FIELD: food industry.
SUBSTANCE: the present innovation deals with the technology for manufacturing meat-plant canned food. It is necessary to prepare all recipe components. Then meat should be cut followed by cutting and freezing fresh white head cabbage, cutting and blanching sea kale, boiling rice up to a two-fold increase of its mass, cutting the greens, cutting and frying onions in melted butter. The components mentioned should be mixed at oxygen-free technique with hen eggs, common salt and hot black pepper to obtain the stuffing and forming it into cabbage leaves to obtain the goloubets followed by frying wheat flour in melted butter and mixing it with sour cream, bone broth, tomato paste, common salt, hot black pepper and laurel leaf to obtain the sauce. Then it is necessary to pack goloubets and the sauce to be sealed and sterilized to obtain the target product. The innovation enables to obtain new canned food being of increased digestibility against analogous culinary dish.
EFFECT: higher efficiency of manufacturing.
