FIELD: food industry.
SUBSTANCE: invention relates to method of manufacturing canned second course dinner dishes. Method comprises preparation of recipe ingredients. Parsley root cutting, blanching and straining, carrots blanching and straining, bulb onions and horseradish straining, wheat flour is browned in melted butter. One mixes listed components with sour cream, 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 pre-processed. Tongue, cabbages and sauce are packed, sealed and sterilised.
EFFECT: method enables to produce new canned food using nonconventional vegetable raw materials.
1 cl
