FIELD: food industry.
SUBSTANCE: invention relates to production of canned lunch second courses. Method envisages preparation of recipe components, cutting and blanching potatoes and celery root, carrots blanching and cutting, fresh ornamental cabbages chopping and freezing, beef aitchbone, bulb onions and Leek stem. One mixes the listed components, horse radish and apples, their mixing with bone broth, acetic acid, sugar, salt, cloves and Laurel leaf to produce a sauce, the produced mixture 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
