FIELD: food industry.
SUBSTANCE: invention relates to technology for production of preserved concentrates of first-course lunches. Method comprises preparation of recipe ingredients. Method comprises cutting and sauteing onions in melted fat, cooking mixture until weight increases by 150 % and grating beans, cutting and blanching potatoes, chopping and freezing fresh ornamental cabbages, cutting smoked pork products, grating garlic, browning wheat flour in melted fat. Method comprises mixing listed ingredients in recipe ratio with sour cream, acetic acid, salt, black 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
