FIELD: food industry.
SUBSTANCE: invention relates to production of canned concentrates of first lunch dishes. Prepare prescription ingredients. Cut and sauté carrots, parsley roots, leek and onions in clarified butter. Cut and blanch potatoes. Ornamental cabbage is chopped and got frozen. Poultry meat, tomatoes and herbs are cut. Blanch green peas. These components are mixed with salt, black hot pepper and bay leaf. This mixture and bone broth 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
