FIELD: food industry.
SUBSTANCE: invention relates to technology of producing preserved second-course lunches. Method involves preparation of recipe ingredients, cooking until weight of rice increase by 150 %, cutting and sauteing in butter carrots, parsnip root and bulb onion, cutting beef and pork. Beef, pork, rice, part of bulb onions part, part of salt and part of hot black pepper are mixed to produce mince. Fresh decorative cabbages are cut into separate leaves, frozen and defrosted, mince is moulded in cabbage leaves to obtain Dulma. Dulma, carrots, parsnip remaining onions, tomato paste, bone broth, remaining salt and remaining hot black pepper are packed, sealed and sterilised.
EFFECT: method enables to produce new canned food using unconventional vegetable raw materials without changing organoleptic properties of desired product.
1 cl
