUCTION OF PRESERVES 'BUTTERFISH IN SOUR CREAM SAUCE'

摘要

FIELD: food industry.;SUBSTANCE: invention relates to the technology of preserved second-course lunches production. The method envisages recipe components preparation, butterfish fillet cutting and frying in melted butter, cress and spring onion cutting and freezing. Ground pumpkin seeds extraction cake is poured with drinking water and maintained for swelling. The listed components are mixed with sour cream, salt, black hot pepper, red hot pepper and mustard. Produced mixture is packed, sealed and sterilised.;EFFECT: method allows to reduce the manufactured target product adhesion to container walls.