FIELD: food industry.
SUBSTANCE: invention relates to method of manufacturing canned second course dinner dishes. Method comprises preparation of recipe ingredients. Cutting and sautéing in melted fat of carrots, parsley roots and bulb onions, fresh ornamental cabbages chopping and freezing, wheat flour sautéing. One mixes the listed components with tomato paste, acetic acid, sugar, salt, black hot pepper and laurel leaf to produce garnish. Prepared meat is cut and fried in melted fat. Meat, garnish and bone broth are packed, sealed and sterilised.
EFFECT: method enables to produce new canned food using nonconventional vegetable raw materials.
1 cl
