FIELD: food industry.
SUBSTANCE: invention relates to production of canned second lunch dishes. Method involves recipe components preparation, soaking in drinking water and cutting wheat bread, chopping beef, raw pork fat and part of onions. Then these components are mixed with part of salt and black pepper to produce minced meat. Mince meat is then shaped, breadcrumbed in wheat crumbs and fried in clarified fat to produce meat chops. Fresh ornamental cabbage is chopped and got frozen, carrots, parsley roots and remaining onions are cut, sautéed in clarified fat and grated. Wheat flour is sautéed, carrots, parsley roots, grated onions, wheat flour, bone broth, tomato paste, sugar and remaining sal and black pepper are mixed with bay leaf to produce sauce. Meat chops, cabbages and sauce are packed, sealed and sterilised. Components are used in the following proportions (parts by weight): beef - 234.7-241.6; pork raw fat - 29.8; clarified fat - 51.7; ornamental cabbage - 625; carrots - 16.7-17.1; parsley roots - 4.5-4.6; onions - 12-12.2; wheat bread - 46.7; wheat bread crumbs - 13.3; wheat flour - 8.3; water - 69.3; tomato paste (30 % solid content) - 11.1; sugar - 4.2; salt - 12; black pepper - 0.27; bay leaf - 0.03; bone broth - to yield of 1000 parts of target product 1,000.
EFFECT: new canned food is produced using nonconventional vegetable raw materials.
1 cl
