FIELD: food industry.
SUBSTANCE: invention relates to production method for canned second course dinner dishes. Method comprises preparation of recipe ingredients, soaking wheat bread in drinking water and chopping, chopping beef, raw beef tallow and bulb onions. Said ingredients in a recipe ratio are mixed with part of salt and black hot pepper to produce mince. Mince is moulded, mealed in wheat crumbs and fried in melted fat to produce cutlets. Prepared fresh ornamental cabbage chopped and frozen. Prepared wheat flour is sauteed, mixed in a recipe ratio with sour cream, bone broth, tomato paste, remaining salt, remaining black hot pepper and bay leaf to produce a sauce. Cutlets, cabbages and sauce are packed according to recipe ratio, sealed and sterilised to produce desired product.
EFFECT: method allows to get new canned foods using nonconventional vegetable raw materials without changing organoleptic properties of target product.
1 cl
