FIELD: food industry.
SUBSTANCE: invention relates to production method for canned second course dinner dishes. Method comprises preparation of recipe ingredients. Wheat bread is soaked in milk and chopped, meat is chopped. Listed components are mixed with parts of salt and hot black pepper to produce forcemeat. Bulb onions are cut, sautéed in melted fat, and partially pulped. Hen's eggs are boiled, shelled and cut. Parsley green is cut. Unpulped part of bulb onions, hen's eggs, and parsley green are mixed to produce mince. Mince is formed into forcemeat, coated with wheat bread crumbs, and fried in melted fat to obtain zrazy. Fresh ornamental cabbages are chopped and frozen. Carrots and parsley roots are cut, sautéed in melted fat, and pulped. Wheat flour is sautéed. Carrots, parsley roots, strained part of bulb onions, wheat flour, bone broth, tomato paste, sugar, remaining parts of salt and hot black pepper, and bay leaf are mixed to produce sauce. Zrazy, cabbages, and sauce are packed, sealed, and sterilised.
EFFECT: method allows to produce new preserves with usage of non-traditional vegetable raw materials.
1 cl
