FIELD: food industry.
SUBSTANCE: invention relates to production of canned lunch second courses. Ingredients are prepared. White bread is soaked in drinking water and chopped. Method includes cutting beef, pork, pork fat and parts of bulb onions. Ingredients are mixed with chicken eggs, part of salt and part black pepper to produce mince. Mince is moulded, mealed in wheat crumbs and fried in melted fat to produce cutlets. Method includes chopping and freezing fresh ornamental cabbage, cutting, sauteing in melted fat and grating carrots, parsley root and rest of onion and sauteing flour. Mix the carrots, parsley, grated onion part, wheat flour, bone broth, tomato paste, sugar and the rest of the salt, the rest of the black pepper and bay leaf from the sauce. Method includes packing meatballs, cabbage and sauce, sealing and sterilisation.
EFFECT: obtaining new canned food using non-traditional raw materials without changing organoleptic properties of desired product.
1 cl
