FIELD: food industry.
SUBSTANCE: invention relates to method of manufacturing canned second course dinner dishes. Method comprises preparation of recipe ingredients. Cutting, blanching and straining of parsnip, carrots blanching and straining, bulb onions straining, wheat flour is browned in melted butter. One mixes listed components with bone broth, salt, black hot pepper and Laurel leaf to produce sauce. Fresh ornamental cabbage is chopped and frozen. Tongue is scalded, cleaned from skin and cut. Tongue, cabbages and sauce are packed, sealed and sterilised.
EFFECT: method enables to produce new canned food using nonconventional vegetable raw materials.
1 cl
