FIELD: food industry.
SUBSTANCE: invention relates to production of canned second lunch dishes. Method comprises preparation of recipe ingredients. Wheat bread is soaked in milk and chopped. Beef and pork are sliced and chopped. Then these components are mixed with part of salt and black pepper to produce minced meat. Produced mince is moulded, mealed in wheat crumbs and fried in melted fat to make balls. Fresh ornamental cabbages are chopped and frozen, cut and browned in melted fat. Carrots, parsley root and bulb onions are strained. Wheat flour is sautéed. Then carrots, parsley roots, bulb onions, wheat flour, bone broth, tomato paste, sugar, the remaining salt, the remaining black hot pepper and Laurel leaf are mixed to produce a sauce. Collops, cabbages and sauce are packed. Sealed and sterilised.
EFFECT: method allows to produce new preserves with usage of non-traditional vegetal raw materials without change of target product organoleptic properties.
1 cl
