FIELD: food industry.
SUBSTANCE: method envisages recipe components preparation, rice cooking till double weight increase, meat chopping, cutting, sautéing in melted fat and partial straining, bulb onions, mixing rice, meat, non-strained part of bulb onions, part of salt and part of black hot pepper to produce mince, the mince moulding, Mealing in wheat flour and frying in melted fat to produce meat balls. Then one performs fresh ornamental cabbages chopping and freezing, cutting, sautéing in melted fat and straining carrots, white vegetables, leek and paprika, wheat flour sautéing, mixing carrots, white vegetables, leek, paprika, strained part of bulb onions, wheat flour, bone broth, tomato paste, red dry wine, sugar, the remaining salt, the remaining black hot pepper, allspice and laurel leaf to produce a sauce the meat balls, cabbages and sauce packing, sealing and sterilisation.
EFFECT: method allows to get a new tinned food using nonconventional vegetable raw materials without changing organoleptic properties of desired product.
1 cl
