FIELD: food industry.
SUBSTANCE: invention relates to technology of producing preserved second-course lunches. Prepare prescription ingredients. Wheat bread is soaked in milk and chopped. Meat and bulb onions are cut and chopped. Listed ingredients are mixed with part of salt and part of black hot pepper to produce mince. Mince is moulded, breaded in wheat flour and fried in melted fat to produce meatballs. Fresh ornamental cabbages are chopped and frozen. Wheat flour is sauteed and mixed with sour cream, bone broth, tomato paste, remaining salt, remaining black hot pepper and bay leaf to produce a sauce. Meatballs, cabbage and sauce are packed, sealed and sterilised.
EFFECT: preserving organoleptic properties of end product using unconventional vegetable raw materials.
1 cl
