FIELD: food industry.
SUBSTANCE: invention relates to production of canned second lunch dishes. Method involves preparation of prescription components, soaking in water and chopping wheat bread, chopping beef, pork, pork raw fat and part of onions, and mixing these components with chicken eggs, part of salt and black pepper to produce minced meat. Minced meat is shaped, breadcrumbed in wheat bread crumbs and fried in melted fat to produce chops. Fresh ornamental cabbage is chopped and got frozen, remaining onions are cut, sauteed in clarified butter and grated, wheat flour is sauteed, grated part of onions, wheat flour, sour cream, bone broth , tomato paste, acetic acid, sugar, salt, black pepper, Jamaica pepper, cinnamon, nutmeg and bay leaf are mixed to produce sauce. Meat chops, cabbage and sauce are sealed and sterilised.
EFFECT: invention allows to get new canned food using nonconventional vegetable raw materials without changing organoleptic properties of target product.
1 cl
