FIELD: food industry.
SUBSTANCE: invention relates to technology for production of preserved concentrates of first-course lunches. Method comprises preparation of recipe ingredients. Cutting and sautéeing in vegetable oil carrots, leek and bulb onions. Blanching and cutting morels, chopping and freezing fresh ornamental cabbage, cutting chicken fillet, straining garlic. Then mixing the listed components with vermicelli, soy sauce, sugar, salt and black hot pepper. Obtained mixture and bone broth are packed, sealed and sterilised. Components are used at the following expenditure ratio, weight parts: chicken fillet 300; vegetable oil 25; ornamental cabbage 62.5; carrots 70.2-72; bulb onions 93.6-94.8; leek 62.6; garlic 2.5-2.7; morels 60; vermicelli 50; soya sauce 15; sugar 2.5; salt 18; black hot pepper 0.6; bone broth - till the yield of target product 1000.
EFFECT: new canned food is produced using nonconventional vegetable raw materials.
1 cl
