FIELD: food industry.
SUBSTANCE: method envisages recipe components preparation, rice cooking till double weight increase, meat chopping, cutting, sautéing in melted fat and partial straining of bulb onions, mixing rice, meat, non-strained part of bulb onions, part of salt and part of black hot pepper to produce mince. Further, the mince moulding, mealing in wheat flour and frying in melted fat is performed to produce meat balls. Then one performs fresh ornamental cabbages chopping and freezing, cutting, sautéing in melted fat and straining, carrots and parsley root, wheat flour sautéing, mixing carrots, parsley roots, strained part of bulb onions, wheat flour, bone broth, tomato paste, sugar, the remaining salt, the remaining black hot pepper and laurel leaf to produce a sauce. Then one performs the meat balls, cabbages and sauce packing, 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
