FIELD: food industry.
SUBSTANCE: invention relates to method of manufacturing canned second course dinner dishes. Method comprises preparation of recipe ingredients. Cutting and sautéing in animal fat, bulb onions, fresh ornamental cabbages chopping and freezing, grating cheese, cutting pork, Hazel Grouse meat, sausages and preserved olives. One mixes listed components with tomato paste, acetic acid, salt, CO2-extract of pyrolysis wood, black hot pepper and allspice. Obtained mixture and bone broth are packed, sealed and sterilised.
EFFECT: method enables to produce new canned food using nonconventional vegetable raw materials.
1 cl
