FIELD: food industry.
SUBSTANCE: invention relates to method of manufacturing canned second course dinner dishes. Method comprises preparation of recipe ingredients. One performs cutting and chopping of meat, liver, pork fat and garlic, cutting and sautéing in melted fat of onions, rutabaga cutting and blanching, carrots blanching and cutting, rice cooking till double weight increase, cutting lettuce, parsley and celery. One mixes listed components with chicken eggs, preserved green peas, salt, allspice and Laurel leaf to produce mince. Fresh ornamental cabbage is chopped and frozen. Cabbages and mince are packed in layers. Bone broth is added, packed, sealed and sterilised.
EFFECT: method enables to produce new canned food using nonconventional vegetable raw materials.
1 cl
