FIELD: food industry.
SUBSTANCE: method involves preparation of recipe components, cutting and sautéing in butter carrots and bulb onions, potatoes cutting and blanching, fresh ornamental cabbages chopping and freezing, chicken meat cutting, the listed components mixing with salt, CO2-extract of garlic, black hot pepper and Laurel leaf, the produced mixture and bone broth packing, sealing and sterilisation.
EFFECT: method allows to get a new tinned food using nonconventional vegetable raw materials without changing organoleptic properties of desired product.
1 cl
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