FIELD: food industry.
SUBSTANCE: invention relates to production of canned concentrates of first lunch dishes. Method involves the preparation of prescription components, cutting and sautéing in clarified butter carrots and onions, cutting and blanching potatoes and green beans, chopping and freezing fresh ornamental cabbage, cutting meat and herbs, mixing these ingredients with salt, black pepper and bay leaf, packing resulting mixture and bone broth, sealing and sterilisation. Components used in predetermined proportions.
EFFECT: invention allows to get new canned food using nonconventional vegetable raw materials without changing organoleptic properties of target product.
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