FIELD: food industry.
SUBSTANCE: invention relates to production of canned lunch second courses. Method envisages recipe components preparation, cutting, sautéing in melted fat and straining of carrots, parsley roots and bulb onions, garlic straining, wheat flour sautéing, listed components mixing with bone broth, tomato paste, sugar, salt, black hot pepper and Laurel leaf to produce sauce. Then cutting and frying in melted fat of fresh ornamental cabbages chopping and freezing, kidneys, cabbages and sauce packing is performed, sealing and sterilisation.
EFFECT: method allows to produce new preserves with usage of non-traditional vegetal raw materials without alteration of target product organoleptic properties.
1 cl
