FIELD: food industry.
SUBSTANCE: invention relates to production of canned lunch second courses. Method envisages preparation of recipe components, cutting and blanching potatoes and celery root, carrots blanching and cutting, fresh ornamental cabbages chopping and freezing, beef aitchbone, bulb onions and Leek stem, the listed components mixing. Then, horse radish and apples, their mixing with bone broth, lemon juice, sugar, salt, cloves and Laurel leaf to produce a sauce. Then one packages the produced mixture and sauce, seals and sterilises the mis.
EFFECT: method allows to produce new preserves with usage of non-traditional vegetal raw materials without the target product organoleptic properties.
1 cl
