FIELD: food industry.
SUBSTANCE: invention relates to production of canned lunch second courses. Method envisages preparation of recipe components, boiling, shelling and cutting chicken eggs, cutting and browning in melted butter onion, cutting and freezing fresh ornamental cabbages and greens cutting. One mixes the listed components with dry milk, part of salt and black hot pepper to produce mince and mince moulding into calamary carcases, wheat flour is browned in melted butter and mixing with sour cream, fish broth, the remaining salt, the remaining black hot pepper and laurel leaf to produce a sauce, the calamary carcases and sauce packing, sealing and sterilisation. All the components are used at specified ratio.
EFFECT: method allows to produce new preserves with usage of non-traditional vegetal raw materials without the target product organoleptic properties.
1 cl
