FIELD: food industry.
SUBSTANCE: invention relates to technology of preserved second-course lunches production. Method envisages preparation of recipe components, cutting and sauteing in butter, carrots and bulb onions, fresh ornamental cabbages chopping and freezing, beef cutting and mincing, wheat flour sauteing, the listed components mixing with tomato paste, sugar, salt, black hot pepper and Laurel leaf, the produced mixture and bone broth packing, sealing and sterilisation.
EFFECT: method allows to produce new preserves with usage of non-traditional vegetal raw materials without change of final product organoleptic properties.
1 cl
