FIELD: food industry.
SUBSTANCE: invention relates to production of canned concentrates of first lunch dishes. Recipe ingredients are prepared. One performs meat cutting and frying in melted fat. Bulb onions, tomatoes and garlic are cut and browned in melted fat. Potatoes and radish are cut and blanched. Beetroot and carrots are blanched and cut. Fresh ornamental cabbage is chopped and frozen. Paprika is cut. Components are mixed with part of salt and black hot pepper. One performs mixing of wheat flour, chicken eggs, drinking water and remaining salt to produce dough. Dough is rolled, cut and blanched to get noodles. One proceeds with noodles, components mixture and bone broth packing, sealing and sterilisation.
EFFECT: obtaining new preserved food using non-traditional vegetal raw materials without changing organoleptic properties of desired target product.
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