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 part of onions and mixing these components with chicken eggs and part of salt and black pepper to produce minced meat. Minced meat its 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 part of onions are cut, sautéed in clarified fat and grated, wheat flour is sautéed, carrots, parsley roots, grated part of onions, wheat flour, bone broth, tomato paste, sugar, remaining part of salt and black pepper are mixed with bay leaf to prepare sauce. 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
