FIELD: food industry.
SUBSTANCE: invention relates to method of manufacturing canned second course dinner dishes. Method comprises preparation of recipe ingredients. One performs onions cutting and frying in melted butter, potatoes cutting and blanching, carrots blanching and cutting, fresh ornamental cabbages chopping and freezing. Listed components are mixed with preserved green peas to produce garnish. Prepared beef and pork fat are chopped and mixed with part of milk, part of salt and black hot pepper to produce mince. It is moulded and fried in melted butter to produce beefsteaks. Wheat flour is browned in melted butter and mixed with remaining milk, bone broth, sugar and remaining salt to produce sauce. Beefsteaks, garnish and sauce are packed, sealed and sterilised.
EFFECT: method enables to produce new canned food using nonconventional vegetable raw materials.
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