FIELD: food industry.
SUBSTANCE: invention relates to technology of producing preserved second-course lunches. Recipe ingredients are prepared during method implementation. Wheat bread is soaked in milk and chopped. Beef and pork are chopped. Listed ingredients are mixed with part of salt and part of black hot pepper to produce mince. Mince is moulded, coated with wheat white breadcrumbs and fried in melted fat to make collops. Fresh ornamental cabbages are chopped and frozen. Carrots, parsley roots and bulb onions are cut, sauteed in melted fat and strained. Brined cucumbers are minced. Wheat flour is browned. Carrots, parsley roots, bulb onions, brined cucumbers, wheat flour, bone broth, tomato paste, acetic acid, sugar, remaining salt, remaining black hot pepper, allspice, cinnamon, nutmeg and laurel leaf tare mixed to produce a sauce. Round rissoles, cabbages and sauce are packed. Sealing and sterilisation is performed.
EFFECT: method enables to produce new canned food using unconventional vegetable raw materials without changing organoleptic properties of desired product.
1 cl
