FIELD: food industry.
SUBSTANCE: invention relates to production method for canned second course dinner dishes. Method comprises preparation of recipe ingredients. Cutting and sautéing in vegetable oil of bulb onions, blanching and cutting carrots, chopping and freezing fresh ornamental cabbages, cutting shrimp meat and dill green, grating cheese is performed. Listed components are mixed with hen's eggs, tomato paste, salt, hot black pepper, allspice, and mustard. Produced mixture and drinking water are packed, sealed, and sterilised.
EFFECT: method allows to produce new preserves with usage of non-traditional vegetable raw materials.
1 cl
