FIELD: food industry.
SUBSTANCE: invention relates to production of canned second lunch dishes. Method comprises preparation of recipe ingredients. Wheat bread is soaked in milk and chopped. Meat is chopped and mixed with part of salt and black hot pepper to produce mince. Then the mince is moulded, mealed in wheat crumbs and fried in melted fat to make balls. Ornamental cabbage is chopped and got frozen. Then carrots, parsley roots and bulb onions are cut, browned in melted fat and strained. Brined cucumbers are minced. Wheat flour is browned, carrots, parsley roots, bulb onions, brined cucumbers, wheat flour, bone broth, tomato paste, acetic acid, sugar, the remaining part of salt, the remaining black hot pepper, allspice, cinnamon, nutmeg and Laurel leaf are mixed to produce a sauce. Collops, cabbages and sauce are packed. Sealing and sterilisation are performed.
EFFECT: method allows to get new canned foods using nonconventional vegetable raw materials without changing organoleptic properties of target product.
1 cl
