FIELD: food industry.
SUBSTANCE: invention relates to technology of producing preserved second-course lunches. Method involves preparation of recipe ingredients, cooking to twofold increase in weight of rice, chopping mutton, cutting bulb onions, quinces, apricots, green coriander, green basil, green marjoram, green thyme. Mutton, rice, part of onions, coriander, green basil, green marjoram, green thyme, salt and part of black pepper are mixed to produce mince. Fresh ornamental cabbages are cut into separate leaves, frozen and defrosted, and mince is moulded in cabbage leaves to obtain dolma. Melted butter, bone broth, tomato paste and remaining salt are mixed to produce filling. Dolma, remaining bulb onions, quinces, apricots and filling 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
