FIELD: food industry.
SUBSTANCE: invention relates to production of canned lunch second courses. Prepare prescription ingredients. Cut and blanch potatoes. Carrots are blanched and cut, fresh ornamental cabbages are chopped and frozen. Listed components are mixed with preserved capers and preserved green peas to produce garnish. It is cut, beaten, soaked in liaison. Coated with wheat breadcrumbs and fried in melted butter to produce schnitzels meat. Wheat flour is browned in melted butter and mixed with milk, bone broth, sugar, salt, black hot pepper, red hot pepper and Laurel leaf to produce sauce. Schnitzels, garnish and sauce are packed, sealed and sterilised.
EFFECT: method allows to produce new preserves using non-traditional vegetal raw materials without alteration of target product organoleptic properties.
1 cl
