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 chopping and freezing, bulb onions chopping, cutting of sausages, apples, paprika, parsley and celery, orange rind and garlic straining. One mixes listed components with dry red wine, acetic acid, sugar, salt, allspice and nutmeg. Obtained mixture and bone broth are packed, sealed and sterilised.
EFFECT: method allows to get new canned food using nonconventional vegetable raw materials.
1 cl
