FIELD: food industry.
SUBSTANCE: invention relates to technology of producing preserved second-course lunches. Method comprises preparation of recipe ingredients. Method comprises cutting and frying meat in vegetable oil, cutting and sautéing in vegetable oil bulb onions, chopping and freezing fresh ornamental cabbages, cutting and blanching white vegetables. Said ingredients are mixed with tomato paste, salt, hot red pepper and bay leaf. Obtained mixture and bone broth are packed, sealed and sterilised.
EFFECT: method enables to produce new canned food using nonconventional vegetable raw materials.
1 cl
