FIELD: food industry.
SUBSTANCE: method envisages preparation of recipe components, soaking in milk and chopping wheat bread, chopping of meat and part of bulb onions, the listed components mixing with part of salt and black hot pepper to produce mince, the mince moulding, Mealing in wheat flour and frying in melted fat to produce balls, fresh ornamental cabbages chopping and freezing, cutting, sautéing in melted fat and straining carrots, parsley roots and the remaining bulb onions, wheat flour is browned in melted fat, mixing carrots, parsley roots, strained part of bulb onions, wheat flour, bone broth, tomato paste, sugar, the remaining salt, the remaining black hot pepper and Laurel leaf to produce a sauce, the 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
