FIELD: food industry.
SUBSTANCE: invention relates to production of canned lunch second courses. Method envisages preparation of recipe components, chopping mutton and mutton fat oil and mixing with part of salt and black hot pepper to produce mince, the mince moulding, steeping in liaison, mealing in wheat crumbs and frying in melted fat to produce schnitzels, fresh ornamental cabbages chopping and freezing and mixing with the remaining salt to produce garnish, packing of schnitzels, garnish and melted fat packing, sealing and sterilisation. Components are taken in certain proportions.
EFFECT: method allows to produce new preserves using non-traditional vegetal raw materials without alteration of target product organoleptic properties.
1 cl
