FIELD: food industry.
SUBSTANCE: invention relates to method of manufacturing of canned second course dinner dishes. Method envisages preparation of recipe components, boiling, shelling and cutting chicken eggs, cutting and Browning in melted butter onions, fresh ornamental cabbages cutting and freezing, Greens cutting, listed components mixing with dry milk, part of salt and black hot pepper to produce mince and mince moulding into calamary carcases, wheat flour is browned in melted butter and mixing with sour cream, fish broth, tomato paste, remaining salt, remaining black hot pepper and Laurel leaf to produce sauce, calamary carcases and sauce are packed, sealed and sterilised.
EFFECT: method allows to get new canned foods using nonconventional vegetable raw materials without changing organoleptic properties of target product.
1 cl
