METHOD OF PRODUCTION OF PRESERVED PRODUCT 'COLLOPS IN RED SAUCE WITH ONION AND CUCUMBERS'

摘要

FIELD: food industry.;SUBSTANCE: preserved product with increased digestibility are prepared by soaking in milk and chopping wheat bread, cutting and chopping meat, mixing of the above mentioned components with table salt and black bitter pepper to obtain cutlet mass, its forming, breading in the wheat crumbs and frying in the melted fat to obtain collops, cutting, browning in the melted fat and straining carrots, parsley roots and onion, cutting and freezing greens, fresh green peas, cutting pickles, browning in the melted fat wheat flour, mixing in oxygen free conditions carrots, parsley roots, onion, green peas, pickles, greens, wheat flour, "Yuzhniy" sauce, tomato paste, acetic acid, sugar, table salt, black bitter pepper and laurel leaf, packing collops, the obtained mixture and bone broth, sealing and sterilising.;EFFECT: production of tinned food which has improved digestibility.