FIELD: food industry.
SUBSTANCE: invention relates to production of canned lunch second courses. Method envisages recipe components preparation, cutting and chopping meat, liver, pork fat and garlic, cutting and sautéing in melted fat of onions, turnip cutting and blanching, carrots blanching and cutting, rice cooking till double weight increase, cutting, lettuce and parsley and celery, the listed components mixing with chicken eggs, preserved green peas, salt, allspice and Laurel leaf to produce mince. Then one performs fresh ornamental cabbages chopping and freezing, packing cabbage layer and mince, the addition of bone broth 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
