FIELD: food industry.
SUBSTANCE: invention relates to method of manufacturing canned second course dinner dishes. Method comprises preparation of recipe ingredients. One performs fresh ornamental cabbages cutting and freezing, cutting and blanching potatoes and celeriac, blanching and cutting carrots, cutting beef, mutton, chicken meat, cooked sausage, pork fat, bulb onions, tomatoes and paprika, the mixture cooking till weight increases by 150 % peas, straining of garlic. Listed components are mixed with preserved sweet maize, salt and black hot pepper. Obtained mixture and bone broth are packed, sealed and sterilised.
EFFECT: method enables to produce new canned food using nonconventional vegetable raw materials.
1 cl
