FIELD: food industry.
SUBSTANCE: invention relates to production of canned concentrates of first lunch dishes. Method involves recipe components preparation, pork and spring onion cutting, mixing them with sugar, salt and red hot pepper and conditioning during approximately 1 hour for marinating, fresh ornamental cabbages chopping and freezing, carrots blanching and cutting, garlic straining, wheat flour sauteing, the listed components mixing with sago, the produced mixture and bone broth packing, sealing and sterilisation.
EFFECT: method allows to produce new preserves with usage of non-traditional vegetal raw materials without changing the target product organoleptic properties.
1 cl
