FIELD: food industry.
SUBSTANCE: invention relates to method of manufacturing canned second course dinner dishes. Recipe ingredients are prepared. Duck meat, bulb onions and greens are cut. Duck meat is fried in melted fat, bulb onions and wheat flour sautéing. Fresh ornamental cabbage is chopped and frozen. Components are mixed with sugar, salt, citric acid and caraway. Mixture and bone broth are packed, sealed and sterilised.
EFFECT: obtaining new preserved food using non-traditional vegetal raw materials without changing organoleptic properties of desired target product.
1 cl
