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'BLACKCOCK CHOPPED CUTLETS AND WHITE SAUCE WITH VEGETABLES' PRESERVES PREPARATION METHOD
'BLACKCOCK CHOPPED CUTLETS AND WHITE SAUCE WITH VEGETABLES' PRESERVES PREPARATION METHOD
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机译:“黑鸡切碎的鸡和蔬菜白酱”保留了制备方法
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摘要
FIELD: food production process.;SUBSTANCE: preserves are prepared by wheat bread soaking in milk and chopping; blackcock flesh and raw tallow chopping; mixing the above-mentioned components with table salt and black bitter pepper to obtain cutlet mass; its forming; breading in wheat crumbs and frying in the melted butter to obtain cutlets; carrots, white roots and raw onions cutting, browning in the melted butter and straining; rutabaga cutting and blanching, French beans and herbs cutting and freezing; wheat flour browning in melted butter; carrots, white roots, raw onions, rutabaga, green peas, sugar beans, herbs, wheat flour, table salt, citric acid, black bitter pepper and bay leaf mixing under oxygen-free conditions; packing cutlets, obtained mixture and bone broth; sealing and sterilising.;EFFECT: new canned food features improved digestibility.
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