METHOD FOR PRODUCTION OF PRESERVES 'LAMINARIA WITH AUBERGINES IN HOT TOMATO SAUCE'

摘要

FIELD: food industry.;SUBSTANCE: invention relates to the technology of preserved appetisers production. The method envisages production of a sauce by way of mixing tomato paste, drinking water, sugar, salt, black hot pepper, allspice, cloves, coriander and laurel leaf with the mixture subsequent cooking and addition of acetic acid. Additionally one introduces into the sauce sunflower flour that is poured with drinking water and maintained for swelling before mixing. Mince is produced by way of cutting, sauteing in vegetable oil and mixing laminaria, carrots, beets and bulb onions. Then one proceeds with aubergines cutting into discs and frying in vegetable oil, the aubergines, mince and sauce packing, containers sealing and sterilisation. The components are used at the specified expenditure ratio.;EFFECT: method allows to reduce the manufactured target product adhesion to container walls.