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 butter onions, fresh ornamental cabbages chopping and freezing, beef chopping, wheat flour sautéing, cheese grating, parsley greens cutting. One mixes listed components with chicken eggs, semolina, salt, black hot pepper, allspice, caraway and Laurel leaf. 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
