FIELD: food industry.
SUBSTANCE: invention relates to production of canned concentrates of first lunch dishes. Method envisages preparation of recipe components, cutting and sautéing in melted butter bulb onions, cutting and blanching parsley roots and celery roots, blanching and cutting carrots, chopping and freezing fresh ornamental cabbage, soaking until mass doubles and cutting dried mushrooms, boiling until mass increases by 150% of haricot, cutting turkey giblets and greens, straining garlic, mixing the listed components with salt and black hot pepper , packing produced mixture 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
