FIELD: food industry.
SUBSTANCE: invention relates to food industry. The method envisages preliminary preparation of the following semi-products: that in the form of a flat cake prepared of yeast-leavened dough with weight equal to 90-150 g, rolled into a 15-25 cm diameter piece and placed for proofing at a temperature of 30-35°C, that in the form of a filling containing milled products of protein origin represented by meat, poultry, smoked meat, fish or mushrooms, that in the form of a vegetable filling consisting of finely cut carrots, onions, tomatoes and chopped garlic and a filling in the form of fresh grated potatoes, squeezed and spiced with peppers mixture. The prepared filling semi-products are par-fried and stored at a temperature of 2-4°C. One prepares sour cream sauce and garlic oil. For the ready product preparation one simultaneously bakes the prepared semi-product in the form of a flat cake at a temperature of 200-220°C till moisture content equal to 10-30% and conditions the filling semi-products till readiness. The external side of the baked flat cake is greased with garlic oil while the internal side is greased with sour cream sauce; the internal side is put all the filling semi-products on, decorated with chopped green and covered with the second part of the flat cake. The product is prepared at the following components ratio, wt %: dough for flat cake - 100-170, fresh tomatoes - 7-15, vegetable oil - 45-60, green - 1-7, carrots - 25-40, bulb onions -15-30, sour cream sauce - 50-70, potatoes -100-170, salt - 20-50, garlic - 10-50, protein origin product - 80-120.
EFFECT: invention allows to expand the range and enhance the quality of the products at prompt service enterprises by way of creation of a new dish with enhanced taste quality indices wherein meat, fish and other fillings are combined with vegetable fillings and various sauces and oils free of preserving agents are applied.
4 ex
