FIELD: food industry.
SUBSTANCE: invention relates to food industry, in particular to technology of producing preserved second-course lunches. Recipe ingredients are prepared. Potatoes are cut and blanched. Carrots are blanched and cut. Fresh ornamental cabbages are cut and frozen. Listed components are mixed with preserved green peas to produce garnish. Beef is cut, beaten, soaked in liaison, breaded in wheat crumbs and fried in melted butter to obtain steaks. Wheat flour is browned in melted butter and mixed with milk, bone broth, sugar, salt, black hot pepper, red hot pepper and laurel leaf to produce a sauce. Steaks, garnish and sauce are packed, sealed and sterilised.
EFFECT: preserving organoleptic properties of end product using unconventional vegetable raw materials.
1 cl
