FIELD: food industry.
SUBSTANCE: invention relates to technology of producing preserved second-course lunches. method involves preparation of recipe ingredients, soaking white bread in milk and chopping, chopping meat chopping, mixing listed ingredients with part of salt and black hot pepper to produce mince, moulding mince, coating in wheat crumbs and frying in melted fat to produce round rissoles, chopping fresh ornamental cabbages and freezing, cutting, sauteing in melted fat and cleaning carrots, parsley roots and bulb onions , wheat flour sauteing, mixing carrots, parsley roots, bulb onions, wheat flour, bone broth, tomato paste, acetic acid, table mustard, sugar, remaining salt, remaining black hot pepper, allspice, cinnamon, nutmeg and laurel leaf to produce a sauce, packing said rissoles, cabbages and sauce, sealing and sterilising. All ingredients are taken at a specific ratio.
EFFECT: method enables to produce new canned food using unconventional vegetable raw materials without changing organoleptic properties of desired product.
1 cl
