FIELD: food industry.
SUBSTANCE: invention relates to production of canned concentrates of first lunch dishes. Method envisages recipe components preparation of recipe components, cutting and sautéeing in melted butter of carrots, parsley roots and bulb onions, cutting and blanching of potatoes and, cutting and freezing of fresh ornamental cabbages, freezing of fresh green peas grains, cutting of tomatoes and edible greens. It is recommended to mix the listed components with shrimp meat, salt, black hot pepper and laurel leaf. Produced mixture and fish broth are packed, sealed and sterilised.
EFFECT: method allows to produce new preserves with usage of non-traditional vegetal raw materials without changing of organoleptic properties of target product.
1 cl
