FIELD: food industry.
SUBSTANCE: invention relates to production of canned lunch second courses. Method envisages preparation of recipe components, cutting and frying pork in vegetable oil, cutting and sautéing in vegetable oil of bulb onions and paprika, champignons blanching and cutting, fresh ornamental cabbages chopping and freezing. Then one performs rice cooking till double weight increase, garlic straining, listed components mixing with salt and red 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
