FIELD: food industry.
SUBSTANCE: invention relates to production method for canned second course dinner dishes. Method comprises recipe components preparation, wheat bread soaking in milk and chopping, meat chopping. Listed components are mixed with parts of salt and hot black pepper to produce forcemeat. Cutting, sautéing in melted fat and partial pulping of bulb onions; boiling, shelling, and cutting hen's eggs, cutting parsley green is performed. Unpulped part of bulb onions, hen's eggs, and parsley green are mixed to produce mince. Mince is formed into forcemeat, coated with wheat bread crumbs, and fried in melted fat to obtain zrazy. Fresh ornamental cabbage is chopped and frozen. Cutting, sautéing in melted fat and pulping of carrots and parsley root, sautéing wheat flour is performed. Carrots, parsley roots, pulped part of bulb onions, wheat flour, bone broth, tomato paste, acetic acid, table mustard, sugar, remaining parts of salt and hot black pepper, allspice, cinnamon, nutmeg, and bay leaf are mixed to produce sauce. Zrazy, cabbages, and sauce are packed, then sealed and sterilised.
EFFECT: method allows to produce new preserves with usage of non-traditional vegetal raw materials without changing organoleptic properties of target product.
1 cl
