FIELD: food industry.
SUBSTANCE: invention relates to production of canned lunch second courses. Method envisages preparation of recipe components, cutting and sweating fat from pork, cutting, adding to pork and browning onions. It is followed by soaking in bone broth and chopping wheat bread, cutting and chopping beef and pork. Then one mixes part of bulb onions and the rest of the listed components with chicken eggs, salt, CO2-extract of pyrolysis wood, black hot pepper, marjoram and caraway to produce mince. One performs taking to leaves, freezing and defrosting fresh ornamental cabbages, putting mince into cabbage leaves to produce rolls. Then one performs carrot blanching and cutting, its mixing with remaining bulb onions, sequential packing of prepared mixture, rolls and bone broth, 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
