FIELD: food industry.
SUBSTANCE: invention relates to production of canned second lunch dishes. Method involves preparation of prescription components, soaking in milk and chopping wheat bread, chopping beef, mixing these components with part of salt and black pepper to produce mince meat. Then onions are cut, sautéed in clarified fat and partially grated. Part of chicken eggs is boiled, shelled and cut. Parsley is cut and mixed with ungrated part the onions and cut part of eggs and parsley to produce mass. Mince meat and mass are layered, rolled, wetted in remaining raw eggs, breadcrumbed in wheat bread crumbs and fried in clarified fat to produce rolls. Fresh ornamental cabbage is chopped and got frozen, carrots and parsley roots are cut, sautéed in clarified fat and grated. Wheat flour is sautéed, carrots, parsley roots, grated part of onions, wheat flour, bone broth, tomato paste, sugar, remaining salt and black pepper are mixed with bay leaf to produce sauce. Rolls, cabbage and sauce are packed, sealed and sterilised. All components are used in predefined proportions.
EFFECT: method allows to get new canned foods using nonconventional vegetable raw materials without changing organoleptic properties of target product.
1 cl
