FIELD: food industry.
SUBSTANCE: invention relates to production method for preserved concentrates of first course dinner dishes. Method comprises preparation of recipe ingredients. One performs potatoes and celery root cutting and blanching, carrots blanching and cutting, fresh ornamental cabbages chopping and freezing, peas blanching till weight increases by 150 %, beef cutting, beef, mutton, smoked sausages, salted pork fat, bulb onions, tomatoes and garlic cutting, cheese grating. These components are mixed with salt, black hot pepper and bay leaf. 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
