FIELD: food industry.
SUBSTANCE: invention relates to technology of preserved second-course lunches production. Recipe ingredients are prepared during method implementation. Pork is cut, kept in sour cream and chopped. Pork is mixed with part of chicken eggs, part of salt and black hot pepper to produce meat mince. Carrots and bulb onions are cut, sauteed in cooking fat, and chopped. Chopped, frozen and chopped fresh ornamental cabbages. Green parsley is chopped. Remaining chicken eggs are boiled, shelled and cut. Chopped vegetables, cooked part of chicken eggs and another part of salt are mixed to produce vegetable mince. Meat and vegetable minces are formed as rolls. Rolls are breaded in bread crumbs and fried in cooking fat. Wheat flour is browned. Flour is mixed with sour cream, butter, bone broth, remaining salt and remaining black hot pepper to produce a sauce. Rolls and sauce are packed, sealed and sterilised.
EFFECT: method allows to produce new preserves with usage of non-traditional vegetal raw materials without change of final product organoleptic properties.
1 cl
