FIELD: food industry.
SUBSTANCE: invention relates to production of canned lunch second courses. Method envisages preparation of recipe components, cooking till rice weight increase by 150%, mincing lamb meat and bulb onions, boiling, shelling and cutting of chestnuts, garbanzo soaking till double weight increase, cilantro greens cutting. Then listed components are mixed with sultanas, salt and black hot pepper to produce mince. Separating by leaves, freezing and de-freezing fresh ornamental cabbages, moulding putting into cabbage leaves to produce kâlâm dolmasy. Then bone broth, acetic acid, sugar and CO2 extracts of Saffron and cinnamon are mixed to produce a sauce, the kâlâm dolmasy and sauce are packed, sealed and sterilised.
EFFECT: method allows to produce new preserves with usage of non-traditional vegetal raw materials without the change of target product organoleptic properties.
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