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 ingredients with part salt and part black pepper to produce cutlet mass. Method also includes cutting, sauteing in melted fat and partial grating bulb onions, boiling, shelling and cutting chicken eggs, cutting parsley greens, mixing ungrated part of bulb onions, chopped part of chicken eggs and parsley greens to produce mince. Method then includes layering cutlet mass and minced meat, twisting, wetting remainder of eggs, breading in bread crumbs and frying in melted fat to produce rolls. Method then includes chopping and freezing fresh ornamental cabbage, cutting, sauteing in melted fat and grating carrots and parsley root, sauteing flour, mixing carrots, parsley root, grated part of onions, wheat flour, bone broth, tomato paste, sugar, remainder of salt, rest of black pepper and bay leaf to obtain sauce, packing rolls, cabbage and sauce, sealing and sterilising.
EFFECT: method enables to obtain new canned food using non-conventional vegetable raw materials without changing organoleptic properties of desired product.
1 cl
