FIELD: food industry.
SUBSTANCE: invention relates to production of canned lunch second courses. Method envisages recipe components preparation, fresh ornamental cabbages cutting and freezing, cutting and blanching potatoes and celeriac, blanching and cutting carrots, cutting beef, mutton, chicken meat, cooked sausage, pork fat, bulb onions, tomatoes and paprika. Then one performs cooking till weight increases by 150 % of haricot, garlic straining, the listed components mixing with preserved sweet maize, salt and black hot pepper, the produced mixture and bone broth packing, 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
