FIELD: food industry.
SUBSTANCE: invention relates to method of manufacturing canned second course dinner dishes. Method comprises preparation of recipe ingredients. Cutting, sautéing in melted butter and straining carrots, parsley roots and bulb onions, wheat flour sautéing. One mixes the listed components with bone broth, tomato paste, sugar, salt, black hot pepper and laurel leaf to produce a sauce. Prepared shrimps are cooked and shelled. Fresh ornamental cabbage is chopped and frozen. Shrimps, cabbages and sauce are packed, sealed and sterilised.
EFFECT: method enables to produce new canned food using nonconventional vegetable raw materials.
1 cl
