FIELD: food industry.
SUBSTANCE: method envisages preparation of recipe components, soaking in milk and chopping wheat bread, chopping meat, cutting, sautéing in melted fat and partial straining, bulb onions, wheat bread mixing, meat, non-strained part of bulb onions, part of salt and part of black hot pepper to produce mince, the mince moulding, mealing in wheat flour and frying in melted fat 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, 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
