FIELD: food industry.
SUBSTANCE: invention relates to production of canned lunch second courses. Method envisages recipe components preparation, potatoes cutting and blanching, carrots blanching and cutting, fresh ornamental cabbages chopping and freezing, listed components mixing with preserved capers and preserved sweet maize to produce garnish, cutting, pounding, steeping in liaison, mealing in wheat crumbs and frying in melted butter to produce schnitzels, browning in melted butter of wheat flour and mixing with milk, bone broth, sugar, salt, black hot pepper, red hot pepper and Laurel leaf to produce sauce, packing of schnitzels, garnish and sauce packing, sealing and sterilisation. Components are taken in certain proportions.
EFFECT: method allows to produce new preserves with usage of non-traditional vegetal raw materials without alteration of target product organoleptic properties.
1 cl
