FIELD: food industry.
SUBSTANCE: invention relates to production of canned lunch second courses. Method involves preparation of recipe ingredients, soaking in milk and chopping wheat bread, chopping goat meat, mixing said components with a part of salt and black pepper to obtain cutlet weight, cutting and sauteing in melted fat onions, cooking, cleaning and cutting of eggs, cutting parsley, mix onion, sliced portion of eggs and parsley to produce mince meat, layering cutlet mass and stuffing, twisting, wetting remainder of eggs, breading in wheat bread crumbs and frying in melted fat to produce rolls, shredding and freezing fresh ornamental cabbage, mixing with remaining salt to produce a side dish, packing rolls, garnish and melted fat, sealing and sterilisation.
EFFECT: method enables to obtain a new canned food using non-conventional vegetable raw materials without changing the organoleptic properties of desired product.
1 cl
