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, beef raw fat and parts of onions and mixing these components with chicken eggs, part of salt and part black pepper to produce minced meat. Minced meat is shaped, breadcrumbed in wheat bread 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, pickles are shredded, wheat flour, is sautéed, carrots, parsley roots, grated part of onions, pickles, wheat flour, bone broth, tomato paste, acetic acid, sugar and remaining part of salt and black pepper are mixed with Jamaica pepper, cinnamon, nutmeg and bay leaf to produce sauce. Meat chops, cabbage and sauce, are packed, sealed and sterilised.
EFFECT: method allows to get new canned foods using nonconventional vegetable raw materials without changing organoleptic properties of target product.
1 cl
