FIELD: food industry.
SUBSTANCE: invention relates to production of canned lunch second courses. Prepare recipe ingredients. Cut and fry meat in melted butter. Cutting and browning in melted butter carrots, bulb onions, paprika, tomatoes and eggplants. Potatoes and radish are cut and blanched. Fresh ornamental cabbage is chopped and frozen. Celery greens are cut. Listed components are mixed with salt and black hot pepper. Pasta is blanched. Pasta, obtained mixture and bone broth are sealed and sterilised.
EFFECT: method enables to produce new preserved food using non-traditional vegetable raw materials without changing organoleptic properties of desired product.
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