FIELD: food industry.
SUBSTANCE: invention relates to production method for preserved concentrates of first course dinner dishes. Method comprises preparation of recipe ingredients. One performs cutting and frying of meat in melted butter, cutting and browning in melted butter onion, paprika, tomatoes and part of garlic, cutting and blanching potatoes and radish, carrots blanching and cutting, fresh ornamental cabbages chopping and freezing, the remaining straining garlic, cilantro greens cutting. One mixes listed components with acetic acid, part of salt, black hot pepper and Laurel leaf. Wheat flour, chicken eggs, drinking water, remaining salt and drinking soda are mixed to produce dough. It is conditioned, molded, rolled out into bundles, greased with vegetable oil, drawn and blanched to get noodles. Noodles, and the resulting mixture of bone broth is packed, sealed and sterilized.
EFFECT: method allows you to get new canned food using nonconventional vegetable raw materials.
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