FIELD: food industry.
SUBSTANCE: method involves the preparation of prescription components, cutting, sautéing in melted butter and rub white roots and onions sautéing in melted butter flour, mixing these components with the bone broth, dry white wine, salt, citric acid, black pepper and bay leaf with the sauce, shredder and freezing fresh ornamental cabbage, cut greens, green cabbage and mix to obtain a garnishing, cutting of poultry meat, packaging of poultry meat, side dishes and sauces, sealing and sterilization.
EFFECT: method allows you to get a new canned food using nonconventional vegetable raw materials without changing the organoleptic properties of the desired product.
1 cl
